Set up and optimization of a laboratory scale fermenter for the productionof wine vinegar

A laboratory scale fermenter was used to produce wine vinegar in a submerge d culture acetic fermentation. The aim was to establish the optimal experim ental conditions for three important acetification factors in order to obta in high concentrations of acetic acid within the shortest period of time. T hese factors were stirring speed, substrate loading and working volume. The effect of each single factor taking part in the process and the effect of the possible interaction among these was evaluated. For this purpose an exp erimental factorial design with a multiple linear regression (MLR) model re solved with a CSS-Statistics programme was applied. The results indicate th at to obtain a high fermentation yield the stirring speed was the most impo rtant factor and the loading proportion the most important factor to achiev e a better rate of acetification.