Optimizing Bioconversion of Apple Juice and Cider into Acetic Acid

Abstract

This research aimed to evaluate the optimization of the acidification process in vinegar production using apple cider and apple juice under two different conditions: room temperature and incubator storage. Samples were monitored over a 15-day period, with physicochemical parameters such as titratable acidity and Total Soluble Solids (TSS) measured at four-day intervals. The findings revealed a consistent increase in acidity across both conditions, with the highest increase observed in room temperature treatment T7 (79.70%) and incubator treatment T8 (81.25%). Conversely, the lowest acidity increase was noted in room temperature treatment T4 (54.06%). A comparative analysis indicated that the incubator condition generally promoted a higher acidification rate, particularly in apple juice. TSS levels, however, showed a decreasing trend in both storage conditions. The most significant TSS reduction occurred in incubator treatment T0 (150%) for apple cider, while the smallest decline was seen in treatment T2 (25%). The results suggest that storage conditions and treatment intervals significantly affect the rate of acetic acid fermentation, with incubator storage yielding more efficient acid production and sugar reduction. This highlights the potential for controlled incubation to enhance vinegar production efficiency.

Keywords: Apple cider, Apple juice, Vinegar production, Acidification, Titratable acidity, Total Soluble Solids (TSS), Room temperature, Incubator, Fermentation optimization, Storage intervals.