scholarly journals PERUBAHAN pH , KEASAMAN DAN INDEKS FERMENTASI BIJI KAKAO SELAMA FERMENTASI HASIL BIJI KAKAO (THEOBROMA CACAO)

2020 ◽  
Author(s):  
mulono apriyanto bin sugeng rijanto
Keyword(s):  
Acetic Acid ◽  
Theobroma Cacao ◽  
Fermentation Process ◽  
Acetic Acid Bacteria ◽  
The Sun ◽  
Dry Beans ◽  
Cocoa Beans ◽  
Fermentation Method

Most cocoa beans are produced by farmers Indonesia is dry cocoa drying whosequality can be improved by the fermentation method, but it takes more optimizationfor fermentation can run well. This study aimed to determine changes in the chemicalproperties of fermented dry cocoa beans drying. Dry beans drying is obtained bydrying the wet cocoa beans (fresh) in a cabinet dryer with a previously conditionedat a temperature such as drying in the sun, and each determined the reduction ofsugar levels. Experiments fermented dry cocoa beans are fermented in thefermentation container with the amount of 100 grams of seed per container. Beforethe first fermented dry cocoa beans drying on rehydration to obtain a moisturecontent approaching fresh beans, dry beans drying then incubated for six days andwithout inverted during fermentation. Each treatment was repeated three times andobserved every 24 hours to 120 hours. Reduction sugar, acid levels tertitrasi, thepopulation of yeasts and acetic acid bacteria in fermented pulp was observed duringthe fermentation process. To determine the quality of dry beans drying measurementof pH and the fermentation index during fermentation.

scholarly journals PERUBAHAN pH , KEASAMAN DAN INDEKS FERMENTASI BIJI KAKAO SELAMA FERMENTASI HASIL BIJI KAKAO (THEOBROMA CACAO)

2017 ◽  
Vol 6 (1) ◽  
pp. 12-18
Author(s):  
Mulono Apriyanto
Keyword(s):  
Theobroma Cacao ◽  
Fermentation Process ◽  
Chemical Properties ◽  
Acetic Acid Bacteria ◽  
The Sun ◽  
Dry Beans ◽  
Cocoa Beans ◽  
Fermentation Method ◽  
Sugar Levels

Most cocoa beans are produced by farmers Indonesia is dry cocoa drying whose quality can be improved by the fermentation method, but it takes more optimization for fermentation can run well. This study aimed to determine changes in the chemical properties of fermented dry cocoa beans drying. Dry beans drying is obtained by drying the wet cocoa beans (fresh) in a cabinet dryer with a previously conditioned at a temperature such as drying in the sun, and each determined the reduction of sugar levels. Experiments fermented dry cocoa beans are fermented in the fermentation container with the amount of 100 grams of seed per container. Before the first fermented dry cocoa beans drying on rehydration to obtain a moisture content approaching fresh beans, dry beans drying then incubated for six days and without inverted during fermentation. Each treatment was repeated three times and observed every 24 hours to 120 hours. Reduction sugar, acid levels tertitrasi, the population of yeasts and acetic acid bacteria in fermented pulp was observed during the fermentation process. To determine the quality of dry beans drying measurement of pH and the fermentation index during fermentation.

scholarly journals Effect of Addition of a Specific Mixture of Yeast, Lactic and Acetic Bacteria in the Fermentation Process to Improve the Quality and Flavor of Cocoa Beans in Colombia

2020 ◽  
Vol 36 (2) ◽  
pp. 154-172
Author(s):  
Jorge Daniel Fonseca Blanco ◽  
Martha Del Pilar López Hernandez ◽  
Laura Sabrina Ortiz Galeano ◽  
Jenifer Criollo Nuñez ◽  
María Denis Lozano Tovar
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Debaryomyces Hansenii ◽  
Lactobacillus Brevis ◽  
Acetic Acid Bacteria ◽  
Cocoa Beans ◽  
Inoculum Dose

