1990 Volume 37 Issue 9 Pages 722-725
An ethanol fermentor with immobilized Saccharomycodes ludwigii cells entrapped in calcium alginate gel beads and an acetic acid fermentor with immobilized Acetobacter aceti cells entrapped in calcium alginate gel beads were prepared. A bioreactor as-sembled from these two fermentors in series was used for continuous production of vinegar. A saccharified rice medium containing glucose (81g/l) and acetic acid (11g/l) was fed to the bioreactor continuously at a flow rate of 35 to 48ml/h. Rice vinegar containing 4.7 to 5.3% acetic acid was produced at the total residence time of two fermentors of 11.4 to 15.3h. These results suggest that the bioreactor devised here is suitable for a new type of vinegar production.
