Sugarcane vinegar fermentation characteristic with immobilized Acetobacter spp.

Strain C22 was immobilized by gel entrapping to promote the application of immobilized Acetobacter spp. in producing sugarcane vinegar. Fermenter was used to develop a series of experiments to study fermentation characteristic with immobilized Acetobacter spp., including ethanol concentration, inoculum dosage, dissolved oxygen lever in post-fermentation period and fermentation stability. The results indicated that the optimum condition of vinegar fermentation was 6% alcohol(v/v), 6% inoculum and 15% DO in post-fermentation period(after 96 h). Under the optimized conditions and continuously fermenting in 10 batches, the average yield of acetic acid reached 43.7 g/L.