scholarly journals Banana Vinegars Production Using Thermotolerant Acetobacter pasteurianus Isolated From Ivorian Palm Wine

2015 ◽  
Vol 4 (2) ◽  
pp. 92
Author(s):  
Moussa Konate ◽  
Eric E. Akpa ◽  
Goualie G. Bernadette ◽  
Louis B. Koffi ◽  
Ouattara G. Honore ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Organic Acids ◽  
Acid Production ◽  
Elaeis Guineensis ◽  
Total Acidity ◽  
Acid Fermentation ◽  
Acetobacter Pasteurianus ◽  
Fermentation Efficiency ◽  
Acid Producing Bacteria ◽  
Acetic Acids

<p>Vinegar or sour wine is a product of alcoholic and subsequent acetous fermentation of sugary precursors. Among acetic acid producing bacteria, only few genera (<em>Acetobacter and Gluconobacter</em>) are used in vinegar industry. In this paper, we intended to produce vinegar at 37 °C using two <em>Acetobacter</em> <em>pasteurianus</em> strains (S3 and S32). These species were isolated from palm (<em>Elaeis guineensis</em>) wine and presented potentialities for industrial vinegar production at 37 °C. Successive fermentations were carried up and semi-continuous acetous fermentation was performed to increase acid production. Concentrated bananas (<em>Musa ssp.</em>) juice (11°Brix) was fermented using <em>Saccharomyces cerevisae</em> within 7 days, yielding 6.4% alcohol. After fermentation, 60 and 58 g/L acetic acid were produced in vinegars obtained using S3 and S32 stains respectively in 34 days and 5 flow cycles. Malic and acetic acids were the most substantial acids produced in alcoholic juice with 5 631.473 and 2 833.055 mg/L respectively. Among the eight organic acids responsible for vinegars total acidity, acetic acid was major compound with 23 459.416 and 21 268.407 mg/L for S3 and S32 strains respectively. Alcohol and acetic acid fermentation efficiency were 90.9% and 85.39 - 87.63% respectively. All the results above showed that S3 and S32 strains revealed great potentialities for successful industrial vinegar production from overripe banana.</p>

scholarly journals The use of PCA, FA, CA for the evaluation of vegetable juices processed by lactic acid fermentation

2011 ◽  
Vol 20 (No. 4) ◽  
pp. 135-143 ◽  
Author(s):  
J. KAROVIČOVÁ ◽  
Z. KOHAJDOVÁ
Keyword(s):  
Ascorbic Acid ◽  
Lactic Acid ◽  
Biogenic Amines ◽  
Reducing Sugars ◽  
Total Variance ◽  
Total Acidity ◽  
Multivariate Statistical Methods ◽  
Acid Fermentation ◽  
Multivariate Statistical ◽  
Acetic Acids

The cabbage-carrot juices were inoculated with Lactobacillus plantarum 92H at the concentration of 8 &times; 106 CFU/ml and fermented in a thermostat at 24&deg;C for 150 hours. During the fermentation, both analytical (pH, total acidity, reducing sugars, l-ascorbic acid, lactic, acetic and citric acids, biogenic amines) and sensory (appearance, colour, turbidity, sediment and taste) parameters were followed. For the evaluation of the results of the chemical and sensory (taste) analyses of these juices the multivariate statistical methods were applied. PCA and FA reduced the 7 original analytical variables to 1 independent component (factor) that accounted for 96.92% of the total variance, and CA divided samples into 2 groups according to the contents of lactic and acetic acids. PCA and FA reduced the 8 taste and mixture taste descriptors to 2 components (factors) that accounted for 97.28% of the total variance. &nbsp;

Hydrothermal Oxidation of Industrial Alkali Lignin for Producing Small Molecular Organic Acids

2012 ◽  
Vol 608-609 ◽  
pp. 1399-1406 ◽  
Author(s):  
Guang Yi Zhang ◽  
Ju Wei Zhang ◽  
Jian Yu ◽  
Yin Wang
Keyword(s):  
Acetic Acid ◽  
Organic Acids ◽  
Paper Industry ◽  
Black Liquor ◽  
Total Yield ◽  
Reaction Times ◽  
Hydrothermal Conditions ◽  
Alkali Lignin ◽  
Hydrothermal Oxidation ◽  
Acetic Acids

