Which bacteria is used for making Vinegar from Cane Juice ?

A high quality sugarcane original vinegar drink was produced from fresh sugarcane juice using the wine yeast and LB acetate bacteria by submerged alcoholic fermentation followed by acetic fermentation at room temperature. The quality parameters of vinegar was investigated during the process of submerged fermentation. It was observed that the alcoholic fermentation period of 9 to 20 days and an acetic fermentation period of 15 to 21 days each in succession, produced the sugarcane quality vinegar with 3.04 % (w/v) total acid and 4° alcoholicity. Besides the vinegar consisted of many saccharides (fructose, glucose, sucrose) and organic acids (oxalic acid, tartaric acid, citric acid, acetic acid). The prominent ingredient of acetic acid ranged from 8.16 to 13.65 mg/g. Vinegar produced by this process yielded a yellow–brown colour with full wine aromas and cane flavour, mild and mellow, low-alcohol and strong odour of vinegar. The present study provides a new approach to process sugarcane byproducts, which contributes to the value-added production and processing of sugarcane.