Microbial production of ethanol and acetic acid involves fermentation processes. Ethanol is produced by fermenting sugars from various sources like molasses, corn, or cassava using yeasts like Saccharomyces cerevisiae. The fermentation converts sugars into ethanol and carbon dioxide. Ethanol is recovered from the fermented product using distillation. Vinegar is produced through a two-stage fermentation where yeast first produce ethanol from sugars which is then oxidized to acetic acid by Acetobacter bacteria, yielding vinegar. Different types of vinegar are produced depending on the original substrate like wine, apple cider, rice, or malt.
The University of Mauritius (UOM) is situated at Reduit, Moka. It comprises of the following faculties: agriculture, science, law and management, social studies and humanities and engineering. This power point presentation was made by a group of students from the faculty of agriculture; doing the course BSc (Hons) Biotechnology.
The term “fermentation” is derived from the Latin verb fervere, to boil, thus describing the appearance of the action of yeast on extracts of fruit or malted grain. The boiling appearance is due to the production of carbon dioxide bubbles caused by the anaerobic catabolism of the sugars present in the extract. However, fermentation has come to have different meanings to biochemists and to industrial microbiologists. Its biochemical meaning relates to the generation of energy by the catabolism of organic compounds, whereas its meaning in industrial microbiology tends to be much broader. Fermentation is a word that has many meanings for the microbiologist: 1 Any process involving the mass culture of microorganisims, either aerobic or anaerobic. 2 Any biological process that occurs in the absence of O2. 3 Food spoilage. 4 The production of
Overview
Industrial fermentations comprise both upstream (USP) and downstream processing
(DSP) stages. USP involves all factors and processes leading to and including the
fermentation. It consists of three main areas: the producer organism, the medium
and the fermentation process.
The University of Mauritius (UOM) is situated at Reduit, Moka. It comprises of the following faculties: agriculture, science, law and management, social studies and humanities and engineering. This power point presentation was made by a group of students from the faculty of agriculture; doing the course BSc (Hons) Biotechnology.
The term “fermentation” is derived from the Latin verb fervere, to boil, thus describing the appearance of the action of yeast on extracts of fruit or malted grain. The boiling appearance is due to the production of carbon dioxide bubbles caused by the anaerobic catabolism of the sugars present in the extract. However, fermentation has come to have different meanings to biochemists and to industrial microbiologists. Its biochemical meaning relates to the generation of energy by the catabolism of organic compounds, whereas its meaning in industrial microbiology tends to be much broader. Fermentation is a word that has many meanings for the microbiologist: 1 Any process involving the mass culture of microorganisims, either aerobic or anaerobic. 2 Any biological process that occurs in the absence of O2. 3 Food spoilage. 4 The production of
Overview
Industrial fermentations comprise both upstream (USP) and downstream processing
(DSP) stages. USP involves all factors and processes leading to and including the
fermentation. It consists of three main areas: the producer organism, the medium
and the fermentation process.
Definition of fermentation, Range of fermentation process, Chronological development of the fermentation industry, components parts of a fermentation process.
Basic Knowledge about industrial microorganism. why industry choose microorganism rather than chemical. isolation technique of microorganism. source of microorganisms. Process of using microorganism. Disadvantages of using microorganisms in industry. Process of genetic modification of microorganisms. Storage process of microorganism. preservation methods of microorganism. Reculture methods of microorganism.
Definition of fermentation, Range of fermentation process, Chronological development of the fermentation industry, components parts of a fermentation process.
Basic Knowledge about industrial microorganism. why industry choose microorganism rather than chemical. isolation technique of microorganism. source of microorganisms. Process of using microorganism. Disadvantages of using microorganisms in industry. Process of genetic modification of microorganisms. Storage process of microorganism. preservation methods of microorganism. Reculture methods of microorganism.
Alcoholic fermentation, also referred to as, Ethanol fermentation, is a biological process in which sugars such as glucose, fructose, and sucrose are converted into cellular energy and thereby produce ethanol and carbon dioxide as metabolic waste products. Because yeasts perform this conversion in the absence of oxygen ethanol fermentation is classified as anaerobic.
