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Journal articles on the topic 'Acetic acid fermentation'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Abd Ghani, A., M. Abdul Manan, D. L. Abd Razak, et al. "Exploring alcoholic and acetic fermentations of Ceri Terengganu (Lepisanthes fruticosa): physicochemical and bioactive compound changes." Food Research 9, no. 2 (2025): 141–51. https://doi.org/10.26656/fr.2017.9(2).327.

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Ceri Terengganu (Lepisanthes fruticosa), an underutilized exotic fruit native to Malaysia, has been overlooked due to limited cultivation and low economic value. This study aimed to highlight the potential of Ceri Terengganu by exploring its alcoholic fermentation using Saccharomyces cerevisiae and its acetic fermentation using Acetobacter aceti. The feasibility of using Ceri Terengganu as a substrate in both fermentations was examined, along with the physicochemical, antioxidant activity, and bioactive compound changes during the fermentation process. During alcoholic fermentation, yeast coun

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Shin, Jin-A., and Nam-Soon Oh. "Optimization of Fermentation Process for Acetic Acid Production." Food Engineering Progress 14, no. 3 (2010): 217–21. http://dx.doi.org/10.13050/foodengprog.2010.14.3.217.

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Various conditions of acetic acid fermentation by Acetobacter aceti B20 strain were investigated and evaluated to optimize the fermentative production of acetic acid. The effects of the initial ethanol concentration on growth and acid productivity in a flask and fermentor were also studied. The growth of A. aceti B20 strain was inhibited as the concentration of ethanol increased. However, the highest total acidity and fermentation yield were 5.34% and 56.1%, respectively when the initial concentration of ethanol was 7% in the batch fermentation. Although the concentration of initial glucose in

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3

Agustiani, Elly, Atiqa Rahmawati, Fibrillian Zata Lini, and Dimas Luthfi Ramadhani. "Study of pH Effect on the Anaerobic-Aerobic Fermentation of Siwalan (Borassus flabellifer L.) Sap to Produce Acetic Acid." Materials Science Forum 964 (July 2019): 209–14. http://dx.doi.org/10.4028/www.scientific.net/msf.964.209.

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Siwalan (Borassus flabellifer L.) is a palm family that is widely planted in the Tuban area of East Java. Siwalan sap has a relatively high sugar content of about 10-15 g / 100 ml. The sap is obtained by tapping the inflorescences. In general, siwalan sap is used for fresh drinks or alcoholic beverages with maximum storage in 3 days. Based on the sugar content in the sap of siwalan, acetic acid products can be made through fermentation of glucose to ethanol, then the ethanol is fermented into acetic acid. Acetic acid is widely used as a preservative of food and health drinks. The purpose of

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4

Ilfathoniyah, Aulia, Ahmad Syauqi, and Majida Ramadhan. "Waktu Fermentasi Asam Asetat oleh Isolat Acetobacter aceti dalam Substrat Produk Residu Gracilaria sp." Jurnal SAINS ALAMI (Known Nature) 7, no. 2 (2025): 31–36. https://doi.org/10.33474/j.sa.v7i2.18824.

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Utilizing macroalgae plant waste is maximized to reduce the negative impact on the environment. The crude fibre content in Gracilaria sp species as waste from the sortation results of the industrial segment needs can be increased the its value. Environmental conservation form for Gracilaria sp waste is usefull as organic matter and processing needs namely substrate in fermentative activity. This study aims to determine whether plant residues from macroalgae waste Gracilaria sp can be processed into acetic acid and to study variations in the duration of acetic acid fermentation in substrates fr

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Zahrani, Siti Mutia, Titi Candra Sunarti, and Anja Meryandini. "Produksi Asam Asetat dari Pulp Kopi Robusta Menggunakan Saccharomyces cerevisiae dan Acetobacter aceti." Jurnal Sumberdaya Hayati 11, no. 1 (2025): 16–22. https://doi.org/10.29244/jsdh.11.1.16-22.

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The type of coffee commonly grown by Indonesian farmers is robusta coffee (Coffea robusta). The processing of robusta coffee has so far focused on producing coffee beans with good flavor, leaving behind coffee pulp waste that needs to be utilized. This study aims to utilize coffee pulp waste to produce vinegar through a fermentation process using Saccharomyces cerevisiae and Acetobacter aceti. Vinegar production begins by rejuvenating A. aceti in YPG media and creating a growth curve. The fermentation of coffee pulp into vinegar involves two fermentation stages: alcoholic fermentation and acet

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Vavřiník, Aleš, Kateřina Štusková, Mojmír Baroň, and Jiří Sochor. "The production of wine vinegar using different types of acetic acid bacteria." Potravinarstvo Slovak Journal of Food Sciences 16 (September 1, 2022): 556–67. http://dx.doi.org/10.5219/1723.

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This work aimed to study the properties of acetic fermentation bacteria during the acetic fermentation of wine. Attention was focused on the ability of the bacteria to metabolize selected organic substances and their suitability for wine vinegar production. For the production of wine vinegar, white wine of the variety Veltliner Green was used. Three variants were established for this experiment. The first variant was fermented with Gluconobacter oxydans, the second with Acetobacter aceti, and the third variant of vinegar production was carried out by spontaneous fermentation. During the vinega

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7

Wang, Xiao-fang, Yuhao Hu, Ji-Hua Li, Li Zhang, Xiao Gong, and Huang Hui. "Analysis of the basic components and free amino acid composition of pineapple fruit vinegar." E3S Web of Conferences 185 (2020): 04047. http://dx.doi.org/10.1051/e3sconf/202018504047.

