Optimization of Submerged Fermentation for Fruit Vinegar Production

The process of the fruit vinegar fermentation was optimized.The influences of directed vat set starter and test tube strain on acetic acid fermentation,and the influences of different carbon sources and nitrogen sources on acetic acid fermentation were studied.The best carbon-nitrogen ratio,th temperature,alcohol degree,inoculums size and volume of aeration were determined by using orthogonal test.It was proved that the optimization process can improve product quality and reduce the costs.