Simultaneous vinegar fermentation from a pineapple by-product using the co-inoculation of yeast and thermotolerant acetic acid bacteria and their physiochemical properties

摘要

Time course of simultaneous vinegar fermentation using pineapple peels as raw materials. a Sugar utilisation (solid line) and ethanol production (dashed line) during fermentation in pineapple peel medium with (PP+, closed circle) or without (PP−, opened triangle) the addition of various nutrients, excluding sucrose. Additionally, panel B indicates acetic acid production in the PP and PJ media, as indicated by the same symbols as in panel A; data are expressed as the mean ± SD of three independent experiments