Study on fermentation conditions of palm juice vinegar by Response Surface Methodology and development of a kinetic model

Brazilian Journal of Chemical Engineering

Volumn 29, Issue 3, 2012, Pages 461-472

  Ghosh, S ^a   Chakraborty, R ^a   Chatterjee, G ^a   Raychaudhuri, U ^a  

^a JADAVPUR UNIVERSITY   (India)

Author keywords

Acetic acid bacteria; Fermentation; Kinetic model; Natural vinegar; Palm juice; RSM

Indexed keywords

ACETIC ACID BACTERIA; KINETIC MODELS; NATURAL VINEGAR; PALM JUICE; RSM;

FERMENTATION; INTEGRAL EQUATIONS; KINETIC THEORY; KINETICS; OPTIMIZATION; PH; SURFACE PROPERTIES;

ACETIC ACID;

EID: 84868579595     PISSN: 01046632     EISSN: None     Source Type: Journal    
DOI: 10.1590/S0104-66322012000300003     Document Type: Article

References (37)

1. Ambati, P. and Ayyanna, C., Optimizing medium constituents and fermentation conditions for citric acid production from palmyra jaggery using response surface method. World Journal of Microbiology and Biotechnology, v. 17, 331-335 (2001).
2. Barh, D. and Mazumdar, B. C., Comparative nutritive values of palm saps before and after their partial fermentation and effective use of wild date (Phoenix sylvestris Roxb.) Sap in treatment of anemia. Research Journal of Medicine and Medical Sciences, v. 3, 173-176 (2008).
3. Bodegom, P. V., Microbial maintenance: A critical review on its quantification. Microbial Ecology, v. 53, 513-523 (2007).
4. De Ory, I., Romero, L. E. and Cantero, D., Modeling the kinetics of growth of Acetobacter aceti in discontinuous culture: influence of the temperature of operation. Applied Microbiology Biotechnology, v. 49, 189-193 (1998).
5. De Ory, I., Romero, L. E. and Cantero, D., Optimum starting-up protocol of a pilot plant scale acetifier for vinegar production. Journal Food Engineering, v. 52, 31-37 (2002).
6. Gacula, M. C. and Sing, J., Statistical Methods in Food and Consumer Research. Academic Press Inc., London (1984).
7. Hill, G. A., Daugulis, A. J., Phenol inhibition kinetics for growth of Acetobacter aceti on ethanol. Applied Microbiology Biotechnology, v. 51, 841-846 (1999).
8. Holt, J. G., Krieg, N. R., Sneath, P. H. A., Staley, J. T. and Williams S. T., Genus Acetobacter and Gluconobacter. In: Bergey's Manual of Determinative Bacteriology, 9th Ed., Williams and Wilkens, Maryland, U. S. A., pp. 71-84 (1994).
9. Jirovetz, L., Buchbauer, G., Fleischhacker, W. and Ngassoum, M. B., Analysis of the aroma compounds of two different palm wine species ('Matango and Raffia') from Cameroon using SPMEGC-FID, SPME-GC-MS & olfactometry. Ernahrung/Nutrition, 67-71 (2001).
10. Joyeux, A., Lafon, L. S. and Ribereau, G. P., Evolution of acetic acid bacteria during fermentation and storage of wine. Applied Environmental Microbiology, v. 48, 153-156 (1984).
11. Kadere, T. T., Oniang'O, R. K., Kutima, P. M. and Njoroge. S. M., Marketing and economic importance of palm wine (mnazi) and other coconut-based products in Kenya. Research Journal of Agricultural and Biological Sciences, 5, 815-822 (2009).
12. Krusong, W. and Vichitraka, A., An investigation of simultaneous pineapple vinegar fermentation interaction between acetic acid bacteria and yeast. Asian Journal of Food and Agro-Industry, v. 3, 192-203 (2010).
13. Lasekan, O. and. Abbas, K. A flavour chemistry of palm toddy and palm juice: A review. Trends in Food Science and Technology, v. 21, 494-501 (2010).
14. Li, C., Bai, J., Cai, Z. and Ouwang, F., Optimization of a cultural medium for bacteriocin production by Lactococcus lactis using response surface methodology. Journal of Biotechnology, v. 93, 27-34 (2002).
15. Liu, J. Z., Weng, L. P., Hang, Z. Q. L., Xu, H. and Ji, L. N., A mathematical model for gluconinc acid fermentation by Aspergillus niger. Biochemical Engineering Journal, v. 14, 15-64 (2003).
16. Luedeking, R. and Piret, E. L., A kinetic study of the lactic acid fermentation. Journal of Biochemical and Microbiological Technology and Engineering, v. 1, 393-412 (1959).
17. Maal, K. B., Shafiee, R., Characterization of an Acetobacter strain isolated from iranian peach that tolerates high temperatures and ethanol concentrations. World Academy of Science Engineering and Technology, v. 62, 141-145 (2010).
18. Monteagudo, J. M., Rodríguez, L., Rincón, J. and Fuertes, J., Kinetics of lactic acid fermentation by Lactobacillus delbrueckii grown on beet molasses. Journal of Chemical Technology and Biotechnology, v. 68, 271-276 (1997).
19. Murooka, Y. and Yamshita, M., Traditioanal healthful fermented product of Japan. Journal of Industrial Microbiology Biotechnology, v. 35, 791-798 (2008).
20. Murthy, M. S. R. C., Rakshit, T. S. S. K. and Kosugi, Y., Statistical optimization of lipase catalyzed hydrolysis of methyloleate by response surface methodology. Bioprocess Engineering, v. 22, 35-43 (2000).
21. Najafpour, G. D., Biochemical Engineering and Biotechnology. Amsterdam, Elsevier Science, pp. 51-66 (2007).
22. Najafpour, G. D. and Yap, Y. M., VOCs and HAP removal from contaminated air in biofilter using Pseudomonas putida and isolated strain NTPM1. Asian Journal of Chemistry, v. 17, 1171-1184 (2005).
23. Perdrix, J., Bovet, P., Larue, D., Yersin, B., Burnand, B. and Paccaud, F., Patterns of alcohol consumption in the Seychelles Islands (Indian Ocean). Alcohol and Alcoholism, v. 34, 773-785 (1999).
24. Pirt, S. J., The maintenance energy of bacteria in growing cultures. Proceeding of the Royal Society B: Biological Science, v. 163, 224-231 (1965).
25. Raychaudhury, B., Chakraborty, R. and Raychaudhuri U., Modeling and simulation of diffusional mass transfer of glucose during fermentative production of pediocin AcH from Pediococcus acidilactici H. Biochemical Engineering Journal, v. 16, 237-243 (2003).
26. Silva, M. E., Torres Neto, A. B., Silva, W. B., Silva, F. L. H. and Swarnakar, R., Cashew wine vinegar production: Alcoholic and acetic fermentation. Brazilian Journal of Chemical Engineering, v. 24, 163-169 (2007).
27. Saski, A., Theeragool, G., Matsushita, K., Toyama, H., Lotong, N. and Adachi, O., Development of thermotolerant acetic caid bacteria useful for vinegar fermentation at higher temperature. Bioscience Biotechnology and Biochemistry, v. 61, 138-145 (1997).
28. Shuler, M. L. and Kargi, F., Bioprocess Engineering Basic Concept. New Jersey, Prentice-Hall Inc., 155-206 (1992).
29. Sossou, S. K., Ameyapoh, Y., Karou, S. D. and De-Souza, C., Study of pineapple peeling processing into vinegar by biotechnology. Pakistan Journal of Biological Science, v. 12, 859-865 (2009).
30. Steiner, P. and Sauer, U., Proteins inducing during adaptation of acetobacter aceti to high acetate concentrations. Applied Environmental Microbiology, v. 67, 5474-5481 (2001).
31. Suscovic, J., Beluhan, D. and Kurtanjek, Z., Mathematical Model and Estimation of Kinetic Parameters for Production Lactic Acid by Lactobacillus delbrueckii. Chemical and Biochemical Engineering Quarterly, v. 6, 127-132 (1992).
32. Tagliazucchi, D., Verzelloni, E. and Conte, A., Antioxidant properties of traditional balsamic vinegar and boiled must model systems. European Food Research Technology, v. 227, 835-843 (2008).
33. Takamatsu, T., Shioya, S. and Furuya, T., Mathematical model of gluconic acid fermentation by Aspergillus niger. Journal of Chemical Technology and Biotechnology, v. 31, 697-704 (1981).
34. Tsuchiya, H. M., The holding time in pure and mixed culture fermentations. Annals of the New York Academy of Sciences, v. 413, 184-92 (1983).
35. Vithlani, A. V. and Patel V. H., Production of Functional vinegar from India Jujube (Zizyphus mauritiana) and its antioxidant properties. Journal of Food Tecnology, v. 8, 143-149 (2010).
36. Wilson, K. and Walker, L., Practical Biochemistry: Principles and Technique. Cambrige University Press (2000).
37. Zinatizadeh, A. A. L., Mohamed, A. R., Najafpour, G. D., Isa, M. H. and Nasrollahzadeh, H., Kinetic evaluation of palm oil mill effluent digestion in a high rate up-flow anaerobic sludge fixed film bioreactor. Process Biochemistry, v. 41, 1038-1046 (2006).