Manufacturing of Cost Effective Vinegar from Different Fruit Products by Acetobacteria

Abstract

Vinegar may be defined as a condiment made from various sugary by alcoholic and subsequent acetic
fermentation. The vinegar bacteria, also called acetic acid bacteria. Aceto acetic bacteria having ability to convert ethyl
alcohol (C2H5OH) into acetic acid (CH3COOH) by oxidation. Vinegar can be produced from various raw materials like
Apple cider, Honey, Sugarcane, Pomegranate, Coconut, Orange peel, Grapes, Tomato, Rice by several major production
techniques for making vinegar such as the Orleans process, generator process and Submerged acetification process. The
generator process is Non compacting material is filled in the large upright wood tanks above a perforated wood grating
floor. Re-circulated fermenting liquid trickles over packing material toward the bottom while air moves from the bottom
inlets toward the top. The recirculation process takes about 3 to 7 days after which 2/3 of the final vinegar product is
withdrawn from the tank and new alcohol solution is added. Submerged acetification in this process supply air is forced into
the alcohol liquid in the tank and the material is fermented at 30°C. At the end of every cycle, 1/3 of the liquid is discharged
as final product, replaced with mash containing fresh alcohol solution and a new fermentation cycle begins.The Gram stain
method can be used to classify gram-positive or gram-negative bacteria. Gram staining can narrow down the identity of
vinegar cultures to gram-positive and negative classes, and then the cultures can be identified to a specific species by using
the polymerase chain reaction (PCR). A pink colour demonstrates gram-negative character and a blue colour indicates
gram-positive. Vinegar cultures are predominantly gram-negative bacteria.
The aim in the present study is to identify quality and %concentration of acetic acid in the fruit product and to characterize
the species of vinegar bacteria used in acetification.