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Acetic acid fermentation is an essential step in producing high-quality vinegar. In this study, the alcoholic medium was used as a seed broth for acetic fermentation using Acetobacter aceti as the inoculum for approximately 7 days at 32℃ to obtain 45.87g/L acetic acid. During the Acetic acid fermentation stage, the content of the total polyphenols decreased first and then increased. Based on amino acid analyzer analysis, pineapple vinegar contains 18 kinds of free amino acids. And the contents of sweet and umami free amino acids are the main free amino acids, followed by bitter amino acids.

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Agustiani, Elly, Destri Susilaningrum, Atiqa Rahmawati, Fibrillian Z.L., and Dimas L.R. "Study the Effect of pH on the Fermentation Anaerobic-Aerobic Siwalan (Borassus flabellifer L.) Sap to Produce Acetic Acid." Eksakta : Berkala Ilmiah Bidang MIPA 21, no. 1 (2020): 29–35. http://dx.doi.org/10.24036/eksakta/vol21-iss1/220.

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This research is to study the effect of ethanol fermentation aerobic pH on acetic acid product. Anaerobic fermentation uses saccharomyces cerevisiae to produce ethanol, and aerobic fermentation uses acetobacter acetic for acetic acid production. In aerobic ethanol fermentation using pH 3; 3.5; 4 and 5. The ethanol concentration was evaluated using GC ULTRA Scientific Gas Chromatography, DSQ II detector, and MS 220 column. Acetic acid produced was analyzed using an alkalymetric method. Anaerobic fermentation uses Saccharomyces cerevisiae with 1-day log phase, while aerobic fermentation uses ace

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9

Caldeirão Rodrigues Miranda, Lucas, Rodrigo José Gomes, osé Marcos Gontijo Mandarino, Elza Iouko Ida, and Wilma Aparecida Spinosa. "Acetic Acid Fermentation of Soybean Molasses and Characterisation of the Produced Vinegar." Food Technology and Biotechnology 58, no. 1 (2020): 84–90. http://dx.doi.org/10.17113/ftb.58.01.20.6292.

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Soybean molasses is a by-product from the production of protein concentrate from soybean meal that predominantly contains sugars, with sucrose as the major component. In Brazil, soybean molasses is used for animal feed or it is discarded, although some industries use it to produce ethanol. This study aims to evaluate the parameters required for the acetic acid fermentation of soybean molasses, and characterise the resultant vinegar. To study the most suitable parameters for the acetic acid fermentation, vinegar was produced from the alcoholic fermentation of soybean molasses through eight ferm

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10

Xu, Huiling, Jong Hyoung Hong, Dabin Kim, Young Hun Jin, Alixander Mattay Pawluk, and Jae-Hyung Mah. "Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation." Antioxidants 11, no. 8 (2022): 1425. http://dx.doi.org/10.3390/antiox11081425.

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This study investigated the influence of one- and two-step fermentation on bioactive compound production in fermented green tea, i.e., one-step fermented green tea (OFG) and two-step fermented green tea (TFG). One-step fermentation entailed acetic acid fermentation, while two-step fermentation consisted of lactic acid fermentation followed by acetic acid fermentation. Acetobacter pasteurianus PCH 325, isolated from an over-ripened peach, was selected for acetic acid fermentation based on its growth and organic acid production characteristics. Acetic acid fermentation conditions were optimized

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Moens, Frédéric, Timothy Lefeber, and Luc De Vuyst. "Oxidation of Metabolites Highlights the Microbial Interactions and Role ofAcetobacter pasteurianusduring Cocoa Bean Fermentation." Applied and Environmental Microbiology 80, no. 6 (2014): 1848–57. http://dx.doi.org/10.1128/aem.03344-13.

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ABSTRACTFour cocoa-specific acetic acid bacterium (AAB) strains, namely,Acetobacter pasteurianus386B,Acetobacter ghanensisLMG 23848T,Acetobacter fabarumLMG 24244T, andAcetobacter senegalensis108B, were analyzed kinetically and metabolically during monoculture laboratory fermentations. A cocoa pulp simulation medium (CPSM) for AAB, containing ethanol, lactic acid, and mannitol, was used. All AAB strains differed in their ethanol and lactic acid oxidation kinetics, whereby onlyA. pasteurianus386B performed a fast oxidation of ethanol and lactic acid into acetic acid and acetoin, respectively. On

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12

Schwan, Rosane Freitas. "Cocoa Fermentations Conducted with a Defined Microbial Cocktail Inoculum." Applied and Environmental Microbiology 64, no. 4 (1998): 1477–83. http://dx.doi.org/10.1128/aem.64.4.1477-1483.1998.

