SELECTION OF ACETIC ACID BACTERIA AND APPLICATION FOR PRODUCTION OF VINEGAR FROM ACEROLA JUICE
Abstract
Acerola vinegar is one of the fruit vinegar kinds that is the combination between yeast and acetic acid bacteria. The result of fermentative capacity testing of 15 acetic acid bacterial isolates showed that isolate VL2 could produce 3.20% (w/v) of total acid after 4 days of fermentation, and was identified as Acetobacter senegalensis. Fermentation conditions with the combination of 1% (v/v) of A. senegalensis VL2 and 1% (v/v) of Saccharomyces cerevisiae 2.1 inoculum revealed that the initial cell concentrations were 105 cells/mL of bacterial cells and 107 cells/mL of yeast cells, and the acerola jucie at pH 5.0 and 10ºBrix were the suitable conditions for production of acerola vinegar. The acid concentration of vinegar was 6.99% (w/v) of total acid after 8 days of fermentation at 28-32ºC.
