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Simultaneous Vinegar Fermentation from a Pineapple By-product Using the Co-inoculation of Yeast and Thermotolerant Acetic Acid Bacteria and Their Physiochemical Properties by Tanamool, Varavut; Chantarangsee, Mallika; Soemphol, Wichai is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.

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In the present study, a potential newly isolated thermotolerant acetic acid bacteria (TH-AAB), FPB2-3, with ethanol and acetic acid-tolerant properties was found to be very effective in the production of vinegar from pineapple peels as an alternative, inexpensive raw material using simultaneous vinegar fermentation (SVF). The results showed that using whole pineapple peel with the addition of diammonium phosphate (DAP) and MgSO at an initial pH of 5.5 gave a slightly higher acetic acid content than that produced from the squeezed juice. Subsequently, the effects of sugar concentration and inoculation time of FPB2-3 on acetic acid production were examined. The results revealed that an increase in sucrose concentration led to the high production of ethanol, which resulted in the suppression of acetic acid production. Allowing for the inoculated yeast to ferment prior to inoculation of the AAB for 1 or 2 days resulted in a longer lag time for ethanol oxidation. However, acetic acid accumulation commenced after 5 days and gradually increased to the maximum concentration of 7.2% (w/v) within 16 days. Furthermore, scaled-up fermentation in 6 l vessels resulted in slower acetic acid accum

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Author

Tanamool, Varavut; Chantarangsee, Mallika; Soemphol, Wichai

Publisher

Springer-Verlag; Springer International Publishing AG; Berlin; Heidelberg: Springer, 2011; Springer Science and Business Media LLC (ISSN 2190-572X)

Published

2020

Language

EN

Field

Biochemistry, Genetics and Molecular Biology (Life Sciences)