Optimization of Mango Vinegar Production by Using Response Surface Methodology (RSM)

Fruit vinegar is one of the fermented products that combine beneficial properties of a fruit and vinegar, which is gaining importance as a functional nutraceutical food. The present study is aimed at optimizing the acetic acid fermentation conditions for mango (Mangifera indica Linn.) vinegar production by Response Surface Methodology (RSM). The juice was extracted from mango fruits by enzymatic treatment and adjusted to 25°Brix. It was used as a substrate for vinegar production, first by alcoholic fermentation using Saccharomyces cerevisiae strain (CFTRI 101) that gave 11% (v/v) ethanol, followed by acetic acid fermentation using Acetobacter aceti• (MTCC No: 2945) that produced >4.5% acidity. The ethanol and acetic acid levels produced were analyzed by Spectrophotometric method and titrimetric method, respectively. The optima of temperature, pH, time, ethanol content and inoculum volume were found to be 30 °C, 4.5, 113 h, 8.0% and 10.5%, respectively for the highest yield of acetic acid (65.12 g/L) by the RSM. This has a dual advantage of effective use of surplus mango fruit as well as a value-added new vinegar product.