Optimization of strawberry vinegar fermentation by response surface method

Using squeezed strawberry juice as raw material,strawberry vinegar were prepared by submerged fermentation technology.Fermentation conditions were optimized byresponse surface method.Mathematical model of acetic acid production with inoculum size,initial ethanol concentration,fermentation temperature and fermentation time was established.The equation indicated that the optimum fermentation parameters were as follows: inoculum size 12.34%,initial ethanol concentration 6.44%vol,fermentation temperature 30.57℃,fermentation time 118.65h,and under the conditions,the predicted value of acetic acid content was 4.44%,which was in consistent with the measured value 4.48%.