Abstract

In this article, a novel formula of nutrient salt for alcohol vinegar production was derived based on mass conservation theory of carbon source, nitrogen source and inorganic ions. Series of semi-continuous fermentations were successfully carried out in a Frings 10 L fermentation tank. The average acetification rate of semi-continuous fermentation was 2 g acetic acid/L*h within about 12 h, average stoichiometric yield was 94%, and then fed-batch trial for high concentration vinegar fermentation was successfully conducted. Both of these confirmed that this method applied was cost-effective. If this method is adopted in industry scale, vinegar manufacturers will reduce production cost significantly.

Key words: Formula, alcohol vinegar, fermentation nutrient.