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Submerged acetification of a vinegar base produced from waste pineapple juice
Author(s) -
Richardson K. C.
Publication year - 1967
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260090204
Subject(s) - acetic acid , food science , chemistry , yield (engineering) , nutrient , pulp and paper industry , biochemistry , organic chemistry , materials science , engineering , metallurgy
Submerged acetification experiments were performed to determine conditions necessary for the production of a satisfactory vinegar from waste pineapple juice using a pure culture inoculum. Vinegars containing up to 7%, by weight of acetic acid could be produced in less than 24 hr. with a conversion efficiency greater than 90% in both laboratory and pilot plant equipment. None of the bacterial nutrients added to the juice improved either the rate of production or the yield of acetic acid. Oxygen transfer during the process is discussed.