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Transcript of Proposal ppt Viduranga edited
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Determination of Optimal Conditions & Microbial Strains for
Producing Drinking Tomato Vinegar ..
P.L.S VidurangaAG/2011/3171Department of Food Science
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Supervision
Dr: Buddhika PerumpuliSenior Lecturer in Food ScienceDepartment of Food ScienceFaculty of AgricultureUniversity of Ruhuna
Dr: M. KaumalSenior LecturerDepartment of ChemistryFaculty of ScienceUniversity of Colombo
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Introduction Vinegar is a liquid consisting mainly of acetic acid
(CH3COOH) and water.
Vinegar is now mainly used as a cooking ingredient.
Vinegar production is a two stage process,
Sugar Ethanol VinegarBakers Yeast Acetic Acid Bacteria
Alcohol Fermentation Acetic Acid Fermentation
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Fruit vinegars are made from fruit wines, usually without any additional flavoring.
More recently, vinegars made from various fruits with distinctive sensory appeal have emerged in the marketplace.
Traditionally, fruit vinegars were only considered as food ingredient or as delicate flavor enhancer.
New findings and information suggest that they can also be regarded as potential functional foods.
Fruit Vinegar
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Tomatoes are the most widely consumed fresh fruit in the world.
There is an increasing surplus of tomatoes due to average production & yield of tomatoes have been steadily increasing worldwide & sometimes due to their failure to meet customer standards.
Therefore a novel processed tomato product with additional functional enhancements is required for greater demand for tomato products.
Due to that, to allow both value additions & the effective reuse of surplus tomatoes we are going to develop drinking tomato vinegar.
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Justification Tomatoes are rich in vitamins, trace elements , significant
amount of carotenoids, several polyphenols, rutin & naringenin.
During the past decade, average production and yield of tomatoes have been steadily increasing worldwide.
Higher wastage of tomatoes can be seen all over the world due to excess production, poor post harvest handling & lack of use of available preservation applications.
Therefore to allow both value additions and the effective reuse of surplus tomatoes is very important.
Recently, vinegar obtained from tomatoes is popularizing as a beverage & as a cooking ingredient. 7
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Research ObjectivesSpecific Objective:- Determination of the optimal conditions & best microbial
strains for the production of drinking tomato vinegar.
General Objectives:- Production of tomato wine at 30oC & 37oC with using
baker’s yeast. (Saccharomyces cerevisiae)
Production of acetic acid at 30oC & 37oC with using Acetobacter pasteurianus SL13E-2, SL13E-3, SL13E-4 strains.
Simultaneous tomato vinegar production with using those 3 strains at best temperature conditions.
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Methodology Experimental design : Complete Randomized Design
Strains that will be used, Baker’s Yeast - Saccharomyces cerevisiae Acetic Acid Bacteria – Acetobacter pasteurianus
-SL13E-2 -SL13E-3 -SL13E-4
(Strains isolated from Sri Lankan coconut water vinegar.)
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1.Tomato Wine Production
Wash Tomato
Juice
Inoculate by baker’s yeast
Sugar10% brix
Incubate at 30oC & 37oC under static conditions
Sampling at every 24 hours
Measure pH, Alcohol, Sugar Content, Acidity
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2.Acetic Acid Production
Potato Medium
Pre culture at 30oC for 24 hours
YPGD medium +4 or 6% ethanol
Incubation at 30oC & 37oC at static culture
Sampling at every 24 hrs
Alcohol %, Acidity % , and pH will be measured
11Acetate production will be compared with that of thermo-tolerant
strain (Acetobacter pasteurianus SKU 1108)
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3.Simultaneous Tomato Vinegar Production by Dry Yeast and AAB strains
Tomato Juice 40ml (10 % Brix)+ 0.2 g Dry Yeast
Incubated statically at 30 & 37C
Samples will be collected at every 24 hours to measure acidity. Alcohol, sugar and pH
12Final selected product will be tested for antioxidant availability.
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4.Analytical Methods
Sugar- Brix Meter - HPLC Analysis
Alcohol- HPLC Analysis
Acidity- Titration with NaOH
pH- pH Meter
Antioxidant- DPPH Radical Scavenging
Data will be analyzed by using descriptive methods and inferential methods.
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Time FrameActivity Month
July August September October November December
1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4
Literature survey
Research Proposal
Preparation of the tomato juice
Inoculation of yeast to the juice & incubation
Pre culture of 3 microbial strains
Production of vinegar by using simultaneous fermentation of both yeast & acetic acid bacteria
Final presentation
Thesis writing
Thesis submission 14
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References
Anon, (2015). [online] Available at: http://file:///E:/My%20research/The%20Health%20Care%20Effect%20of%20Fruit%20Vinegar%20-%20Chempedia%20-%20LookChem.html [Accessed 17 Jul. 2015].
Continuous microbiological production of acetic acid and vinegar. (1988). Environment International, 14(2), p.III-IV. [online] 12(2), pp.127-138. Available at: http://creativecommons.org/licenses/by/4.0[Accessed 22 Jul. 2015].
Krusong, W. and Vichitraka, A. (2010). An investigation of simultaneous pineapple vinegar fermentation interaction between acetic bacteria and yeast. Asian journal of food and agro chemistry, [online] 3(1), pp.192-203. Available at: http://www.ajofai.info [Accessed 17 Jul. 2015].
Lee, J., Cho, H. and Lee, M. (2013). New vinegar produced by tomato suppresses adipocyte differentiation and fat accumulation in 3T3-L1 cells and obese of rats. Food Chemistry, [online] (141), pp.3241-3249. Available at: http://dx.doi.org/10.1016/j.foodchem. [Accessed 18 Jul. 2015].
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MALDONADO, O., ROLZ, C. and CABRERA, S. (1975). WINE AND VINEGAR PRODUCTION FROM TROPICAL FRUITS. Journal of Food Science, 40(2), pp.262-265. , [online] 3(1), pp.77-123. Available at: http://www.ajofai.info [Accessed 17 Jul. 2015].
Patil, K. (2011). Microbial Production of Vinegar (Sour wine) by using Various Fruits. IJAR, [online] 3(8), pp.602-604. Available at: http://creativecommons.org/licenses/by/4.0[Accessed 21 Jul. 2015].
Perumpuli, P., Watanabe, T. and Toyama, H. (2014). Identification and characterization of thermotolerant acetic acid bacteria strains isolated from coconut water vinegar in sri lanka. Bioscince,Biotechnology & Biochemistry, [online] 78(3), pp.533-541. Available at: http://dx.doi.org?10.1080/09168451.2014.882758 [Accessed 16 Jul. 2015].
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Thank You!