The development of an alternative fermentation model system for vinegar production

Abstract

This study was conducted to develop and optimise an alternative fermentation model system using mushrooms (Pleurotus pulmonarius and Volvariella volvacea) and yeast (Saccharomyces cerevisiae) as the starter cultures, while standard glucose solution was used as the substrate for fermentation. The optimisation was performed on two factors, fermentation time and culture ratio, using D-optimal mixture design. Both fermentation time and culture ratio showed significant (p < 0.05) effects on reducing sugar content and increasing the ethanol content for alcoholic fermentation. The optimum fermentation conditions were 72 h of fermentation and using a S. cerevisiae:P. pulmonarius mycelia:V. volvacea mycelia culture ratio of 1:1:1, achieving a desirability of 0.901. A verification test was performed, and there was no significant difference (p > 0.05) in the ethanol content between the experimental value (13.45 ± 0.99%) and the predicted value (13.52%). Vinegar production was carried out using the optimised alcoholic sample through the inoculation of mother of vinegar and Kombucha. The concentrations of acetic acid from both samples of vinegar were between 2.05% and 2.41% with zero residual ethanol. In conclusion, an alternative fermentation model system for vinegar production using mushrooms and yeast, followed by mother of vinegar and Kombucha inoculation, has been successfully developed with the desired physiochemical properties.