Standardization of an Economical Bioprocess for Production of Natural Vinegar from Sugarcane

Abstract

The fermentation parameters for production of fermented vinegar from sugarcane juice at 50 L scale were optimized and validated for 3 years (2010–2012) using indigenous strains S. cerevisiae strain 35 and A. aceti AC1 for ethanolic and acetic acid fermentations, respectively. The ethanolic fermentation was complete in 4 days producing ethanol between 8 and 11 % (v/v). The acetic acid fermentation was carried out by providing first 3 days of shaking, which took 23 ± 2 days for producing vinegar having 4.18–6.43 % (w/v) acetic acid. Recycling (2/3rd volume) of previous fermentation batches decreased the fermentation time to 5–9 days with an increase in acetification rate. The 81 days process developed was started with a 36 day of first batch followed by five recycled batches with a maximum of 9 days (each) thus producing 225 bottles (750 ml capacity) of sugarcane vinegar from 250 L juice at an approximate cost of Rs 45/bottle. The sugarcane vinegar produced was of standard quality with a sensory score of 8.3–8.5, had high total phenols and ascorbic acid contents, was rich in five minerals (K, Mg, Na, Ca and P) and seven amino acids (with six essential ones) and was stable for 12 months.