Production and Analysis of Vinegar Derived from Sweet Orange Peels

Abstract

This study investigates the isolation and characterization of Saccharomyces cerevisiae and
acetic acid bacteria for vinegar production from orange peels. Selective media and staining
techniques ensured accurate identification of microbes suitable for fermentation.
Physicochemical analysis revealed significant changes during fermentation, including a
decrease in pH and total soluble solids (TSS), alongside an increase in titratable acidity. The
complete utilization of total reducing sugars confirmed efficient microbial activity. Titration
results indicated a final acetic acid concentration of 4.95 g/L, demonstrating the effectiveness
of vinegar production. Despite challenges such as potential contamination in selective media
and reliance on basic physicochemical tests, the study confirms orange peels as a viable raw
material for sustainable vinegar production. The findings underscore the critical role of
microbial activity in optimizing fermentation conditions and improving product quality.
Future research should focus on advanced metabolic profiling and process optimization to
enhance vinegar yield and quality.