DEVELOPMENT OF FERMENTED FRUIT VINEGAR DRINK

Abstract

The study was carried out for the development of a naturally fermented fruit drink by using the starter culture in mother vinegar, fermented unpasteurized vinegar which has naturally present Acetobactor aceti. The main objective of this study was isolation and identification of Acetobactor aceti from mother vinegar and use of that isolated strain for different ratios of raw material substrates for development of fermented fruit drink. The main raw materials used for the production were pineapple pulp, sugar, yeast and naturally brewed pine apple vinegar by using isolated Acetobactor aceti. Initially preparation of pine apple vinegar was carried out by using isolated and identified Acetobactor aceti. Isolation and identification of Acetobactor aceti was carried out in GYC medium. For fermented fruit drink preparation, previously boiled and cooled water was added to peeled liquidized fruit pulp in 2: 1 ratio for dilution. Final sugar concentration of the diluted must was adjusted to 10o brix. pH of this diluted must was adjusted to 7 by addition of Sodium carbonate in case of pineapple and carambola. With the action of yeast alcoholic fermentation was taken place and after 5, 10 and 15 days of intervals samples were taken place. For these samples, fermented pineapple vinegar where acetic acid ranges
1%, 2%, 3% and 4% were added and allowed for acetic acid fermentation for 14 days. At the end of the fermentation time period, each sample was pasteurized at 50oC for 20 minutes and stored at refrigerated conditions. Three sensory evaluations were carried out with respect to three fruit species by using the samples prepared from 5, 10, 15 days after alcoholic fermentation. Best sample from each sensory evaluation further evaluated to find out the best fruit substrate for fermented fruit drink. According to the results of sensory evaluation, 10 days after alcoholic fermentation, 2% of acetic acid in pineapple vinegar and pine apple as the best substrate for fermented fruit drink was selected to develop the novel formula.

Key Words: Fruit Drink, Acetobactor Aceti, Pine Apple

For full paper: fmscresearch@sjp.ac.lk