메뉴 건너뛰기




Volumn 42, Issue 11, 2007, Pages 1561-1565

A new pilot plant scale acetifier designed for vinegar production in Sub-Saharan Africa

Author keywords

Acetifier bioreactor; Acetobacter senegalensis sp. nov.; Freeze dried starter culture; Thermotolerant acetic acids bacteria; Vinegar cultivation

Indexed keywords

ACETIC ACID; BIOREACTORS; FREEZING; FRUITS;

EID: 35248835560     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2007.08.002     Document Type: Article
Times cited : (26)

References (19)
  • 2
    • 35248849172 scopus 로고    scopus 로고
    • Czuba J. Growth of Acetoacter biomass and product formation during acetic fermentation. Acta Alimentaria Polonica Vol. XVII/XLI/No. 3 1991 pp. 205-211.
  • 3
    • 0013479795 scopus 로고
    • Isolation and identification of acetic acid bacteria for submerged acetic acid fermentation at high temperature
    • Ohmori S., Masai H., Arima K., and Beppu T. Isolation and identification of acetic acid bacteria for submerged acetic acid fermentation at high temperature. Agric Biol Chem 44 12 (1980) 2901-2906
    • (1980) Agric Biol Chem , vol.44 , Issue.12 , pp. 2901-2906
    • Ohmori, S.1    Masai, H.2    Arima, K.3    Beppu, T.4
  • 4
    • 0040912612 scopus 로고    scopus 로고
    • Wine vinegar production using a non commercial 100-litre bubble column reactor equipped with a novel type of dynamic sparger
    • Fregapane G., Rubio-Hernandez H., Nieto J., and Salvador M.D. Wine vinegar production using a non commercial 100-litre bubble column reactor equipped with a novel type of dynamic sparger. Biotechnol Bioeng 63 2 (1999) 141-146
    • (1999) Biotechnol Bioeng , vol.63 , Issue.2 , pp. 141-146
    • Fregapane, G.1    Rubio-Hernandez, H.2    Nieto, J.3    Salvador, M.D.4
  • 5
    • 0032900180 scopus 로고    scopus 로고
    • A thermotolerant and high acetic acid-producing bacterium Acetobacter sp. I14-2
    • Lu S.F., Lee F.L., and Chen H.K. A thermotolerant and high acetic acid-producing bacterium Acetobacter sp. I14-2. J Appl Microbiol 86 (1999) 55-62
    • (1999) J Appl Microbiol , vol.86 , pp. 55-62
    • Lu, S.F.1    Lee, F.L.2    Chen, H.K.3
  • 6
    • 1542434708 scopus 로고    scopus 로고
    • Influence of fermentation temperature on semi-continuous acetification for wine vinegar production
    • Fregapane G., Hipolito R.F., and Salvador M.D. Influence of fermentation temperature on semi-continuous acetification for wine vinegar production. Eur Food Res Technol 213 (2001) 62-66
    • (2001) Eur Food Res Technol , vol.213 , pp. 62-66
    • Fregapane, G.1    Hipolito, R.F.2    Salvador, M.D.3
  • 7
    • 33745469242 scopus 로고    scopus 로고
    • Thermoresistant properties of acetic acids bacteria isolated from tropical products of Sub-Saharan Africa and destined to industrial vinegar
    • Ndoye B., Lebecque S., Dubois-Dauphin R., Tounkara L., Kere C., Diawara B., et al. Thermoresistant properties of acetic acids bacteria isolated from tropical products of Sub-Saharan Africa and destined to industrial vinegar. Enzyme Microb Technol 39 4 (2006) 916-923
    • (2006) Enzyme Microb Technol , vol.39 , Issue.4 , pp. 916-923
    • Ndoye, B.1    Lebecque, S.2    Dubois-Dauphin, R.3    Tounkara, L.4    Kere, C.5    Diawara, B.6
  • 8
    • 33751114167 scopus 로고    scopus 로고
    • Survival and preservation of thermoresistant acetic acids bacteria (TAAB) isolated from tropical products of Sub-Saharan Africa and destined to industrial vinegar
    • Ndoye B., Weekers F., Diawara B., Guiro A.T., and Thonart P. Survival and preservation of thermoresistant acetic acids bacteria (TAAB) isolated from tropical products of Sub-Saharan Africa and destined to industrial vinegar. J Food Eng 79 4 (2007) 1374-1382
    • (2007) J Food Eng , vol.79 , Issue.4 , pp. 1374-1382
    • Ndoye, B.1    Weekers, F.2    Diawara, B.3    Guiro, A.T.4    Thonart, P.5
  • 9
    • 0036497961 scopus 로고    scopus 로고
    • Optimum starting-up protocol of a pilot plant scale acetifier for vinegar production
