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ABSTRACT
Every year in Nigeria, large quantities of fruits are produced. Some are marketed, others for export. However a large chunk is still lost. This is the case with cucumber and water melon hence this study was carried out to assess the production of vinegar from cucumber, water melon and their mix. Cucumber, water melon, palm wine and unpasteurized apple cider vinegar were obtained from retailers in New Benin market, Benin City. Using standard microbiological techniques, pure cultures of Saccharomyces cerevisiae and Acetobacter aceti were identified and stored at 4 °C till used. Fruits were crushed with a blender and juices were obtained by filtering with a muslin cloth. The resulting samples were pasteurized, allowed to cool and pitched with Saccharomyces cerevisiae for alcoholic fermentation at 28 ± 2 °C for 7 days. Thereafter, Acetobacter aceti was inoculated into the resulting alcoholic juices for acetous fermentation. Microbial growth and physico-chemical analysis were determined on the fermenting juices and vinegar using standard procedures. Sensory analysis was also carried out on the vinegar produced. Molecular identification of the isolates revealed the yeast to be Saccharomyces cerevisiae and the bacterium Acetobacter aceti. Growth kinetics of Saccharomyces cerevisiae showed highest growth on day 5 (2.73×102 - 2.89×102 log Cfu/mL) before a decline on day 7 (0.25×102 - 0.81×102 log Cfu/mL). Acetobacter aceti had highest growth on day 9 (0.33×102 - 0.59×102 log Cfu/mL) before death of the organism on day 21. pH of the produced vinegar ranged from 3.46 ± 0.00 - 3.60 ± 0.00 and titratable acidity (4.51 ± 0.06 - 5.49 ± 0.07g/L). Sensory analysis showed that the vinegar had sour taste, smooth texture and pungent aroma. Colour was pale to bright yellow with a general acceptability score of 7. This study has revealed that water melon and cucumber can be developed into vinegar which provides an added advantage to their direct consumption as food.
