Study on fermentation of papaya vinegar with immobilized acetobacter aceti

Using Papaya as raw material,3% sodium alginate was used to immobilize acetic acid bacteria in the0.05 mol / L calcium chloride,the production of Papaya vinegar by the fermentation of immobilized acetic acid bacteria was studied.Results showed that optimum parameters were as follows 8% alcohol degree,13% inoculums amount,p H5.0,32.5 ℃,the total acid content was 4.78 g /100 m L; The yield of acid produced by immobilized acetic acid bacteria was higher compared to that of planktonic acetic acid bacteria; It was found that the highest acidity could reach 4.40 g /100 m L after 24 h and the rate of acid production was around 0.40 g / L·h in 10 batches of continuous fermentation.