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Acetic Acid Fermentation

Acetic acid fermentation produces vinegar through two stages: alcoholic fermentation followed by acetic acid fermentation. Lactic acid fermentation preserves vegetables by allowing sugars to ferment into lactic acid through the action of lactic acid bacteria. Salt is essential for lactic acid fermentation as it allows lactic acid bacteria to grow while inhibiting spoilage organisms, drawing juices from the vegetables, and helping the vegetables ferment into an acidic, preserved product. Common locally fermented vegetables include kamias, mustasa, cabbage, and manga.

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143 views4 pages

Acetic Acid Fermentation

Acetic acid fermentation produces vinegar through two stages: alcoholic fermentation followed by acetic acid fermentation. Lactic acid fermentation preserves vegetables by allowing sugars to ferment into lactic acid through the action of lactic acid bacteria. Salt is essential for lactic acid fermentation as it allows lactic acid bacteria to grow while inhibiting spoilage organisms, drawing juices from the vegetables, and helping the vegetables ferment into an acidic, preserved product. Common locally fermented vegetables include kamias, mustasa, cabbage, and manga.

Uploaded by

Irish Jane Tabelisma
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Learning Outcome 4

PERFORM ACETIC ACID FERMENTATION

Acetic acid is produced when various substance like starchy solution, sugar solution for alcoholic food
like wine or cider with acetobacteria are allowed to ferment. Food is preserved by fermentation through
metabolic activities of elected groups of microorganisms where compounds such as lactic, acetic and alcohol
are developed. It helps make food more nutritious as a dietary source of proteins, vitamins, and minerals.

Vinegar is a product of acetic acid fermentation that undergoes two phases which are: (1) alcoholic
fermentation (2) acetic fermentation.

In first stage, raw materials containing sugar are fermented to alcohol by the action of yeast which is
normally observed when coco water is used in making vinegar. After pasteurization and when fermented for a
week, the coco water with the addition of sugar and yeast will undergo alcoholic fermentation.

In the second stage, liquor is converted to dilute acetic acid by acetic acid bacteria. This is the last
phase of fermentation in coco vinegar making, allowing the solution to turn into sour in taste.

Vinegar or native vinegar has gone a long way from being used at home to an export quality product.
This is considered as the by-product of fruit and wine processing. People who prefer the native vinegar choose
to consume sasa or sugar cane vinegar. The Acetobacteria which is normally used the produce vinegar can
make vinegar up to 14% acetic acid. When cider, wine is used as starting materials, only about 5% acetic acid
are produced.

Raw Materials used for vinegar making


 Peels from cores of fruits
 Sugar cane juice from sugar cane or tubo
 Potatoes/sweet potatoes
 Pine, apples, banana, orange, coconut

Procedure in making Vinegar


1. Combine fruits peels and cores. Grind or crush them. Boil in water until it reaches the desired softness.
Then strain the juice through a cheesecloth.
2. Add ¼ pound of sugar for every liter of juice extracted from fruits peels and cores. Do not add sugar when
using ripe fruits because ripe fruits are sweeter.
3. Add ¼ yeast for every liter of juice. Stir very well then place in glass jars. Cover with a clean cheesecloth
and let the mixture stand for about two weeks to undergo alcoholic fermentation.
4. After two weeks, separate the clear liquid from the sediments. Prepare fresh unpasteurized vinegar
(mother vinegar) which is the white gummy mass that usually forms in the vinegar. Add this to the liquid
and mix very well to undergo acetic acid fermentation. Cover and allow to stand for weeks until a sour taste
or strong aroma enough to use is attained.
5. Pasteurize to kill bacteria. Filter the clear liquids, then pour in a bottle and cover tightly ready for bottling.

