TITLE:
Statistical and Biochemical Optimization of Acetic Fermentation for Vinegar Production
AUTHORS:
Mariama Ciré Kourouma, Malick Mbengue, Abdoulaye Thioye, Alioune Marone
KEYWORDS:
Vinegar, Acetic Acid Bacteria, Box-Behnken Design, Calcium Chloride, Optimization
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.16 No.12,
December
8,
2025
ABSTRACT: This study aims to optimize the acetic fermentation process for vinegar production using three strains of acetic bacteria including KS1, KS2, KS3 by combining two approaches, statistical and biochemical. The results obtained with the BBD experiences led to the determination of the optimal values of the key fermentation parameters for each of the isolates. Maximum acidity was obtained at fermentation temperature, initial ethanol and acetic acid concentrations respectively of 37.5˚C, 20% (v/v), 2% (w/v) for KS1; 45˚C, 20% (v/v), 1 (w/v) for KS2 and 45˚C, 5% (v/v), 1 (w/v) for KS3. The addition of CaCl2 in optimal quantities has improved the acetic fermentation process, giving acetic acid bacteria better resistance to stress conditions, resulting in a considerable increase in biomass and acetic acid yield, with a maximum degree of 15.45 for KS2 and 15.30 for KS1. However, unlike previous isolates, the addition of CaCl2 to the concentrations tested in this study have antagonistic effects on acetic acid production involving KS3, the degree of acetic acid therefore decreasing with increasing concentration of CaCl2. The combination of the two optimizations, statistical and biochemical resulted in a considerable increase in the yield of acetic acid produced: with an increase of 525.77% for KS1; 504.90% for KS2 and 310.27% for KS3.