Fermenting banana juice is therefore considered to an attractive way of utilizing wasted and over-ripe bananas to produce derived with economic benefits. One of the fermented products is vinegar.
Banana vinegar is made by 2-stage fermentation. In the first stage, the pulp was crushed with an equal volume of water and pectinase was added at 40 mg/kg.
This method produced a clear juice that as seeded with strain of Saccharomyces cerevisiae var. ellipsoideus to initiate fermentation.
This is followed by the aerobic production of acetic acid and water from the alcohol by Acetobacter aceti and Acetobacter rancens.
The alcoholic fermentation normally tales about a week the acetification stage takes 1-2 months.
A good quality alcoholic base for producing vinegar containing 5-6% acetic acid was obtained.
Banana vinegar production
