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Title: Product and Microbial Population Kinetics During Balsamic-Styled Vinegar Production
Authors: Hutchinson, UF 
Ntwampe, SKO 
Mewa Ngongang, Maxwell 
Chidi, Dr Boredi Silas 
Hoff, JW 
Jolly, NP 
Keywords: Acetic acid bacteria;Balsamic-styled vinegar (BSV);Co-inoculation;EtOH-AcOH fermentation;Sequential inoculation;Yeasts
Issue Date: 2019
Publisher: Wiley-Blackwell
Journal: Journal of Food Science 
Abstract: Balsamic-styled vinegar is a nutraceutical product obtained from a two-stage fermentation process of grape must. However, little is known about how fermentation conditions affect growth kinetics, bio-product development, population dynamics and the final product quality. As a result, the current study investigated the effect of fermentation temperature and inoculation strategy on the fermentation dynamics of Balsamic-styled vinegar production. A microbial consortium of non-Saccharomyces yeasts (n = 13) and acetic acid bacteria (n = 5) was tested at various fermentation temperatures (22 °C, 28 °C and a fluctuating temperature regimen). Different inoculation strategies (co-inoculation and sequential inoculation) were investigated, and population dynamics of the product selected due to a rapid fermentation period were confirmed using a 16S and 18S gene sequencing. A higher fermentation temperature (28 °C) and co-inoculation strategy resulted in a shorter fermentation cycle, whilst the desired acetic acid concentration of 60 g/L was achieved within 38 days. 16S and 18S gene sequencing showed that 50.84% of Acetobacter species were abundant at the end of the fermentation cycle, while 40.18% bacteria were unculturable. The study provides a better understanding of how fermentation temperature and inoculation strategy affect the fermentation period, population dynamics and the growth kinetics of the microbial consortium during the production of Balsamic-styled vinegar.
Appears in Collections:Appsc - Journal Articles (DHET subsidised)

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