Aerobic submerged fermentation by acetic acid bacteria for vinegar production: Process and biotechnological aspects |
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| Affiliation: | 1. Istanbul Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, 34469 Maslak, Istanbul, Turkey;2. TUBITAK, Marmara Research Center Food Institute, 41470 Kocaeli, Turkey;1. The Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China;2. Biotechnology Center of Shandong Academy of Sciences, Key Laboratory for Applied Microbiology of Shandong Province, Jinan 250014, PR China;3. Xuzhou Hengshun Wantong Food Brewing Company, Xuzhou 221003, PR China;1. Departamentode Ingeniería Química, Universidad de Córdoba, Facultad de Ciencias, Edificio Marie Curie, Campus Universitario de Rabanales, 14071 Córdoba, Spain;2. Departamento de Informática y Análisis Numérico, Universidad de Córdoba, Escuela Politécnica Superior, Edificio Leonardo da Vinci (CTI), Campus Universitario de Rabanales, 14071 Córdoba, Spain;2. National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China;3. Tianjin Key Laboratory for Industrial Biological Systems and Bioprocessing Engineering, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, PR China;1. School of Life Sciences and Chemical Technology, Ngee Ann Polytechnic, Singapore;2. State Key Laboratory of Microbial Metabolism, and Laboratory of Molecular Biochemical Engineering, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China;1. Hassan II Institute of Agronomy and Veterinary Medicine (IAV), PO Box 6202, Rabat, Morocco;2. Department of Biology, Faculty of Science, University of Isfahan, Isfahan, Iran;3. Walloon Centre of Industrial Biology, University of Liege, B40, B-4000 Sart-Tilman, Belgium |
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| Abstract: | Strictly aerobic acetic acid bacteria (AAB) have a long history of use in fermentation processes, and the conversion of ethanol to acetic acid for the production of vinegar is the most well-known application.At the industrial scale, vinegar is mainly produced by submerged fermentation, which refers to an aerobic process in which the ethanol in beverages such as spirits, wine or cider is oxidized to acetic acid by AAB. Submerged fermentation requires robust AAB strains that are able to oxidize ethanol under selective conditions to produce high-titer acetic acid. Currently submerged fermentation is conducted by unselected AAB cultures, which are derived from previous acetification stocks and maintained by repeated cultivation cycles.In this work, submerged fermentation for vinegar production is discussed with regard to advances in process optimization and parameters (oxygen availability, acetic acid content and temperature) that influence AAB activity. Furthermore, the potential impact arising from the use of selected AAB is described.Overcoming the acetification constraints is a main goal in order to facilitate innovation in submerged fermentation and to create new industry-challenging perspectives. |
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| Keywords: | Acetic acid bacteria Submerged fermentation Acetic acid resistance |
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