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- W2912363992 abstract "Abstract Balsamic‐styled vinegar is a nutraceutical product obtained from a two‐stage fermentation process of grape must. However, little is known about how fermentation conditions affect growth kinetics, bio‐product development, population dynamics and the final product quality. As a result, the current study investigated the effect of fermentation temperature and inoculation strategy on the fermentation dynamics of Balsamic‐styled vinegar production. A microbial consortium of non‐ Saccharomyces yeasts ( n = 13) and acetic acid bacteria ( n = 5) was tested at various fermentation temperatures (22 °C, 28 °C and a fluctuating temperature regimen). Different inoculation strategies (co‐inoculation and sequential inoculation) were investigated, and population dynamics of the product selected due to a rapid fermentation period were confirmed using a 16S and 18S gene sequencing. A higher fermentation temperature (28 °C) and co‐inoculation strategy resulted in a shorter fermentation cycle, whilst the desired acetic acid concentration of 60 g/L was achieved within 38 days. 16S and 18S gene sequencing showed that 50.84% of Acetobacter species were abundant at the end of the fermentation cycle, while 40.18% bacteria were unculturable. The study provides a better understanding of how fermentation temperature and inoculation strategy affect the fermentation period, population dynamics and the growth kinetics of the microbial consortium during the production of Balsamic‐styled vinegar. Practical Application Lower quality South African wine grapes could be channelled to an alternative high‐priced product (Balsamic‐styled vinegar), with low technological input requirements. Thus, making it easier to incorporate a low capital start‐up business while empowering small business entrepreneurs and boosting the economy." @default.
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- W2912363992 date "2019-01-28" @default.
- W2912363992 modified "2023-09-27" @default.
- W2912363992 title "Product and Microbial Population Kinetics During Balsamic-Styled Vinegar Production" @default.
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- W2912363992 doi "https://doi.org/10.1111/1750-3841.14429" @default.
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