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ABSTRACT Cocoa fermentations were performed in wooden boxes under the following four experimental regimens: beans naturally fermented with wild microflora; aseptically prepared beans with no inoculum; and beans inoculated with a defined cocktail containing microorganisms at a suitable concentration either at zero time or by using phased additions at appropriate times. The cocktail used consisted of a yeast,Saccharomyces cerevisiae var. chevalieri, two lactic acid bacterial species, Lactobacillus lactis andLactobacillus plantarum, and two acetic acid bacterial species, Acetobacter aceti and Glu

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13

Yaacob, Norhayati, Mohd Shukuri Mohamad Ali, Abu Bakar Salleh, and Nor Aini Abdul Rahman. "Effects of glucose, ethanol and acetic acid on regulation of ADH2 gene fromLachancea fermentati." PeerJ 4 (March 10, 2016): e1751. http://dx.doi.org/10.7717/peerj.1751.

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Background.Not all yeast alcohol dehydrogenase 2 (ADH2) are repressed by glucose, as reported inSaccharomyces cerevisiae.Pichia stipitisADH2 is regulated by oxygen instead of glucose, whereasKluyveromyces marxianusADH2 is regulated by neither glucose nor ethanol. For this reason, ADH2 regulation of yeasts may be species dependent, leading to a different type of expression and fermentation efficiency.Lachancea fermentatiis a highly efficient ethanol producer, fast-growing cells and adapted to fermentation-related stresses such as ethanol and organic acid, but the metabolic information regarding

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14

Papalexandratou, Zoi, Gwen Falony, Edwina Romanens, et al. "Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations." Applied and Environmental Microbiology 77, no. 21 (2011): 7698–714. http://dx.doi.org/10.1128/aem.05523-11.

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ABSTRACTTraditional fermentations of the local Ecuadorian cocoa type Nacional, with its fine flavor, are carried out in boxes and on platforms for a short time. A multiphasic approach, encompassing culture-dependent and -independent microbiological analyses of fermenting cocoa pulp-bean samples, metabolite target analyses of both cocoa pulp and beans, and sensory analysis of chocolates produced from the respective fermented dry beans, was applied for the investigation of the influence of these fermentation practices on the yeast and bacterial species diversity and community dynamics during coc

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15

Pereira, Gilberto Vinícius de Melo, Maria Gabriela da Cruz Pedrozo Miguel, Cíntia Lacerda Ramos, and Rosane Freitas Schwan. "Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture." Applied and Environmental Microbiology 78, no. 15 (2012): 5395–405. http://dx.doi.org/10.1128/aem.01144-12.

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ABSTRACTSpontaneous cocoa bean fermentations performed under bench- and pilot-scale conditions were studied using an integrated microbiological approach with culture-dependent and culture-independent techniques, as well as analyses of target metabolites from both cocoa pulp and cotyledons. Both fermentation ecosystems reached equilibrium through a two-phase process, starting with the simultaneous growth of the yeasts (withSaccharomyces cerevisiaeas the dominant species) and lactic acid bacteria (LAB) (Lactobacillus fermentumandLactobacillus plantarumwere the dominant species), which were gradu

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16

Niyomvong, Nanthavut, Rachcha Sritawan, Jureeporn Keabpimai, Chanaporn Trakunjae, and Antika Boondaeng. "Comparison of the Chemical Properties of Vinegar Obtained via One-Step Fermentation and Sequential Fermentation from Dragon Fruit and Pineapple." Beverages 8, no. 4 (2022): 74. http://dx.doi.org/10.3390/beverages8040074.

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Dragon fruit has many potential health benefits. It is inexpensive and widely cultivated in Thailand. The addition of dragon fruit to pineapple vinegar may help enhance the total phenolic compounds and antioxidant activity. This study aimed to study and compare the chemical characteristics of vinegar produced via one-step fermentation of a mixture of pineapple and dragon fruit juice from Krok Phra District of Thailand using Saccharomyces cerevisiae var. burgundy with that obtained using sequential fermentation using Saccharomyces cerevisiae var. burgundy and Acetobacter aceti. When the two fer

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17

Deng, Haixia, Meiyu Wang, and Erhu Li. "Continuous fed-batch strategy decreases acetic acid production and increases volatile ester formation in wines under high-gravity fermentation." OENO One 57, no. 1 (2023): 363–74. http://dx.doi.org/10.20870/oeno-one.2023.57.1.7238.

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High sugar fermentation elevates acetic acid levels in wines, which can be avoided by applying the continuous fed-batch strategy. In this study, yeast gene expressions and wine volatile compounds were evaluated by quantitative real-time PCR (RT-qPCR) and gas chromatograph mass spectrometry (GC-MS) in high-gravity (HG, 320 g/L sugars) fermentations with different batch strategies. The acetic acid concentration in continuous fed-batch fermentation wine was reduced by 51.69 %, compared with that in whole-batch fermentation wine. The acetyl-CoA synthase gene (ACS2) expression was up-regulated, whe

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De la Cruz, Fernando, Katherina Changanaqui, Angie Castillo, Jonnatan Bañon, María García, and Tarsila Tuesta. "Optimization of the Alcoholic and Acetic Fermentation Process of Vinegar from Apple ‘Delicious de Viscas’." African Journal of Food, Agriculture, Nutrition and Development 25, no. 04 (2025): 26364–85. https://doi.org/10.18697/ajfand.141.25340.