To control the serious pollution caused by alkaline pulping in paper industry and utilize alkali lignin – the main organic ingredient residing in black liquor, an experimental research on hydrothermal oxidation of industrial alkali lignin for producing small molecule organic acids (mostly formic and acetic acids) was conducted using batch reactors. The results showed that the yields of acetic acid almost entirely increased and then decreased with oxygen supplies, reaction times and reaction temperatures, while the yields of formic acid fell in a narrow range of ~ 4% irrespective of all the hydrothermal conditions. A highest total yield of formic and acetic acids of 23.0% was achieved at the conditions of 300 °C, a 100% oxygen supply and a 60 s reaction time, and at the same time a highest yield of acetic acid of 20.3% was obtained. Based on the products recognized, the main pathways for producing small molecular organic acids, particularly formic and acetic acids were discussed.

Adaptive mutation of Acetobacter pasteurianus SKU1108 enhances acetic acid fermentation ability at high temperature

2013 ◽  
Vol 165 (2) ◽  
pp. 109-119 ◽  
Author(s):  
Minenosuke Matsutani ◽  
Mitsuteru Nishikura ◽  
Natsaran Saichana ◽  
Tomoyuki Hatano ◽  
Uraiwan Masud-Tippayasak ◽  
...  
Keyword(s):  
Acetic Acid ◽  
High Temperature ◽  
Adaptive Mutation ◽  
Acid Fermentation ◽  
Acetobacter Pasteurianus ◽  
Acetic Acid Fermentation

Role of a membrane-bound aldehyde dehydrogenase complex AldFGH in acetic acid fermentation with Acetobacter pasteurianus SKU1108

2018 ◽  
Vol 102 (10) ◽  
pp. 4549-4561 ◽  
Author(s):  
Toshiharu Yakushi ◽  
Seiya Fukunari ◽  
Tomohiro Kodama ◽  
Minenosuke Matsutani ◽  
Shun Nina ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Aldehyde Dehydrogenase ◽  
Acid Fermentation ◽  
Acetobacter Pasteurianus ◽  
Acetic Acid Fermentation ◽  
Membrane Bound ◽  
Dehydrogenase Complex

scholarly journals Production of lactic and acetic acids during fermentation of milk fortified with kiwi juice using Saccharomyces boulardii and lactobacilli

2021 ◽  
Vol 18 (4) ◽  
pp. 681-687
Author(s):  
Ahmed Hassan Mousa ◽  
Gang Wang ◽  
Hao Zhang
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Acetic Acid ◽  
Acid Production ◽  
Saccharomyces Boulardii ◽  
Gas Chromatography Mass Spectrometry ◽  
Acid Yield ◽  
Marginal Production ◽  
Skimmed Milk ◽  
Acetic Acids

Purpose: To investigate the synergistic effect of Saccharomyces boulardii and lactobacilli on lactic and acetic acids produced during fermentation of milk fortified with kiwi juice, relative to fermentation of unfortified milk. Methods: Skimmed milk was fortified with kiwi juice (4 % v/v) and fermented for 12 h at 37 °C by a combination of S. boulardii and lactobacilli strains. Lactic and acetic acids were determined using gas chromatography-mass spectrometry (GS-MS). Results: The presence of kiwi juice in the milk stimulated the production of lactic (1.35 g/100g) and acetic (0.29 mg/g) by S. boulardii in the absence of lactobacilli. When S. boulardii was inoculated with Lb. casei 20975, the production of lactic acid and acetic acid increased to 2.36 g/100 g and 0.71 mg/g, respectively. Furthermore, acid production increased when Lb. plantarum RS (35-11), Lb. casei LCS, and Lb. plantarum JXJ (6 - 12) were inoculated into milk free of kiwi juice in which S. boulardii was grown. Saccharomyces boulardii resulted in marginal production of acids by Lb. fermentum F9. Conclusion: These results show that acid production is positively affected by some lactobacilli strains in the milk whether fortified with kiwi juice or free of this juice. However, fermentation of these formulations for a period longer than 6 h may result in losses in acid yield.

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