Research and Studies on Vinegar Production - A Review

Authors

  • Sunil Jayant Kulkarni  Chemical Engineering Department, Datta Meghe College of Engineering, Airoli, Navi Mumbai Maharashtra, India

Keywords:

Fermentation, Yield, Fruit Waste, Treatment, Properties.

Abstract

Vinegar is the product obtained exclusively through biotechnological processes such as double fermentation, alcoholic and acetic fermentation of liquids or other substances of agricultural origin. There are various types of vinegars obtained from various sources such as wine fruit and berry, cider, alcohol, grain, malt, beer and honey. Vinegar is used as a food additive and also it acts as effective preservative against food spoilage. Various investigators have carried out investigations on vinegar production from various raw materials such as fruits, fruit peels, and many other agricultural feed stocks. The present review summarizes research and studies carried out on vinegar production from various raw materials.

References

  1. Patanjali Varanasi, Priyanka Singh, Manfred Auer, Paul D Adams, Blake A Simmons,and Seema Singh(2013), Survey Of Renewable Chemicals Produced From Lignocellulosic Biomass During Ionic Liquid Pretreatment, Biotechnology for Biofuels, 6, (14), 1-9.
  2. Sunil J. Kulkarni, Nilesh L. Shinde, Ajaygiri K. Goswami(2015),  A Review on Ethanol Production from Agricultural Waste Raw Material,International Journal of Scientific Research in Science,Engineering and Technology, 1(4),231-233.
  3. Ajay Kumar Singh, Sanat Rath, Yashab Kumar, Harison Masih, Jyotsna K. Peter, Jane C. Benjamin, Pradeep Kumar Singh, Dipuraj, Pankaj Singh(2014), Bio-Ethanol Production from Banana peel by Simultaneous Saccharification and Fermentation Process using cocultures Aspergillums Niger and Saccharomyces cerevisiae, Int.J.Curr.Microbiol.App.Sci,3(5), 84-96.
  4. Nibedita Sarkar, Sumanta Kumar Ghosh, Satarupa Bannerjee, Kaustav Aikat(2012),Bioethanol Production From Agricultural Wastes: An Overview, Renewable Energy, 37, 19-27.
  5. Veena Ramachandran, Nisha Pujari, Tanmay Matey, Sunil Kulkarni(2014), Enzymatic Hydrolysis of Cassava using wheat seedlings, International Journal of Science, Engineering and Technology Research (IJSETR), 3(5), 1216-1219.
  6.  Veena Ramachandran, Nisha Pujari, Tanmay Matey, Sunil Kulkarni(2013), Enzymatic Hydrolysis for Glucose-A Review,  International Journal of Science, Engineering and Technology Research (IJSETR), 12(10), 1937-1942.
  7. Abesh Bera, Siddhartha Verma and Suneetha V(2013), Estimation And Economic Analysis Of Citric Acid Extracted From Vegetative Wastes Collected From Vellore, Der Pharmacia Lettre, 5(3), 58-64.
  8. Se-Kwon Kim, Pyo-Jam Park, and Hee-Guk Byun, Continuous Production of Citric Acid from Dairy Wastewater Using Immobilized Aspergillus niger ATCC 9142, Biotechnol. Bioprocess Eng., 7, 89-94.
  9. Pratik Bezalwar, Ashok V. Gomashe, Harshal M.Sanap and Pranita A. Gulhane(2013), Production and Optimization of Citric Acid by Aspergillus niger using Fruit Pulp Waste, Int.J.Curr. Microbiol. App.Sci., 2(10), 347-352.
  10. Miloud Hadadji and Ahmed Bensoltane(2006), Growth and lactic acid production by Bifidobacterium longum and Lactobacillus acidophilus in goat’s milk, African Journal of Biotechnology, 5(6),505-509.
  11. Ramesh Chandra Ray, Piyush Sharma and Smita Hasini Panda(2009), Lactic acid production from cassava fibrous residue using Lactobacillus plantarum MTCC 1407, Journal of Environmental Biology, 30(5) ,847-852.
  12.  Nguyen Phuoc Minh(2014), Investigation Of Lactic Acid Fermentation From Corn By-Product Using L. Casei And L. Plantarum Strain, International Journal Of Multidisciplinary Research And Development, 1(3),92-100.
  13. Nguyen Phuoc Minh(2014), Utilization Of Ripen Star Fruit For Vinegar Fermentation, International Journal Of Multidisciplinary Research And Development, 1(4),82-93.
  14. Arianna Roda, Dante Marco De Faveri, Roberta Dordoni, Milena Lambri(2014),Vinegar Production From Pineapple Wastes –Preliminary Saccharification Trials, Chemical Engineering Transactions, 37, 607-612
  15. Jasmine Praveena, R. And Estherlydia, D.(2014), Comparative Study Of Phytochemical Screening And Antioxidant Capacities Of Vinegar Made From Peel And Fruit Of Pineapple (Ananas Comosus L.), Int J Pharm Bio Sci 5(4),(B) 394 – 403
  16. Adriana Dabija, Cristian Aurel Hatnean(2014), Study Concerning The Quality Of Apple Vinegar Obtained Through Classical Method, Journal Of Agroalimentary Processes And Technologies, 20(4), 304-310.
  17. Jirasak Kongkiattikajorn(2014), Antioxidant Properties Of Roselle Vinegar Production By Mixed Culture Of Acetobacter Aceti And Acetobacter Cerevisiae, Kasetsart J. (Nat. Sci.), 48, 980 – 988.
  18. Farzana Diba, Fahmida Alam, Ali Azam Talukder(2015), Screening Of Acetic Acid Producing Microorganisms From Decomposed Fruits For Vinegar Production, Advances In Microbiology, 5, 291-297.
  19. Warawut Krusong And Assanee Vichitraka(2010), An Investigation Of Simultaneous Pineapple Vinegar Fermentation Interaction Between Acetic Acid Bacteria And Yeast, As. J. Food Ag-Ind., 3(01), 192-203.
  20.  Donald G. Mackay Barbara J.W. Cole Raymond C. Fort Amy Mares(2009),  Potential Markets For Chemicals And Pharmaceuticals From Woody Biomass In Maine, Forest Research,  Forest Research LLC, 20 Godfrey Drive, Orono, Maine 04473,  Website: Www.Forestresearchllc.Com
  21.  Subba Rao Kumbha, V Ramanjaneyulu And AVN Swamy(2014),  Aerobic Biodegradation Of Vinegar Containing Waste Water By Mixed Culture Bacteria From Soil In Fluidised Bed Reactor, Int. Journal Of Engineering Research And Applications, 4(9), Version 1, 110-113.
  22. G.W Byarugaba-Bazirake, W Byarugaba And M Tumusiime And D.A Kimono(2014), The Technology Of Producing Banana Wine Vinegar From Starch Of Banana Peels, African Journal Of Food Science And Technology,5(1),1-5.
  23. Nilg¨Un H. Budak, Elif Aykin, Atif C. Seydim, Annel K. Greene, And Zeynep B. Guzel-Seydim(2014), Functional Properties Of Vinegar, Journal Of Food Science, 79(5), 757-765.

International Journal of Scientific Research in Science and Technology

Downloads

Published

2015-12-25

Issue

Volume 1, Issue 5, November-December-2015

Section

Research Articles

License

Copyright (c) IJSRST

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

[1]
Sunil Jayant Kulkarni, " Research and Studies on Vinegar Production - A Review, International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011, Volume 1, Issue 5, pp.146-148, November-December-2015.