Assorted Lactic Acid Bacteria with Yeasts in Alcohol Submerged Fermentation Step of Vinegar Production
In the spontaneous vinegar fermentation process, diverse microorganisms considered as crucial microorganisms to succession of the vinegar fermentation control most pathogenic microorganisms. The predominant communities in fermented vinegar are acetic acid bacteria (AAB) functioning at the last step of acetic acid formation. However, lactic acid bacteria (LAB) also present in the vinegar, help produce high, quality vinegar and involve in the initial phase of starch degradation and alcohol production. In this study, the research was performed to understand the effects of LAB together with yeasts, Saccharomyces cerevisiae on on alcoholic and acetification production. In the experiment, mixtures of isolated LAB from fermented banana vinegar were tested for their functions together with yeasts in the alcoholic fermentation step. The results showed that indigenous LAB had more predominant effective species helping the induction of sugar but reduction in pH. This observation thus indicated the importance of inoculated LAB isolates in vinegar fermentation process as enhancer of the quality in vinegar fermentation.
Noppakun Sanpo, Jirasak Tharajak and Paisan Kanthang
D. Nicomrat and S. Chamutpong, "Assorted Lactic Acid Bacteria with Yeasts in Alcohol Submerged Fermentation Step of Vinegar Production", Applied Mechanics and Materials, Vol. 866, pp. 69-72, 2017