Simultaneous vinegar fermentation from a pineapple by-product using the co-inoculation of yeast and thermotolerant acetic acid bacteria and their physiochemical properties

Tanamool, Varavut; Chantarangsee, Mallika; Soemphol, Wichai

doi:10.1007/s13205-020-2119-4

Cited by 25 publications

(16 citation statements)

References 52 publications

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“…However, with the progression of the fermentation, a pellicle was observed on the surface of the vinegar media showing that both the yeast and AAB have come to the surface to get the required aeration condition for their growth and performance. A similar type of research done by Tanamool et al (2020) stated that they were able to perform simultaneous vinegar production from pineapple peel using thermotolerant A. pasteurianus FPB2-3 successfully.…”

Section: ) and Thermo Adapted Acetic Acid Bacteria (A Pasteurianus Th3)mentioning

confidence: 78%

Study on possibility of the use of Kluyveromyces marxianus DMKU3 (Tropical Yeast) and thermoadapted Acetobacter pasteurianus TH3 in simultaneous vinegar production at higher temperature

Perumpuli

Toyama

2021

Trop Agric Res & Ext

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Increasing temperature in recent years poses a substantial influence on fermentation industries and thus, huge cooling systems are required to maintain the optimum temperature leading to additional cost of production. In the present study, simultaneous vinegar fermentation with thermotolerant yeast (Kluyveromyces marxianus DMKU3) and thermo-adapted acetic acid bacteria (Acetobacter pasteurianus TH3) was performed at 37, 40 and 41°C with 10% initial glucose in shaking and static cultures. The highest ethanol production (4.952±0.02 % v/v) by tropical yeast and the highest acetate production (4.44±0.01 % w/v) was observed at 37 °C when both strains were added together at the beginning of fermentation. Moreover, it was found that higher vinegar production was achieved under shaking culture than the static culture. Moreover, the tropical yeast and the thermoadapted TH3 strains were able to use in simultaneous coconut water vinegar production at 37 and 40 °C successfully with an acetic acid production of 2.53±0.01% (w/v) and 2.34±0.03% (w/v) respectively. Thus, thermotolerant yeast and thermo-adapted bacteria could be successfully used in vinegar fermentation under higher temperature conditions.

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Section: ) and Thermo Adapted Acetic Acid Bacteria (A Pasteurianus Th3)mentioning

confidence: 78%

Study on possibility of the use of Kluyveromyces marxianus DMKU3 (Tropical Yeast) and thermoadapted Acetobacter pasteurianus TH3 in simultaneous vinegar production at higher temperature

Perumpuli

Toyama

2021

Trop Agric Res & Ext

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“…The food waste materials can be fermented directly by acetic acid bacteria to acetic acid containing useful products, such as vinegar. Different agricultural waste materials, such as banana peels, pineapple waste, apple waste, worthless onion, and coconut water have been successfully used for acetic acid production [41,47,48]. The acids, with acetic acid as the predominant one, are removed from the rest of the organic material by filtration.…”

Section: Aerobic Volatile Fatty Acid Production By Pure Culture Ferme...mentioning

confidence: 99%

Bio-Based Processes for Material and Energy Production from Waste Streams under Acidic Conditions

et al. 2022

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The revolutionary transformation from petrol-based production to bio-based production is becoming urgent in line with the rapid industrialization, depleting resources, and deterioration of the ecosystem. Bio-based production from waste-streams is offering a sustainable and environmentally friendly solution. It offers several advantages, such as a longer operation period, less competition for microorganisms, higher efficiency, and finally, lower process costs. In the current study, several bio-based products (organic acids, biomethane, biohydrogen, and metal leachates) produced under acidic conditions are reviewed regarding their microbial pathways, processes, and operational conditions. Furthermore, the limitations both in the production process and in the scale-up are evaluated with future recommendations.

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“…Indeed, some efforts have been made in order to utilize pineapple wastes, which have already been used as the substrate for the production of bromelain and organic acids, 1 fiber and phenolic antioxidants, 2 ethanol and biogas 3 vinegar. 4 In Ethiopia, most consumers of fruits in general and pineapple in particular usually discard the peels extensively as waste parts after consumption, in this manner constituting stoppable pollution. Hence, it is important assessing the potential of pineapple peel in vinegar production instead of discarding the peels as waste materials.…”

Section: Introductionmentioning

confidence: 99%

“…Vinegar is a traditional fermented product that can be made from a variety of raw materials. 4 It can be made from alcohol-water mixtures to different fruit wines from all alcoholic content. 5 It is the result of a bacterial genus, Acetobacter, that is, converts ethyl alcohol into acetic acid.…”

Section: Introductionmentioning

confidence: 99%

“…In this case pineapple peels is found to be a potential raw material in various forms, which can be used as a nutrient substance in culture broth for microbes that can be concomitantly converted into value-added products. 4 Recently, Tanamool et al 4 , produced vinegar from pineapple peels using the newly isolated thermo tolerant acetic acid bacteria and their resut showed that that using whole pineapple peel with the addition of diammonium phosphate (DAP) and MgSO 4 at an initial pH of 5.5 gave a slightly higher acetic acid content than that produced from the squeezed juice. The authors also observed an increase in sucrose concentration led to the high production of ethanol, which resulted in the suppression of acetic acid production.…”

Section: Introductionmentioning

confidence: 99%

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2021

MOJFPT

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The present study is aimed at producing vinegar from fermented pineapple byproducts (peels). The vinegar was produced after fermenting the peels of pineapple usig three selected strains of acetic acid bacteria's. such as propionic bacterium acidipropionici, panteo agglomerans, and pantea dispersa. This article introduces a new type of acetic acid bacteria's strains for the production of vinegar from pineapple peels. Three fermentation times (24hr, 48hr, and 72hr) and three acetic acid bacterias (propionic bacterium acidipropionici, panteo agglomerans, and pantea dispersa) were considered and arranged in a factorial experimental design. The fermentation was performed in 500 mL Erlenmeyer flasks containing 200 mL of medium at 28℃. Aeration rate, temperature, and carbon source were set as constant factors. pH, total soluble solids, total residual reducing sugar and titratable acidity were evaluated. The results showed that the vinager samples were in the range of 3.5 to 4.31, 1.3 to 2.31 o brix, 0.50 to2.47% and 3.13 to 6.15 mg/100g of pH, total soluble solids, total residual reducing sugar and titratable acidity respectively. There were significant differences (P<0.05) in the values obtained. Therefore bacterial strain and fermentation time were the most important factors affecting vinegar production. From the experimental results and interaction effects, the optimum yield of acetic acid production was found to be 6.15 g/L at fermentation time of 72h by propionic bacterium acidipropionici acetic acid bacterial strain.

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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

Cited by 25 publications

References 52 publications

Study on possibility of the use of <em>Kluyveromyces marxianus</em> DMKU3 (Tropical Yeast) and thermoadapted <em>Acetobacter pasteurianus</em> TH3 in simultaneous vinegar production at higher temperature

Study on possibility of the use of <em>Kluyveromyces marxianus</em> DMKU3 (Tropical Yeast) and thermoadapted <em>Acetobacter pasteurianus</em> TH3 in simultaneous vinegar production at higher temperature

Bio-Based Processes for Material and Energy Production from Waste Streams under Acidic Conditions

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