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Vinegar: An Introduction and Inustrial Production

Vinegar is an aqueous solution of acetic acid produced through the fermentation of ethanol by acetic acid bacteria. Industrial vinegar production primarily uses the submerged fermentation process, in which ethanol in products like wine or cider is oxidized to acetic acid by robust Acetobacter strains under aerobic conditions. Key factors that influence bacterial activity include oxygen availability, acetic acid content, and temperature. The final vinegar product is extracted and purified through downstream processes like sedimentation, clarification, pasteurization and filtration. Vinegar production is an important industrial process and quality vinegar contains 5-20% acetic acid.

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196 views27 pages

Vinegar: An Introduction and Inustrial Production

Vinegar is an aqueous solution of acetic acid produced through the fermentation of ethanol by acetic acid bacteria. Industrial vinegar production primarily uses the submerged fermentation process, in which ethanol in products like wine or cider is oxidized to acetic acid by robust Acetobacter strains under aerobic conditions. Key factors that influence bacterial activity include oxygen availability, acetic acid content, and temperature. The final vinegar product is extracted and purified through downstream processes like sedimentation, clarification, pasteurization and filtration. Vinegar production is an important industrial process and quality vinegar contains 5-20% acetic acid.

Uploaded by

Hasib Uzzaman
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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VINEGAR

AN INTRODUCTION AND INUSTRIAL PRODUCTION


What is vinegar?
• Vinegar is an aqueous solution of acetic acid and
trace chemicals that may include flavorings.
• Vinegar typically contains 5–20%acetic acid by
volume. Usually the acetic acid is produced by the
fermentation of ethanol or sugars by acetic acid
bacteria.
Properties Of Quality Vinegar:
1. Appearance should be clear,colourless
liquid.
2. Free from any precipitation.
3. Odor should be sweet and acetic.
4. Melting and Boiling point 0⁰C and 100⁰C
respectively.
5. Density 1gm/cm³
6. Vapour pressure 2.3 kpa at 20⁰C
7. Should be well soluble in water.
8. Should have chemical stability ,that means
no decomposition if used and stored
according to specifications.
History
• The first documented evidence of vinegar
making and use was by the Ancient Babylonians
 around 3000 BC.
• They primarily made vinegar from figs, and beer
and used it for both culinary and medicinal
purposes. 
• In East Asia, the Chinese began
professionalizing vinegar production in the 
Zhou Dynasty.
• The Greeks and Romans frequently used
vinegars made from wine.
• During the Middle Ages, much work was done
by Islamic scholars such as Geber who first
isolated acetic acid by distilling vinegar.
• The first large scale industrial process for
vinegar production was invented by Karl
Sebastian Schüzenbach in the 
Kingdom of Baden in 1823
• In the 20th century, the invention of the
submerged fermentation process that cut
production times down to 1-2 days.
Use of vinegar
1. Lower Blood Sugar Levels And Fights Diabetes
• Vinegar is claimed to help diabetics 
control and their blood sugar levels.
• Some studies have shown that consuming
vinegar after a high-carb meal can improve
insulin sensitivity by as much as 34% and
reduce blood sugar levels significantly
• Two Tablespoons of apple cider vinegar before
bedtime can reduce fasting blood sugar in the
morning by 4%.
2. Helps To Lose Weight And Reduce Fat
• Vinegar is sometimes recommended as a weight loss aid.
• Some short-term studies have shown that consuming apple
cider vinegar may help you eat fewer calories, lose weight and
reduce belly fat.