Cocoa fermentation process is fundamental to generate flavors and aromas that are characteristics of chocolate. In Colombia, this process is carried out by microbiota that spontaneously colonizes cocoa beans, therefore the quality of the fermentation is inconsistent. Taking into account that the fermentation of cocoa beans is carried out by a consortium of microorganisms, the aim of thisresearch was to describe the effect of the addition of a specific mixture of yeasts, acetic acid bacteria, and lactic acid bacteria on the physicochemical and organolepticcharacteristics of cocoa beans (clone CCN 51). Isolates of two yeasts (Wickerhamomyces anomalus and Debaryomyces hansenii), three acetic acid bacteria (AAB), (Gluconobacter japonicus, Acetobacter tropicalis, and Acetobacter pasteurianus) and three lactic acid bacteria (LAB) (Pediococcus acidilactici, Lactobacillus brevis, and Lactobacillus plantarum) obtained fromprevious cocoa fermentations selected for their pectinases and acid production capacities in a specific mixture were used. Using the micro-fermentation technique, the effect of a biological starter was evaluated under different viable microorganismsratios (Yeasts: LAB: AAB as follows, 1: 1: 1, 1: 2: 2, 1: 2: 1, 1: 1: 2, 2: 1: 1, 2: 2: 1, 2: 1: 2, and 2: 2: 2). The concentration of each microorganism was standardized at 1x107 cfu/mL, then the biomass of 4 mL for ratio 1 and 8 mL for ratio 2 of each suspension of microorganisms was added at time zero. Different doses of inoculum were 0%, 1%, 2%, 3%, 4%, and 5% v/w mL inoculum/g cocoa beans. A beneficial effecton the sensory quality of cocoa beans was evidenced by the addition of microorganisms; the best proportion of microorganisms was 2:1:2 (yeasts:LAB:AAB) and the best inoculum dose was 3% (v/w) showing lower acidity, astringency, and bitterness, and emphasizing the cocoa flavors, fruity, nutty, and panela malt. 

scholarly journals Perbaikan Proses Fermentasi Biji Kakao Non Fermentasi dengan Penambahan Biakan Murni Saccharomyces cerevisiae, Lactobacillus lactis dan Acetobacter aceti (Fermentation Process Improvement of Cocoa Beans with Addition of Non Fermentation Inoculum of Saccharomyces cerevisiae, Lactobacillus lactis and Acetobacter aceti)

2017 ◽  
Vol 36 (4) ◽  
pp. 410 ◽  
Author(s):  
Mulono Apriyanto ◽  
Sutardi Sutardi ◽  
Eni Harmayani ◽  
Supriyanto Supriyanto
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fermentation Process ◽  
Reducing Sugars ◽  
Acetic Acid Bacteria ◽  
Dry Beans ◽  
Acetobacter Aceti ◽  
Cocoa Beans ◽  
Split Test ◽  
Lactobacillus Lactis

Most cocoa beans produced by Indonesian farmers are non-fermented dry cocoa whose quality can be improved by the fermentation. However, it requires the optimization for fermentation process. This study was conducted to determine the effect of giving a pure culture of Saccharomyces cerevisiae, Lactobacillus lactis and Acetobacter aceti bacteria in fermented dry cocoa beans. Dry beans obtained by drying the wet (fresh) cocoa beans in the cabinet dryer, and subsequently their levels of reduction sugar were determined. The experiments of the fermentation of dry cocoa beans were conducted in a box (p = 120 cm, l = 80 cm, t = 40 cm) with aeration hole (diameter of 1 cm) and the distance between holes was 10 cm. Cocoa beans were incubated for 6 days and without inverted during fermentation. The studied treatments were A1 (without the addition of inoculum (control)), A2 (inocolum was added at the beginning of the incubation), A3 (inoculum was added at the beginning of fermentation (Saccharomyces cerevisiae). After 24 hours of experiment, Lactobacillus lactis was added while Acetobacter aceti was added after 48 hours. Each treatment was repeated three times and observed every two days. The levels of reducing sugars, etanol, acidity, yeasts and acetic acid bacteria population in the fermentation pulp/liquid were observed during the fermentation process. In order to determine the quality of dry beans, several aspects have been measured such as: pH, fermentation index and split test on dry beans after fermentation.ABSTRAKSebagian besar biji kakao yang dihasilkan petani Indonesia merupakan kakao kering non-fermentasi yang kualitasnya masih dapat ditingkatkan dengan metode fermentasi, tetapi dibutuhkan optimasi agar fermentasi dapat berjalan dengan baik. Penelitian ini dilakukan untuk mengetahui pengaruh dari pemberian biakan murni murni Saccharomyces cerevisiae, Lactobacillus lactis dan Acetobacter aceti pada fermentasi biji kakao kering jemur. Biji kakao kering jemur diperoleh dengan mengeringkan biji kakao basah (segar) dalam kabinet dryer, dan ditentukan kadar gula reduksinya. Percobaan fermentasi biji kakao kering jemur dilakukan dalam kotak fermentasi (p = 120 cm, l = 80 cm, t = 40 cm) yang diberi lubang aerasi berdiameter 1 cm dan jarak antar lubang 10 cm. Biji kakao difermentasi selama 6 hari dan tanpa dibalik selama fermentasi. Perlakuan dalam penelitian ini adalah A1 (tanpa penambahan biakan murni murni (kontrol)), A2 (pemberian biakan murni murni diawal fermenatasi), A3 (pemberian biakan murni murni secara bertahap selama fermentasi (Saccharomyces cerevisiae), setelah jam ke 24 diberikan Lactobacillus lactis dan setelah jam ke 48 diberikan Acetobacter aceti. Setiap perlakuan diulangi tiga kali dan diamati tiap dua hari sekali. Kadar gula reduksi, kadar etanol, kadar asam tertitrasi, populasi khamir, dan bakteri asam asetat dalam pulp/cairan fermentasi diamati selama proses fermentasi. Untuk mengetahui kualitas biji kakao kering jemur dilakukan pengukuran pH, indeks fermentasi dan uji belah pada biji kakao kering jemur setelah fermentasi.

