BN
Perumpuli12*, H Toyama2
1Department of Food Science and Technology, Faculty of
Agriculture, University of Ruhuna, Sri Lanka
2Department of Bioscience and Biotechnology, Faculty of
Agriculture, University of the Ryukyus, Okinawa 903-0213,
JapanAbstract
Increasing temperature in recent years
poses a substantial influence on fermentation industries and
thus, huge cooling systems are required to maintain the
optimum temperature leading to additional cost of
production. In the present study, simultaneous vinegar
fermentation with thermotolerant yeast (Kluyveromyces
marxianus DMKU3) and thermo-adapted acetic acid bacteria (Acetobacter
pasteurianus TH3) was performed at 37, 40 and 41°C with 10%
initial glucose in shaking and static cultures. The highest
ethanol production (4.952±0.02 % v/v) by tropical yeast and
the highest acetate production (4.44±0.01 % w/v) was
observed at 37 °C when both strains were added together at
the beginning of fermentation. Moreover, it was found that
higher vinegar production was achieved under shaking culture
than the static culture. Moreover, the tropical yeast and
the thermoadapted TH3 strains were able to use in
simultaneous coconut water vinegar production at 37 and 40
°C successfully with an acetic acid production of 2.53±0.01%
(w/v) and 2.34±0.03% (w/v) respectively. Thus,
thermotolerant yeast and thermo-adapted bacteria could be
successfully used in vinegar fermentation under higher
temperature conditions.
Keywords:
Fermentation, Simultaneous vinegar production,
Thermo-adapted acetic acid bacteria, Tropical yeast
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