1 1 - 2553

:
...
1 2 2
1)
10520
Email : kkwaranu@kmitl.ac.th
2)
99 7 72130

(Fermented Vinegar Production Process)

8%

..2544

14

0801005225 13 2551

3
Orlean process






Slow process (Adams, 1985)
Quick process


http://riti.knit.or.th

 1 1 - 2553

(Acetic acid bacteria)

Generator




(Inert material)

Ceramic Support (Ghommidh et al., 1982a;1982b)
Lipophilic fibrous support
Polypropylene, Polyethylene, Polystyrenes, Polyethylene
terephthalate Polyurethane (Okuhara, 1987)
(de Ory et al., 2003) (Kocher et al., 2006)
(Krusong et al., 2007)

Submerged process
Cavitator

Frings
acetator
(Adams, 1985)

5%
Frings acetator
8%


3
1) Acetobacter aceti

2)
3)
Acetobacter aceti
(2528) Potacharoen et al.,
(1999)
( )

Entani et al. (1987) US Patent

(US 4654306) Acetobacter altoacetigenes
MH-24 (FERM BP-491)


A. aceti 5
10%
9 (, 2545; 2547; 2550; 2551; 2552)


Cider
(Softly and Huang,1987; US Patent 4701336)
(Kubota et al.,1990; US Patent 4897272)
(Suresh and Ethiraj, 1991)
(Ethiraj and Suresh, 1992) (Garg et
al.,1995; , 2550) (Krishnankutty,
1995) Acid whey
(Tuckett et al.,1996) (Horiuchi et
al.,1999) (, 2545)
(, 2551)

http://www.frings-china.com/index1.2_en.html

http://riti.knit.or.th

15

1 1 - 2553

Heinrich Frings GmbH & Co KG Vinegar Infos The modern Vinegar

Plant-Planning and Realization pp. 4/4

Two stage
fermentation Continuous stirred tank
reactor (Aeschbach, 1982, US 4358463; Nodes, 1986,
US4569845) (Enenkel,
1988; US 4773315)
Lipophilic fibrous support
(Okuhara, 1987; US 4661356) Trickle Process
(Fleury et al.,1995; US Patent 5427803)
High cell density (Tamai et al.,
1997) Packed bed bioreactor (Horiuchi et al.,2000)

(Semi-continuous fermentation process)

(Adam, 1985;
Macias et al.,1997; Fregapane et al.,2001, 2003;
Arnold et al.,2002; de Ory et al.,2004)
(
) 30-40%

(Total concentration;
)
(60-70%) (Inoculum)
(Arnold et al.,2002; Garcia-Garcia
et al.,2007; Krusong et al.,2007)

16

-
() AGRO-ON
..2544 20-30
(Supplier)

..2535
..2544

2 Heinrich
Frings GmbH&Co.KG Frings
Bonn Frings
Frings
AGRO-ON
(.. 2544-2545)

(.)

http://riti.knit.or.th

 1 1 - 2553

1 Heinrich Frings
GmbH & Co.KG Bonn
..2548

(Air lift fermentation process)

Acetobacter aceti 5

5
5 () (
, 2545)


5% 6-7



AGRO-ON

AGRO-ON
(..2546)
(By product)

AGRO-ON
( , 2547; 2550)

AGRO-ON
AGRO-ON
Frings .. 2548 ( 1)
http://riti.knit.or.th

Frings
1



Frings
Frings 4
Frings
.. 2548
Frings

(iTAP) (TMC)
(.)

AGRO-ON
( Agronegar)

(..25482550)
High Speed Agitation 600 (..25502551)
600 (..
2551-2552) Acetobacter aceti
5 10-12%
High Speed Agitation 600 (..
2552-) (, 2550; , 2551;
2552)

10% 36-48
5% 8% 10%

10-12%


(Stress condition)

17

1 1 - 2553

() ()
2 Frings
() 100 ; () 600

Frings 4

100 ( 2) 600

Frings
600
Agronegar
9

Spontaneous Mutation



(Total Concentration)
18

4-6

A. aceti 5, A. aceti WK A. aceti FT

9 7 5 A. aceti
5
AGRO-ON
Agronegar
Agronegar

A. aceti WK A. aceti FT
A. aceti WK

(, 2551)

GMO (Genetically Modified Micro

organism) Frings

(Dissolved
Oxygen)
Frings
Agronegar

http://riti.knit.or.th

 1 1 - 2553

08010
05225 13 2551
3


(..
2551) iTAP .

4 2553

http://riti.knit.or.th

AGRO-ON/Agronegar

. .
Agronegar

19

1 1 - 2553

[1] . 2528.
.
. ,
, .
[2] . 2545.
.
(.)
2545-2545. 113 .
[3] . 2547.
.
-
() ..2546. 30 .
[4] . 2550.

.
2549-2550. 25 .
[5]
2550.
.



(.) ..2548-2550.53 .
[6] . 2550.
.
. 32
[7] . 2551.
High Speed Agitation
600 .


() ..2548-2550. 23 .
[8] . 2551.
.



() ..2550-2551. 26 .
[9] . 2552.

