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A Note - Production of Vinegar from Whey

2003; Wiley; Volume: 109; Issue: 4 Linguagem: Inglês

10.1002/j.2050-0416.2003.tb00610.x

2050-0416

Javier Parrondo, Mónica Herrero, Luis Garcı́a, Mario Dı́az,

Microbial Metabolic Engineering and Bioproduction

Journal of the Institute of BrewingVolume 109, Issue 4 p. 356-358 Free Access A Note — Production of Vinegar from Whey Javier Parrondo, Javier Parrondo Department of Chemical Engineering and Environmental Technology, Faculty of Chemistry, University of Oviedo, C/Julian Clavería, 8; 33071 Oviedo, Asturias, Spain.Search for more papers by this authorMónica Herrero, Mónica Herrero Department of Chemical Engineering and Environmental Technology, Faculty of Chemistry, University of Oviedo, C/Julian Clavería, 8; 33071 Oviedo, Asturias, Spain.Search for more papers by this authorLuis A. García, Luis A. García Department of Chemical Engineering and Environmental Technology, Faculty of Chemistry, University of Oviedo, C/Julian Clavería, 8; 33071 Oviedo, Asturias, Spain.Search for more papers by this authorMario Díaz, Corresponding Author Mario Díaz Department of Chemical Engineering and Environmental Technology, Faculty of Chemistry, University of Oviedo, C/Julian Clavería, 8; 33071 Oviedo, Asturias, Spain.[email protected]Search for more papers by this author Javier Parrondo, Javier Parrondo Department of Chemical Engineering and Environmental Technology, Faculty of Chemistry, University of Oviedo, C/Julian Clavería, 8; 33071 Oviedo, Asturias, Spain.Search for more papers by this authorMónica Herrero, Mónica Herrero Department of Chemical Engineering and Environmental Technology, Faculty of Chemistry, University of Oviedo, C/Julian Clavería, 8; 33071 Oviedo, Asturias, Spain.Search for more papers by this authorLuis A. García, Luis A. García Department of Chemical Engineering and Environmental Technology, Faculty of Chemistry, University of Oviedo, C/Julian Clavería, 8; 33071 Oviedo, Asturias, Spain.Search for more papers by this authorMario Díaz, Corresponding Author Mario Díaz Department of Chemical Engineering and Environmental Technology, Faculty of Chemistry, University of Oviedo, C/Julian Clavería, 8; 33071 Oviedo, Asturias, Spain.[email protected]Search for more papers by this author First published: 09 October 2012 https://doi.org/10.1002/j.2050-0416.2003.tb00610.xCitations: 22AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat ABSTRACT Cheese whey supplemented with lactose was employed to produce vinegar. Whey was first transformed into an alcoholic beverage via fermentation with the yeast Kluyveromyces fragilis, and then the alcoholic product was employed as a substrate for an acetic acid fermentation. The bacteria used for the acetic acid production process were isolated from a starter culture provided by a vinegar factory. The bacteria employed were classified as Acetobacter pasteurianus. The vinegar obtained had a concentration of acetic acid between 5 and 6% (v/v). Ethyl acetate and fusel alcohols (isobutanol, 2-methyl-1-butanol and 3-methyl-1-butanol) were detected in the final product. The process and the substrates employed satisfied FAO requirements that the product was acceptable for human consumption. The efficiency of bio-transformation of ethanol into acetic acid was 84%. REFERENCES 1 Gibbs, B.M. and Shapton, D.A., Identification Methods for Microbiologists. Academic Press: New York, 1968, chapter 1. 2 Guzmán-Chozas, M., El Vinagre. Características, Atributos y Control de Calidad. Diaz de Santos: Zaragoza, 1997. 3 Krieg, N.R. and Holt, J.G., Bergey's Manual of Systematic Bacteriology. Volume 1. Williams and Wilkins: Baltimore, 1984, section 4. 4 Morales, M.L. and Troncoso, A.M., El vinagre de vino: compuestos volátiles. Alimentación, Equipos y Tecnología, 2002, 166, 73–78. 5 Nykänen, L., Formation and occurrence of flavour compounds in wine and distilled alcoholic beverages. American Journal of Enology and Viticulture, 1986, 37 (1), 84–96. 6 Parrondo, J., García, L.A. and Díaz, M., Production of an alcoholic beverage by fermentation of whey permeate with Kluyveromyces fragilis I: primary metabolism. Journal of the Institute of Brewing, 2000, 106 (6), 367–376. 7 Parrondo, J., García, L.A. and Díaz, M., Production of an alcoholic beverage by fermentation of whey permeate with Kluyveromyces fragilis II: aroma composition. Journal of the Institute of Brewing, 2000, 106 (6), 377–382. 8 Tesfaye, W., García-Parrilla, M.C. and Troncoso, A.M., Set up and optimization of a laboratory scale fermentor for the production of wine vinegar. Journal of the Institute of Brewing, 2000, 106 (4), 215–219. Citing Literature Volume109, Issue42003Pages 356-358 ReferencesRelatedInformation