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

Abstract

In the present study, a potential newly isolated thermotolerant acetic acid bacteria (TH-AAB), Acetobacter pasteurianus 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 MgSO4 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 A. pasteurianus 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 2days resulted in a longer lag time for ethanol oxidation. However, acetic acid accumulation commenced after 5days and gradually increased to the maximum concentration of 7.2% (w/v) within 16days. Furthermore, scaled-up fermentation in 6l vessels resulted in slower acetic acid accumulation but still achieved a maximum acetic acid concentration of up to 6.5% (w/v) after 25days. Furthermore, the antioxidant capacity of the vinegar produced from pineapple peels (PPV) was slightly higher than that produced from the squeezed juice (PJV), which was consistent with the higher total phenolic compound content found in the PPV sample. In addition to acetic acid, a main volatile acid present in vinegars, other volatile compounds, such as alcohols (isobutyl alcohol, isoamyl alcohol, and 2-phenyl ethanol), acids (3-methyl-butanoic acid), and esters (ethyl acetate, 3-methyl butanol acetate, and 2-phenylethyl acetate), were also detected and might have contributed to the observed differences in the odour and aroma of the pineapple vinegars.