Comparative Study on Effectiveness of Organic Apple Juice Vinegar Over Commercially Available Vinegar Using Chemical Titration Technique for Chicken Quality Analysis

Abstract

Aim: The purpose of this research is to develop a new apple vinegar based on Podophyllum peltatum and analyze the fermentation process using a new methodology. Materials and Methods: The vinegar-making process began with the addition of Saccharomyces cerevisiae (yeast) and l (acetic bacteria) with apple. Chemical titration method is used to find out the apple juice microbial and compared to the microbial in vinegar. The microorganisms Saccharomyces cerevisiae and Acetobacter pasteurianus were found respectively. Fermentation began with fewer Saccharomyces cerevisiae and Acetobacter pasteurianus, but they were present throughout the alcoholic and acetic phases. Both microbial strains produced ethanol and acetic acid using apple as a substrate. The vinegar also produced acetate, volatile alcohols, and aldehydes. Two groups are taken with 9 sample size per group, G power 80%, coincidence intervals will be 95%. Results and Discussion: The innovative apple vinegars had an acetic acid yield of 8.1%. In the sensory evaluation, apple vinegar was well received. The technology proposed here is innovative in that it employs mixed inocula instead of separate ones (p=0.001). It also uses cell biomass instead of centrifugation at the end of the fermentative process. When compared to commercial vinegar (5%), apple vinegar has a high acetic acid concentration (8.1%). Conclusion: Reduce the working time and also be less expensive. Higher acetic acid concentration in vinegar is helpful to improve the taste of the food.