Acetification of rice wine by Acetobacter aceti using loofa sponge in a low‐cost reciprocating shaker

AIMS: To maximize acetification rate (ETA) by adsorption of acetic acid bacteria (AAB) on loofa sponge matrices (LSM). METHODS AND RESULTS: AAB were adsorbed on LSM, and the optimal shaking rate was determined for maximized AAB growth and oxygen availability. Results confirm that the 1 Hz reciprocating shaking rate with 40% working volume (liquid volume 24 l, tank volume 60 l) achieved a high oxygen transfer coefficient (kLa). The highest ETA was obtained at 50% (w:v) LSM‐AAB:culture medium at 30 ± 2°C (P ≤ 0·05). To test process consistency, nine sequential acetification cycles were run using LSM‐AAB and comparing it with no LSM. The highest ETA (1·701–2·401 g l⁻¹ d⁻¹) was with LSM‐AAB and was associated with the highest biomass of AAB, confirmed by SEM images. CONCLUSIONS: Results confirm that LSM‐AAB works well as an inert substrate for AAB. High oxygenation was maintained by a reciprocating shaker. Both shaking and LSM were important in increasing ETA. SIGNIFICANCE AND IMPACT OF THE STUDY: High cell biomass in LSM‐AAB provides good conditions for higher ETAs of quick acetification under adequate oxygen transfer by reciprocating shaker. It is a sustainable process for small‐scale vinegar production system requiring minimal set‐up cost.