Fermentative microbiota and chemical characterization of traditional date vinegar with promising biotechnological applications

Introduction The indigenous microbiota of traditional date vinegar is inadequately reported in the literature, yet its understanding necessary for industrial development this product. This study aimed to perform microbiological and chemical analyses vinegar. Methods Forty home-made samples (HMS) laboratory-made (LMS) were analyzed. Escherichia coli , coliforms, Enterobacteriaceae enumerated using conventional plate methods evaluate hygienic quality. Bacteria yeasts identified by polymerase chain reaction. Acetic acid, ethanol, methanol contents analyzed headspace gas chromatography. Results Discussion was not detected any sample. Coliforms occurred 75 67% HMS, respectively, 3.6% (both groups) LMS. LMS had better quality supported growth AAB than HMS. Thirty-five belonged 6 genera 55 acetic acid bacteria (AAB) 5 Gluconobacter species. highest content ethanol correlated with presence Saccharomyces cerevisiae . japonicus oxydans tolerated 7.5% ethanol. frateurii survived at pH 2.59. percentage less international recommended standard levels ranged from 0.09% 3.38%, 0.03% 3.46% LMS, respectively. 0.14% 2.17%, 0.07% 7.81% Methanol (≤ 0.06%) HMS 0.17%). Utilizing method producing does assure production true safe that contains specified It may also contain unacceptable toxic methanol. However, a high microbial diversity spp. which indicates potential high-quality product modifying process possibly isolated as starter cultures.