Sugarcane Vinegar Research Articles

Fermentative Production of Sugarcane Vinegar by Immobilized Cells of Acetobacter aceti Under Packed Bed conditions

Sugarcane juice (17 °Bx), the substrate of choice for vinegar production due to its high sugar content and easy availability was fermented to ethanol by Saccharomyces cerevisiae strain 35 producing 9.5 % (v/v) ethanol. This ethanol was used for vinegar production using immobilized cells of Acetobacter aceti AC1 (on wood shavings with cell to adsorbent ratio of 2:1) packed in an indigenously developed polyvinyl chloride column. Sugarcane ethanol (supplemented with mother vinegar) with an initial acidity of 2 % (w/v) was trickled at 50 ml/h through the packed bed at 2.5 l scale, that produced sugarcane vinegar in 72 h (compared to 13 days of batch cycle). The vinegar production was consistent over 25 cycles studied and had a volatile acidity of 4.08–6.84 % (w/v), fermentation efficiency (52.9–87.9 %), acetification rate (5.8–22.8 g/l/day) and yield factor (0.68–1.14). The sugarcane vinegar had a good sensory score (8.66 ± 0.33), improved total phenols (81.9 ± 0.14–138.6 ± 0.49 mg/100 ml) with retention of ascorbic acid (42.0 ± 1.13–86.5 ± 1.34 mg/100 ml).

INVESTIGATION OF CHEMICAL QUALITY OF SUGARCANE (SACCHARUM OFFICINARUM L.) WINE DURING FERMENTATION BY SACCHAROMYCES CEREVISIAE

ABSTRACT The purpose of this study was to examine the changes in the contents of sugar, ethanol, organic acids, volatile compounds, pH and acidity in sugarcane wine during fermentation using Saccharomyces cerevisiae and the consumer preference test was also conducted to investigate the optimal fermentation. According to the results, the maximal population of S. cerevisiae reached to 8.12 log cfu/mL at the sixth day of fermentation. The maximum ethanol content, 15.16%, was obtained at the ninth day, while the sucrose and glucose concentrations were almost exhausted at the same time. As for organic acids, citric acid was detected as the most abundant one at the second day of fermentation, followed by lactic and succinic acids. The volatile compounds were analyzed by SPME/GC‐MS, and the concentrations of alcohols, esters and acids were all highest in sugarcane wine at the sixth day of fermentation. The results have demonstrated that sugarcane wine fermentation with S. cerevisiae at the sixth day is enough to reach the highest aroma quality as indicated by the highest esters/alcohols in the wine and the most abundant amount of aroma‐related compounds. The overall preference of consumer test also supports the above result with the sugarcane wine fermented at day 6 having highest scores.PRACTICAL APPLICATIONSSugarcane with high content of sugar is a potential material for making vinegar through alcoholic and acetous fermentation. Because the sugarcane wine as well as sugarcane vinegar is seldom available in Taiwan or other places, it is beneficial to study how to effectively use the sugarcane other than just consumed as a kind of fresh fruit or a juice drink. The economic value of wine is highly depended on its composition changes and consumer's preference. Although there are a few reports working on the chemical compounds during fermentation of sugarcane wine, there is little concerning the consumer‐type preference parallel to the chemical analysis during fermentation. Following the identification of winemaking fermenting yeast strain, Saccharomyces cerevisiae, isolated from liquor rice dregs and the establishment of the fermenting condition for making sugarcane wine carried out in our previous studies, in this study, we analyzed the composition of volatile compounds in sugarcane wine and characterized the associated changes in chemical properties during fermentation. In addition, the consumer preference test was also carried out to verify the results of chemical property analysis. It is hoped the strategy of this study to be a reference prior to industry scale for manufacturing process and quality improvement of sugarcane wine and other wines.