Ultrastructure and characterstic features of bacteria.Archana Shaw
Ultrastructure and characterstic features of bacteria: BACTERIA AS A MODEL ORGANISM
THIS WAS MY PRESENTATION TOPIC IN CLASS. THOUGHT OF SHARING IT AND HOPE IT HELPS.
Richard's aventures in two entangled wonderlandsRichard Gill
Since the loophole-free Bell experiments of 2020 and the Nobel prizes in physics of 2022, critics of Bell's work have retreated to the fortress of super-determinism. Now, super-determinism is a derogatory word - it just means "determinism". Palmer, Hance and Hossenfelder argue that quantum mechanics and determinism are not incompatible, using a sophisticated mathematical construction based on a subtle thinning of allowed states and measurements in quantum mechanics, such that what is left appears to make Bell's argument fail, without altering the empirical predictions of quantum mechanics. I think however that it is a smoke screen, and the slogan "lost in math" comes to my mind. I will discuss some other recent disproofs of Bell's theorem using the language of causality based on causal graphs. Causal thinking is also central to law and justice. I will mention surprising connections to my work on serial killer nurse cases, in particular the Dutch case of Lucia de Berk and the current UK case of Lucy Letby.
This pdf is about the Schizophrenia.
For more details visit on YouTube; @SELF-EXPLANATORY;
https://www.youtube.com/channel/UCAiarMZDNhe1A3Rnpr_WkzA/videos
Thanks...!
Earliest Galaxies in the JADES Origins Field: Luminosity Function and Cosmic ...Sérgio Sacani
We characterize the earliest galaxy population in the JADES Origins Field (JOF), the deepest
imaging field observed with JWST. We make use of the ancillary Hubble optical images (5 filters
spanning 0.4−0.9µm) and novel JWST images with 14 filters spanning 0.8−5µm, including 7 mediumband filters, and reaching total exposure times of up to 46 hours per filter. We combine all our data
at > 2.3µm to construct an ultradeep image, reaching as deep as ≈ 31.4 AB mag in the stack and
30.3-31.0 AB mag (5σ, r = 0.1” circular aperture) in individual filters. We measure photometric
redshifts and use robust selection criteria to identify a sample of eight galaxy candidates at redshifts
z = 11.5 − 15. These objects show compact half-light radii of R1/2 ∼ 50 − 200pc, stellar masses of
M⋆ ∼ 107−108M⊙, and star-formation rates of SFR ∼ 0.1−1 M⊙ yr−1
. Our search finds no candidates
at 15 < z < 20, placing upper limits at these redshifts. We develop a forward modeling approach to
infer the properties of the evolving luminosity function without binning in redshift or luminosity that
marginalizes over the photometric redshift uncertainty of our candidate galaxies and incorporates the
impact of non-detections. We find a z = 12 luminosity function in good agreement with prior results,
and that the luminosity function normalization and UV luminosity density decline by a factor of ∼ 2.5
from z = 12 to z = 14. We discuss the possible implications of our results in the context of theoretical
models for evolution of the dark matter halo mass function.
Cancer cell metabolism: special Reference to Lactate PathwayAADYARAJPANDEY1
Normal Cell Metabolism:
Cellular respiration describes the series of steps that cells use to break down sugar and other chemicals to get the energy we need to function.
Energy is stored in the bonds of glucose and when glucose is broken down, much of that energy is released.
Cell utilize energy in the form of ATP.
The first step of respiration is called glycolysis. In a series of steps, glycolysis breaks glucose into two smaller molecules - a chemical called pyruvate. A small amount of ATP is formed during this process.
Most healthy cells continue the breakdown in a second process, called the Kreb's cycle. The Kreb's cycle allows cells to “burn” the pyruvates made in glycolysis to get more ATP.
The last step in the breakdown of glucose is called oxidative phosphorylation (Ox-Phos).
