Enhancing of Acetic Acid Production in Vinegar Production by the Consortium of Aspergillus spp. and Yeasts


Article Preview

Fresh fruit vinegar fermentation is well known for the activities of diverse groups of microorganisms at two stages of the fermentation process. Their species diversity depend on the raw materials fermented. In the study, at the first step of high sugar production, less culturable acetic acid bacterial species but more Aspergillus spp. and yeasts, non-Saccharomyces were detected. At the end, the vinegar production step, the fermented broth showed only dominant acetic acid bacteria. In the study, yeasts and fungi were isolated and inoculated to the juice. The results showed that these consortium could help increase high alcohol and later more acetic acid production when compared with the control fruit vinegar fermentation.



Edited by:

Noppakun Sanpo, Jirasak Tharajak and Dr. Paisan Kanthang




D. Nicomrat, "Enhancing of Acetic Acid Production in Vinegar Production by the Consortium of Aspergillus spp. and Yeasts", Applied Mechanics and Materials, Vol. 866, pp. 61-64, 2017

Online since:

June 2017




* - Corresponding Author

[1] Z.Q. Nie, Y. Zheng, H. Du, S. Xie, M. Wang, Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar, Food Microbiol. 47(2015) 62–68.

DOI: https://doi.org/10.1016/j.fm.2014.11.006

[2] J. J. Wu, Y.K. Ma, F.F. Zhang, F.S. Chen, Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of Shanxi aged vinegar, a traditional Chinese vinegar, Food Microbiol. 30 (2012) 289–297.

DOI: https://doi.org/10.1016/j.fm.2011.08.010

[3] K.H. Steinkraus (Ed. ), Handbook of Indigenous Fermented Foods (2nd ed., rev. and expanded), Marcel Dekker, New York (2004).

[4] K. Kitamoto, Molecular biology of the Koji molds, Adv. Appl. Microbiol. 51 (2002)129–153.

[5] W.A. Spinosa, V. dos S. Júnior, D. Galvan, J.L. Fiorio , R.J.H.C. Gomez, Vinegar rice (Oryza sativa L. ) produced by a submerged fermentation process from alcoholic fermented rice, Food Sci. Technol. (Campinas) 35 (1) (2015).

DOI: https://doi.org/10.1590/1678-457x.6605

[6] Z.M. Wang, L.Z. Ming, J.S. Shi, X.Z. Hong, Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar. Sci. Rep. 6 (2016) 26818; doi: 10. 1038/srep26818.

DOI: https://doi.org/10.1038/srep26818

[7] S. Haruta, S. Ueno, I. Egawa, K. Hashiguchi, A. Fujii, M. Nagano, M. Ishii, Y. Igarashi, Succession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis, Int. J. Food Microbiol. 109 (2006).

DOI: https://doi.org/10.1016/j.ijfoodmicro.2006.01.015

[8] D. Nicomrat, S. Chamutpong, Application of Microbial community for enhancing nutritional and appealng fermented juice, Applied Mech. Materials 848 (2016) 131-134.

DOI: https://doi.org/10.4028/www.scientific.net/amm.848.131

[9] Q. Xin, R.F. Tester, Effect of native starch granule size on susceptibility to amylase hydrolysis, Starch 68 (2016) 807-810.

DOI: https://doi.org/10.1002/star.201500360