Fermentative microbiota and chemical characterization of traditional date vinegar with promising biotechnological applications
IntroductionThe indigenous microbiota of traditional date vinegar is inadequately reported in the literature, yet its understanding is necessary for the industrial development of this product. This study aimed to perform microbiological and chemical analyses of traditional date vinegar.MethodsForty...
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Frontiers Media S.A.
2023-07-01
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| Series: | Frontiers in Sustainable Food Systems |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2023.1142152/full |
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| author | Fatma A. Al-Malki Zahra S. Al-Kharousi Nejib Guizani Ismail M. Al-Bulushi Abdullah M. Al-Sadi |
| author_facet | Fatma A. Al-Malki Zahra S. Al-Kharousi Nejib Guizani Ismail M. Al-Bulushi Abdullah M. Al-Sadi |
| author_sort | Fatma A. Al-Malki |
| collection | DOAJ |
| description | IntroductionThe indigenous microbiota of traditional date vinegar is inadequately reported in the literature, yet its understanding is necessary for the industrial development of this product. This study aimed to perform microbiological and chemical analyses of traditional date vinegar.MethodsForty home-made samples (HMS) and laboratory-made samples (LMS) of date vinegar were analyzed. Escherichia coli, coliforms, and Enterobacteriaceae were enumerated using conventional plate methods to evaluate the hygienic quality. Bacteria and yeasts were identified by polymerase chain reaction. Acetic acid, ethanol, and methanol contents were analyzed by headspace gas chromatography.Results and DiscussionEscherichia coli was not detected in any sample. Coliforms and Enterobacteriaceae occurred in 75 and 67% of HMS, respectively, and in 3.6% (both groups) of LMS. The LMS had better hygienic quality and supported better growth of yeasts and AAB than the HMS. Thirty-five yeasts belonged to 6 genera and 55 acetic acid bacteria (AAB) to 5 Gluconobacter species. The highest content of ethanol correlated with the presence of Saccharomyces cerevisiae. Gluconobacter japonicus and Gluconobacter oxydans tolerated 7.5% ethanol. Gluconobacter frateurii survived at pH 2.59. The percentage of acetic acid was less than the international recommended standard levels and ranged from 0.09% to 3.38%, and 0.03% to 3.46% in HMS, and LMS, respectively. The content of ethanol ranged from 0.14% to 2.17%, and 0.07% to 7.81% in HMS, and LMS, respectively. Methanol was less in LMS (≤ 0.06%) than in HMS (≤ 0.17%). Utilizing the traditional method for producing date vinegar does not assure the production of true and safe vinegar that contains the specified levels of acetic acid and ethanol. It may also contain unacceptable levels of the toxic chemical methanol. However, a high microbial diversity of yeasts and Gluconobacter spp. was identified which indicates the potential of producing a high-quality and safe product by modifying the production process possibly by using the isolated yeasts and AAB as starter cultures. |
| first_indexed | 2024-03-12T23:50:56Z |
| format | Article |
| id | doaj.art-0fc2037b3d0d4e06b1ba4bd4eb977941 |
| institution | Directory Open Access Journal |
| issn | 2571-581X |
| language | English |
| last_indexed | 2024-03-12T23:50:56Z |
| publishDate | 2023-07-01 |
| publisher | Frontiers Media S.A. |
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| series | Frontiers in Sustainable Food Systems |
| spelling | doaj.art-0fc2037b3d0d4e06b1ba4bd4eb9779412023-07-13T15:20:59ZengFrontiers Media S.A.Frontiers in Sustainable Food Systems2571-581X2023-07-01710.3389/fsufs.2023.11421521142152Fermentative microbiota and chemical characterization of traditional date vinegar with promising biotechnological applicationsFatma A. Al-Malki0Zahra S. Al-Kharousi1Nejib Guizani2Ismail M. Al-Bulushi3Abdullah M. Al-Sadi4Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, OmanDepartment of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, OmanDepartment of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, OmanDepartment of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, OmanDepartment of Plant Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, OmanIntroductionThe indigenous microbiota of traditional date vinegar is inadequately reported in the literature, yet its understanding is necessary for the industrial development of this product. This study aimed to perform microbiological and chemical analyses of traditional date vinegar.MethodsForty home-made samples (HMS) and laboratory-made samples (LMS) of date vinegar were analyzed. Escherichia coli, coliforms, and Enterobacteriaceae were enumerated using conventional plate methods to evaluate the hygienic quality. Bacteria and yeasts were identified by polymerase chain reaction. Acetic acid, ethanol, and methanol contents were analyzed by headspace gas chromatography.Results and DiscussionEscherichia coli was not detected in any sample. Coliforms and Enterobacteriaceae occurred in 75 and 67% of HMS, respectively, and in 3.6% (both groups) of LMS. The LMS had better hygienic quality and supported better growth of yeasts and AAB than the HMS. Thirty-five yeasts belonged to 6 genera and 55 acetic acid bacteria (AAB) to 5 Gluconobacter species. The highest content of ethanol correlated with the presence of Saccharomyces cerevisiae. Gluconobacter japonicus and Gluconobacter oxydans tolerated 7.5% ethanol. Gluconobacter frateurii survived at pH 2.59. The percentage of acetic acid was less than the international recommended standard levels and ranged from 0.09% to 3.38%, and 0.03% to 3.46% in HMS, and LMS, respectively. The content of ethanol ranged from 0.14% to 2.17%, and 0.07% to 7.81% in HMS, and LMS, respectively. Methanol was less in LMS (≤ 0.06%) than in HMS (≤ 0.17%). Utilizing the traditional method for producing date vinegar does not assure the production of true and safe vinegar that contains the specified levels of acetic acid and ethanol. It may also contain unacceptable levels of the toxic chemical methanol. However, a high microbial diversity of yeasts and Gluconobacter spp. was identified which indicates the potential of producing a high-quality and safe product by modifying the production process possibly by using the isolated yeasts and AAB as starter cultures.https://www.frontiersin.org/articles/10.3389/fsufs.2023.1142152/fullacetic acid bacteriadate vinegarethanolfermentationGluconobacteryeast |
| spellingShingle | Fatma A. Al-Malki Zahra S. Al-Kharousi Nejib Guizani Ismail M. Al-Bulushi Abdullah M. Al-Sadi Fermentative microbiota and chemical characterization of traditional date vinegar with promising biotechnological applications Frontiers in Sustainable Food Systems acetic acid bacteria date vinegar ethanol fermentation Gluconobacter yeast |
| title | Fermentative microbiota and chemical characterization of traditional date vinegar with promising biotechnological applications |
| title_full | Fermentative microbiota and chemical characterization of traditional date vinegar with promising biotechnological applications |
| title_fullStr | Fermentative microbiota and chemical characterization of traditional date vinegar with promising biotechnological applications |
| title_full_unstemmed | Fermentative microbiota and chemical characterization of traditional date vinegar with promising biotechnological applications |
| title_short | Fermentative microbiota and chemical characterization of traditional date vinegar with promising biotechnological applications |
| title_sort | fermentative microbiota and chemical characterization of traditional date vinegar with promising biotechnological applications |
| topic | acetic acid bacteria date vinegar ethanol fermentation Gluconobacter yeast |
| url | https://www.frontiersin.org/articles/10.3389/fsufs.2023.1142152/full |
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