Comparative Production of Sugarcane Vinegar by Different Immobilization Techniques
G.S. Kocher1,2, K.L. Kalra1 and R.P. Phutela1
1 Department of Microbiology, Punjab Agricultural University, Ludhiana- 141004, India.
2 Corresponding author. E-mail: g_kochar@yahoo.com
J. Inst. Brew. 112(3), 264–266, 2006 | VIEW ARTICLE
ABSTRACT
Sugarcane juice was converted to ethanol by Saccharomyces Cerevisiae producing 8% (v/v) ethanol. This ethanol was used for vinegar production using adsorbed (bagasse, corn cobs and wood shavings) and entrapped (calcium alginate) cells of Acetobacter aceti NRRL 746. All three adsorbed carrier materials were statistically similar for acetic acid production and produced acidity from 5.9 to 6.7% after 28 days of submerged fermentation. By recycling bagasse adsorbed cells, the time of acetic acid fermentation was reduced to 13 days. Semi-continuous fermentation of bagasse adsorbed cells using a packed bed column further reduced the fermentation time to 80 h.
Key words:
Acetobacter aceti, adsorption, entrapment, semicontinuous fermentation, vinegar.
Publication no. G-2006-1023-462 ©2006 The Institute & Guild of Brewing