Nutritional Requirements and Fermentation Condition for Acetic Acid Production From Agricultural Fruit Waste

Studies on agricultural fruit waste fermentation for acetic acid production have focused on understanding its nutrient requirements. The present systematic literature review aimed to assess the potential and additional nutrients necessary for optimised acetic acid production from fruit waste. Fermentation conditions and techniques employed for the alcoholic and acetous fermentation stages were also evaluated to establish their significant effects on acetic acid yield. This review explores the potential of fruit waste as a sustainable feedstock for vinegar production via acetic acid fermentation. It examines studies that assess the fermentable sugar content and inherent nutrient profile of various fruit waste streams also recognizing the supplemental nutrients required to optimize the growth and metabolic activity of acetic acid bacteria during fermentation. Furthermore, it analyzes the impact of different fermentation conditions, including temperature, pH, and oxygen availability, on both alcoholic and subsequent acetic fermentation stages, highlighting their influence on the final yield and quality of acetic acid. image