From waste to food: utilization of pineapple peels for vinegar production
- MOJ Food Processing & Technology
Teklu Chalchisa, Belay Dereje
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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 obrix, 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.
Acetic acid bacteria’s, fermentation time, pineapple peel, vinegar