COCONUT WATER VINEGAR MAKING


Tools, Utensils and Equipment Needed:
 Knife
 Utility tray
 Casserole
 Chopping board
 Measuring spoon
 Measuring cups
 Wooden spoon
 Sterilized jar or bottles
 Stove
 Cheesecloth
 Strainer
Ingredients:
 8 cups Coconut water
 1 cup Refined Sugar
 1 teaspoon Yeast
Procedure:
1. Using a cheesecloth or fine strainer, to strain coconut water.
2. Add 15 percent sugar.
3. Boil the solution for 10 minutes.
4. Allow to cool.
5. Keep solution sterilized as much as possible.
6. Inoculate solution with pure culture of yeast to ferment the sugar into alcohol.
7. Allow to ferment until dry that is until it no longer tastes sweet.
8. Siphon the clear solution and filter.
9. Place the solution on a container where a large surface area is exposed to air.
10. 10.Inoculate fermented solution with unpasteurized vinegar. This firms, grayish - while glistening gelatinous
film.
11. Do not distribute the film so as not to sink to the bottom.
12. Ferment for about 1-3 months.
13. Pasteurize the vinegar to check growth of bacteria.
14. Age in suitable containers.

COCONUT WATER VINEGAR MAKING


Tools, Utensils and Equipment Needed:
 Knife
 Utility tray
 Casserole
 Chopping board
 Measuring spoon
 Measuring cups
 Wooden spoon
 Sterilized jar or bottles
 Stove
  Cheesecloth
 Strainer
Ingredients:
 12 cups Pineapple Juice
 1 cup Refined Sugar
 1 teaspoon Dry Yeast
 ¼ cup fermented mother vinegar
Procedure:
1. Extract the juice of the pineapple and heat to between 600C to 800C.
2. Mix sugar in every 12 cups of juice.
3. Cool and add 1 tsp yeast to every 12 cups of the juice.
4. Set aside to ferment for 7 days or until no gas bubbles evolve.
5. Measure fermented juice and add ¼ cup the amount of fermented mother vinegar.
6. Cover container with cheesecloth and set aside for a month.

RICE WASH VINEGAR MAKING


Tools, Utensils and Equipment Needed:
 Knife
 Utility tray
 Casserole or double broiler
 Chopping board
 Measuring spoon
 Measuring cups
 Wooden spoon
 Sterilized jar or bottles
 Gallon
 Stove
 Cheesecloth
 Strainer
Ingredients:
 4 cups Rice wash
 ¾ cup White Sugar
 ¼ teaspoon Yeast
Procedure:
1. Strain the second rice washing in a clean cloth.
2. For every cup of rice water, put ¾ cup white sugar. Stir well to dissolve the sugar.
3. Cook this in a double broiler for 20 minutes. Cool.
4. Transfer in a gallon or jar.
5. Add ¼ teaspoon yeast for every 4 cups rice water.
6. Allow to ferment in 4-7 days or until bubbies disappear.
Learning Outcome 5
PERFORM LACTIC ACID FERMENTATION

Lactic Fermentation is due to the action of certain bacteria called lactic acid allowing the sugar present
in vegetables to ferment. Examples of vegetables that have undergone lactic acid fermentation are burong
manga, unions, cabbage and cucumber. The main objective of fermentation is to allow the conversion of
fermentable carbohydrates or sugars found in vegetables into acid of 0.9% to 1.5 % expressed as lactic acid.
Salt medium is needed in order for fermentation to occur.

Brine and salt solution is added to fruits and vegetables which are preserved by lactic acid
fermentation. This fermentation process inhibits the growth of spoilage micro-organisms and improves the
flavor and texture of the product. Salt allows the growth of lactobacilli and similar bacteria which bring about
fermentation of the sugar in lactic acid. The lactic acid and the salt solution preserve the product. A salt
concentration of 400 to 50 0 as measured by a salinometer to keep cucumbers for product. Burong manga is
an example of a food which has undergone lactic acid fermentation. The process not only preserves food but
also results in the making of distinctive food product with a new flavor and body.

Salt in Fermentation
1. Salt is essential in the fermentation process. A brine of about 5% to 10% salt is sufficient for lactic acid
bacteria to grow and to inhibit the growth of other organisms and allow halophilic type to grow. Lower than
5% will encourage the growth of proteolytic bacteria.
2. It allows the juices and other soluble substances to draw out in the product through osmosis process. A
concentration of 10% (40 degrees salometer) is best to maintain during fermentation period.

