Microbiological analysis and control of the fruit vinegar production process

Identifier:  TDX:1124

Handle:  https://hdl.handle.net/20.500.11797/TDX1124

Authors:  Hidalgo Albornoz, Claudio Esteban

Abstract:
In this thesis, the identification and characterization of microorganisms (yeasts and acetic acid bacteria) associated with the production of different fruit vinegars were carried out in order to select potential starter cultures to have better control of the process. Vinegars from grapes, persimmon, strawberry and highbush blueberry were mainly produced by surface method, but also submerged and Schützenbach methods were tested. After the ecological studies, inoculation tests with yeast and acetic acid bacteria were performed. Overall, inoculation improved the kinetics, shortening the time needed for the vinegar production. Furthermore, some of the strains tested could be good candidates to be used as starter cultures at industrial level. On the other hand, at technological level, the use of wood barrels with a higher air-contact surface facilitated the development of AAB, which is necessary to reduce the acetification time in traditional vinegar production (surface method).