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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(5): 2005-2012
DOI: https://doi.org/10.20546/ijcmas.2017.605.224


Fermentative Production of Vinegar from Grapes and Guava Using Adsorbed Cells of Acetobacter aceti
Sourav Kumar1, Gurvinder Singh Kocher1* and Dapinder Kaur Bakhsi2
1Department of Microbiology, Punjab Agricultural University, Ludhiana, India
2Punjab State Council for Sciences and Technology, Chandigarh, India
*Corresponding author
Abstract:

Natural vinegar is a food supplement, tonic and nutraceutical produced by twin fermentation of sugar to acetic acid via ethanol. The fermentation of grape and guava juice carried out by Saccharomyces cerevisiae MTCC 11815 produced 9.25% (v/v), 9.32% (v/v) of ethanol with a fermentation efficiency of 92.6%, 93.9% in 72 h and 96 h, respectively. The optimized conditions for sugarcane vinegar production were also validated for grape and guava vinegar production up to 5L in PVC column reactors that yield 6.2% (w/v) and 6.1% (w/v) volatile acidity in 8-10 days, respectively. The grape and guava vinegars possessed in vitro antioxidant potential with total free radical scavenging activities with EC50 and AEAC values of 83.4% and 88.9%, 63.6 and 57.0; 0.27 µM and 0.30 µM, respectively. Both the vinegars had a mean sensory score of 7.52±0.75 Grape and 7.60±0.83 Guava in comparison to a commercial brand having 8.48±0.59 score.


Keywords: Adsorption, Grape vinegar, Guava vinegar, Saccharomyces cerevisiae, Semi-continuous fermentation, Wood shavings
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How to cite this article:

ourav Kumar, Gurvinder Singh Kocher and Dapinder Kaur Bakhsi. 2017. Fermentative Production of Vinegar from Grapes and Guava Using Adsorbed Cells of Acetobacter aceti.Int.J.Curr.Microbiol.App.Sci. 6(5): 2005-2012. doi: https://doi.org/10.20546/ijcmas.2017.605.224