INVESTIGATION OF FERMENTING CONDITIONS FOR SUGARCANE (SACCHARUM OFFICINARUML.) WINE USING RESPONSE SURFACE METHODOLOGY

The purpose of this study was to investigate the effects of alcoholic fermenting conditions such as sugar content, fermentation temperature and pH on the sensory quality and ethanol content of sugarcane wine (SCW) by response surface methodology. The results from contour plots showed that the maximum ethanol content was around 11% with the initial sugar content at 25.0°Brix, and fermentation at 26.3C and pH 5.5. The results of consumer tests showed that under the fermentation condition with sugar content at 24°Brix or below and higher temperature favored the color acceptance of SCW. While the sugar content above 24°Brix, the lower temperature favored the aroma, flavor and overall preference. Statistical analysis with the central composite rotatable design showed that the total soluble solids of SCW was significantly (P < 0.05) correlated with sugar content, pH and fermentation temperature. The sugar content and fermentation temperature significantly (P < 0.05) affected the ethanol content and aroma of SCW, while the pH significantly (P < 0.05) affected the flavor and overall preference. Based on the results of total soluble solids, ethanol contents, consumer tests and confirmative experiments, it was determined that the sugar content at 24–26°Brix, pH at 5.5 and fermentation temperature at 24–27C were the optimal fermentation conditions for SCW. PRACTICAL APPLICATIONS Sugarcane with high content of sugar is a potential material for making vinegar through alcoholic and acetous fermentation. Sugarcane wine (SCW), as well as sugarcane vinegar, is seldom available in Taiwan or in other places. It is beneficial to study how to effectively improve the use of sugarcanes other than just consumed as a kind of fresh fruit or a juice drink. The economic value of wine is highly dependent on its sensory quality and consumer's preference. This study evaluated the fermentation conditions including the sugar content, pH and fermentation temperature affecting the quality and consumer's preference of SCW in order to establish the optimum processing condition for SCW. It is suggested to be the reference for manufacturing process in wine industry. In addition, it can also provide a versatile utility of raw material and value added to final products.

Comparative Production of Sugarcane Vinegar by Different Immobilization Techniques

Sugarcane juice was converted to ethanol by Saccharomyces cerevisiae producing 8% (v/v) ethanol. This ethanol was used for vinegar production using adsorbed (bagasse, corn cobs and wood shavings) and entrapped (calcium alginate) cells of Acetobacter aceti NRRL 746. All three adsorbed carrier materials were statistically similar for acetic acid production and produced acidity from 5.9 to 6.7% after 28 days of submerged fermentation. By recycling bagasse adsorbed cells, the time of acetic acid fermentation was reduced to 13 days. Semi-continuous fermentation of bagasse adsorbed cells using a packed bed column further reduced the fermentation time to 80 h.

Induction of apoptosis in human leukemia cells by naturally fermented sugar cane vinegar (kibizu) of Amami Ohshima Island

Naturally fermented vinegar such as Kibizu (sugar cane vinegar in Amami Ohshima, Japan), Kurozu (black rice vinegar in Kagoshima, Japan), Kouzu (black rice vinegar in China) and red wine vinegar in Italy had potent radical-scavenging activity analyzed by DPPH method. For the elucidation of food factor for cancer prevention contained in naturally fermented vinegar, the induction of apoptosis in human leukemia cell HL-60 was investigated with sugar cane vinegar Kibizu. Fraction eluted by 40% methanol from Amberlite XAD 2 chromatography of sugar cane vinegar showed potent radical scavenging activity. The fraction also showed the activity repressing growth of typical human leukemia cells such as HL-60, THP-1, Molt-4, U-937, Jurkat, Raji and K-562. On the other hand, the fraction did not have any growth inhibition activity against human fetal lung cell TIG-1. The most potent radical-scavenging activity and the growth repression activity of the leukemia cell were observed in the same chromatographic fraction of methanol 40%. From cell sorting FACS analyses, electron microscopic observations and cytochemical staining of chromatin and nuclear segments in human leukemia cell HL-60 treated with the active fraction, it was concluded that apoptosis was induced in the leukemia cell by the fraction of sugar cane vinegar and resulted in the repression of growth of the human leukemia cells. Chromatographic fraction of sugar cane juice eluted by 20% methanol showed potent activities of radical-scavenging and growth repression of HL-60. These results led us the consideration that active components in sugar cane juice could be converted to more lipophilic compounds with activity to induce apoptosis in HL-60 by microbial fermentation with yeast and acetic acid bacteria.