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Worldwide, vinegar is a fermented condiment which has been used as a beverage, preservative and antioxidant for many centuries. Vinegar can be produced by using by-products or second quality products without compromising the quality of the final product due to its acetic nature which offers the vinegar a unique flavor. Vinegar has been of interest to the scientific community due to its chemical composition rich in antioxidants and organic acids which are also responsible for its organoleptic properties. Vinegar is commonly obtained by alcoholic fermentation and acetic acid fermentation from va

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Signorello, Lara, Mattia Pia Arena, Marcello Brugnoli, Flora V. Romeo, and Maria Gullo. "Valorization of Olive Mill Wastewater by Selective Sequential Fermentation." Foods 14, no. 13 (2025): 2170. https://doi.org/10.3390/foods14132170.

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Olive mill wastewater is a by-product of olive oil extraction, characterized by a high concentration of organic matter, which presents a significant environmental challenge if not properly managed. This study was aimed at valorizing olive mill wastewater through selective fermentations to produce acetic beverages with low or no alcohol content. Olive mill wastewaters at three different dilutions (100%, 75% and 50%) were inoculated with Saccharomyces cerevisiae UMCC 855 for alcoholic fermentation. The resulting alcoholic product, with 75% olive mill wastewater, was then used as a substrate for

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20

Escribano-Viana, Rocío, Lucía González-Arenzana, Patrocinio Garijo, et al. "Bioprotective Effect of a Torulaspora delbrueckii/Lachancea thermotolerans-Mixed Inoculum in Red Winemaking." Fermentation 8, no. 7 (2022): 337. http://dx.doi.org/10.3390/fermentation8070337.

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One of the alternatives to SO2 as an antimicrobial is the use of bioprotection yeasts, which colonize the medium preventing the proliferation of undesirable microorganisms. In this work, the bioprotective effect of a mixed inoculum formed by Torulaspora delbrueckii/Lachancea thermotolerans during fermentation was evaluated. For this purpose, fermentations were carried out using this mixed inoculum and the populations of yeasts, lactic bacteria and acetic bacteria, and the physical–chemical parameters of the wines obtained were studied. The results were compared with those obtained in spontaneo

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21

Shin, Minhye, Jeong-Won Kim, Bonbin Gu, et al. "Comparative Metabolite Profiling of Traditional and Commercial Vinegars in Korea." Metabolites 11, no. 8 (2021): 478. http://dx.doi.org/10.3390/metabo11080478.

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Vinegar, composed of various organic acids, amino acids, and volatile compounds, has been newly recognized as a functional food with health benefits. Vinegar is produced through alcoholic fermentation of various raw materials followed by acetic acid fermentation, and detailed processes greatly vary between different vinegar products. This study performed metabolite profiling of various vinegar products using gas chromatography–mass spectrometry to identify metabolites that are specific to vinegar production processes. In particular, seven traditional vinegars that underwent spontaneous and slo

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Park, Yun-Ho, Min-Jeong Kwon, Dong-Min Shin та Sam-Pin Lee. "Production of Functional Vinegar Enriched with γ-Aminobutyric Acid through Serial Co-Fermentation of Lactic Acid and Acetic Acid Bacteria Using Rice Wine Lees". Applied Microbiology 4, № 3 (2024): 1203–14. http://dx.doi.org/10.3390/applmicrobiol4030082.

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Functional vinegar with high γ-aminobutyric acid (GABA) content was manufactured through a two-stage serial co-fermentation of rice wine lees, a by-product of Korean rice wine, using lactic acid bacteria (LAB) and acetic acid bacteria (AAB). The first LAB fermentation elevated GABA content by utilizing monosodium glutamate (MSG) as a precursor. Lactiplantibacillus plantarum KS2020 converted up to 10% of MSG into GABA and indicated a GABA content of 65.49 mg/g. The concentration of LAB-fermented rice wine lees was then optimized for the second co-fermentation, and Acetobacter aceti was used to

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Busche, Robert M. "Extractive fermentation of acetic acid." Applied Biochemistry and Biotechnology 28-29, no. 1 (1991): 605–21. http://dx.doi.org/10.1007/bf02922636.

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Sumiyani, Ririn, Ryanto Budiono, Henni Matul Khamila, Tia Antika Pramesti, and Orchidea Rachmaniah. "Determination of ethanol and acetic acid content in local brands of apple vinegar: gas chromatography test for halal requirements." Journal of Halal Product and Research 7, no. 2 (2024): 137–46. https://doi.org/10.20473/jhpr.vol.7-issue.2.137-146.

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Apple vinegar is commonly made from fermented apple juice, which involves two consecutive stages of fermentation: alcoholic and acetic acid fermentation. Both Saccharomyces cerevisiae and Acetobacter acetii are involved in fermentation. Apple vinegar has various benefits, such as stabilizing blood pressure, treating rheumatism, and detoxifying toxins. Excessive consumption of this product may cause damage to the esophagus, low blood potassium levels or hypokalemia, diarrhoea, and ulcers due to the high acetic acid content. Moreover, the ethanol content also needs to be determined. It should be

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Lee, Nan-Hee, Hyeock-Soon Jang, and Ung-Kyu Choi. "Comparison of antioxidant activities of aronia vinegar (Aronia melanocarpa) accroding to fermentation time." Korean Journal of Food Preservation 30, no. 6 (2023): 991–98. http://dx.doi.org/10.11002/kjfp.2023.30.6.991.

