Production of Herbal Vinegar Using Isolated Microorganisms from Traditional Herbal Vinegar Fermentation
Article Sidebar
Main Article Content
Abstract
Schizosaccharomyces pombe YM-19 and Acetobacter pasteurianus EM2-03 were isolated and identified from the traditional herbal vinegar fermentation process using cultural and molecular techniques. The two microorganisms were prepared to inoculum for an experimental herbal vinegar fermentation, which is called “Loog Plaag Mea.” The first starter culture was 10% v/v S. pombe YM1-19. Fermentation was carried out under anaerobic conditions at 30°C for 4 days. The alcohol content was 6.18±0.13% v/v and the pH value was 3.52±0.02 on day 4 of the fermentation period. Subsequently, 10% v/v A. pasteurianus EM2-03 was added to the fermentation process under aerobic conditions at 30°C for 22 days. The final herbal vinegar product contained 4.91±0.15% v/v acetic acid, and a pH value of 3.04±0.04. Its total phenolic content and IC50 value of DPPH radical scavenging were 1,908.38±38.75 µgGAE/mL and 0.017±0.001 µL/mL, respectively. The experimental fermented herbal vinegar had physicochemical properties that very similar to traditional vinegar. As a result, the isolated microorganisms can be used to improve product consistency and quality control in the mass production of vinegar.
Keywords: Acetobacter pasteurianus; fermentation; ıdentification; Schizosaccharomyces pombe; vinegar
*Corresponding author: Tel.: (+662) 3298400-11 ext. 287 Fax: (+662) 3298427
E-mail: daungjai.oc@kmitl.ac.th
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Copyright Transfer Statement
The copyright of this article is transferred to Current Applied Science and Technology journal with effect if and when the article is accepted for publication. The copyright transfer covers the exclusive right to reproduce and distribute the article, including reprints, translations, photographic reproductions, electronic form (offline, online) or any other reproductions of similar nature.
The author warrants that this contribution is original and that he/she has full power to make this grant. The author signs for and accepts responsibility for releasing this material on behalf of any and all co-authors.
Here is the link for download: Copyright transfer form.pdf
References
Samad, A., Azlan, A. and Ismail, A., 2016. Therapeutic effects of vinegar: a review. Current Opinion in Food Science, 8(1), 56-61.
Pashazadeh, H., Ozdemir, N., Zanou, O. and Koca, I., 2021. Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice. Food Bioscience, 44, DOI: 10.1016/j.fbio.2021.101318.
Gao,Y., Jo, Y., Chung, S. and Kwon, J., 2017. Physicochemical qualities and flavor patterns of traditional Chinese vinegars manufactured by different fermentation methods and aging periods. Preventive Nutrition and Food Science, 22(1), 30-36.
Solieri, L. and Giudici, P., 2009. Vinegar of the World. Milano: Springer.
Thongluedee, R., Vatanavichran, T. and Ochaikul, D., 2019. Isolation and screening of yeast and acetic acid bacteria from Loog Plaag Mea herbal beverage fermentation. Proceedings of the Science Research Conference, Bangkok, Thailand, May 23-24, 2019, pp. 1420-1428.
Lee, K.W., Shim, J.M., Kim, G.M., Shin, J.H. and Kim, J.H., 2015. Isolation and characterization of Acetobacter species from a traditionally prepared vinegar. Microbiology and Biotechnology Letters, 43(3), 219-226.
Kurtzman, C.P., Fell, J.W. and Boekhout, T., 2011. The Yeast. 2nd ed. San Diago: Elsevier.
Murray, J.M., Watson, A.T. and Carr, A.M., 2016. Colony polymerase chain reaction with Schizosaccharomyces pombe. Cold Spring Harbor Protocols, 5, 488-500.
Wu, J.J., Gullo, M., Chen, F.S. and Gludici, P., 2010. Diversity of Acetobacter pasteurianus strains isolated from solid-state fermentation of cereal vinegars. Current Microbiology, 60(1), 280-286.