It takes place in specialized cell structures called mitochondria. This process produces a large amount of ATP. Importantly, cells need oxygen to complete oxidative phosphorylation.
If a cell completes only glycolysis, only 2 molecules of ATP are made per glucose. However, if the cell completes the entire respiration process (glycolysis - Kreb's - oxidative phosphorylation), about 36 molecules of ATP are created, giving it much more energy to use.
IN CANCER CELL:
Unlike healthy cells that "burn" the entire molecule of sugar to capture a large amount of energy as ATP, cancer cells are wasteful.
Cancer cells only partially break down sugar molecules. They overuse the first step of respiration, glycolysis. They frequently do not complete the second step, oxidative phosphorylation.
This results in only 2 molecules of ATP per each glucose molecule instead of the 36 or so ATPs healthy cells gain. As a result, cancer cells need to use a lot more sugar molecules to get enough energy to survive.
Unlike healthy cells that "burn" the entire molecule of sugar to capture a large amount of energy as ATP, cancer cells are wasteful.
Cancer cells only partially break down sugar molecules. They overuse the first step of respiration, glycolysis. They frequently do not complete the second step, oxidative phosphorylation.
This results in only 2 molecules of ATP per each glucose molecule instead of the 36 or so ATPs healthy cells gain. As a result, cancer cells need to use a lot more sugar molecules to get enough energy to survive.
introduction to WARBERG PHENOMENA:
WARBURG EFFECT Usually, cancer cells are highly glycolytic (glucose addiction) and take up more glucose than do normal cells from outside.
Otto Heinrich Warburg (; 8 October 1883 – 1 August 1970) In 1931 was awarded the Nobel Prize in Physiology for his "discovery of the nature and mode of action of the respiratory enzyme.
WARNBURG EFFECT : cancer cells under aerobic (well-oxygenated) conditions to metabolize glucose to lactate (aerobic glycolysis) is known as the Warburg effect. Warburg made the observation that tumor slices consume glucose and secrete lactate at a higher rate than normal tissues.
Multi-source connectivity as the driver of solar wind variability in the heli...Sérgio Sacani
The ambient solar wind that flls the heliosphere originates from multiple
sources in the solar corona and is highly structured. It is often described
as high-speed, relatively homogeneous, plasma streams from coronal
holes and slow-speed, highly variable, streams whose source regions are
under debate. A key goal of ESA/NASA’s Solar Orbiter mission is to identify
solar wind sources and understand what drives the complexity seen in the
heliosphere. By combining magnetic feld modelling and spectroscopic
techniques with high-resolution observations and measurements, we show
that the solar wind variability detected in situ by Solar Orbiter in March
2022 is driven by spatio-temporal changes in the magnetic connectivity to
multiple sources in the solar atmosphere. The magnetic feld footpoints
connected to the spacecraft moved from the boundaries of a coronal hole
to one active region (12961) and then across to another region (12957). This
is refected in the in situ measurements, which show the transition from fast
to highly Alfvénic then to slow solar wind that is disrupted by the arrival of
a coronal mass ejection. Our results describe solar wind variability at 0.5 au
but are applicable to near-Earth observatories.
THE IMPORTANCE OF MARTIAN ATMOSPHERE SAMPLE RETURN.Sérgio Sacani
The return of a sample of near-surface atmosphere from Mars would facilitate answers to several first-order science questions surrounding the formation and evolution of the planet. One of the important aspects of terrestrial planet formation in general is the role that primary atmospheres played in influencing the chemistry and structure of the planets and their antecedents. Studies of the martian atmosphere can be used to investigate the role of a primary atmosphere in its history. Atmosphere samples would also inform our understanding of the near-surface chemistry of the planet, and ultimately the prospects for life. High-precision isotopic analyses of constituent gases are needed to address these questions, requiring that the analyses are made on returned samples rather than in situ.
2. PRODUCTION OF ETHANOL:
Microbial production of one of the organic feed stocks from
plant substances such as molasses is presently used for
ethanol production.
