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Fermentation Dynamics of Acetic Acids from Citrus Pomace

ZHANG Chao1，WANG Yu-xia1，ZENG Shun-de2，YIN Xu-min2,*，DIAO Yuan2，GAO Lun-jiang2，ZHANG Wei-guang3   

  1. 1. Key Laboratory of Fermentation Resources and Application of Institutes of Higher Learning in Sichuan, School of Life Science and
    Food Engineering, Yibin University, Yibin 644007, China；2. Agro-product Storage and Processing Institute, Chongqing Academy
    of Agricultural Sciences, Chongqing 401329, China；3. College of Food Science, Southwest University, Chongqing 400715, China
  • Online:2013-10-15 Published:2013-09-27
  • Contact: YIN Xu-min

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Abstract:

Citrus pomace was crushed, enzymatically hydrolyzed and fermented to produce acetic acid. The kinetic
parameters of acetic fermentation were studied. The results revealed that the optimum parameters of acetic fermentation
were 10% of inoculum size, 6% of alcoholicity, 180 r/min, 30 ℃ and 96 h of fermentation time. Under this condition, the
concentration of acetic acid in final products was 5.29 g/100 mL, providing a conversion efficiency of 85.27%. After 83 h
of scale-up fermentation in a 15-L fermentation tank, the concentration of acetic acid was 4.88 g/100 mL and the conversion
efficiency to acetic acid was 78.66%, indicating that the optimization is accurate and reliable.

Key words: citrus pomace, acetic fermentation, kinetic parameters

CLC Number: