A method for efficient conversion of dehydrated cabbage waste liquid into high ester vinegar

• Published in: Bioprocess and biosystems engineering 2023, Vol.46 (1), p.119-128
• Main Authors: Liu, Xiuhe, Li, Qing, Sun, Aonan, Du, Yamin, Zhao, Tao
• Format: Article
• Language: English
• Subjects: Acetic Acid; Acids; Alcohol; alcohols; Aroma; Bacteria; bioprocessing; Biotechnology; Blending; Brassica; Brassica oleracea; cabbage; Chemistry; Chemistry and Materials Science; Chromatography; Cooling; Dehydration; Engineering; Environmental Engineering/Biotechnology; Esterification; Esters; Ethanol; Ethyl acetate; Ethyl lactate; Fermentation; flavor; Food processing; Food Science; Food waste; Fruits; Glucose; Industrial and Production Engineering; Industrial Chemistry/Chemical Engineering; Inoculation; Lactic acid; liquids; odors; Reagents; Research Paper; Response surface methodology; Temperature; Vegetables; Vinegar; vinegars; Wastewater
• ISSN: 1615-7591; 1615-7605
• DOI: 10.1007/s00449-022-02817-6

The utilization of wastewater in food processing factory has become one of the foremost essential and challengeable problems. In this study, cabbage wastewater was used for a mixed fermentation to obtain a high ester vinegar. The effect of fermentation conditions on the total acid content and total ester content of vinegar was investigated through single-factor experiments and response surface methodology analysis. Under the optimal fermentation conditions of 10.61% inoculation amount, 4.9% initial alcohol content, 29.62 °C fermentation temperature, 75.21 h fermentation time, and the exogenous esterification addition amount of 0.6%. The blending vinegar has a total acid content of 3.80 g 100 mL −1 and a total ester content of 30.52 mg mL −1 . The significant flavor components in the blending vinegar of the ethyl lactate with a pleasant aroma accounted for 22.15% and the ethyl acetate with a strong fruit aroma accounted for 11.37%.