Please use this identifier to cite or link to this item: http://hdl.handle.net/11189/6723
Title: Cell immobilization by Gel Entrapment in Ca-alginate Beads for Balsamic-styled Vinegar Production
Authors: Hutchinson, UF 
Ntwampe, Seteno. K.O 
Mewa-Ngongang, Maxwell 
du Plessis, HW 
Chidi, Dr Boredi Silas 
Saulse, C.K.L.N 
Jolly, NP 
Keywords: Acetic acid bacteria;Balsamic-styled vinegar;Cell Immobilization;Agitated/static cultures;Non-Saccharomyces yeast
Issue Date: 2018
Publisher: North-West University (NWU) and Eminent Association of Pioneers (EAP)
Series/Report no.: ;9
Conference: 10th Int'l Conference on Advances in Science, Engineering, Technology & Healthcare (ASETH-18) Nov. 19-20, 2018 Cape Town (South Africa) 
Abstract: The production of a high concentration of acetic acid during vinegar fermentation is a desirable occurrence for Balsamic vinegar. However, acetic acid, high osmotic pressure and low water activity resulting from the cooked grape must, can negatively affect microbial growth during fermentation. To counteract these effects, cell immobilization can improve microbial activity by protecting the cells against harsh environmental conditions. The immobilization of the microbial consortia (non-Saccharomyces yeast and acetic acid bacteria) was carried out using the calcium alginate gel beads entrapment technique. A comparative analysis of the freely suspended and gel entrapped cells was done to further evaluate the effects of surface area or bead size on acetification rates under agitated and non-agitated fermentations. Gel entrapped cell fermentations showed higher acetification rates compared to freely suspended cell fermentations. Static fermentations achieved the anticipated acetic acid production levels (60 g.L -1 ). Under these conditions, smaller beads resulted in higher acetification rates. Surface area of the beads had a significant impact on the acetification rates. Agitation promoted cell shear stress and insufficient acetification during fermentations. Gel entrapped cells using small beads under non-agitated fermentation conditions were effective for balsamic-styled vinegar production.
Description: Conference Proceeding
URI: https://www.eares.org/siteadmin/upload/8007EAP1118214.pdf
http://hdl.handle.net/11189/6723
ISBN: 9788193836521
DOI: https://doi.org/10.17758/EARES4.EAP1118214
Appears in Collections:Appsc - Conference Proceedings

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