Response Surface Methodology as an Approach for Optimization of Vinegar Fermentation Conditions Using Three Different Thermotolerant Acetic Acid Bacteria

This study aimed to investigate optimal fermentation conditions of biological acetic acid for vinegar production. Optimization was performed on 3 bacteria strains namely VMA1, VMA7 and VMAO using Response Surface Methodology (RSM). A Box-Behnken-Design (BBD) achieved with three different independent process parameters involving: temperature, original alcohol concentration one dependent variable (acetic yield). The results showed that the mathematical models describe correctly relationship between responses factors (F values (p R2 (coefficient correlation) respectively 0.96, 0.94, 0.98, adjusted 0.95, 0.92, 0.98). maximum acidity obtained at temperatures, concentrations ranging from [37.5°C - 45°C], [16% 20% (v/v)], [1.5% 2% (w/v)] [40°C [14.5% [1.7% [42°C [17% VMAO. use these in production may seriously lead a decrease or even an ablation costs related cooling bioreactors especially warm hot countries, context global warming.