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.
Acknowledgement
This research work is financially supported by the “UGC-BSR Research Fellowship” programme under University Grants Commission (UGC), India.
Disclosure statement
No potential conflict of interest was reported by the authors.
ORCID
Suman Kumar Saha http://orcid.org/0000-0002-1497-2535