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Volume 6
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10.3390/fermentation6040103
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Article

Reusability of Immobilized Cells for Subsequent Balsamic-Styled Vinegar Fermentations

by
Ucrecia F. Hutchinson
1,2,*,
Seteno K. O. Ntwampe
2,3,
Boredi S. Chidi
1,2,
Maxwell Mewa-Ngongang
2,
Heinrich W. du Plessis
1,
Mardé Booyse
4 and
Neil P. Jolly
1,*
1
Post-Harvest and Agro-Processing Technologies, ARC Infruitec-Nietvoorbij (The Fruit, Vine and Wine Institute of the Agricultural Research Council), Private Bag X5026, Stellenbosch 7599, South Africa
2
Bioresource Engineering Research Group (BioERG), Faculty of Applied Sciences, Cape Peninsula University of Technology, P.O. Box 652, Cape Town 8000, South Africa
3
School of Chemical and Minerals Engineering, North-West University, Private Bag X1290, Potchefstroom 2520, South Africa
4
Agricultural Research Council Biometry, Private Bag X5026, Stellenbosch 7599, South Africa
*
Authors to whom correspondence should be addressed.
Fermentation 2020, 6(4), 103; https://doi.org/10.3390/fermentation6040103
Submission received: 3 August 2020 / Revised: 1 October 2020 / Accepted: 12 October 2020 / Published: 29 October 2020
(This article belongs to the Special Issue Biocatalysis and Fermentation—Enzyme Production and Whole Cell Biocatalysis)
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Abstract

Cell immobilization is a process augmentation technique aimed at improving microbial survival and activity under stressful conditions. It offers the opportunity to reuse the immobilized cells for several fermentation cycles. The present study investigated the use of recycled cells entrapped in calcium-alginate beads and cells adsorbed on corncobs (CC) and oakwood chips (OWC) in subsequent fermentation cycles for balsamic-styled vinegar (BSV) production. Sugars, pH, alcohol and total acidity were monitored during fermentation. Microbial activity and product formation declined when immobilized cells were reused for the second cycle for CC and OWC fermentations. Recycled cells entrapped in Ca-alginate beads completed the second cycle of fermentations, albeit at reduced acetification rates compared to the first cycle. Scanning electron microscope (SEM) imaging results further showed a substantial the structural integrity loss for Ca-alginate beads after the first cycle, and with minor changes in the structural integrity of CC. The OWC displayed a similar morphological structure before and after the first cycle. The sensory results showed that BSV produced using immobilized cells with Ca-alginate beads and CC was palatable, while those produced using OWC had negative attributes. Ca-alginate beads offered better protection for the fermentation consortium for culture reusability in BSV fermentations.
Keywords: balsamic-styled vinegar; Ca-alginate beads; cell immobilization; corncobs; oakwood chips balsamic-styled vinegar; Ca-alginate beads; cell immobilization; corncobs; oakwood chips

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MDPI and ACS Style

Hutchinson, U.F.; Ntwampe, S.K.O.; Chidi, B.S.; Mewa-Ngongang, M.; du Plessis, H.W.; Booyse, M.; Jolly, N.P. Reusability of Immobilized Cells for Subsequent Balsamic-Styled Vinegar Fermentations. Fermentation 2020, 6, 103. https://doi.org/10.3390/fermentation6040103

AMA Style

Hutchinson UF, Ntwampe SKO, Chidi BS, Mewa-Ngongang M, du Plessis HW, Booyse M, Jolly NP. Reusability of Immobilized Cells for Subsequent Balsamic-Styled Vinegar Fermentations. Fermentation. 2020; 6(4):103. https://doi.org/10.3390/fermentation6040103

Chicago/Turabian Style

Hutchinson, Ucrecia F., Seteno K. O. Ntwampe, Boredi S. Chidi, Maxwell Mewa-Ngongang, Heinrich W. du Plessis, Mardé Booyse, and Neil P. Jolly. 2020. "Reusability of Immobilized Cells for Subsequent Balsamic-Styled Vinegar Fermentations" Fermentation 6, no. 4: 103. https://doi.org/10.3390/fermentation6040103

APA Style

Hutchinson, U. F., Ntwampe, S. K. O., Chidi, B. S., Mewa-Ngongang, M., du Plessis, H. W., Booyse, M., & Jolly, N. P. (2020). Reusability of Immobilized Cells for Subsequent Balsamic-Styled Vinegar Fermentations. Fermentation, 6(4), 103. https://doi.org/10.3390/fermentation6040103

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