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A Note — Production of Vinegar from Whey
Author(s) -
Parrondo Javier,
Herrero Mónica,
García Luis A.,
Díaz Mario
Publication year - 2003
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.2003.tb00610.x
Subject(s) - acetic acid , fusel alcohol , fermentation , isobutanol , chemistry , food science , acetic acid bacteria , ethanol , butanol , starter , ethyl acetate , yeast , acetaldehyde , ethanol fermentation , biochemistry
Cheese whey supplemented with lactose was employed to produce vinegar. Whey was first transformed into an alcoholic beverage via fermentation with the yeast Kluyveromyces fragilis , and then the alcoholic product was employed as a substrate for an acetic acid fermentation. The bacteria used for the acetic acid production process were isolated from a starter culture provided by a vinegar factory. The bacteria employed were classified as Acetobacter pasteurianus . The vinegar obtained had a concentration of acetic acid between 5 and 6% (v/v). Ethyl acetate and fusel alcohols (isobutanol, 2‐methyl‐1‐butanol and 3‐methyl‐1‐butanol) were detected in the final product. The process and the substrates employed satisfied FAO requirements that the product was acceptable for human consumption. The efficiency of bio‐transformation of ethanol into acetic acid was 84%.