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This study investigated the antioxidant activity of Aronia vinegar during acetic acid fermentation. As a result of acetic acid fermentation at 30°C for 30 days with different initial ethanol contents, it was found that adjusting the initial ethanol content to 6% was optimal, at which 4.1% of acetic acid was produced. During fermentation under optimal conditions, the total polyphenol content decreased, but the content was higher than that of the control brown rice vinegar but lower than that of grape vinegar. The contents of flavonoids and tannins showed a decreasing pattern as acetic acid ferm

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Huynh, Phong X. "Isolation and selection of microorganisms in cocoa fermentation." Journal of Agriculture and Development 18, no. 4 (2019): 51–61. http://dx.doi.org/10.52997/jad.7.04.2019.

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The objectives of this study were to investigate the change of microorganisms involved in cocoa (Theobroma cacao) fermentation and then to isolate, characterize and select the important microorganisms in cocoa fermentation. The results showed that microbial quantities continuously changed during cocoa fermentation and the highest quantity of dominant microorganisms at different stages of fermentation process as 8.03 log cfu/g of yeast, 6.34 log cfu/g of mold, 7.77 log cfu/g of lactic acid bacteria, 7.87 log cfu/g of acetic acid bacteria, 7.25 log cfu/g of Bacillus, and 10.93 log cfu/g of the t

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Rantsiou, Kalliopi, Paola Dolci, Simone Giacosa, et al. "Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations." Applied and Environmental Microbiology 78, no. 6 (2012): 1987–94. http://dx.doi.org/10.1128/aem.06768-11.

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ABSTRACTIn this study we investigated the possibility of usingCandida zemplinina, as a partner ofSaccharomyces cerevisiae, in mixed fermentations of must with a high sugar content, in order to reduce its acetic acid production. Thirty-fiveC. zemplininastrains, which were isolated from different geographic regions, were molecularly characterized, and their fermentation performances were determined. Five genetically different strains were selected for mixed fermentations withS. cerevisiae. Two types of inoculation were carried out: coinoculation and sequential inoculation. A balance between the

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Hasalliu, Rozeta. "EVALUATION OF LACTIC ACID BACTERIA GROWTH DURING AUTOCHTHONOUS ALBANIAN KALLMET WINE PRODUCTION WITH SPONTANEOUS AND INOCULATED FERMENTATIONS." CBU International Conference Proceedings 5 (September 24, 2017): 1199–203. http://dx.doi.org/10.12955/cbup.v5.1096.

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The grape used in wine making has many wild microorganisms like lactic acid bacteria, yeast, acetic acid bacteria. During the alcoholic fermentation, the evaluation of these microorganisms depends on their activity. There is an interaction between yeast and lactic acid bacteria during this period of wine making. In this study, we have made wine from the autochthonous Albanian grape Kallmet variety using the spontaneous fermentation and inoculated fermentation with the yeast Saccharomyces bayannus. Yeasts carry out the alcohol fermentation, and lactic acid bacteria make malolactic fermentation

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Kato, Junya, Takehiko Gotoh, and Yutaka Nakashimada. "Removal of Acetic Acid from Bacterial Culture Media by Adsorption onto a Two-Component Composite Polymer Gel." Gels 8, no. 3 (2022): 154. http://dx.doi.org/10.3390/gels8030154.

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Organic acids, including acetic acid, are the metabolic products of many microorganisms. Acetic acid is a target product useful in the fermentation process. However, acetic acid has an inhibitory effect on microorganisms and limits fermentation. Thus, it would be beneficial to recover the acid from the culture medium. However, conventional recovery processes are expensive and environmentally unfriendly. Here, we report the use of a two-component hydrogel to adsorb dissociated and undissociated acetic acid from the culture medium. The Langmuir model revealed the maximum adsorption amount to be

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Franco, Wendy, Ilenys M. Pérez-Díaz, Suzanne D. Johanningsmeier, and Roger F. McFeeters. "Characteristics of Spoilage-Associated Secondary Cucumber Fermentation." Applied and Environmental Microbiology 78, no. 4 (2011): 1273–84. http://dx.doi.org/10.1128/aem.06605-11.

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ABSTRACTSecondary fermentations during the bulk storage of fermented cucumbers can result in spoilage that causes a total loss of the fermented product, at an estimated cost of $6,000 to $15,000 per affected tank. Previous research has suggested that such fermentations are the result of microbiological utilization of lactic acid and the formation of acetic, butyric, and propionic acids. The objectives of this study were to characterize the chemical and environmental conditions associated with secondary cucumber fermentations and to isolate and characterize potential causative microorganisms. B

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Park, So Hyun, Hyeon Hwa Oh, Do Youn Jeong, and Young-Soo Kim. "Characteristics and anti-obesity effect of fermented products of coffee wine." Korean Journal of Food Preservation 30, no. 4 (2023): 703–15. http://dx.doi.org/10.11002/kjfp.2023.30.4.703.

