Optimizing the fermentation process of vinegar from fine rice bran
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Abstract
This research aimed to determine the optimal conditions for producing vinegar from fine rice bran through a two-step fermentation process, comprising alcoholic fermentation followed by acetic acid fermentation. Compositional analysis revealed that the fine rice bran contained high levels of protein (17.17g/100g fine rice bran) and carbohydrates (53.01g/100g fine rice bran), making it as an excellent nitrogen and carbon sources for microbial biotransformation. The initial alcoholic fermentation yielded a maximum alcohol concentration of 9.90±0.36% (v/v) by using Look-Pang Sato as an inoculation. Subsequently, this alcohol was used as a substrate for acetic acid fermentation with Acetobacter aceti TISTR1053, which achieved a maximum acetic acid concentration of 3.60±0.06% (w/v) after 9 days under aerated conditions. The findings indicated that fine rice bran is a viable substrate for producing a fermented vinegar with quality comparable to that of commercial rice vinegars. This process effectively adds value to a by-product of the rice milling industry, creating a beneficial and healthful product.
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