scholarly journals review artikel study

2020 ◽  
Author(s):  
mulono apriyanto bin sugeng rijanto
Keyword(s):  
Mixed Culture ◽  
Fermentation Process ◽  
Improve Quality ◽  
Drying Method ◽  
Cocoa Beans ◽  
Sun Drying ◽  
Fermentation Method ◽  
Result Show ◽  
Traditional Process

Most cocoa beans in Indonesia are traditionally produced by farmers using non fermented and sun drying method. Thequality of cocoa beans produced by farmer in yogyakarta may be improved by the fermentation method. However, it needsoptimization for best fermentation process. The aims of the study was to improve quality of cocoa bans by fermentation ofsun dried cocoa beans. The characteric fermented cocoa beans was determined by maesuring changes pH, acidity andfermentation indexs of cocoa beans during fermentation. This study used preconditioned cocoa beans to resamble obtainfrom the farmer. Preconditioning was done in order to get 15% mouisture content of pulp at same level as moisture contentof pulp from traditional process. Before fermentation, therefor sun dried cocoa beans was rehydrated to obtain a moisturecontent of pulp similiar to fresh beans pulp, and then fermentation was conducted for 120 hours. Changes in acidity andfermentation indexs of cocoa beans during fermentation were measured. The fermentation process used 3 level treatmenti.e. control (without inoculum), mixed culture of microbies added at the begining fermentation. The result show all cocoabeans acidity increase during fermentation from 4,48% to 6,45% for control, 4,64% to 6,39% for addition of inoculum atbegining of fermentation and from 4,45% to 6,59% for addition of inoculum at the begining and midle of fermentation andfermentation indexs of cocoa beans increase for all level of inoculum addition i.e. 0,31 to 0,88 for control, 0,32 to 0,99 foraddition of inoculum at the beginning fermentation and 0,33 to 1,03 for addition of inoculum at the beginning and midle offermentation. The study indicated that addition of mix culture microbies in fermetation improved the quality of cocoabeans that characterized by pH, acidity and fermentation indexs of cocoa beans.

scholarly journals Profil Pertumbuhan Mikroorganisme pada Fermentasi Biji Kakao Aceh

2017 ◽  
Vol 9 (2) ◽  
pp. 50-54
Author(s):  
Murna Muzaifa ◽  
Yusya Abubakar ◽  
Faitzal Haris
Keyword(s):  
Acetic Acid ◽  
Fermentation Process ◽  
Acetic Acid Bacteria ◽  
Cocoa Bean ◽  
Chemical Changes ◽  
Crucial Step ◽  
Growth Profile ◽  
Cocoa Bean Fermentation

Fermentation process is the most crucial step in the formation of the flavor and aroma of the cocoa bean. Cocoa bean fermentation triggers an array of chemical changes within the bean.These chemical changes are vital to the development of the complex and much-loved flavour known as “chocolate”. Fermentation involves a number of specific microorganisms that play a role during fermentation. The aim of this research was to analized microorganism growth profil of Aceh cacao during fermentation. Fermentation was conducted on 6 days with  different aerations (agitation every 24 and 48 hours). The result showed that growth profile of microorganism during fermentation relatively  had similar trend. Yeast dominated on the early fermentation, lactid bacteria reached the higest population on day 3 and acetic acid bacteria on day 4. Better quality of fermented cacao was resulted on every 48 hours of agitation  that reached 70,19% of full fermentation.