Factors Affecting Lactic Acid Fermentation


1. Temperature of Fermentation
The temperature should be favorable for the growth of lactic acid and bacteria. A temperature of 300C or
860C allows organisms to grow. Above and below those temperature will greatly affect the fermentation
process.
2. Rate of Fermentation
The rate of fermentation process varies depending on the salt concentration. Greater concentration of brine
slows down fermentation, the less the concentration, the faster the fermentation.
3. Kind of salt and water
Pure coarse salt is better than fine salt. Too much chemicals in salt hinders the pickling process making the
pickled products soft due to poor acid formation. Because of this, scum will appear on the surface and if not
removed will impair the appearance of the products. Besides, the scum will serve as the medium were the
organisms use the lactic acid during fermentation allowing the growth of putrefactive organism causing the
softening and spoilage of pickles. One way of preventing the formation of scum is by exposing the
fermenting vegetables to sunlight. Pouring a thin layer of neutral mineral oil on the brine surface will help
prevent this scum formation.

Characteristics of Quality Fermented Products


1. Brine becomes cloudy and milky white, an indication that the fermentable carbohydrates have changed into
acid.
2. In cucumber, the color changes from bright green to olives or yellowish green. The tissue become
translucent compared to the chalky white and opaque appearance of the fermented product. The
fermented cucumber is known as “salt stock”. To remove salt from the product, soak the cucumbers
several times in warm water maintained at 430C to 570C for 1 to 2 hours. To make the product crisp and
intensify its color, alum and turmeric are often added in the final water wash.

Preparation of fermented Fruits and Vegetables


It has been studied those fermented fruits and vegetables are optional sources of probiotics. In Asia,
some common and popular fermented products is the kimchi (traditional fermented vegetable) sauerkraut or
sour cabbage (fermented vegetables in China).

Locally, the different vegetables are commonly fermented:


 Kamias  Cabbage
 Mustasa  Manga

BURONG MANGA MAKING


Burong manga is the phrase that Filipino use to refer to fermented green mangoes in the Philippines.
It’s simply a matter of pickling the fruits in salt.

Ingredients:
 6 pieces of Green Mangoes (hilaw na mannga - very firm flesh)
 ½ cup white rock salt
 2 cups of water
Procedure:
1. Wash the mangoes thoroughly in running water.
2. Peel and cut each mango into three flat pieces – the middle piece would be he large, flat seed.
3. Shave the flesh off the side of the seed (if you do this skillfully, you’ll end up with two long, fat slivers off
each mango’s seed.)
4. Slice up the remaining flesh into long, fat slivers.
5. Arrange the fat slivers upright in a large jar.
6. Meanwhile prepare the brine solution by boiling the water and the salt for five minutes. Let cool.
7. Pour the brine mixture into the jar.
8. Cover the jar loosely and let it ferment.
9. After three days, tighten the cap and place the jar in the refrigerator.
10. To get the different flavors, experiment with the brine solution. Add sugar or for color, small chili pepper
that Filipinos call sili.

KIMCHI MAKING
Kimchi prepared as a side dish usually stored at low temperature to prevent production of strong acid,
over ripening, and extended period of optimum taste. It is characterized by its sour, sweet taste differing from
sauerkraut and pickles.

Ingredients:
 1 kilo Cabbage or radish
 2 carrots cut into matchsticks
 Green pepper
 4 spring onion
 1 piece Ginger
 3 garlic cloves (crushed)
 1 tablespoon sea salt
 2 tablespoon chili sauce or chili paste
 1 tablespoon sugar
Procedure:
1. Slice the cabbage into 2.5 cm strips. Cut into quarters.
2. Salt the cabbage using your hands, massage the salt into cabbage until it start to soften. Let it stand for 1
to 2 hours.
3. Rinse and drain the cabbage under cold water 3 times.
4. Pre-brine the vegetables.
5. Blend with various spices like red pepper, garlic, ginger, green onion, and sugar.
6. Mix thoroughly using hands the vegetable and paste until they are coated
7. Pack the kimchi into the jar.
8. Ferment at low temperature (20C - 50C). Fermentation usually last in one week at 15 0C, but took only 3-5
days if fermentation temperature is at 250C.
9. Check it daily and refrigerate when ready.

Kimchi can be refrigerated for up to few months. Use a clean utensil each time to extract the kimchi from jar.

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