Production of Rice Vinegar by a Mixed Culture of Acetic Acidtolerant Yeast and Acetobacter spp.

Studies on Acetic Acid Fermentation Part I

Abstract

Vinegar producton from starchy materials by the surface culture is devided into three processes in principle; saccharification of starch, alcoholic and Vinegar producton from starchy materials by the surface culture is devided into three processes in principle; saccharification of starch, alcoholic and Vinegar producton from starchy materials by the surface culture is devided into three processes in principle; saccharification of starch, alcoholic and subsequent acetic acid fermentation. The optimal condition for each process is differ from each other. In the presence of more than 1% acetic acid, yeast used for sake-brewing has a low alcoholic fermentation activity. In the present paper, Saccharomycodes ludwigii was selected as an acetic acid-tolerant yeast and investigated on its application to the rice vinegar production. By using the selected yeast, both alcoholicand parallel-combined acetic acid fermentation could be continued for a long period in the surface culture. Vinegar brewing was performed in mash containing saccharified rice-bran (10% as glucose), 5 vol% precultured yeast broth and 10 vol% seed vinegar broth. A profitable vinegar brewing with more than 1% initial acetic acid concentration was achieved in a parallel-combined fermentation using the acid-toleran yeast and acetobacters.