Application of Komagataeibacter intermedius in the production of drinking vinegar from mango juice (Mangifera indica L.)

Abstract

Aim: Mango (Mangiferaindica L.) is a nutrient-rich tropical fruit with high economic value, but it faces significant post-harvest preservation challenges. This study aimed to optimize the fermentation of drinking vinegar from mango to develop products with high nutritional value and desirable sensory properties. Methods: The effects of the raw material-to-water ratio, ethanol concentration, pH, and TSS on total acid content were determined using the titration method. A Box-Behnken design was applied to optimize inoculum density, fermentation time, and temperature. After fermentation, mango juice was incorporated to enhance flavor, and the product quality was analyzed through physicochemical, microbiological, and antioxidant activity assessments. A consumer preference test was conducted using an untrained sensory panel. Results: The optimal fermentation conditions were determined as follows: a mango juice-to-water ratio of 1:10 (v/v), ethanol concentration of 4% (v/v), total soluble solids of 10 °Brix, initial pH of 6, and an inoculum level of 1% (v/v), corresponding to a cell density of 6.7 × 10⁵ CFU/mL, at 30.08°C for 9.59 days. Under these conditions, the final product, with 40% juice supplementation, contained 13.30 g/L acetic acid, 18.91 g/L reducing sugars, 52.79% antioxidant capacity, and 827.79 mg GAE/L total phenolic content. Conclusions: The optimized fermentation conditions for producing drinking vinegar from mango juice can be applied to create high-quality mango vinegar from grade-2 mangoes with desirable nutritional and sensory properties while ensuring food safety.

Keywords

acetic acid fermentation / drinking vinegar / Komagataeibacter intermedius / response surface methodology / second-grade mango

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