From waste to food: utilization of pineapple peels for vinegar production

The present study is aimed at producing vinegar from fermented pineapple byproducts (peels). was produced after fermenting the peels of usig three selected strains acetic acid bacteria’s. such as propionic bacterium acidipropionici, panteo agglomerans, and pantea dispersa. This article introduces a new type bacteria’s for production peels. Three fermentation times (24hr, 48hr, 72hr) bacterias (propionic dispersa) were considered arranged in factorial experimental design. performed 500 mL Erlenmeyer flasks containing 200 medium 28℃. Aeration rate, temperature, carbon source set constant factors. pH, total soluble solids, residual reducing sugar titratable acidity evaluated. results showed that vinager samples range 3.5 to 4.31, 1.3 2.31 obrix, 0.50 to2.47% 3.13 6.15 mg/100g respectively. There significant differences (P<0.05) values obtained. Therefore bacterial strain time most important factors affecting production. From interaction effects, optimum yield found be g/L 72h by acidipropionici strain.