Production of tea vinegar by batch and semicontinuous fermentation
Open accessAbstract
The fermented tea vinegar combines the beneficial properties of tea and vinegar. The complete fermentation takes 4 to 5 weeks in a batch culture and thus can be shortened by semi continuous/ continuous fermentation using immobilized bacterial cells. In the present study, alcoholic fermentation of 1.0 and 1.5% tea infusions using Saccharomyces cerevisae G was carried out that resulted in 84.3 and 84.8% fermentation efficiency (FE) respectively. The batch vinegar fermentation of these wines with Acetobacter aceti NRRL 746 at the initial 1% acidity yielded 4.5 and 4.7% volatile acidity with 71.4 and 73% FE in 24 days. The semi continuous fermentation using sugarcane bagasse adsorbeded A.aceti cells produced 4.4% of volatile acidity from 1.5% tea wine (8.9% ethanol and 1.0% acidity), in 9 flow cycles, each of 4 h duration in a fermentation column at 50 ml/h. In the scale up process, 600 ml 1.5% tea wine produced 4.3% volatile acidity at 42.7% FE in 9 flow cycles of 12 h duration each.
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Kaur et al. (2011) used immobilized Acetobacter aceti cells to produce 47 g/L and 44 g/L total and volatile acidity by semi-continuous fermentation at 30 °C in 36 h.
“while Kaur et al. (2011) used immobilized Acetobacter aceti cells to produce 47 g/L and 44 g/L total and volatile acidity by semi-continuous fermentation at 30 °C in 36 h.”
From Banana Vinegars Production Using Thermotolerant Acetobacter pasteurianus Isolated From Ivorian Palm Wine (2015) · cites this paper as Kaur et al. (2011)
The semicontinuous-fermentation results (Table 3) report that immobilized A. aceti cells produced 4.7% total and 4.4% volatile acidity—equivalent to 47 and 44 g/L—in 36 hours. The Materials and methods specify 30±1 °C for batch vinegar fermentation, but do not establish that temperature for the semicontinuous run; its reported 30 and 50 values are flow rates in mL/h. Page numbers are not provided for these passages. (LLM, conf=0.88)
Experimental — accuracy not yet measuredVariability in alcohol production could be due to metabolic behaviour and adaptability of yeast to different sugar concentrations and fermentation conditions.
“These authors suggested that variability in alcohol production could be due to metabolic behaviour and adaptability of yeast to different sugar concentrations and fermentation conditions.”
From Banana Vinegars Production Using Thermotolerant Acetobacter pasteurianus Isolated From Ivorian Palm Wine (2015) · cites this paper as Kaur et al. (2011)
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Cites
Kombucha Fermentation and Its Antimicrobial Activity
Sreeramulu, G., Zhu, Y., & Knol, W. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf991333m · Cited by 317 · see citing works
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Research works printed but not linked: 3
- Hui YH (1992) Tea. In: Hui YH (ed) Encyclopedia of food science and technology, vol. 4. Wiley, USA, pp 2525-2537
- Johnston CS (2006) Vinegar: Medicinal uses and antiglycemic effect. Med Gen Med 8(2):61
- Kocher GS, Kalra KL, Tewari HK (2003) Production of vinegar from cane juice. In: Electronic proceedings of Symp Food and Nutritional Security: Technological Interventions and Genetical options, (In Late arrivals), Sept 18-19, HPKVV, Palampur, India
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Microbial diversity and their roles in the vinegar fermentation process
Li, S., Li, P., Feng, F., & Luo, L.-X. (2015) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-015-6659-1 · Cited by 126 · see citing works
Manufacture and Antibacterial Characteristics of Eucommia ulmoides Leaves Vinegar
Jia, C.-F., Yu, W.-N., & Zhang, B.-L. (2020) · Food Science and Biotechnology · doi:10.1007/s10068-019-00712-7 · Cited by 14 · see citing works
Konate, M., Akpa, E. E., Bernadette, G. G., Koffi, L. B., Honore, O. G., & Niamke, S. L. (2015) · Journal of Food Research · doi:10.5539/jfr.v4n2p92 · Cited by 9 · see citing works
- Authors
- Kaur, P., Kocher, G. S., & Phutela, R. P.
- Affiliations
- Punjab Agricultural University (IN)
- Corresponding author
- Kocher, G. S.
- Venue
- Journal of Food Science and Technology
- Published
- 2010-11-06
- Volume
- 48
- Issue
- 6
- Pages
- 755-758
- ISSN
- 0022-1155 (ISSN-L)
- 0975-8402
- PMC
- PMC3551057
- OpenAlex
- W1996099734
- Cited by
- 19
- References
- 1
- Citations by year
- 2024: 1 · 2023: 2 · 2021: 2 · 2019: 5 · 2017: 1 · 2016: 1 · 2015: 3 · 2013: 1 · 2012: 3
- FWCI
- 1.96
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Journal of Food Science and Technology (publishedVersion)
- Europe PMC (PubMed Central) (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Funders
- U.S. Department of Agriculture
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Microbial metabolism and enzyme function
- Keywords
- semi-continuous fermentation, batch fermentation, Acetobacter aceti, Saccharomyces cerevisiae, alcoholic fermentation, immobilized bacterial cells, volatile acidity, fermentation efficiency, scale-up
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