    • De Ory I., Romero L.E., and Cantero D. Optimum starting-up protocol of a pilot plant scale acetifier for vinegar production. J Food Eng 52 (2002) 31-37
    • (2002) J Food Eng , vol.52 , pp. 31-37
    • De Ory, I.1    Romero, L.E.2    Cantero, D.3
  • 10
    • 0346961068 scopus 로고    scopus 로고
    • Operation in semi-continuous with a closed pilot plant scale acetifier for vinegar production
    • De Ory I., Romero L.E., and Cantero D. Operation in semi-continuous with a closed pilot plant scale acetifier for vinegar production. J Food Eng 63 (2004) 39-45
    • (2004) J Food Eng , vol.63 , pp. 39-45
    • De Ory, I.1    Romero, L.E.2    Cantero, D.3
  • 11
    • 0343924167 scopus 로고    scopus 로고
    • Optimum operating conditions in closed-system industrial acetifiers (semi-continuous operation): a study by computer simulation
    • Macias M., Caro I., and Cantero D. Optimum operating conditions in closed-system industrial acetifiers (semi-continuous operation): a study by computer simulation. Chem Eng J 65 (1997) 201-207
    • (1997) Chem Eng J , vol.65 , pp. 201-207
    • Macias, M.1    Caro, I.2    Cantero, D.3
  • 12
    • 34547434657 scopus 로고    scopus 로고
    • Ndoye B, Cleenwerck I, Engelbeen K, Dubois-Dauphin R, Guiro AT, Van Trappen S et al. Acetobacter senegalensis sp. nov., a thermotolerant acetic acid bacterium isolated in Senegal (sub-Saharan Africa) from mango fruit (Mangifera indica L.). Int J Syst Evol Microbiol 2007; 57:1576-1581.
  • 14
    • 0030934840 scopus 로고    scopus 로고
    • Development of thermotolerant acetic acid bacteria useful for vinegar fermentation at higher temperatures
    • Saeki A., Theeragool G., Matsushita K., Toyama H., Lotomg N., and Adachi O. Development of thermotolerant acetic acid bacteria useful for vinegar fermentation at higher temperatures. Biosci Biotechnol Biochem 61 (1997) 138-145
    • (1997) Biosci Biotechnol Biochem , vol.61 , pp. 138-145
    • Saeki, A.1    Theeragool, G.2    Matsushita, K.3    Toyama, H.4    Lotomg, N.5    Adachi, O.6
  • 16
    • 0003059424 scopus 로고
    • Effects of dissolved oxygen and acetic acid concentrations on acetic acid production in continuous culture of Acetobacter aceti
    • Soo Park Y., Ohtake H., Fukaya M., Kawamura Y., and Toda K. Effects of dissolved oxygen and acetic acid concentrations on acetic acid production in continuous culture of Acetobacter aceti. J Ferment Bioeng 68 2 (1989) 96-101
    • (1989) J Ferment Bioeng , vol.68 , Issue.2 , pp. 96-101
    • Soo Park, Y.1    Ohtake, H.2    Fukaya, M.3    Kawamura, Y.4    Toda, K.5
  • 17
    • 0037036692 scopus 로고    scopus 로고
    • Optimizing high strength acetic acid bioprocess by cognitive methods in an unsteady state cultivation
    • Arnold S., Becker T., Delgado A., Emde F., and Enenkel A. Optimizing high strength acetic acid bioprocess by cognitive methods in an unsteady state cultivation. J Biotechnol 97 (2002) 133-145
    • (2002) J Biotechnol , vol.97 , pp. 133-145
    • Arnold, S.1    Becker, T.2    Delgado, A.3    Emde, F.4    Enenkel, A.5
  • 18
    • 1542331424 scopus 로고    scopus 로고
    • Influence of the temperature and the growth phase on the hapanoids and fatty acids content of Frateuria Laurantia (DSMZ 6220)
    • Joyeux C., Fouchard S., Llopiz P., and Neuslist S. Influence of the temperature and the growth phase on the hapanoids and fatty acids content of Frateuria Laurantia (DSMZ 6220). FEMS Microbiol Ecol 47 (2004) 371-379
    • (2004) FEMS Microbiol Ecol , vol.47 , pp. 371-379
    • Joyeux, C.1    Fouchard, S.2    Llopiz, P.3    Neuslist, S.4
  • 19
    • 0031910191 scopus 로고    scopus 로고
    • Modelling the kinetics of growth of Acetobacter aceti in discontinuous culture: influence of temperature of operation
    • De Ory I., Romero L.E., and Cantero D. Modelling the kinetics of growth of Acetobacter aceti in discontinuous culture: influence of temperature of operation. Appl Microbiol Biotechnol 49 (1998) 189-193
    • (1998) Appl Microbiol Biotechnol , vol.49 , pp. 189-193
    • De Ory, I.1    Romero, L.E.2    Cantero, D.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.