In modem era, attention has been paid to the production of
ethanol for chemical and fuel purposes by microbial
fermentation.
Ethanol is now-a-days produced by using sugar beet, potatoes,
com, cassava, and sugar cane.
3. What is Alcoholic Fermentation?
Alcoholic fermentation, also referred to as, Ethanol
fermentation, is a biological process in which sugars such as
glucose, fructose, and sucrose are converted into cellular
energy and thereby produce ethanol and carbon dioxide as
metabolic waste products.
The commercial production is carried out with Saccharomyces
cerevisiae.
Because yeasts perform this conversion in the absence of
oxygen ethanol fermentation is classified as anaerobic.
4.
5. The Candida utilis is used for the fermentation of waste
sulphite liquor since it also ferments pentoses.
It is noteworthy that the ethanol at high concentration
inhibits the yeast. Hence, the concentration of ethanol
reduces the yeast growth rate which affect the
biosynthesis of ethanol.
It can produce about 10-12 % ethanol but the demerit of
yeast is that it has limitation of converting whole biomass
derived by their ability to convert xylulose into ethanol.
11. FERMENTATION MEDIA:
Nutrient Raw material
Carbon Molasses, Starch
Nitrogen Corn steep liquor, Soybean meal, pure
ammonia or ammonium salts, Urea, nitrate
salts, phosphate salts
Vitamins Biotin, yeast extract, beef and growth extract,
corn steep liquor, factors wheat germmeal
12. CONDITIONS FOR FERMENTATION
Carbon sources: Pure sugar or crude sugars/molasses
(10-18%).
Nitrogen sources: Mostly available in the form of
ammonium sulphate.
Growth factors: can be provided in the form of molasses.
pH: 4.8-5.0.
Temperature: 70-80 F. Temp. can be controlled by cooling
jacket.
Time: Depends on yeast strain. Usual time is between 30 to
72hrs.
13.
14. 1. Preparation of Medium:
Three types of substrates are used
for ethanol production:
(a) Starch containing substrate,
(b) Juice from sugarcane or
molasses or sugar beet,
(c) Waste products from wood or
processed wood. Production of
ethanol from whey is not viable.
15. If yeast strains are to be used, the starch must be
hydrolyzed as yeast does not contain amylases. After
hydrolysis, it is supplemented with celluloses of microbial
origin so as to obtain reducing sugars.
On the other hand, if molasses are used for ethanol
production, the bagasse can also give ethanol after
fermentation.
Sulphite waste-liquor, a waste left after production of paper,
also contains hexose as well as pentose sugar. The former
can be microbially easily converted.
16. 2. Fermentation:
Ethanol is produced by continuous fermentation. Hence,
large fermenters are used for continuous manufacturing of
ethanol.
The process varies from one country to another.
India, Brazil, Germany, Denmark have their own technology
for ethanol production.
The fermentation conditions are almost similar (pH 5,
temperature 35°C) but the cultures and culture conditions
are different.
17. The fermentation is normally carried out for several days but
within 12h starts production.
After the fermentation is over, the cells are separated to get
biomass of yeast cells which are used as single cell protein
(SCP) for animal’s feed.
The culture medium or supernatant is processed for recovery
of ethanol.
18. Ethanol is also produced by batch fermentation as no
significant difference is found both in batch and
continuous fermentation.
Although as stated earlier within 12h Saccharomyces
cerevisiae starts producing ethanol at the rate of 10%
(v/v) with 10-20g cells dry weight/lit.
The reduction in fermentation time is accomplished use
of ceil recycling continuously in fermentation.
19. 3. Recovery:
Ethanol can be recovered upto 95 % by successive
distillations. To obtain 100 %, it requires to form an
azeotropic mixture containing 5 % water.
Thus 5 % water is removed from azeotropic mixture of
ethanol, water and benzene after distillation.
In this procedure, benzene water ethanol and then ethanol-
benzene azeotropic mixture are removed so that absolute
alcohol is obtained.