600 .
20

() ..2548-2550. 16 .
[10] A. Enenkel, Control arrangement for a vinegar
fermentation process, US4773315,1988.
[11] A. Okuhara, Production of vinegar with bacteria on
support, US4661356, 1987.
[12] B.J. Softly, A.S. Huang, Cider vinegar flavor, US
4701336, 1987.
[13] C. Ghommidh, J.M. Navarro, G. Durand, A study
of acetic acid production by immobilized Acetobacter
cells: oxygen transfer, Biotech Bioeng, 24 (1982a), pp.
605-617.
[14] C. Ghommidh, J.M. Navarro, R.A. Messing, A
study of acetic acid production by immobilized
Acetobacter cells: product inhibition effects, Biotech
Bioeng, 24 (1982b), pp. 1991-1999.
[15] E. Entani, S. Fujiyama, S. Ohmori, H. Masai,
Novel bacterium, Acetobacter altoacetogenes MH-24,
useful for the fermentation production of vinegar, US
4654306, 1987.
[16] E.R. Suresh, S. Ethiraj, Utilization of overripe
bananas for vinegar production, Tropical Sci, 31
(1991), pp. 317-320.
[17] F. Nodes, Process for the batchwise preparation
of vinegar, US4569845, 1986.
[18] G. Fregapane, H. Rubio-Fernandez, M.D.
Salvador, Influence of fermentation temperature on
semi-continuous acetification for wine vinegar
production, Eur Food Res Tech, 213 (2001)
pp. 61-66.
[19] G. Fregapane, H. Rubio-Fernandez,
M.D. Salvador, Continuous production of wine vinegar
in bubble column reactors of up to 60-litre capacity,
Eur Food Res Tech, 216 (2003), pp. 63-67.
[20] G.S. Kocher, K.L. Kalra, R.P. Phutela,
Comparative production of sugarcane vinegar
by different immobilization techniques,
J Inst Brew 112 (2006), pp. 264-266.
[21] H.A. Aeschbach, Method for the production of
fermentation vinegar, US4358463, 1982.
http://riti.knit.or.th

 1 1 - 2553

[22] I. de Ory, L.E. Romero, D. Cantero, Optimization

of immobilization conditions for vinegar production.
Siran, wood chips and polyurethan foam as carriers for
Acetobacter aceti, Process Biochem 39 (2003), pp.
547-555.
[23] I. de Ory, L.E. Romero, D. Cantero, Operation in
semi-continuous with a closed pilot plant scale acetifier
for vinegar production, J Food Eng, 63(2004),
pp. 39-45.
[24] I. Garcia-Garcia, D. Cantero-Moreno,
C. Jimenez-Ot, S. Baena-Ruano, J.Jimenez-Hornero,
I. Santos-Duenas, J.Bonilla-Venceslada, F. Barja,
Estimating the mean acetification rate via on-line
changes in ethanol during a semi-continuous vinegar
production cycle, J Food Eng, 80 (2007), pp. 460-464.
[25] J. Horiuchi, T. Kanno, M. Kobayashi, New
vinegar production from onions, J Biosci Bioeng,
88 (1999), pp. 107-109.
[26] J. Horiuchi, K. Tabata, T. Kanno,
M. Kobayashi, Continuous acetic acid production by a
packed bed bioreactor employing charcoal pellets
derived from waste mushroom medium, J Biosci
Bioeng, 89 (2000), pp. 126-130.
[27] J. Horiuchi, K. Tabata, T. Kanno,
M. Kobayashi, Continuous acetic acid production by a
packed bed bioreactor employing charcoal pellets
derived from waste mushroom medium, J Biosci
Bioeng, 89 (2000), pp. 126-130.
[28] K. Fleury, V. Kalina, J. Zell, Trickle process for
vinegar production, US5427803,1995.
[29] M. Macius, I. Caro, D. Cantero, Optimum
operating conditions in closed system industrial
acetifiers (semi-continuous operation): a study by
computer simulation, Chem Eng J, 65 (1997),
pp. 201-207.
[30] M.R. Adams, Vinegar, In J.B. Wood, Editor,
Microbiology of fermented food, Blackie Academic and
Professional, London (1985), pp. 1-44.
[31] M.Tamai, O. Maruko, T. Kado, Improvement of the
vinegar brewing process using bioreactor. VI. Effect of
medium feeding rate on continuous production of
vinegar at high acidity by partial discharging of cell
http://riti.knit.or.th

concentration broth, J Japanese Soc Food

Sci Tech, 44 (1997), pp. 862-870.
[32] N. Garg, D.K. Tandon, S.K. Kalra,
N. Garg, Production of mango vinegar by immobilized
cells of Acetobacter aceti, J Food Sci Tech Mysore, 32
(1995), pp. 216-218.
[33] S. Arnold, T. Becker, A. Delgado, F. Emde, A.
Enenkel, Optimizing high strength acetic acid
bioprocess by cognitive methods in an unsteady state
cultivation, J Biotechnology 97 (2002), pp. 133-145.
[34] S. Ethiraj, E.R. Suresh, Studies on the mango
processing wastes for production of vinegar,
J Food Sci Tech Mysore, 29 (1992), pp. 48-50.
[35] S. Krishnankutty, Products from matured coconut
water, Indian Coconut J, 26 (1995), pp.12-13.
[36] W. Krusong, A. Vichitraka,
S. Pornpakdeewattana, Luffa sponge as supporting
material of Acetobacter aceti WK for corn vinegar
production in semi-continuous process, KMITL Sci J,
7 (2007), pp. 63-68.
[37] W. Potachareon, R.R. Navarro, P. Budhaka,
K. Suzuki, K. Komagata, Isolation and identification of
acetic acid bacteria from fermented foods in Thailand,
Proceedings of international conference on asian
network on microbial research, Chiang Mai, Thailand
(1999).
[38] T. Kubota, I. Itoh, S. Tanijiri, Process for
producing rice vinegar, US4897272, 1990.
[39] H.M. Tuckett, A.W. Nichol, T.J. Harden,
Production of pickling vinegar from acid whey,
Australian J. Dairy Tech, 51 (1996), pp. 53-57.

21