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Significance of LED lights in enhancing the production of vinegar usingAcetobacter pasteurianusAP01
- Source :
- Preparative Biochemistry & Biotechnology. 52:38-47
- Publication Year :
- 2021
- Publisher :
- Informa UK Limited, 2021.
-
Abstract
- Vinegar is a common food additive produced by acetic acid bacteria (AAB) during fermentation process. Low yield and long incubation time in conventional vinegar fermentation processes has inspired research in developing efficient fermentation techniques by the activation of AAB for acetic acid production. The present study intends to enhance vinegar production using acetic acid bacteria and light emitting diode (LED). A total of eight acetic acid bacteria were isolated from Korean traditional vinegar and assessed for vinegar production. Isolate AP01 exhibited maximum vinegar production and was identified as Acetobacter pasteurianus based on the 16S rRNA sequences. The optimum fermentation conditions for the isolate AP01 was incubation under static condition at 30 °C for 10 days with 6% initial ethanol concentration. Fermentation under red LED light exhibited maximum vinegar production (3.6%) compared to green (3.5%), blue (3.2%), white (2.2%), and non-LED lights (3.0%). Vinegar produced using red LED showed less toxicity to mouse macrophage cell line (RAW 264.7) and high inhibitory effects on nitric oxide and IL-6 production. The results confirmed that red LED light could be used to increase the yield and decrease incubation time in vinegar fermentation process.
- Subjects :
- 0106 biological sciences
food.ingredient
Ethanol
biology
010405 organic chemistry
Chemistry
Food additive
General Medicine
biology.organism_classification
01 natural sciences
Biochemistry
0104 chemical sciences
Incubation period
chemistry.chemical_compound
Acetic acid
food
010608 biotechnology
Yield (chemistry)
Fermentation
Food science
Acetic acid bacteria
Incubation
Biotechnology
Subjects
Details
- ISSN :
- 15322297 and 10826068
- Volume :
- 52
- Database :
- OpenAIRE
- Journal :
- Preparative Biochemistry & Biotechnology
- Accession number :
- edsair.doi...........87d075e32951cb2e04e9f696cf175abc