Vegetos
(An International Journal of Plant Research & Biotechnology)
Production of vinegar by Saccharomyces cerevisiae and acetic acid bacteria for the preservation of tomato fruits
*Article not assigned to an issue yet
Joseph Femi, Abioye Olabisi Peter, Atiribom Rimamshong Yohanna, Aransiola Sesan Abiodun, Oyewole Oluwafemi Adebayo, Jiya Mary Jummai, Egwim Evans C., Maddela Naga Raju
Research Articles | Published: 05 December, 2025
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Keywords: Tomato, Spoilage, Vinegar, Preservation, Shelve-life, Microorganism
Abstract
This research was to aimed to produce vinegar from pineapple for the preservation of tomato fruits. Vinegar was produced by alcoholic and acetic acid fermentation by Sacharomyces cerevisiae and Acetobacter pasturianus using pineapple peel as substrate. Surface fermentation was employed. Optimization revealed that 60 g of Pineapple, 25 g of sugar, in 250 ml distilled water, fermented at 30 °C for four weeks yielded the best vinegar with the highest level of acetic acid (40.2 g/L). Tomatoes were successfully preserved for sixteen days by soaking them for 10 min in vinegar of 1% acetic acid. The positive control, which was soaked in 1.5% sodium chloride for ten minutes had a shelf life of ten (10) days. The negative control was totally spoiled and unsuitable for consumption on the fourth (4th) day. Proximate composition of tomato after preservation suggested that vinegar had no negative effect on the nutritional composition of tomato. Therefore, vinegar containing 1% acetic acid can be successfully used to extend the shelve life of fresh tomato fruits for sixteen days, which is an additional 12 days, compared to the negative control.
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Author Information
Department of Microbiology, Federal University of Technology, Minna, Nigeria