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Related Experiment Videos

Effective onion vinegar production by a two-step fermentation system.

J Horiuchi1, T Kanno, M Kobayashi

  • 1Department of Chemical System Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami, Hokkaido 090-8507, Japan.

Journal of Bioscience and Bioengineering
|October 20, 2005
PubMed
Summary

This study developed a two-step fermentation system for efficient onion vinegar production. The innovative process uses flocculating yeast and a charcoal bioreactor, achieving high yields and stability for cost-effective manufacturing.

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Area of Science:

  • Food Science
  • Biotechnology
  • Fermentation Technology

Background:

  • Traditional vinegar production methods can be time-consuming and may lack efficiency.
  • Optimizing fermentation processes is crucial for enhancing the yield and quality of vinegar products.
  • Developing sustainable methods using waste materials is an important goal in food production.

Purpose of the Study:

  • To develop and evaluate a novel two-step fermentation system for onion vinegar production.
  • To optimize the conversion of red onion juice into onion alcohol and subsequently into onion vinegar.
  • To assess the productivity, yield, stability, and cost-effectiveness of the developed system.

Main Methods:

  • A two-step fermentation process was designed, starting with a repeated batch fermentation using flocculating yeast (Saccharomyces cerevisiae strain IR-2).

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  • The first step converted red onion juice (67.3 g/l total sugar) to onion alcohol (30.6 g/l ethanol).
  • A packed bed bioreactor with charcoal pellets from waste mushroom medium was used for continuous onion vinegar production in the second step.

    • Main Results:

    • The repeated batch fermentation achieved a maximum productivity of 8.0 g/l/h for onion alcohol.
    • Continuous vinegar production yielded a maximum productivity of 3.3 g/l/h and an acetic acid concentration of 37.9 g/l.
    • The total acetic acid yield was 0.86, with the system operating stably for 50 days.

    Conclusions:

    • The developed two-step fermentation system is highly effective for onion vinegar production.
    • The system demonstrates competitive advantages in terms of high productivity, acetic acid yield, operational stability, and low production costs.
    • This method offers a promising approach for efficient and sustainable vinegar manufacturing.