1994 Volume 41 Issue 12 Pages 913-920
In order to produce vinegar with super high acidity (acetic acid concentration more than 20w/v%), cultivation conditions with Acetobacter polyoxogenes, which has been adopted for production of vinegar with high acidity (acetic acid 15w/v%), was improved. It was concluded that a fed batch culture method was favourable to raise the final acidity of vinegar. However, high acetic acid concentration considerably inhibited the growth of the bacteria and their acetic acid productivity. It was supposed that a theoretical final acidity might reach 23w/v%, if the extent of inhibition by acetic acid was kept as that of 15w/v% acidity. In practice, wes ucceeded to produce the vinegar with super high acidity (21.75w/v%) by the programmed temperature cultivation method, comprised of two stages. In the first stage, incubation temperature was kept at 28-29°Cuntil acidity reached 12w/v% level, then, in the second stage, the temperature was let down gradually to 15°Cwith higher acidity.
