Optimization of Acetic Fermentation Process for Semen Coicis Vinegar by Response Surface Methodology

doi:10.7506/spkx1002-6630-201321058

Abstract

Abstract:

This study reports on the optimization of acetic acid fermentation for semen coicis vinegar using response surface
methodology. Results indicated that Acetobacter AS1.41 was selected as fermentation bacteria. The optimal fermentation
conditions were 20% medium volume in a 250-mL conical flask, fermentation temperature of 30 ℃, fermentation time
of 5.5 d, initial pH 4.2, initial alcohol degree of 7.5% and inoculum (acetic acid bacteria) amount of 12.60%. Under these
conditions, acetic acid content was 6.76 g/100 mL in the pearl barley vinegar obtained. It had a typical aroma of coix seed
and a soft and pure taste.

Key words: pearl barley vinegar, response surface methodology, acetic acid fermentation, process parameters

CLC Number:

TS264.2

WANG Ying，KAN Jian-quan，YU Yi-jun，GUO Ke-na. Optimization of Acetic Fermentation Process for Semen Coicis Vinegar by Response Surface Methodology[J]. FOOD SCIENCE, 2013, 34(21): 292-296.

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