Vinegar from Bael (Aegle marmelos): A Mixed Culture Approach

Abstract

A mixed culture of Saccharomyces cerevisisae and Acetobacter aceti was found to be an effective method for improving yield and productivity of the multi-stage vinegar production process, and was optimized using a three level three factor central composite design. The maximum acetic acid concentration (60.08 g/L) was achieved with 0.3 microbe ratio, 1.4 g/L of CaCO₃ and 1 day of anaerobic condition. A low-anaerobic period with low-aeration rate, low yeast to bacteria ratio and high-CaCO₃ content were optimum for high-acetic acid yield. Bael vinegar is rich in phenolic (7 g/L), anthocyanin (47.33 μg/g dw), carotenoid (21.80 μg/g dw) and DPPH radical scavenging activity (45.41%). Phytochemical properties were significantly decreased in quantities during the fermentation process. The bael vinegar produced could be used as an herbal condiment.

Keywords:

• Bael
• Vinegar
• Response Surface Methodology
• Mixed Culture Fermentation
• Optimization
• Antioxidant

Acknowledgement

This research work is financially supported by the “UGC-BSR Research Fellowship” programme under University Grants Commission (UGC), India.

Disclosure statement

No potential conflict of interest was reported by the authors.

ORCID

Suman Kumar Saha http://orcid.org/0000-0002-1497-2535