Date Vinegar: First Isolation of Acetobacter and Formulation of a Starter Culture

There is a lack of scientific analysis and control over the production of date vinegar in Oman, despite its growing demand in the worldwide market. Traditional production of date vinegar may lead to elevated amounts of ethanol (≥0.5%) and reduced content of acetic acid (

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Bibliographic Details
Published in:Foods 2024-04, Vol.13 (9), p.1389
Main Authors: Al-Kharousi, Zahra S, Al-Ramadhani, Zainab, Al-Malki, Fatma A, Al-Habsi, Nasser
Format: Article
Language:English
Subjects:
Acetic acid
Acetobacter
Carbohydrates
date vinegar
Ethanol
Fermentation
Fruits
Gene sequencing
Raw materials
rRNA 16S
starter culture
Starter cultures
Vinegar
Yeasts
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Description
Summary:There is a lack of scientific analysis and control over the production of date vinegar in Oman, despite its growing demand in the worldwide market. Traditional production of date vinegar may lead to elevated amounts of ethanol (≥0.5%) and reduced content of acetic acid (
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13091389