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Indexed/Abstracted in: EMBASE, Science Citation Index Expanded (SciSearch), Scopus
Impact Factor 0,246
Online ISSN 1827-160X
Mohammad A. MOBASHER 1, 2, 3, Nima MONTAZERI-NAJAFABADY 3, 4 Younes GHASEMI 3, 4
1 Non communicable Diseases Research Center, Fasa University of Medical Sciences, Fasa, Iran; 2 Department of Medical Biotechnology, School of Medicine, Fasa University of Medical Sciences, Fasa, Iran; 3 Pharmaceutical Science Research Center, Shiraz University of Medical Sciences, Shiraz, Iran; 4 Department of Pharmaceutical Biotechnology, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran
BACKGROUND: Vinegar is a diluted solution of acetic acid. With a history of about 5000 years, vinegar has many applications in food, feed and chemical industries. Gluconobacter oxydans is a suitable microorganism for conversion of ethanol to vinegar that can tolerate different concentrations of alcohol and acetic acid. Submerged production of vinegar in fermenter with optimized conditions is the result of application of biotechnological approaches in life.
METHODS: Medium compounds and production conditions including peptone, oxygen, ethanol, glucose, glycerol, yeast extract and temperature were evaluated by Plackett-Burman design. Amounts and concentration of significant factors were optimized by Box-Behnken software.
RESULTS: Among seven factors of peptone, oxygen, ethanol, glucose, glycerol, yeast extract and temperature, three factors including peptone, oxygen and ethanol were identified as significant (P<0.05). Optimization of parameters by Box-Behnken software showed that a combination of peptone 0.6 g/L, ethanol 8 g/L and oxygen 4 l/min can yield 69 g/L vinegar in 10 l fermenter.
CONCLUSIONS: The significantly high R2 value of 96% verifies that regression models are appropriate for prediction of relationship between peptone, oxygen and ethanol in production of vinegar. So by applying these optimized conditions, more yields of vinegar production can be achieved.