Table 2 - uploaded by Samuel Chinedu Onuorah
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Viable Counts Of The Acetobacter aceti and Acetobacter orleanensis from the Rotten Banana Fruits (x10 2 cfu/g)
Source publication
Vinegar production using Acetobacter aceti isolated from ten rotten banana fruits collected from different vendors in Eke-Awka Market in Awka, Nigeria was carried out using cultural techniques, with glucose yeast calcium carbonate-ethanol agar as the growth medium. The mean viable count of the bacterial isolates was 0.72 x 10 2 cfu/g. The isolates...
Contexts in source publication
Context 1
... viable counts ranged between 0.63 x 10 2 cfu/g and 0.83 x 10 2 cfu/g. The viable counts of the Acetobacter aceti and Acetobacter orleanensis from the rotten banana fruits are shown in Table 2. The counts were between 0.47 x 10 2 and 0.63 x 10 2 cfu/g for Acetobacter aceti and between 0.15 x 10 2 cfu/g and 0.25 x 10 2 cfu/g for Acetobacter orleanensis. ...
Context 2
... mean count of the bacterial isolates from the rotten banana fruits was 0.72 x10 2 cfu/g (Table 1) while the mean counts of the Acetobacter aceti and Acetobacter orleanensis were 0.53 x10 2 cfu/g and 0.19 x10 2 cfu/g respectively (Table 2). This result indicated that Acetobacter aceti is the major acetic acid bacterium present in rotten banana fruits. ...
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Citations
... Vinegar can be described as a condiment made from diverse sugary and starchy substances through alcoholic and acetic fermentation (Tan, 2005). It is the acetic acid produced by the fermentation of alcohol that gives vinegar its characteristic flavor and aroma (Onuorah et al., 2016). It is an organic substance that contains about 5% of acetic acid (Bhat et al., 2014). ...
... They agree with the findings of Fu et al. (2013), Kowser et al. (2015), Tharinee et al. (2015), and Ballankimath et al. (2017). Onuorah et al. (2016) recorded all negatives for the oxidase enzyme; the same was obtained in this study. Oxidase enzymes play an important role in the operation of the electron transport system during aerobic respiration (Tumane et al., 2018). ...
... The decrease in pH over time indicates that the fermentation process is producing acids. A similar trend was observed by Onuorah et al. (2016). The alcohol content of the fermented juices was lowest in orange juice and highest in sugarcane juice. ...
Vinegar is an organic substance that contains about 5% acetic acid and is made from the oxidative fermentation of alcohol by acetic acid bacteria. The aim of this study was to produce vinegar from the juices of waste fruits. Proximate and physicochemical analysis was carried out on the juices of orange, sugarcane, tomato, and pineapple using standard techniques. Twenty-one (21) species of acetic acid bacteria were isolated and identified using glucose-yeast-Calciumcarbonate (GYC) agar. The juices were fermented for 7 days using Saccharomyces cerevisiae, and subsequently, for 28 days, four alcohol-tolerant Acetobacterspecies were selected and inoculated into the fermenting media. The produced vinegar was sensory evaluated, following a nine-point hedonic scale. The antibacterial and antifungal effects of the vinegar were tested on fresh cabbage at various contact times (0, 5, and 10 min) and concentrations (5, 10, and 15 % v/v). The physicochemical parameters analyzed in fermentation using S. cerevisiae showed a decrease in pH, specific gravity, and brix, while the percentage of alcohol content increased. As the fermentation using Acetobacter species progressed, pH further decreased, titratable acidity increased in a range of 6.6-7.7%, and specific gravity also decreased while specific gravity increased in Acetic acid fermentation. Sensory evaluation showed a score range of 5.7–6.8 for pungency, 6.8–7.4 for appearance, 6.4–7.9 for aroma, 5.8–7.4 for taste, and 6.9–7.9 for acceptability. The best results for bacterial and fungal loads 5 on cabbage were at a concentration of 15% at 10 min. Drastic reduction of bacterial load was from 2.07×10 to 4 4 3 2.7×10 CFU/g, while fungal load reduced from 4.9×10 to 6.7× 10 CFU/g. To evaluate significance, an ANOVA was performed (p<0.05) and Duncan's test was used for multiple comparisons. Vinegar was successfully tested to be effective as an antimicrobial agent. Future research should look into process optimization, strain improvement, and the adoption of agro-allied wastes for biotechnology.
... Empirical studies continue to explore ways in which the indigenous palm wine or the yeast associated with it can be used for the production of other useful substances such as vinegar, juice and medicine (Akinrotoye, 2014;Samuel et al., 2016). This interest has been driven by several factors, including the recognition of the potential of indigenous practices to create jobs, generate income and support local development, the increasing demand for high-quality and authentic African products in both local and international markets and the growing awareness of the need to preserve and promote African cultural heritage (Owan et al., 2020). ...
