Persimmon Vinegar Production from Brewed Persimmon Using a Horizontal Rotary Drum Reactor

Abstract

Persimmon vinegar production from brewed persimmon (cv. Fuyu) was investigated using immobilized Acetobacter aceti (IFO 3283) cells by a horizontal rotary drum reactor. Fermentation was carried out at 30°C in rotating three vessels containing silicon rubber at 10rpm, and was continued for 40 days. Contents of citric acid, succinic acid and malic acid little decreased at the early stage of fermentation. The free amino acid content decreased during the fermentation.