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<p>This research was to aimed to produce vinegar from pineapple for the preservation of tomato fruits. Vinegar was produced by alcoholic and acetic acid fermentation by <i>Sacharomyces cerevisiae</i> and <i>Acetobacter pasturianus</i> using pineapple peel as substrate. Surface fermentation was employed. Optimization revealed that 60&#xa0;g of Pineapple, 25&#xa0;g of sugar, in 250&#xa0;ml distilled water, fermented at 30&#xa0;°C for four weeks yielded the best vinegar with the highest level of acetic acid (40.2&#xa0;g/L). Tomatoes were successfully preserved for sixteen days by soaking them for 10&#xa0;min in vinegar of 1% acetic acid. The positive control, which was soaked in 1.5% sodium chloride for ten minutes had a shelf life of ten (10) days. The negative control was totally spoiled and unsuitable for consumption on the fourth (4th) day. Proximate composition of tomato after preservation suggested that vinegar had no negative effect on the nutritional composition of tomato. Therefore, vinegar containing 1% acetic acid can be successfully used to extend the shelve life of fresh tomato fruits for sixteen days, which is an additional 12&#xa0;days, compared to the negative control.</p>

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Production of vinegar by Saccharomyces cerevisiae and acetic acid bacteria for the preservation of tomato fruits

  • 期刊论文

  • 发表日期：

    2025年12月5日

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  • Femi Joseph,
  • Olabisi Peter Abioye,
  • Rimamshong Yohanna Atiribom,
  • Sesan Abiodun Aransiola,
  • Oluwafemi Adebayo Oyewole,
  • Mary Jummai Jiya,
  • Evans C. Egwim,
  • Naga Raju Maddela

摘要

This research was to aimed to produce vinegar from pineapple for the preservation of tomato fruits. Vinegar was produced by alcoholic and acetic acid fermentation by Sacharomyces cerevisiae and Acetobacter pasturianus using pineapple peel as substrate. Surface fermentation was employed. Optimization revealed that 60 g of Pineapple, 25 g of sugar, in 250 ml distilled water, fermented at 30 °C for four weeks yielded the best vinegar with the highest level of acetic acid (40.2 g/L). Tomatoes were successfully preserved for sixteen days by soaking them for 10 min in vinegar of 1% acetic acid. The positive control, which was soaked in 1.5% sodium chloride for ten minutes had a shelf life of ten (10) days. The negative control was totally spoiled and unsuitable for consumption on the fourth (4th) day. Proximate composition of tomato after preservation suggested that vinegar had no negative effect on the nutritional composition of tomato. Therefore, vinegar containing 1% acetic acid can be successfully used to extend the shelve life of fresh tomato fruits for sixteen days, which is an additional 12 days, compared to the negative control.