20.
21. Fermentation of biomass is a process where microbes use sugars as
food and simultaneously produce alcohols as a product of their
metabolism.
Cellulose containing biomass, like wood and straw, can be utilized
after acid or enzyme pre-treatment.
In the fermentation process, microbes (fungi, yeast or bacteria) split
organic matter, producing alcohols (usually ethanol) as a final
product.
First-generation biofuels made from agricultural crops are produced
commercially on a large scale and the industry is growing throughout
the world.
22. Second-generation biofuels made from wood and by-products (i.e.
ligno-cellulosic material) are more promising in the long term since
they do not use material suitable for food.
Various companies and research groups work intensively to
produce second-generation biofuels commercially.
The alcohol production process consists mainly of pre-treatment or
hydrolysis, fermentation, separation and purification.
Milling and, when using ligno-cellulosic feedstock, acid or enzyme
pre-treatment is the first step of the process. The sugars
produced are then fermented and solid residues are separated.
23. Ethanol is toxic to fermenting organisms at concentrations above
15 %, so that ethanol is continuously siphoned off at about 6 %
and purified to fuel-grade (over 99 %).
Distillation is a conventional and widely used method for the
purification of the fermented product to a fuel-grade ethanol, but
it is not effective regarding energy and economy.
Therefore, cheaper low-energy separation techniques are being
developed, including precipitation, chemicals-based techniques,
membrane separation and
24. BEER PRODUCTION:
Beer is the most consumed alcoholic beverage in the world. It is
made most often of malted barley and malted wheat.
Unmalted maize can be added to the barley or wheat to lower
cost.
Potatoes, millet and other foods high in starch are used in
different places in the world as the primary carbohydrate
source.
The process of making beer is called brewing.
It includes breaking the starch in the grains into a sugary liquid,
called wort, and fermenting the sugars in the wort into alcohol
and carbon dioxide by yeasts.
25. Two main species are used in the fermentation process:
Saccharomyces cerevisiae (top-fermenting, since it forms foam
on top of the wort) and
Saccharomyces uvarum (bottom-fermenting).
Top-fermenting yeasts are used to produce ale, while bottom-
fermenting produce lagers.
The temperature used for top-fermenting (15-24ºC) leads to
the production of a lot of esters and flavor products that give
beer a fruity taste.
Hops are added to introduce a bitter taste and to serve as a
preservative.
26. Brewer’s yeasts are very rich in essential minerals & B
vitamins, except of vitamin B12.
Other types of alcohol beverages are made by the fermentation
activity of microorganisms as well.
A few examples are sake (uses the fungus Aspergillus oryzae to
facilitate starch fermentation from rice), brandy, whiskey (both
are distilled alcohol), and other alcohol beverages with higher
percentage of alcohol compared to wine and beer.
27. STEPS IN BEER BREWING
1. Malting: Here the conversion from carbohydrates to dextrin
and maltose takes place. The grain used as the raw material is
usually barley.
Barley as a cereal can be preserved for a long time after
harvesting and it is the malted barley that gives Beer its
characteristic color and taste.
2. Milling: The malt is then mixed with water to complete the
conversion of starches in the grain to sugar. After that the
grain is milled to create the proper consistency to the malt.
28. 3. Mashing: This process converts the starches released during
the malting stage, into sugars that can be fermented.
4. Lautering: The liquid containing the sugar extracted during
mashing is now separated from the grains. It is then generally
termed as wort.
5. Boiling and Hopping: Boiling the wort, ensures its sterility,
and thus prevents a lot of infections. Hops are added during this
stage of boiling. Hops are used to add flavor and aroma to
balance the sweetness of the malt.
6. Fermenting: The yeast is now added and the Beer is
fermented. The yeast breaks down the sugars extracted from
the malt to form alcohol and CO2.
29. 7. Conditioning: Fermented Beer contains suspended particles,
lacks sufficient carbonation, lacks taste and aroma, and less
stable. Conditioning reduces the levels of these undesirable
compounds to produce a more finished product.
