Please use this identifier to cite or link to this item:
Title: Vinegar production from vegetable waste: Optimization of physical condition and kinetic modeling of fermentation process
Authors: Chakraborty, Kaustav
Saha, Suman Kumar
Raychaudhuri, Utpal
Chakraborty, Runu
Keywords: Vegetable waste;RSM;Kinetics;FTIR;Uncoupling effect
Issue Date: Sep-2017
Publisher: NISCAIR-CSIR, India
Abstract: Vegetable waste, as a low cost natural product, has been used as a source of vinegar production. In the present study, the physical conditions for fermentation by Acetobacter aceti (NCIM 2116) have been optimized and fermentation kinetics of the acetification has been studied in a batch system. The highest acetic acid production of 5.98% occured when pH is 6.2, temperature was 30°C and time is 90 h. Analysis of eigen values predict pH is the most significant factor for production. FTIR study confirmed the presence of C=O, O-H, N-H, CH3, CH2 groups in acetic acid. A simple kinetic model has been suggested using logistic equation for growth and the Luedeking - Piret equation for vinegar production and substrate utilization. The model parameters are μm= 0.0554 h-1, α= 3.3903 g/g of biomass, β= 0.0219 g/g of biomass.h-1, S0=70.538 g/L. A significant inhibitory effect of accumulation of acetic acid on growth of A.aceti has been found. It is presumed that end product limits growth by acting as an uncoupling agent.
Page(s): 508-516
ISSN: 0975-0991 (Online); 0971-457X (Print)
Appears in Collections:IJCT Vol.24(5) [September 2017]

Files in This Item:
File Description SizeFormat 
IJCT 24(5) 508-516.pdf605.74 kBAdobe PDFView/Open

Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.