This chapter used a qualitative approach to investigate and describe the palm wine production and alcohol distillation practices of the indigenous people of the Yala-Obubra community in Cross River State, Nigeria. The chapter involved palm wine tappers and alcohol distillers (n = 10). A focus group discussion was held with the respondents, with audio recordings and notes for data collection. The study documented several practices in palm wine production and alcohol distillation and discovered declining palm tree population, climate change, high cost of production, lack of access to credit and social amenities, and stealing as some challenges faced in producing palm wine and distillation of alcohol. The chapter recorded some economic opportunities in the indigenous production of palm wine and distillation of alcohol, and discussed the relevance of these two traditional practices in promoting entrepreneurship among students. The implications of this study's findings were discussed for the promotion of sustainable production and preservation of these traditional practices in Nigeria.
... Palm vinegar has several applications as food preservatives, additives and medicinal agent [107]. It is widely popular in countries of pacific islands and Asia. ...
Palm sap sugar is a sweetener which is made from the sap or nectar collected from different varieties/species of palm trees. It has huge scope as an alternative sweetener in Indian market. It is a natural alternative to unhealthy cane sugar and is more beneficial for farmers as well. Some of its characteristic features are low GI value and its macro (Glucose: 0.49–86.90 g/100 ml, Fructose: 0.26–1.61, Sucrose: 5.30–27.00 g/100 ml) and micro (K: 65.28–1326.0, Na: 2.85–117.5, Mg: 0.54–31.00, Ca: 0.24–79.00 mg/100 ml) nutritional content. Palm sugar also has impact on colour, aroma and taste profile of the final product. The taste, sensory profile and nutritional attributes of palm sugar vary on the basis of its species, region of growth and climatic conditions. At present, traditional processing of palm sap leads to lower yield and higher expenses. There is huge potential in the field of development in processing techniques (Traditional processing, spray drying, membrane technology, and vacuum drying) to optimize the production of palm sugar. Palm sugar and other products from different parts of palm can be used to make a variety of other value-added products like toffees, chocolates, cola, toddy wine, candy, and palm vinegar etc. The purpose of this review paper is to summarise the composition of palm sap, distinctive qualities of the extracted sap, various production procedures, nutritional and physico-chemical properties of palm sugar, and the development of functional foods using palm sugar.
... During this period of fermentation, physical observations like color, aroma, taste, pH, Specific gravity and alcohol analysis were conducted and proper changes noted on the samples daily, until the desired strength is reached. The methods described by [21] slightly modified by Ezembaet al., [2] was adopted in the production of vinegar. ...
Vinegar is the product made from the conversion of ethyl alcohol to acetic acid by a genus of bacteria Acetobacter. This work aims at determining the antibacterial effect of the vinegar produced from bitter kola (Garcina kola) and Jack fruit (Artocarpusheterophyllus) on some clinical isolates. The bitter kola and Jack fruit vinegars were produced by fermentation with added inoculants and naturally by indigenous organisms. The antimicrobial activities were evaluated using agar well diffusion and the zones of inhibition were measured in millimeters. The clinical isolates evaluated include Escherichia coli, Bacillus subtilis, Pseudomonas aeruginosa and Staphylococcus aureus. From the result, 3B ACV, 1A boiled, 4A natural and 4A ACV showed positive activity on E .coli. Only 1A boiled and 4A natural showed a positive activity on S. aureus. 1A boiled and 4B boiled had a positive result on P. aeruginosa. All the vinegars evaluated had a positive effect on B. subtilis. Generally from the result, it can be inferred that the vinegar produced from Garcina kola has a higher antimicrobial property than Artocarpusheterophyll usal though more research needs to be carried out the type of antimicrobial activity they exhibit (bactericidal or bacteriostatic) as well as the active ingredients present in the vinegar samples that allows them to exhibit such activities.
... Vinegar is mainly made from rice, vegetables, malt, fruits, tea by the process of fermentation, while the palm vinegar has various uses such as medicine, food additive & preservative and other culinary uses (Samuel et al., 2016). It is extensively consumed in many countries of Asia and Pacific Islands. ...
... Alcohol fermentation is the first step followed by acetic acid fermentation. It is reported to have better export potential than synthetic vinegar (Samuel et al., 2016). The acetic acid thus produced during fermentation is responsible for the flavour and odour of vinegar. ...