Ruiz, A., Poblet, M., Mas, A. and Guillamon, J., 2000. Identification of acetic acid bacteria by RFLP of PCR-amplified 16S rDNA and 16S–23S rDNA intergenic spacer. International Journal of Systematic and Evolutionary Microbiology, 50(1), 1981-1987.
DuBois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A. and Smith, F., 1956. Colorimetric method for determination of sugar and related substances. Analytical Chemistry, 28(3), 350-365.
AOAC, 2000. Official Methods of Analysis. 17th ed. Gaithersburg: The Association of Official Analytical Chemists.
Zhang, Q., Zhang, J.Z., Shen, J.K., Silva, A., Dennis, D.A. and Barrow, C.J., 2006. A simple 96-well microplate method for estimation of total polyphenol content in seaweeds. Journal of Applied Phycology, 18(1), 445-450.
Herald, T., Gadgil, P. and Tilley, M., 2012. High-throughput microplate assays for screening flavonoid content and DPPH-scavenging activity in sorghum bran and flour. Journal of the Science of Food and Agriculture, 92(11), 2326-2331.
Jeffares, D.C., 2018. The natural diversity and ecology of fission yeast. Yeast, 25(1), 253-260.
Maragatham, C. and Panneerselvam, A., 2011. Isolation, identification and characterization of wine yeast from rotten papaya fruits for wine production. Advances in Applied Science Research, 2(2), 93-98.
Benito, A., Calderon, F. and Benito, S., 2019. Schizosaccharomyces pombe and Lachancea thermotolerans: joint use as an alternative to the traditional fermentations by Saccharomyces cerevisiae and Oenococcus oeni in oenology. In: A.M. Grumezescu and A.M. Holban, eds. Alcoholic Beverages. 7th ed. Cambridge: Woodhead Publishing, pp. 387-417.
Jayarman, P., Alex, A.H.S. and Vinith, S., 2018. Evaluation of ethanol production using various carbon substrates by Saccharomyces cerevisiae and Schizosaccharomyces pombe. Journal of Pure and Applied Microbiology, 11(3), 1469-1478.
Liu, C.H., Hsu, W.H., Lee, F.L. and Liao, C.C., 1996. The isolation and identification of microbes from a fermented tea beverage Haipao and their interactions during Haipao fermentation. Food Microbiology, 13(6), 407-415.
Arifuzzaman, M., Hasan, Z., Rahman, B. and Pramanik, K., 2014. Isolation and characterization of Acetobacter and Gluconobacter from sugarcane and rotten fruits. Research and Reviews in Biosciences, 8(9), 359-365.
Perumpuli, B., Watanabe, T. and Toyama, T., 2014. Identification and characterization of thermotolerant acetic acid bacteria strains isolated from coconut water vinegar in Sri Lanka. Bioscience, Biotechnology, and Biochemistry, 78(3), 533-541.
Saha, P. and Banerjee, S., 2013. Optimization of process parameters for vinegar production using banana fermentation. International Journal of Research in Engineering and Technology, 2(9), 501-514.
Yetiman, A.E. and Kesmen, Z., 2015. Identification of acetic acid bacteria in traditionally produced vinegar and mother of vinegar by using different molecular techniques. International Journal of Food Microbiology, 204(1), 9-16.
Budsabun, T., 2010. Diversity of Acetic Acid Bacteria from Fermented Food at Dusit District Bangkok, Thailand. M.Sc. Suan Sunandha Rajabhat University, Thailand.
Panda, S.K., Sahu, U.C., Behera, S.K. and Ray, R.C. 2014. Bio-processing of bael [Aegle marmelos L.] fruits into wine with antioxidants. Food Bioscience, 5, 34-41.
Zhu, F., Mojel, R. and Li, G., 2018. Physiochemical properties of black pepper (Piper nugrum) starch. Carbohydrate Polymers, 18(1), 986-993.