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This study was conducted to investigate the fermentation characteristics and anti-obesity effects of acetic acid fermentation products of coffee wine. The live cell counts, soluble solids, pH and total acidity of the acetic acid unfermented coffee wine (AUFCW; day 0, before fermentation) were 6.35 log CFU/mL, 8.10 °Brix, 3.88, and 1.29%, respectively, while the acetic acid fermented coffee wine (AFCW; day 15, after fermentation) were 4.40 log CFU/mL, 8.57 °Brix, 3.07, and 7.45%, respectively. Pancreatic lipase inhibitory activity tended to increase as the acetic acid fermentation period increa

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Kasemsumran, Sumaporn, Antika Boondaeng, Sunee Jungtheerapanich, et al. "Assessing Fermentation Broth Quality of Pineapple Vinegar Production with a Near-Infrared Fiber-Optic Probe Coupled with Stability Competitive Adaptive Reweighted Sampling." Molecules 28, no. 17 (2023): 6239. http://dx.doi.org/10.3390/molecules28176239.

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In this study, the performance of a near-infrared (NIR) fiber-optic probe coupled with stability competitive adaptive reweighted sampling (SCARS) was investigated for the analysis of acetic acid, ethanol, total soluble solids, caffeic acid, gallic acid, and tannic acid in the broth of pineapple vinegar during fermentation. The NIR spectra of the broth samples in the region of 11,536–3956 cm−1 were collected during vinegar fermentation promoted by Acetobacter aceti. This continuous biological process led to changes in the concentrations of all analytes studied. SCARS provided optimized and stab

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Lustrato, Giuseppe, Elisabetta Salimei, Gabriele Alfano, et al. "Cheese whey recycling in traditional dairy food chain: effects of vinegar from whey in dairy cow nutrition." Acetic Acid Bacteria 2, no. 1s (2013): 8. http://dx.doi.org/10.4081/aab.2013.s1.e8.

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Selected yeast (<em>Kluyveromyces marxianus</em> Y102 strain) and an acetic acid bacterium (<em>Acetobacter aceti</em>, DSM-G3508 strain) were used as inocula respectively in cheese whey for alcoholic and acetic fermentations. The experimental tests were carried out at both laboratory and pilot plant (20 L and 2000 L) levels. The data from the trials (working period 28 days) show increased ethanol production, increased acetic acid yield, and greater fermentation stability with biomass recycling (18.6 g L<sup>&ndash;1</sup>). Batch and fed-batch fermentat

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Phiri, Archie, Daniel La Grange, and Kgabo Moganedi. "Microbial and Chemical Dynamics during Marula Wine Fermentation." Beverages 8, no. 3 (2022): 50. http://dx.doi.org/10.3390/beverages8030050.

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Marula wine is traditionally produced through a spontaneous fermentation process and has a huge economic potential in Africa. The current study investigated the contributing microbiota and the metabolites produced during the wine fermentation process. Microbial communities were analyzed by selective cultivation and identified by biotyping and rDNA sequencing. Sugars and volatile compounds were determined with the high performance liquid chromatography and gas chromatography, respectively. Different Lactobacillus spp. were present throughout the fermentation process but dominated the earlier st

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Yang, Xinchao, Ke Wang, Jianhua Zhang, Lei Tang, and Zhonggui Mao. "Effect of acetic acid in recycling water on ethanol production for cassava in an integrated ethanol–methane fermentation process." Water Science and Technology 74, no. 10 (2016): 2392–98. http://dx.doi.org/10.2166/wst.2016.228.

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Recently, the integrated ethanol–methane fermentation process has been studied to prevent wastewater pollution. However, when the anaerobic digestion reaction runs poorly, acetic acid will accumulate in the recycling water. In this paper, we studied the effect of low concentration of acetic acid (≤25 mM) on ethanol fermentation at different initial pH values (4.2, 5.2 or 6.2). At an initial pH of 4.2, ethanol yields increased by 3.0% and glycerol yields decreased by 33.6% as the acetic acid concentration was increased from 0 to 25 mM. Raising the concentration of acetic acid to 25 mM increased

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Fernández-Delgado, Marina, Mónica Coca, Susana Lucas, María Teresa García-Cubero, and Juan Carlos López-Linares. "Clostridia as Promising Biofactory for Heterotrophic (Fructose) and Autotrophic (C1-Gas) Fermentation." Fermentation 10, no. 11 (2024): 572. http://dx.doi.org/10.3390/fermentation10110572.

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This study compared the performance of Clostridium ljungdahlii and Clostridium aceticum in the fermentation of fructose and C1-gasses (CO, CO2, N2) to produce valuable products such as ethanol and acetic acid. In heterotrophic fermentation (fructose), C. ljungdahlii yielded high ethanol concentrations (350 mg/L) and acetic acid (500 mg/L), with optimal production at pH 8 on the first day of fermentation. Although autotrophic fermentation (C1-gasses) resulted in lower ethanol levels (200 mg/L), it remained a viable option. Conversely, C. aceticum predominantly produced acetic acid in both ferme

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Awad, Hassan M., Richard Diaz, Roslinda A. Malek, Nor Zalina Othman, Ramlan A. Aziz, and Hesham A. El Enshasy. "Efficient Production Process for Food Grade Acetic Acid byAcetobacter acetiin Shake Flask and in Bioreactor Cultures." E-Journal of Chemistry 9, no. 4 (2012): 2275–86. http://dx.doi.org/10.1155/2012/965432.

