MICROBIOLOGICAL AND CHEMICAL PROPERTIES OF TRADITIONALLY PRODUCED APPLE, BLACKTHORN, HAWTHORN AND PEAR VINEGAR
Abstract
The aim of this paper is to determine the quality of vinegars through the microbiological and chemical properties (the content of acetic acid and pH) using simple volumetric chemical methods and microbiological analysis in different types of vinegar from apple (Malus sp.), blackthorn, (Prunus spinosa L.), hawthorn (Crataegus sp.) and pear (Pyrus sp.) obtained in a traditional manner. The amount of acetic acid in vinegar in this investigation varied between 0.72% to 4.5% for the samples.
In apple vinegar, the total number of bacteria amounts to 16 cfu/mL, consists of only acetic bacteria, contains 4.0% acetic acid and has 3.25 pH value.
In the samples of blackthorn and hawthorn vinegar, a very small number (6 cfu/mL and 5 cfu/mL respectively) of acetic bacteria are present. Also, a low acidity (pH about 1.0) was found
and microscopy revealed Gram (+) rod-shaped asporogenous bacteria (41 cfu/mL in blackthorn and 35 cfu/mL in hawthorn vinegar) and a near absence of acetic bacteria. Hence, samples of blackthorn and hawthorn vinegar were found to undergo no acetic fermentation process at all, meaning the final product is not vinegar.
In pear vinegar, the total number of bacteria is 25 cfu/mL and acetic bacteria 16 cfu/mL, it has the highest percentage of acetic acid (4.5%). Yeast cells were observed under the microscope which is characteristic of alcoholic fermentation. Due to it, the process of obtaining the final product goes in unwanted direction.
The best quality vinegar according to the parameters of the chemical and microbiological analysis is produced from apples, which corresponds to all legal regulations for commercially available vinegars.
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