Study of Vinegar Fermentation
A Study of the Vinegar Fermentation1
March 18, 2013
-------------------------------- 1 A scientific paper submitted in partial fulfillment of the requirements in
HNF 12 laboratory, 2nd sem., 2012-2013.
OBJECTIVES
1. To enumerate the principle and methods in fermentation; and
2. to identify the factors that affect the efficiency of fermentation.
INTRODUCTION
Vinegar has been traditionally used as a food preservative. Vinegar retards microbial growth and contributes sensory properties to a number of foods. The wide diversity of products containing vinegar (sauces, ketchup, mayonnaise, etc.) and the current fall in wine consumption have favored an increase in vinegar production (De Ory et al 2002).
Acetic acid is the predominant flavoring and antimicrobial component in vinegar. Vinegar bacteria, also called acetic acid bacteria, are members of the genus Acetobacter and characterized by their ability to convert ethyl alcohol, C2H5OH, into acetic acid, CH3CO2H, by oxidation as shown below;
Anaerobic Aerobic
2C2H5OH 2CH3CHO 2CH3CO2H + 2H2O
Most bacteria strains derived from vinegar factories are able to oxidize acetic acid to
CO2 and H2O (over-oxidation) and therefore are classified in the genus Acetobacter
(De Ley et al 1984).
Acetic acid is formed in a four-step reaction involving conversion of starch to sugar by amylases, anaerobic conversion of sugars to ethanol by yeast fermentation, conversion of ethanol to hydrated acetaldehyde, and dehydrogenation to acetic acid by aldehyde dehydrogenase (Nichol 1979; Canning 1985). The last two steps are performed aerobically with the aid of acetic acid forming bacteria.
Acetic acid fermentation is done in a sugary medium. It is consists of the fermentation of alcoholic substrate to acetic acid by aceti bacter or vinegar bacteria.
BFAD defines that vinegar should contain 4% acetic acid expressed as lactic acid.
Two common market forms of vinegar includes
March 18, 2013
-------------------------------- 1 A scientific paper submitted in partial fulfillment of the requirements in
HNF 12 laboratory, 2nd sem., 2012-2013.
OBJECTIVES
1. To enumerate the principle and methods in fermentation; and
2. to identify the factors that affect the efficiency of fermentation.
INTRODUCTION
Vinegar has been traditionally used as a food preservative. Vinegar retards microbial growth and contributes sensory properties to a number of foods. The wide diversity of products containing vinegar (sauces, ketchup, mayonnaise, etc.) and the current fall in wine consumption have favored an increase in vinegar production (De Ory et al 2002).
Acetic acid is the predominant flavoring and antimicrobial component in vinegar. Vinegar bacteria, also called acetic acid bacteria, are members of the genus Acetobacter and characterized by their ability to convert ethyl alcohol, C2H5OH, into acetic acid, CH3CO2H, by oxidation as shown below;
Anaerobic Aerobic
2C2H5OH 2CH3CHO 2CH3CO2H + 2H2O
Most bacteria strains derived from vinegar factories are able to oxidize acetic acid to
CO2 and H2O (over-oxidation) and therefore are classified in the genus Acetobacter
(De Ley et al 1984).
Acetic acid is formed in a four-step reaction involving conversion of starch to sugar by amylases, anaerobic conversion of sugars to ethanol by yeast fermentation, conversion of ethanol to hydrated acetaldehyde, and dehydrogenation to acetic acid by aldehyde dehydrogenase (Nichol 1979; Canning 1985). The last two steps are performed aerobically with the aid of acetic acid forming bacteria.
Acetic acid fermentation is done in a sugary medium. It is consists of the fermentation of alcoholic substrate to acetic acid by aceti bacter or vinegar bacteria.
BFAD defines that vinegar should contain 4% acetic acid expressed as lactic acid.
Two common market forms of vinegar includes
Cited: De Leon, S.Y, Chavez L.L, Claudio,V.S. and Matilde P. Guzman. Basic Foods for Filipinos. 3rd edition. Philippines: Merriam & Webster Bookstore. http://nordicfoodlab.org/blog/2012/03/acetic-fermentation-vinegar. Accessed March 10,2013. http://www.tempeh.info/fermentation/acetic-acid-fermentation.php. Accessed March 10, 2013. a.