Study on fermentation conditions of palm juice vinegar by response surface methodology and development of a kinetic model

Natural vinegar is one of the fermented products which has some potentiality with respect to a nutraceutical standpoint. The present study is an optimization of the fermentation conditions for palm juice vinegar production from palm juice (Borassus flabellifer) wine, this biochemical process being aided by Acetobacter aceti (NCIM 2251). The physical parameters of the fermentation conditions such as temperature, pH, and time were investigated by Response Surface Methodology (RSM) with 2³ factorial central composite designs (CCD). The optimum pH, temperature and time were 5.5, 30 °C and 72 hrs...