Vinegar from Bael (Aegle marmelos): A Mixed Culture Approach. Issue 4 (2nd October 2018)

• Record Type: Journal Article
• Authors: Chakraborty, Kaustav; Saha, Suman Kumar; Raychaudhuri, Utpal; Chakraborty, Runu
• Is Part Of: Indian chemical engineer. Volume 60:Issue 4(2018)
• Page Start: 384
• Page End: 395
• Publication Date: 2018-10-02
• Subjects: Bael -- Vinegar -- Response Surface Methodology -- Mixed Culture Fermentation -- Optimization -- Antioxidant; Chemical engineering -- Research -- India -- Periodicals; 660
• DOI: 10.1080/00194506.2017.1376601
• Languages: English
• ISSNs: 0019-4506

Abstract

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.