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Acetic acid is one of the important weak acids which had long history in chemical industries. This weak organic acid has been widely used as one of the key intermediate for many chemical, detergent, wood and food industries. The production of this acid is mainly carried out using submerged fermentation system and the standard strainAcetobacter aceti. In the present work, six different media were chosen from the literatures and tested for acetic acid production. The highest acetic acid production was produced in medium composed of glucose, yeast extract and peptone. The composition of this medi

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Konate, Moussa, Eric E. Akpa, Goualie G. Bernadette, Louis B. Koffi, Ouattara G. Honore, and Sebastien L. Niamke. "Banana Vinegars Production Using Thermotolerant Acetobacter pasteurianus Isolated From Ivorian Palm Wine." Journal of Food Research 4, no. 2 (2015): 92. http://dx.doi.org/10.5539/jfr.v4n2p92.

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<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

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Permata, Annisa, and Nurul Hidayah. "Analysis of the effect of fermentation duration on the organoleptic properties of dried cocoa beans (Theobroma cacao L.) at Nglanggeran Agricultural Technology Park." Journal of Halal Science and Research 5, no. 2 (2024): 182–90. http://dx.doi.org/10.12928/jhsr.v5i2.9957.

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The post-harvest process of cocoa fruits includes fruit harvesting, cracking, wet bean sorting, fermentation, drying, dry bean sorting, and packaging. One of the post-harvest processes that significantly affects the quality of cocoa beans is fermentation. The fermentation process, facilitated by acetic acid and lactic acid bacteria, aims to reduce moisture content, enhance aroma and flavor, and improve the quality of cocoa beans. Acetic acid bacteria, such as Acetobacter and Gluconobacter, contribute to acetic acid production, giving cocoa beans their characteristic flavor. These bacteria conv

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van Wyk, Niël, Julia Binder, Marie Ludszuweit, et al. "The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation." Foods 12, no. 10 (2023): 1938. http://dx.doi.org/10.3390/foods12101938.

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Traditional kombucha is a functional tea-based drink that has gained attention as a low or non-alcoholic beverage. The fermentation is conducted by a community of different microorganisms, collectively called SCOBY (Symbiotic Culture of Bacteria and Yeast) and typically consists of different acetic acid bacteria and fermenting yeast, and in some cases lactic acid bacteria that would convert the sugars into organic acids—mostly acetic acid. In this study, the effect of including a Pichia kluyveri starter culture in a kombucha fermentation was investigated. P. kluyveri additions led to a quicker

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Wang, Jin Hua, Feng Huang, Xiao Zhao, Jin Fang Zhao, Yong Ze Wang, and Sheng De Zhou. "Effect of Acetic Acid on Ethanol Fermentation by Engineered Escherichia coli SZ470." Advanced Materials Research 724-725 (August 2013): 369–72. http://dx.doi.org/10.4028/www.scientific.net/amr.724-725.369.

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Hydrolysis of the aquatic vegetables waste would lead to the generation of some toxic components and by-products, such as weak acids, aldehydes and phenols. They might do harm to sequent fermentation process to some extent. The toxic effect of acetic acid on ethanol fermentation by ethanologenic Escherichia coli SZ470 was investigated. The growth curves of Escherichia coli SZ470, specific growth rate (μ), the ethanol yield and consumption of glucose were compared with different concentrations of acetic acid addition in the fermentation medium. When concentrations of acetic acid exceed 0.8 g/L,

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Nanda, Kumiko, Mariko Taniguchi, Satoshi Ujike, et al. "Characterization of Acetic Acid Bacteria in Traditional Acetic Acid Fermentation of Rice Vinegar (Komesu) and Unpolished Rice Vinegar (Kurosu) Produced in Japan." Applied and Environmental Microbiology 67, no. 2 (2001): 986–90. http://dx.doi.org/10.1128/aem.67.2.986-990.2001.

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ABSTRACT Bacterial strains were isolated from samples of Japanese rice vinegar (komesu) and unpolished rice vinegar (kurosu) fermented by the traditional static method. Fermentations have never been inoculated with a pure culture since they were started in 1907. A total of 178 isolates were divided into groups A and B on the basis of enterobacterial repetitive intergenic consensus-PCR and random amplified polymorphic DNA fingerprinting analyses. The 16S ribosomal DNA sequences of strains belonging to each group showed similarities of more than 99% with Acetobacter pasteurianus. Group A strains

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Han, Keehyun, Henry C. Lim, and Juan Hong. "Acetic acid formation inescherichia coli fermentation." Biotechnology and Bioengineering 39, no. 6 (1992): 663–71. http://dx.doi.org/10.1002/bit.260390611.

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Camu, Nicholas, Tom De Winter, Kristof Verbrugghe, et al. "Dynamics and Biodiversity of Populations of Lactic Acid Bacteria and Acetic Acid Bacteria Involved in Spontaneous Heap Fermentation of Cocoa Beans in Ghana." Applied and Environmental Microbiology 73, no. 6 (2007): 1809–24. http://dx.doi.org/10.1128/aem.02189-06.

