Abstract
A mixed culture of Saccharomyces cerevisisae and Acetobacter aceti was found to be an effective method for improving yield and productivity of the multi-stage vinegar production process, and was optimized using a three level three factor central composite design. The maximum acetic acid concentration (60.08 g/L) was achieved with 0.3 microbe ratio, 1.4 g/L of CaCO3 and 1 day of anaerobic condition. A low-anaerobic period with low-aeration rate, low yeast to bacteria ratio and high-CaCO3 content were optimum for high-acetic acid yield. Bael vinegar is rich in phenolic (7 g/L), anthocyanin (47.33 μg/g dw), carotenoid (21.80 μg/g dw) and DPPH radical scavenging activity (45.41%). Phytochemical properties were significantly decreased in quantities during the fermentation process. The bael vinegar produced could be used as an herbal condiment.
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