The development of an alternative fermentation model system for vinegar production

Nurul Khadijah Mat Isham, Nurdiana Mokhtar, Mohd Shazrul Fazry Sa`Ariwijaya, Seng Joe Lim

Research output: Contribution to journalArticle

1 Citation (Scopus)

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.

Original languageEnglish
Pages (from-to)322-327
Number of pages6
JournalLWT
Volume100
DOIs
Publication statusPublished - 1 Feb 2019

Fingerprint

vinegars
Acetic Acid
Fermentation
fermentation
Agaricales
Pleurotus pulmonarius
Volvariella volvacea
ethanol
Volvariella
yeasts
Ethanol
mushroom growing
Yeasts
Pleurotus
starter cultures
alcohol abuse
mushrooms
acetic acid
Saccharomyces cerevisiae
sampling

Keywords

  • Alcohol
  • Fermentation
  • Mushroom
  • Vinegar
  • Yeasts

ASJC Scopus subject areas

  • Food Science

Cite this

The development of an alternative fermentation model system for vinegar production. / Mat Isham, Nurul Khadijah; Mokhtar, Nurdiana; Sa`Ariwijaya, Mohd Shazrul Fazry; Lim, Seng Joe.

In: LWT, Vol. 100, 01.02.2019, p. 322-327.

Research output: Contribution to journalArticle

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