Food Science and Biotechnology

, Volume 27, Issue 2, pp 519–524 | Cite as

Production of vinegar using edible alcohol as feedstock through high efficient biotransformation by acetic acid bacteria

  • Xiao-Yan Yin
  • Wu-Kun Zhong
  • Jiao Huo
  • Xu Chang
  • Zhong-Hua Yang


In this paper, an optimal semi-continuous process for vinegar production from edible alcohol through biotransformation by acetic acid bacteria (AAB) WUST-01 was developed. The optimized medium composition for the starting-up stage was glucose 5.1 g/L, yeast extract 26.2 g/L, and ethanol 11.9 mL/L, and the optimal ethanol for the following semi-continuous stage was 50 mL/L. In the semi-continuous biotransformation process, the optimal withdraw ratio was 50% of working volume with 12 h cycle time. With these conditions, the total acidity could reach to 77.3 g/L and the acidity productivity could reach to 3.0 g/(L h) in a 5 L reactor. Furthermore, it was investigated to strengthen vinegar synthesis through enhancing alcohol dehydrogenase and aldehyde dehydrogenase activity in AAB by ferrous ion and pueraria flower extract as the enzyme regulators. With these regulators, the vinegar synthesis efficiency can be improved 16.3 and 13.2% respectively.


Vinegar Alcohol vinegar Acetic acid bacteria Vinegar synthesis regulatory 



The present work was financed by the National Natural Science Foundation of China (Grant No. 21376184), the Scientific Research Foundation for the Returned Overseas Chinese Scholars (State Education Ministry), Foundation from Educational Commission of Hubei Province of China (Grant No. D20121108) and the Innovative Team of Bioaugmentation and Advanced Treatment on Metallurgical Industry Wastewater.

Supplementary material

10068_2017_283_MOESM1_ESM.docx (692 kb)
Supplementary material 1 (DOCX 691 kb)


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2017

Authors and Affiliations

  • Xiao-Yan Yin
    • 1
  • Wu-Kun Zhong
    • 1
  • Jiao Huo
    • 1
  • Xu Chang
    • 2
  • Zhong-Hua Yang
    • 1
  1. 1.School of Chemistry and Chemical EngineeringWuhan University of Science and TechnologyWuhanChina
  2. 2.Brewing and Bioenergy Business UnitAngel Yeast Co., LtdYichangChina

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