8. Filtering: Filtration helps to remove excess of the yeast and
any solids, like hops or grain particles, remaining in the Beer.
Filtering is the process which produces the clear, bright and
stable Beer.
9. Packaging: Packaging is putting the beer into the bottles,
cans or some other high volume vessels. One of the most
important things in packaging is to exclude oxygen away from
the Beer.
32. WINE PRODUCTION:
Wine is made from grapes or other fruit. The grapes are first
cleaned of leaves and stems and the fruit is crushed into must
that is ready for fermentation.
There are hundreds of commercially available yeast strains for
wine fermentation.
In the fermentation process, energy that is converted to heat is
produced as well. It is important to keep the temperature in the
fermentation vessel lower than 40ºC to keep the yeasts alive.
33.
34. To improve yeast growth, additional nutrients, like di-
ammonium phosphate, are sometimes added in the fermentation
step.
When making red wine, there is an additional fermentation step
after alcoholic fermentation.
Malic acid, naturally present in grape juice, can be converted to
lactic acid by lactic acid bacteria naturally found in wineries or
added artificially.
35. Product Recovery:
Distillation is a separation process for a mixture of liquids or oils.
It relies on differences in the boiling points of the component
liquids to be separated.
Alcohol can be obtained by distillation and column is known as
rectified column.
Can also be recovered by fractional distillation. Distillate
contains 95.6% ethyl alcohol and 4.4% water.
36. USES OF ETHANOL:
Some alcohols, mainly ethanol and methanol can be used as an
alcohol fuel.
Can be used as Preservative and Solvents
Alcohols have applications in industry and science as reagents
or solvents ethanol can be used as a solvent in medical drugs,
perfumes and vegetable essences such as vanilla.
Alcoholic beverages
Antifreeze
Ethanol can be used as an antiseptic to disinfect the skin
37. PRODUCTION OF VINEGAR:
Vinegar is the product of a two-stage fermentation. In the first
stage, yeast convert sugars into ethanol anaerobically, while in
the second ethanol is oxidized to acetic (ethanoic) acid
aerobically by bacteria of the genera Acetobacter and
Gluconobacter.
This second process is a common mechanism of spoilage in
alcoholic beverages and the discovery of vinegar was doubtless
due to the observation that this product of spoilage could be put
to some good use as a flavoring and preservative.
38. The name vinegar is in fact derived from the French vin aigre for
‘sour wine’ and even today the most popular types of vinegar in a
region usually reflect the local alcoholic beverage;
For example, malt vinegar in the UK, wine vinegar in France, and
rice vinegar in Japan.
In vinegar brewing, the alcoholic substrate, known as vinegar stock,
is produced using the same or very similar processes to those used
in alcoholic beverage production.
39. Acetification, the oxidation of ethanol to acetic acid is performed
by members of the genera Acetobacter and Gluconobacter.
These are Gram-negative, catalase-positive, oxidase-negative,
strictly aerobic bacteria.
Acetobacter spp. are the better acid producers and are more
common in commercial vinegar production because they have the
ability to convert ethyl alcohol, into acetic acid, by oxidation.
40.
41. Different Types Of Vinegar:
White Vinegar: It is made either from
grain-based ethanol or laboratory-produced
acetic acid & then diluted with water.
Apple Cider Vinegar: Second-most-common
type of vinegar. This helps in controlling
diabetes, blood sugar level , aids to weight
loss, stops itch caused by bugs & insects,
clears sunburns and pimples, eases sore
throat and indigestion.
Wine Vinegar: Flavorful type of vinegar is
made from a blend of either red wines or
white wines.
42. Balsamic Vinegar: Prepared from Trebbiano
Grapes.
Rice Vinegar: made from the sugars found in
rice, and the aged, filtered final product has a mild,
clean, and delicate flavor sometimes with the
addition of sugar. Rice vinegar also comes in red
and black varieties.
Malt vinegar: Production begins with the
germination, or sprouting, of barley kernels.
