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Determination of Optimal Conditions & Microbial Strains for

Producing Drinking Tomato Vinegar ..

P.L.S VidurangaAG/2011/3171Department of Food Science

Supervision

Dr: Buddhika PerumpuliSenior Lecturer in Food ScienceDepartment of Food ScienceFaculty of AgricultureUniversity of Ruhuna

Dr: M. KaumalSenior LecturerDepartment of ChemistryFaculty of ScienceUniversity of Colombo

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Introduction Vinegar is a liquid consisting mainly of acetic acid

(CH3COOH) and water.

Vinegar is now mainly used as a cooking ingredient.

Vinegar production is a two stage process,

Sugar Ethanol VinegarBakers Yeast Acetic Acid Bacteria

Alcohol Fermentation Acetic Acid Fermentation

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Fruit vinegars are made from fruit wines, usually without any additional flavoring.

More recently, vinegars made from various fruits with distinctive sensory appeal have emerged in the marketplace.

Traditionally, fruit vinegars were only considered as food ingredient or as delicate flavor enhancer.

New findings and information suggest that they can also be regarded as potential functional foods.

Fruit Vinegar

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Tomatoes are the most widely consumed fresh fruit in the world.

There is an increasing surplus of tomatoes due to average production & yield of tomatoes have been steadily increasing worldwide & sometimes due to their failure to meet customer standards.

Therefore a novel processed tomato product with additional functional enhancements is required for greater demand for tomato products.

Due to that, to allow both value additions & the effective reuse of surplus tomatoes we are going to develop drinking tomato vinegar.

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Justification Tomatoes are rich in vitamins, trace elements , significant

amount of carotenoids, several polyphenols, rutin & naringenin.

During the past decade, average production and yield of tomatoes have been steadily increasing worldwide.

Higher wastage of tomatoes can be seen all over the world due to excess production, poor post harvest handling & lack of use of available preservation applications.

Therefore to allow both value additions and the effective reuse of surplus tomatoes is very important.

Recently, vinegar obtained from tomatoes is popularizing as a beverage & as a cooking ingredient. 7

Research ObjectivesSpecific Objective:- Determination of the optimal conditions & best microbial

strains for the production of drinking tomato vinegar.

General Objectives:- Production of tomato wine at 30oC & 37oC with using

baker’s yeast. (Saccharomyces cerevisiae)

Production of acetic acid at 30oC & 37oC with using Acetobacter pasteurianus SL13E-2, SL13E-3, SL13E-4 strains.

Simultaneous tomato vinegar production with using those 3 strains at best temperature conditions.

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Methodology Experimental design : Complete Randomized Design

Strains that will be used, Baker’s Yeast - Saccharomyces cerevisiae Acetic Acid Bacteria – Acetobacter pasteurianus

-SL13E-2 -SL13E-3 -SL13E-4

(Strains isolated from Sri Lankan coconut water vinegar.)

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1.Tomato Wine Production

Wash Tomato

Juice

Inoculate by baker’s yeast

Sugar10% brix

Incubate at 30oC & 37oC under static conditions

Sampling at every 24 hours

Measure pH, Alcohol, Sugar Content, Acidity

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2.Acetic Acid Production

Potato Medium

Pre culture at 30oC for 24 hours

YPGD medium +4 or 6% ethanol

Incubation at 30oC & 37oC at static culture

Sampling at every 24 hrs

Alcohol %, Acidity % , and pH will be measured

11Acetate production will be compared with that of thermo-tolerant

strain (Acetobacter pasteurianus SKU 1108)

3.Simultaneous Tomato Vinegar Production by Dry Yeast and AAB strains

Tomato Juice 40ml (10 % Brix)+ 0.2 g Dry Yeast

Incubated statically at 30 & 37C

Samples will be collected at every 24 hours to measure acidity. Alcohol, sugar and pH

12Final selected product will be tested for antioxidant availability.

4.Analytical Methods

Sugar- Brix Meter - HPLC Analysis

Alcohol- HPLC Analysis

Acidity- Titration with NaOH

pH- pH Meter

Antioxidant- DPPH Radical Scavenging

Data will be analyzed by using descriptive methods and inferential methods.

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Time FrameActivity Month

July August September October November December

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Literature survey                                        

Research Proposal                                      

Preparation of the tomato juice

Inoculation of yeast to the juice & incubation

Pre culture of 3 microbial strains

                                       

Production of vinegar by using simultaneous fermentation of both yeast & acetic acid bacteria                                        

Final presentation                                        

Thesis writing

Thesis submission 14

References

Anon, (2015). [online] Available at: http://file:///E:/My%20research/The%20Health%20Care%20Effect%20of%20Fruit%20Vinegar%20-%20Chempedia%20-%20LookChem.html [Accessed 17 Jul. 2015].

Continuous microbiological production of acetic acid and vinegar. (1988). Environment International, 14(2), p.III-IV. [online] 12(2), pp.127-138. Available at: http://creativecommons.org/licenses/by/4.0[Accessed 22 Jul. 2015].

Krusong, W. and Vichitraka, A. (2010). An investigation of simultaneous pineapple vinegar fermentation interaction between acetic bacteria and yeast. Asian journal of food and agro chemistry, [online] 3(1), pp.192-203. Available at: http://www.ajofai.info [Accessed 17 Jul. 2015].

Lee, J., Cho, H. and Lee, M. (2013). New vinegar produced by tomato suppresses adipocyte differentiation and fat accumulation in 3T3-L1 cells and obese of rats. Food Chemistry, [online] (141), pp.3241-3249. Available at: http://dx.doi.org/10.1016/j.foodchem. [Accessed 18 Jul. 2015].

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MALDONADO, O., ROLZ, C. and CABRERA, S. (1975). WINE AND VINEGAR PRODUCTION FROM TROPICAL FRUITS. Journal of Food Science, 40(2), pp.262-265. , [online] 3(1), pp.77-123. Available at: http://www.ajofai.info [Accessed 17 Jul. 2015].

Patil, K. (2011). Microbial Production of Vinegar (Sour wine) by using Various Fruits. IJAR, [online] 3(8), pp.602-604. Available at: http://creativecommons.org/licenses/by/4.0[Accessed 21 Jul. 2015].

Perumpuli, P., Watanabe, T. and Toyama, H. (2014). Identification and characterization of thermotolerant acetic acid bacteria strains isolated from coconut water vinegar in sri lanka. Bioscince,Biotechnology & Biochemistry, [online] 78(3), pp.533-541. Available at: http://dx.doi.org?10.1080/09168451.2014.882758 [Accessed 16 Jul. 2015].

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Thank You!