TITLE:
Response Surface Methodology as an Approach for Optimization of Vinegar Fermentation Conditions Using Three Different Thermotolerant Acetic Acid Bacteria
AUTHORS:
Mariama Ciré Kourouma, Malick Mbengue, Abdoulaye Thioye, Coumba Touré Kane
KEYWORDS:
Vinegar, Response Surface Methodology, Box-Behnken-Design, Optimization
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.14 No.7,
July
24,
2023
ABSTRACT: This study aimed to investigate optimal fermentation
conditions of biological acetic acid fermentation for vinegar production.
Optimization was performed on 3 acetic acid bacteria strains namely VMA1, VMA7
and VMAO using Response Surface Methodology (RSM). A Box-Behnken-Design (BBD)
was achieved with three different independent process parameters involving:
fermentation temperature, original alcohol concentration and original acetic acid concentration and one
dependent variable (acetic acid yield). The results showed that the
mathematical models describe correctly the relationship between responses and
factors (F values of the models (p R2 (coefficient of correlation) respectively 0.96,
0.94, 0.98, and adjusted R2 0.95, 0.92, 0.98). The maximum
acidity was obtained respectively at fermentation temperatures, original
alcohol concentrations and original acetic acid concentrations ranging from
[37.5°C - 45°C], [16% - 20% (v/v)], [1.5% - 2% (w/v)] for VMA1, [40°C - 45°C], [14.5% - 20% (v/v)], [1.7% - 2% (w/v)] for VMA7 and [42°C - 45°C], [17% - 20% (v/v)], [1.5% - 2% (w/v)] for VMAO. The use of these acetic strains in the production of
vinegar may seriously lead to a decrease or even an ablation of the costs
related to the cooling of bioreactors especially in warm and hot countries, in the context of global warming.