Study on effect of fermentation to the quality parameter of cocoa bean in Indonesia

2016 ◽  
Vol 35 (2) ◽  
Author(s):  
Mulono Apriyanto ◽  
Sutardi ◽  
Supriyanto ◽  
Eni Harmayani
Keyword(s):  
Moisture Content ◽  
Fermentation Process ◽  
Quality Parameter ◽  
Cocoa Bean ◽  
Drying Method ◽  
Cocoa Beans ◽  
Fermentation Method ◽  
Result Show ◽  
Traditional Process

Most cocoa beans in Indonesia are traditionally produced by farmers using non fermented and sun drying method. The quality of cocoa beans produced by farmer in yogyakarta may be improved by the fermentation method. However, it needs optimization for best fermentation process. The aims of the study was to improve quality of cocoa bans by fermentation of sun dried cocoa beans. The characteric fermented cocoa beans was determined by maesuring changes pH, acidity and fermentation indexs of cocoa beans during fermentation. This study used preconditioned cocoa beans to resamble obtain from the farmer. Preconditioning was done in order to get 15% mouisture content of pulp at same level as moisture content of pulp from traditional process. Before fermentation, therefor sun dried cocoa beans was rehydrated to obtain a moisture content of pulp similiar to fresh beans pulp, and then fermentation was conducted for 120 hours. Changes in acidity and fermentation indexs of cocoa beans during fermentation were measured. The fermentation process used 3 level treatment i.e. control (without inoculum), mixed culture of microbies added at the begining fermentation. The result show all cocoa beans acidity increase during fermentation from 4,48% to 6,45% for control, 4,64% to 6,39% for addition of inoculum at begining of fermentation and from 4,45% to 6,59% for addition of inoculum at the begining and midle of fermentation and fermentation indexs of cocoa beans increase for all level of inoculum addition i.e. 0,31 to 0,88 for control, 0,32 to 0,99 for addition of inoculum at the beginning fermentation and 0,33 to 1,03 for addition of inoculum at the beginning and midle of fermentation. The study indicated that addition of mix culture microbies in fermetation improved the quality of cocoa beans that characterized by pH, acidity and fermentation indexs of cocoa beans.

scholarly journals PENGARUH PENAMBAHAN STARTER MIKROBA SERTA PEMERASAN PULP TERHADAP KONDISI FERMENTASI DAN MUTU BIJI KAKAO (Theobroma cacao L.)

2018 ◽  
Vol 13 (3) ◽  
pp. 156
Author(s):  
S. Joni Munarso ◽  
Kun Tanti Dewandari ◽  
Zahra Haifa
Keyword(s):  
Acetic Acid ◽  
Lactobacillus Plantarum ◽  
Acid Concentration ◽  
Theobroma Cacao ◽  
Starter Culture ◽  
Acetic Acid Concentration ◽  
Acetobacter Aceti ◽  
Cocoa Beans ◽  
Theobroma Cacao L

