Acetic Acid Fermentation of Soybean Molasses and Characterisation of the Produced Vinegar.
acetic acid fermentation
by-product of soybean processing
soybean molasses
vinegar
Journal
Food technology and biotechnology
ISSN: 1330-9862
Titre abrégé: Food Technol Biotechnol
Pays: Croatia
ID NLM: 9703690
Informations de publication
Date de publication:
Mar 2020
Mar 2020
Historique:
entrez:
21
7
2020
pubmed:
21
7
2020
medline:
21
7
2020
Statut:
ppublish
Résumé
Soybean molasses is a by-product from the production of protein concentrate from soybean meal that predominantly contains sugars, with sucrose as the major component. In Brazil, soybean molasses is used for animal feed or it is discarded, although some industries use it to produce ethanol. This study aims to evaluate the parameters required for the acetic acid fermentation of soybean molasses, and characterise the resultant vinegar. To study the most suitable parameters for the acetic acid fermentation, vinegar was produced from the alcohol fermentation of soybean molasses through eight fermentation cycles: five for adaptation and three for production. The average acidity of the acetic acid fermentation product was 50.60 g/L, with an acetic acid fermentation yield, total yield of acetic acid in broth and productivity 65.01%, 92.76% and 0.033 g/(L·h), respectively. The vinegar produced from soybean molasses has an acidity of 5.07% (
Identifiants
pubmed: 32684792
doi: 10.17113/ftb.58.01.20.6292
pii: FTB-58-84
pmc: PMC7365339
doi:
Types de publication
Journal Article
Langues
eng
Pagination
84-90Déclaration de conflit d'intérêts
CONFLICT OF INTEREST: The authors have no conflicts of interest to declare.
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