3. To Preserve Food
• vinegar is an effective preservative
• It works by making the food more acidic, which deactivates its
enzymes and kills any bacteria in the food that may cause
spoilage.
• Pickling is a common method using vinegar as a preservative
and also adding flavor to foods.
4. As a Deodorizer
• vinegar is known to have antibacterial properties.
• Because of this, it's often claimed that apple cider
vinegar can eliminate bad smells.
5. To Make a Salad Vinaigrette
• One easy way to use vinegar is to make a simple
salad dressing.
6. To Lower the Risk of Cancer
• It's often claimed that vinegar can help lower your
risk of cancer.
• In test-tube studies, vinegar has been shown to
kill cancer cells
7. To Make an All-Purpose Cleaner
• vinegar is often a popular choice for a natural
alternative to commercial cleaning agents.
This is because of its antibacterial properties.
9. As a Facial Toner
• Apple cider vinegar is claimed to help remedy
skin conditions and reduce the signs of aging.
10. To Trap Fruit Flies
• Fruit flies can be a pest.
• Interestingly, it's really easy to use apple cider
vinegar to make a cheap fruit fly trap.
Microorganisms
• The main species responsible for
the production of vinegar belong to the genera
• Acetobacter,
• Gluconacetobacter,
• Gluconobacter
• because of their high capacity to oxidise
ethanol to acetic acid and high resistance
to acetic acid released into the fermentative
medium
• Acetobacter
Ex. Acetobacter aceti
(produce distilled white vinegar, a sharp
strong vinegar made by fermentation of
distilled alcohol)

• Gluconacetobacter
Ex.
Gluconacetobacter diazotrophicus
( produce Vinegar,A dark sometimes
syrupy vinegar in an italian classic)
• Gluconobacter
Ex. Gluconobacter rhodospirillas
(White Wine Vinegar ,Mostly
Rice Vinegar)
Biochemistry & biochemical pathway
• Vinegar is an aqueous solution of acetic acid .
• Vinegar typically contains 5–20% acetic acid by volume.
• The conversion of ethanol (CH3CH2OH) and oxygen (O2)
to acetic acid (CH3COOH) takes place by the following
reaction:

CH3CH2OH + O2 → CH3COOH + H2O


Industrial production
Contents
• Principles
• Materials
1. Substrate
2. Microorganism
• 3 methods to produce vinegar
• Post processing
Principle
Substrates
• In europian counties , they use apple juice, grape
juice etc as a source of sugar as well as ethanol .
• In south asian countries they use another sources of
carbohydrates like rice, wheat, maize etc.
Strain selection
• For the industrial production of acetic acid as well as
vinegar mainly use the species belongs to the group
Acetobecter .
Selection Of Bacterial strain depends on :
1. Kinds of Vinegar
2.Types of Substrate
3.Modes of growth of Bacteria
4. Quantity of production
Methods of vinegar production

From the 3 methods the submerged fermentation is more


appropriate for industrial production.
Submersed fermentation process
• At the industrial scale, vinegar is mainly
produced by submerged fermentation, which
refers to an aerobic process in which the
ethanol in beverages such as spirits, wine or
cider is oxidized to acetic acid by AAB.
• Submerged fermentation requires robust AAB
strains that are able to oxidize ethanol under
selective conditions to produce high-titer
acetic acid.
• In this work, submerged fermentation for
vinegar production is discussed with regard to
advances in process optimization and
parameters (oxygen availability, acetic acid
content and temperature) that influence AAB
activity.
• Overcoming the acetification constraints is a
main goal in order to facilitate innovation in
submerged fermentation and to create new
industry-challenging perspectives.
• And the final product is a turbid vinegar.
Extraction and recovery
• Extraction and recovery of turbid vinegar is
done by Downstream processing
sedimentation

clarification

pasteurization

filtration

pure vinegar
An Example of vinegar production
Safety measure and recommendation
According to U.S food and drug administration,
• All diluted acetic acid is not vinegar and should
not be added to food products that would be
expected to contain vinegar.
• The percent of acetic acid should be the main
feature of a quality vinegar.(5-20%)
• Vinegar should not be used to treat wounds .
Because vinegar is not effective at inhibiting
wound infectious organisms.
Conclusion
• The use of vinegar is very old in culinary and
medical purpose and so it renowned as cold
minded drug.
• Vinegar denoted as world nutrient preserver.
Thank you

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