<p>Telah dilakukan penelitian yang bertujuan untuk mengetahui pengaruh penambahan starter mikroba (<em>Acetobacter aceti, Lactobacillus plantarum dan Saccharomyces cereviceae</em>) serta pemerasan pulp terhadap fermentasi dan mutu biji kakao. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) pola faktorial 3x5 dengan dua kali ulangan. Faktor pertama adalah fermentasi yaitu fermentasi biji kakao secara spontan (F1), Fermentasi biji kakao dengan penambahan <em>A. aceti, L. plantarum dan S. cereviciae</em> (F2), Fermentasi biji kakao dengan perlakuan pemerasan pulp serta penambahan <em>A. aceti, L. plantarum dan S. cereviciae</em> (F3). Sedangkan faktor kedua adalah lama fermentasi (H1, H2, H3, H4 dan H5). Hasil penelitian menunjukkan bahwa penambahan starter meningkatkan konsentrasi etanol pada saat fermentasi dan meningkatkan kadar asam asetat, tetapi menurunkan konsentrasi asam oksalat pada biji kakao. Penambahan starter disertai pemerasan pulp menghasilkan biji kakao dengan kadar asam asetat sebesar 0,47%, sedangkan biji kakao tanpa pemerasan kadar asam asetat 0,49%. Penambahan starter disertai pemerasan pulp menghasilkan mutu biji kakao terbaik dengan karakteristik sebagai berikut: skor nilai uji belah tertinggi (379 dari 400), mutu fisik (Golongan mutu A) serta memenuhi persyaratan mutu SNI 2008 No. 2323 tentang biji kakao dengan rasio jumlah per berat biji sebanyak 88 biji/100g; nilai pH 4,93; kadar asam asetat 0,47%, kadar lemak 34,90%, kadar air 4,47%, kadar serat kasar 3,66% dan kadar abu 4,82% dengan waktu fermentasi selama 5 hari.</p><p align="center"><strong>English Version Abstract</strong></p><p align="center"><strong><strong>Effect of Starter Culture Addition and Depulping on The Fermentation and Quality of Cocoa Beans (Theobroma cacao L.)</strong></strong></p><p>S Joni Munarso, Kun Tanti Dewandari, and Zahra Haifa. 2016. Effect of Starter Culture Addition and Depulping on The Fermentation and Quality of Cocoa Beans (<em>Theobroma cacao L</em>.). The aimed of this study was to investigate the effect of starter culture addition (<em>Acetobacter aceti, Lactobacillus plantarum, and Saccharomyces cerevisiae</em>) with depulping on the fermentation and quality of cocoa beans. The experimental design of this study was conducted using a 3×5 factorial Completely Randomized Design (CRD) with duplicate replication. The first factor was fermentation condition included spontaneously fermented cocoa beans (F1), fermentation of cocoa beans with the addition of <em>A. aceti, L. plantarum and S. cereviciae </em>(F2), Fermented cocoa beans with depulping and addition of <em>A. aceti, L. plantarum and S. Cereviciae</em> (F3). The second factor was time of fermentation. The result revealed that starter addition increased ethanol concentration on the fermentation process, increased acetate acid, and citric acid concentratio, meanwhile oxalic acid decreased on cocoa beans during 5 days of fermentation. Depulping caused a slight decrease in acetic acid concentration at the end of fermentation with value of 0,47%, meanwhile the sample of cocoa beans without depulping treatment had acetic acid concentration of 0,49%. Starter culture addition and depulping treatment resulted the best characteristic of cocoa beans which visualized by the largest amounts of cut test score (379 of 400), physical quality (Grade A) and completed SNI No. 2323-2008 requirements with total beans/100 g ratio of 88 beans/100g; pH values of 4,93; acetic acid concentrations of 0,47%, content of fat 15,12%, moisture 4,47%, crudefiber 3,66% and total ash 4,82% after 5 days fermentation.</p>

scholarly journals Kajian Beberapa Cara Fermentasi yang Dilakukan oleh Petani terhadap Mutu Biji Kakao (Theobroma cacao L.)

2019 ◽  
Vol 8 (2) ◽  
pp. 189
Author(s):  
NI LUH MADE PRADNYAWATHI ◽  
I KETUT ARSA WIJAYA ◽  
I NYOMAN SUTEDJA ◽  
ANAK AGUNG MADE ASTININGSIH
Keyword(s):  
Theobroma Cacao ◽  
Field Survey ◽  
Literature Study ◽  
Cocoa Beans ◽  
Interview Method ◽  
Fermentation Method ◽  
Banana Leaves ◽  
Theobroma Cacao L ◽  
Local Farmers

Study of Assorted Fermentation Methods Conducted by Local Farmers on the Quality of VCocoa Beans (Theobroma Cacao L.). Various fermentation methods have been done by local farmers, however there has been no report on the quality of cocoa beans from those methods. This study aims were to identify various ways of cocoa beans fermentation conducted by local farmers; to compare between quality of fermented beans produced by local farmers and suggested quality of fermented beans; and o obtain a simple fermentation method which resulted in good quality beans and suitable practice for local farmers. The research wasconducted in Tabanan Regency, Province of Bali through field survey with observation and interview method, and supported with literature study. According to field observation and analysis of fermented cocoa beans taken from the local farmers, it can be concluded that most of local farmers did not fermented their kakao seeds. Thus, the fermentation done by utilizing a plastic sack, a bamboo basket or a wooden box lined and covered with banana leaves. The research also found that implementing similar fermentation methods to the seed did not always resulting similar quality of cocoa beans. Finally, the simplest method for local farmers to ferment the cocoa seed was the fermentation by utilizing basket lined and covered with banana leaves with at least 90kg wet beans.

scholarly journals PENGARUH JENIS FERMENTOR TERHADAP MUTU BIJI KAKAO KERING NON FERMENTASI

