A Note - Production of Vinegar from Whey
Javier Parrondo 1, Mónica Herrero 1, Luis A.
García1 and Mario Díaz 1, 2
1 Department of Chemical Engineering and Environmental Technology, Faculty of Chemistry, University of Oviedo, C / Julian Clavería, 8; 33071 Oviedo, Asturias, Spain.
2 Corresponding author. E-mail: mariodf@correo.uniovi.es
J. Inst. Brew. 109(4), 356-358, 2003 | VIEW ARTICLE
ABSTRACT
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 biotransformation of ethanol into acetic acid
was 84%.
Key words:
Acetic acid, Acetobacter pasteurianus, lactose, vinegar,
whey.
Publication no. G-2003-1215-175 ©2003 The Institute & Guild of Brewing