Thai Rice Vinegars: Production and Biological Properties

Four types of traditional Thai rice—polished, black fragrant, glutinous and rice—were separately used as raw material for vinegar production. During alcohol fermentation, using enriched baker’s dried yeast (S. cerevisiae) a starter culture gave the highest ethanol content over 7 days fermentation. The conversion to acetic acid production by Acetobacter pasteurianus TISTR 102 was performed 25 days. amount detected with rice fermentation (6.68% w/v). biological properties vinegars were determined, including total phenolic content, antioxidant activity, antibacterial activity cytotoxicity. Black exhibited maximum 133.68 mg GAE/100 mL. This result related antioxidative findings, which strongest against both ABTS•+ DPPH• radicals. Cytotoxicity human colon cancer cell line (HT-29) provided an IC50 value 74.02 μg/mL weak in mouse fibroblast normal (L929) 171.06 μg/mL. Glutinous most effective inhibiting pathogenic bacterial growth Gram-negative Gram-positive bacteria. These results suggested that corresponded anticancer results, while depended on acidity vinegar.