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Improving acetic acid production of Acetobacter pasteurianus AC2005 in hawthorn vinegar fermentation by using beer for seed culture
Author(s) -
Zheng Yu,
Zhang Keping,
Wang Chunxia,
Liu Hongxiang,
Luo Jianmei,
Wang Min
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02413.x
Subject(s) - fermentation , acetic acid , acetic acid bacteria , acetobacter , food science , chemistry , alcohol dehydrogenase , wine , ethanol , yield (engineering) , biochemistry , materials science , metallurgy
Summary Fruit vinegar can be obtained biologically from the fermentation of fruit wine using species of the genera Acetobacter . However, the productivity of vinegar is generally low because of the inhibition by substrate ethanol and product acetic acid. In this research, the yield of acetic acid, as well as the cell growth, in hawthorn vinegar fermentation was enhanced using beer for seed preparation. The higher yield of acetic acid of AC2005 was because of the higher alcohol dehydrogenase and aldehyde dehydrogenase activities caused by using beer for seed preparation. Furthermore, Acetobacter pasteurianus AC2005 showed acid stability during the fed‐batch fermentation of hawthorn vinegar.