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ABSTRACT The Ghanaian cocoa bean heap fermentation process was studied through a multiphasic approach, encompassing both microbiological and metabolite target analyses. A culture-dependent (plating and incubation, followed by repetitive-sequence-based PCR analyses of picked-up colonies) and culture-independent (denaturing gradient gel electrophoresis [DGGE] of 16S rRNA gene amplicons, PCR-DGGE) approach revealed a limited biodiversity and targeted population dynamics of both lactic acid bacteria (LAB) and acetic acid bacteria (AAB) during fermentation. Four main clusters were identified among

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Martunis, S. Zakaria, M. I. Sulaiman, and A. A. Munawar. "Optimization of coffee vinegar production from cherry Pulp as by product of arabica coffee processing." IOP Conference Series: Earth and Environmental Science 1356, no. 1 (2024): 012038. http://dx.doi.org/10.1088/1755-1315/1356/1/012038.

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Abstract The current high consumption of coffee globally has an impact on the abundance of by-products of coffee processing in the form of cherry pulp which are considered waste and cause environmental problems. The waste from arabica coffee is potential economic value products such as fermented vinegar because of its rich nutrients. The aim of this research was to determine the optimal conditions for acetic acid fermentation and the influence of yeast concentration and nitrogen sources fermented for 60 days. The research was carried out in two stages of fermentation using the Orleans method.

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Nakano, Shigeru, Masahiro Fukaya, and Sueharu Horinouchi. "Putative ABC Transporter Responsible for Acetic Acid Resistance in Acetobacter aceti." Applied and Environmental Microbiology 72, no. 1 (2006): 497–505. http://dx.doi.org/10.1128/aem.72.1.497-505.2006.

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ABSTRACT Two-dimensional gel electrophoretic analysis of the membrane fraction of Acetobacter aceti revealed the presence of several proteins that were produced in response to acetic acid. A 60-kDa protein, named AatA, which was mostly induced by acetic acid, was prepared; aatA was cloned on the basis of its NH2-terminal amino acid sequence. AatA, consisting of 591 amino acids and containing ATP-binding cassette (ABC) sequences and ABC signature sequences, belonged to the ABC transporter superfamily. The aatA mutation with an insertion of the neomycin resistance gene within the aatA coding reg

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Putra, G. P. Ganda, Ni Made Wartini, and Luh Putu Trisna Darmayanti. "Kajian Metode dan Waktu Fermentasi Cairan Pulpa pada Perubahan Karakteristik Cuka Kakao." Agritech 37, no. 1 (2017): 39. http://dx.doi.org/10.22146/agritech.17007.

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The pulp water as byproduct of cocoa beans fermentation is potential to be used as a raw material for making cocoa vinegar, but unfortunately the content of acetic acid is relatively low. So that, it is necessary to increase the content of acetic acid, by performed further fermentation method with several addition of carbon sources (sugar and alcohol) and fermentation time. The purposes of this research were: (1) to study the effect of the addition of sugar, alcohol and fermentation time on different urther fermentation method on the characteristics of cocoa vinegar and (2) to determine the op

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Priasty, Echy Warna, Hasanuddin Hasanuddin, and Kurnia Herlina Dewi. "THE QUALITY OF COCONUT VINEGAR PRODUCED BY SLOW METHODS." Jurnal Agroindustri 3, no. 1 (2013): 1–13. http://dx.doi.org/10.31186/j.agroind.3.1.1-13.

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The vinegar production needs two steps, the sugar changing to alcohol by yeast and then alcohol changing to vinegar by acetic acid bacteria. The vinegar could be produce by slow methods. The purposed of this study were to determine the influence of yeast and sugar using against the quality of fermentation result in first step (anaerobic), analyzing the influence of fermentation time against the vinegar quality based on SNI 01-3711-1995, and study the influence of fermentation time against the acetic acid content in second step (aerobic) with slow methods. This research used completely randomiz

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Novitasari, Alvianty, Warkoyo Warkoyo, and Sri Winarsih. "Pemanfaatan Limbah Padat Sari Apel sebagai Bahan Baku Cuka Apel Menggunakan Metode Backslop." Food Technology and Halal Science Journal 2, no. 1 (2019): 136. http://dx.doi.org/10.22219/fths.v2i1.12968.

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Solid wasted of apple cider containing a lot of compounds such as carbohydrates, glucose, malic acid, and flavonoids. The purpose of this research is to utilize the solid wasted of apple cider as the raw material of apple vinegar. The fermentation process of making apple vinegar in this research using the backstop method. This research consists of 2 steps of the fermentation process. The first step of fermentation using yeast to transform sugar into alcohol. Second step fermentation is a continuance of first step fermentation with the addition of apple vinegar backstop culture which contain Ac

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Cho, MiAe, Kyoung Ju Song, Jinwook Lee, Chang Moo Lee, Ho Chil Choi, and Jong Cheol Park. "Physiochemical properties and anti-proliferative activity against human lung cancer cells of kombucha using sugar extracts of Cudrania tricuspidata fruits." Food Science and Preservation 31, no. 4 (2024): 673–81. http://dx.doi.org/10.11002/fsp.2024.31.4.673.

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This study was conducted to develop kombucha with better functionality. The developed kombucha (CK) was prepared using the sugar extracts from fruits of Cudrania tricuspidata (Carrière) Bureau ex Lavallée instead of the sugar, which is used as a substrate for SCOBY in conventional kombucha (K). During fermentation, the soluble solids content significantly decreased in CK compared to K, and the pH change decreased rapidly in CK compared to K. On the 14th day of fermentation, the weight of the SCOBY in CK was higher than that in K. Immediately after preparation, K contained only sucrose, but CK

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