Vol. 11, Issue 3 (2022)

Author(s):
Divyashree HN, Dr. Narayanaswamy B and Tejashwini NK

Abstract:
The standardization of protocol was formulated for vinegar production from pineapple juice through microbial fermentation by yeast and acetic acid bacteria. In different levels of sugar concentration 25° Brix sugar concentration is optimal for alcohol production and 15° Brix is optimal for acetic acid production. The overall result showed that the vinegar produced by yeast UASB Y-1 and acetic acid bacteria UAS Aab-2 at 15º Brix concentration is the optimum level for vinegar production.