Germination enables enzymes to break down starch.
Cane Vinegar: Produced from sugar cane juice.
Beer Vinegar: Produced from beer & its flavor
depends on the brew.
43. Coconut Vinegar: Prepared from coconut
water.
Raisin Vinegar: This slightly cloudy brown
vinegar traditionally prepared in Turkey.
Date Vinegar: Prepared from Dates.
Distilled Vinegar: Prepared by fermentation
of distilled alcohol.
Honey Vinegar: Prepared from Honey.
44. Flavoring Agents:
Herbs and fruits are used to flavour vinegar.
Commonly used herbs include tarragon, garlic and basil.
Popular fruits are raspberries, cherries and lemons.
45. 1. The Orleans Method
This is one of the older and slower methods of creating a high-
quality vinegar.
This method involves the fermenting of vinegar inside a cask that
has holes drilled into it to allow oxygen inside. These holes also
have screen filters that prevent insects and bugs from entering
the cask which will disturb the production.
Oxygen is necessary for the production of vinegar due to the fact
that the bacteria that turns the solution into vinegar requires
oxygen.
46. To create the vinegar, alcoholic liquid is poured into the cask and
then about 20% of fresh vinegar is poured into the cask to begin
the fermentation process.
Once the Acetobacter bacteria oxidizes the acetic acid the
vinegar is now finished.
There is a plug on the cask to collect the finished vinegar, and
also a tube to add more substances without destroying the film
of vinegar bacteria.
47.
48. 2. The Trickling, Quick Process
Since the Orleans method is very slow, many have tried to
increase production rate with newer methods.
This method of producing vinegar involves spraying the
alcoholic substrate in the top layer of the fermentation
chamber where it is filled with materials that carry a slime
made of acetic bacteria so that the bacteria could react with
the substrate and create vinegar.
Due to the heat that is made during the fermentation of
vinegar, air is forced through the chamber to keep it cool.
49. The vinegar is re-
circulated two-three
times until the desired
concentration of
vinegar is achieved.
Once the vinegar is
achieved it is then
collected from the
collection chamber.
50. 3. The Submerged Fermentation Method
This method is the newer, faster, and more efficient methods of
creating vinegar.
It is mainly used in industrial businesses where the needed
equipment is present.
In this method A high speed motor breaks down air that is brought
down from a stainless steel tank into tiny bubbles and is forced
into the solution of alcoholic liquid and the bacteria for even
faster oxidization.
51. The final steps are filtration and pasteurization of the
vinegar to stop any more bacteria growth and enzyme
actions.
This process usually take one to two days to process
which is why this method is mainly used by big industries.
52.
53.
54. Quality Control:
The growing of acetobacters, the bacteria that creates vinegar,
requires vigilance.
In the Orleans Method, holes must be checked routinely to
ensure that insects have not penetrated the netting.
Workers routinely check the thermostats on the container.
Because a loss of electricity could kill the acetobacters within
seconds, many vinegar plants have backup systems to produce
electrical power in the event of a blackout.
55. Byproducts/Waste:
Vinegar production results in very little by-products or
waste.
In fact, the alcohol product is often the by-product of
other processes such as winemaking and baker’s yeast.
Some sediment will result from the submerged
fermentation method. This sediment is biodegradable
and can be flushed down a drain for disposal.
56. Benefits Of Vinegar:
It reduces bloating
It increases the benefits of the vitamins and minerals in your
food.
It cancels out some of the carbs you eat
It softens your energy crash after eating lots of sugar or
carbs.
It can help your muscles produce energy more efficiently
before a major push.
57. It could lower your blood pressure.
It cleans fruits and veggies
It kills bad breath and deodorizes smelly feet.
It balances your body's pH levels, which could mean
better bone health.
It alleviates heartburn — sometimes
58. Drawbacks:
It may cause your potassium levels to drop too low.
It might also affect medications that treats diabetes and
heart disease
And of course, its strong taste might not be for everyone.