Optimization of Fermentation Conditions for Black Currant Fruit Vinegar by Response Surface Methodology

Abstract

Abstract: Response surface methodology was used to optimize fermentation conditions for black currant fruit vinegar. Based on the results of single factor experiments, Box-Behnken experiment design was used to analyze and optimize initial alcohol concentration, pH, ratio of medium volume to shake flask volume and rotational speed. The optimal fermentation conditions were determined as follows: initial alcohol concentration 5.7%, initial pH 4.5, ratio of medium volume to shake flask volume 97:500, and rotational speed 126 r/min. Further validation experiments showed that the conversion rate of acetic acid was 96.78% under the optimal conditions. The black currant fruit vinegar obtained showed red rose color, strong fruity aroma and pleasant soft sour taste.

Key words: black currant, fruit vinegar, fermentation, response surface methodology, optimization

CLC Number:

TS255.47

References

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