Research On The Continuous Fermentation Conditions Of Vinegar Production By Alcohol

The vinegar production technology experienced the process of solid state fermentation (SSF) and submerged fermentation (SMF), SMF is developed from surface static fermentation to submerged fermentation. At present, four operation model of production: batch operation, fed-batch operation, repeated fed-batch operation and repeated batch operation are contained on vinegar submerged production, batch operation and fed-batch operation were seldom used in vinegar production, however, Today, increasing automation ,with the development of computer control technology and sensor ,adding their applications of vinegar continuous fermentation, it would be another historic change that the vinegar continuous fermentation may be replaced by the repeated fed-batch operation and repeated batch operation ..The edible alcohol and yellow serofluid were used as main materials to produce white vinegar by liquid fermentation, with the fermentation time only four days. The technique used only one-step acetic fermentation, so as to predigest the process greatly, with yellow serofluid 4% and edible alcohol 6.3%. This study reduced the cost of product, and resolved the problem that aroma was little in the vinegar production by alcohol.The technology of two continuous fermentation of vinegar production by alcohol was introduced in this article in 2-litre bubble column reactors. First, semi-continuous fermentation was trialed,temperature at 30°C with edible alcohol 6.3%, yellow serofluid 4% and water as fermentation medium, the coefficient of fullness 0.77. When the acidity meeted requirements, the fermentation turned to continuous fermentation. The flow rate and the aeration were also studied .The results showed that the acidity could achieve 4.87g/100ml, the overall productivity 0.87 g/L/h, yield 76.6% with the inlet flow rate 55ml/h,edible alcohol 6.5%, yellow serofluid 4.3%, aeration 0.188min-1 (vvm) and the residual ethanol concentration 0.35g/100mL.