Background
Palms are being around human habitation for more than five thousand years. These trees are distributed globally between 25° N and 25° S of the equator and utilized for many household purposes. Every single inch of the tree is utilized without being wasted that serves as the foundation of the arcadian economy and hence known as the “trees of life”.
Scope and approach
This review addresses the types of palm trees on which the sap collection is practiced and methods used to collect the sap are also elucidated. Additionally, the value added products made from the sap, processing techniques and the economics involved in sustenance of marginal farmers and the health benefits of consuming the sugary sap are also covered in this review.
Key findings and conclusion
The data available on palm sap utility are region specific and scattered in the vast ocean of literature. A more in-depth understanding of the chemical constituents, microflora and economics would help to identify suitable preservation method of the palm sap. The sap harvested from the palm trees is rich in sugars, essential amino acids and vitamins, that being so it is consumed as an energy drink by the rural and sub-urban population. In urban area the major hurdles to promote this industry at a larger scale is the general notion of considering the sap as an alcoholic drink, the limitations in marketability due to lack of preservation techniques and lack of awareness among people.
... Another issue to be considered in a biotechnological process is the microorganism choice. Most of the studies that produce alcohol use the yeast Saccharomyces cerevisiae, and posteriorly, the acetic fermented is obtained using acetic bacteria from the genus Acetobacter and Gluconobacter (Pazuch et al., 2020;Samuel, Lina, & Ifeanyi, 2016). ...
... It is used in the acetic stage to produce vinegar, has a high capacity to oxidize ethanol into AA and high resistance to the AA released in the fermentation medium (Nakano & Fukaya, 2008). This species grows considerably well in temperatures between 25 and 30°C (Samuel et al., 2016), and between pH 4.0 and 6.0 (Sievers & Swings, 2015). Many factors can influence the A. aceti growth, among them: temperature, pH, oxygen, ethanol, and AA concentration (Guillamón & Mas, 2011). ...
Sooro Renner Nutrição S.A. company is found in the Western Region of Paraná/Brazil, which is highlighted nationally and in Latin America concerning the production of whey protein concentrate (WPC). During the production of WPC, performed in ultrafiltration membranes, the subproduct cheese whey permeate (CWP) is generated, which is rich in nutrients, such as lactose, minerals, and vitamins. This subproduct is reported as a potential culture medium to grow microorganisms. Thus, this research, performed in partnership with the Sooro company, aimed to develop biotechnological products employing sequential fermentations to fully use this subproduct bioconverting the ethanol obtained from CWP into vinegar employing the acetic bacterium Acetobacter aceti and different methods - Orleans, aerated, and stirred. The biotransformation into ethanol was performed by Kluyveromyces marxianus (alcoholic fermentation step) using a 2³ factorial experimental design to investigate the influence of lactose concentration, temperature, and pH. The maximum ethanol production was 47.18±0.05 g L-1, employing the conditions 88 g L-1 of lactose, 29 °C, and pH 4.5 in 45 h. Besides ethanol, probiotic cellular biomass, prebiotic galacto-oligosaccharides, and organic acids were also produced. In the oxidation stage, the Orleans method presented the best production: 42.30±0.08 g L-1 of acetic acid in 21 days. After this production, reductions of chemical oxygen demand and biochemical oxygen demand of the CWP were 60 and 65%, respectively. The results showed the great potential of CWP as a fermentation medium to obtain biotechnological products as a rentable and viable alternative to fully use CWP.
... From the results of Table 1, it can be seen that the there is a decrease in the pH of the samples with increase in the fermentation days. This result is similar to the work of Onuorah et al [33] who also recorded an increase in the pH of the vinegars produced with an increase in fermentation time. There is no significant difference in pH among the vinegars analysed. ...
... This result in Table 4 agrees with the work of Jamaludin et al [34]. The pH value in this work is similar to the result of Onuorah et al., [33] who also got a pH of 3.5 in the 4 th week of fermentation in the production of vinegar from oil-palmwine. The lower the pH value shows the higher acidity. ...
... From the result in Table 2, it shows that there is a gradual increase in the titrable acidity of the samples with increase in the fermentation time. This result is similar to the work of Onuorah et al [33] who also recorded an increase in the titrable acidity of the vinegars produced with an increase in fermentation time The titrable acidity of produced vinegars and the industrial vinegar (Vin A,B,C and D) is 1.18%, 1.94% 1.17% and 5.13 % respectively as can be seen in Table 4. None of the locally produced vinegar reached an acid level of 5%. This could be because fermentation time and also the fermentation methods were probably not optimal. ...
... The methods described by [15] slightly modified by Ezemba et al., [16] was adopted in the production of vinegar. ...