2019 ◽  
Vol 15 (2) ◽  
pp. 91
Author(s):  
Ira Mulyawanti ◽  
Tatang Hidayat ◽  
NFN Risfaheri
Keyword(s):  
Acetic Acid ◽  
Citric Acid ◽  
Acid Content ◽  
Fermentation Process ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Flavor Components ◽  
Volatile Flavor ◽  
Rotary Drum

<p>Peningkatan mutu biji kakao non fermentasi dilakukan melalui proses fermentasi menggunakan starter kering dan dua jenis fermentor, yaitu tipe kotak dan rotary drum. Biji kakao non fermentasi dibasahkan terlebih dahulu dengan direndam dalam air selama 2-3 jam, kemudian ditiriskan dan ditambah substrat yang terdiri atas fruktosa:glukosa:sukrosa:asam sitrat dengan perbandingan 62 : 41 : 32 : 22,5, ditambahkan starter kering sebanyak 3% kemudian difermentasi menggunakan kotak fermentasi, fermentor rotary drum dengan pengaturan suhu dan tanpa pengaturan suhu. Penggunaan kotak fermentasi dan <em>fermentor rotary drum </em>menunjukkan adanya proses fermentasi yang diindikasikan dengan terjadinya peningkatan suhu dan pH. Namun, pembentukan flavor hasil fermentasi menggunakan kotak fermentasi menunjukkan hasil yang terbaik. Kandungan asam asetat diperoleh paling tinggi melalui proses fermentasi menggunakan kotak fermentasi, begitu pula komponen volatil flavor penting lainnya seperti senyawa alkohol lebih banyak ditemui dari proses fermentasi menggunakan kotak fermentasi dibandingkan dengan <em>rotary drum</em>.</p><p> </p><p><strong>The Influences of Fermentor Type on Quality of Dried Unfermented Cocoa Bean</strong></p><p>Increasing the quality of unfermented cocoa beans was done through fermentation process using dry starter and fermenter type rotary drum. Non fermented cocoa beans are soaked in water for 2-3 hours, then drained and added substrate consisting of fructose: glucose: sucrose: citric acid with ratio of 62: 41: 32: 22,5, added 3% dried starter then fermented using fermentation box, rotary drum fermenter 41°C and without temperature setting. The use of fermentation box and fermenter rotary drum indicate the existence of fermentation process indicated by the increase of temperature and pH. However, the formation of fermented flavor using fermentation box showed the best results. Acetic acid content was obtained by fermentation process using fermentation box, as well as other important volatile flavor components such as alcohol compounds found mostly from fermentation process using fermentation box compared with rotary drum.</p><p><strong><br /></strong></p>

Improvement of the Flavor and Quality of Watermelon Vinegar by High Ethanol Fermentation using Ethanol-Tolerant Acetic Acid Bacteria

2017 ◽  
Vol 13 (4) ◽  
Author(s):  
Yang Chen ◽  
Ye Bai ◽  
Dongsheng Li ◽  
Chao Wang ◽  
Ning Xu ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Ethanol Fermentation ◽  
Cell Mass ◽  
Acetic Acid Bacteria ◽  
Acid Fermentation ◽  
Acetic Acid Fermentation ◽  
Essential Step ◽  
High Ethanol ◽  
Acceptance Score

Abstract Acetic acid fermentation is an essential step in the production of high-quality fruit vinegar and typically involves the use of acetic acid bacteria (AAB). The present study showed that the high cell mass and acetic acid yields of ethanol-tolerant AAB under high ethanol conditions were related to the high activities and stability of both pyrroloquinoline quinone (PQQ)-dependent alcohol dehydrogenase and PQQ-dependent aldehyde dehydrogenase. Additionally, in acetic acid fermentation with watermelon wine (8 % ethanol), the main organic acids (acetic, tartaric and malic acids) produced by ethanol-tolerant Acetobacter pasteurianus AAB4 were higher than those by conventional A. pasteurianus AS1.41 (1.42-fold, 3.53-fold and 2.12-fold, respectively). Also, the main esters (ethyl acetate and phenylethyl acetate) produced by AAB4 were higher than those by AS1.41 (1.69-fold and 1.48-fold, respectively). In addition, the total sweet and umami free amino acids produced by AAB4 increased significantly. According to sensory analysis, the flavor, taste and overall acceptance score of watermelon vinegar produced by AAB4 were significantly higher than those by AS1.41. Therefore, high ethanol fermentation with ethanol-tolerant AAB improved the flavor and quality of watermelon vinegar, indicating that this technology can be applied to fruit vinegar production.

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