Scholarlink

<p>Parthenocarpic ‘Assiane’ dates, often considered underutilized due to their low market value, were assessed as a viable substrate for the synthesis of vinegar. Their elevated dry matter content (90.5%), fermentable sugar concentration (42&#xa0;g/100&#xa0;g DW), and adequate levels of nitrogen (0.31% DW) and phosphorus (0.12% DW) facilitated the growth of yeast and acetic acid bacteria without the necessity for additional supplementation. The alcoholic fermentation conducted by <i>Saccharomyces cerevisiae</i> resulted in the depletion of sugars within a time frame of 96&#xa0;h, culminating in the production of 10.2% (v/v) ethanol, whereas the subsequent acetic fermentation carried out by <i>Acetobacter aceti</i> transformed the ethanol into 62&#xa0;g/L acetic acid over a span of 20 days. The bioreactor process yielded an impressive 155% vinegar, characterized by elevated acidity, reduced residual sugars and ethanol, enhanced microbiological safety, and a decreased processing duration in comparison to traditional method. These findings underscore the potential utility of parthenocarpic dates in the production of high-quality, functional vinegar.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Bioreactor-based vinegar production from parthenocarpic ‘assiane’ dates cv (Phoenix dactylifera L.): a sustainable valorization approach

  • 期刊论文

  • 发表日期：

    2026年5月12日

查看全文
  • Elbatoul Hanoune,
  • Ouahiba Laout,
  • Kawtar Jdaini,
  • Abdessamad Ait Benlabchir,
  • Ricardo Salomón-Torres,
  • Summar A. Naqvi,
  • Mohammed-Aziz Elhoumaizi

摘要

Parthenocarpic ‘Assiane’ dates, often considered underutilized due to their low market value, were assessed as a viable substrate for the synthesis of vinegar. Their elevated dry matter content (90.5%), fermentable sugar concentration (42 g/100 g DW), and adequate levels of nitrogen (0.31% DW) and phosphorus (0.12% DW) facilitated the growth of yeast and acetic acid bacteria without the necessity for additional supplementation. The alcoholic fermentation conducted by Saccharomyces cerevisiae resulted in the depletion of sugars within a time frame of 96 h, culminating in the production of 10.2% (v/v) ethanol, whereas the subsequent acetic fermentation carried out by Acetobacter aceti transformed the ethanol into 62 g/L acetic acid over a span of 20 days. The bioreactor process yielded an impressive 155% vinegar, characterized by elevated acidity, reduced residual sugars and ethanol, enhanced microbiological safety, and a decreased processing duration in comparison to traditional method. These findings underscore the potential utility of parthenocarpic dates in the production of high-quality, functional vinegar.