... The result agrees with the work of Jamaludin et al. [20]. The pH value in this work is similar to the result of Onuorah et al., [15] who also got a pH of 3.5 in the 4th week of fermentation in the production of vinegar from oil-palmwine. This result is also similar to the work of Ezenekwe et al., [21]. ...
... From the result in Table 1, it shows that there is a gradual increase in the titrable acidity of the samples with increase in the fermentation time. This result is similar to the work of Onuorah et al. [15] who also recorded an increase in the titrable acidity of the vinegars produced with an increase in fermentation time. None of the produced vinegar reached an acid level of 5%. ...
Vinegar can be defined as an acetic acid liquid produced through fermentation from a suitable raw material of agricultural origin which contains starch or sugars as a carbon source also fit for human consumption.This work is aimed at determining the vinegar production capability of Garcina kola(Bitter Kola)and Artocarpusheterophyllus(Jack fruit). The bitter kola and jack fruit fermentation was carried out with added inoculant and naturally by indigenous inoculant for seven days at 30 o Cfor alcoholic fermentation and 28 day acetic fermentation where some of the samples were boiled and one of the groups was subjected addition of inoculant while the other contains no added inoculant. Proximate analysis of the produced vinegar was also carried out to have an insight on its nutritional quality. Results showed that the range of the pH of the vinegar was between pH 2.6-2.9 for the bitter kola, 3.20-3.73 for jackfruit with peel and pH 3.20-3.40 for jackfruit without peel. The range of acetic acid yield of the vinegar produced is between 0.80%-2.30% for bitter kola, 0.80-1.92% for jackfruit with peel and 0.98-1.92% for jackfruit without peel. The range of alcohol content was between 0-0.5. The specific gravity ranges from 1.001-1.083. The suspected organism present in the samples is Acetobacter sp. Sample 4A Natural showed to poses the highest colony count of Acetic acid bacteria with 3.49logcfu/ml. The jackfruit with peel vinegar had the highest protein, ash and total solid content with 2.45%, 1.5% and 17.3%. The jackfruit without peel vinegar had the highest moisture content with 88.36%. Generally, the substrates used which includes bitterkola and jackfruit showed to be able to be used in vinegar production and contain some nutritional properties although optimization process needs to be carried out to increase production of vinegar with better qualities.
... AAB are generally considered to be fastidious microorganismsbecause of their poor recovery on laboratory media. This trait has been observed in AAB samples isolated from environments with high levels of acetic acid [15]. The poor recovery on culture media has also been associated with the lack of a suitable synthetic media, as not all synthetic media equally support the growth of AAB and could even be selective among strains [16].However, among these culture media, GY and GYC media are the most widely used to recover AAB strains from grape must, wine [17]. ...
Vinegar is the product made from the conversion of ethyl alcohol to acetic acid by a genus of bacteria Acetobacter. This work is based on the ability of vinegar to be produced from Garcina kola and Acer pseudoplatanus. The production of vinegar from bitter kola and sycamore to avoid waste or spoilage of the fruits which can serve for preservation and food preparation was the essence of the study carried out. It is a useful means to help ensure that losses incurred with fruits are reduced and the vinegar produced can help to properly preserve some foods against spoilage. Bitter kola and sycamore were processed, cut and eventually blended to evaluate the production and quality of the vinegar being produced. The bitter kola and sycamore were fermentation was carried out with added inoculant and naturally by indigenous inoculant for 7d at 30 o C. Results showed that pH, alcohol content and specific gravity were 4.0, 0.5 and 1.001g/cm 3 respectively. The acetic acid yields of the vinegars produced were within the range of 0.43%-1.84% due to the use of monoculture which was indigenous in the fruit and Braggs vinegar with mother. Microbiological and biochemical analysis was carried out during alcoholic and vinegar fermentation. The antimicrobial potential of the vinegars was also tested and found effective on clinical pathogens. The test proved that the G. kola had the most antimicrobial properties against the bacterial isolates than the A. Pseudoplatanus which had the lowest.
... al., 2016;MARULANDA;GRANADOS;GARCÍA-ZAPATEIRO, 2016;MARTINEZ et. al., 2014;SAMUEL;LINA;IFEANYI, 2016;SANTOS et. al., 2009. ...
... al., 2016;MARULANDA;GRANADOS;GARCÍA-ZAPATEIRO, 2016;MARTINEZ et. al., 2014;SAMUEL;LINA;IFEANYI, 2016;SANTOS et. al., 2009. ...
... al., 2016;MARULANDA;GRANADOS;GARCÍA-ZAPATEIRO, 2016;MARTINEZ et. al., 2014;SAMUEL;LINA;IFEANYI, 2016;SANTOS et. al., 2009. ...
