A experimental study of vinegar production from different fruit products

Abstract

Vinegar plays an important role in salad dressings, ketchup, hot sauce and other sauces. This need demands
industrial fermentation systems capable of producing a large amount of vinegar. These systems must maintain reliable
controls and optimum conditions for acetic acid bacteria fermentation. Many techniques have been developed to improve
industrial production of vinegar. Most try to increase the speed of the transformation of ethanol into acetic acid in the
presence of the acetic acid bacteria. Today, the most common technology for the vinegar industry is based on the submerged
culture with diverse technical modifications which try to improve the general fermentation conditions (aeration, stirring,
heating, etc.). The overall aim in the present study is to identify the quality and microbial differences between the generator
process and submerged acidifications. Specific goals were to achieve 10-12% acidity using constructed lab scale production
facilities and to characterize the species of vinegar bacteria used in acetification.[3]