Microbiological and chemical analysis of traditionally produced Omani dates vinegar

In Oman, production of date vinegar has passed from one generation to another allowing its consumption throughout the year as well as in special festivals such as during the Eid. However, to date, there is no much scientific analysis and control of the production process. The aim of this research is to analyse the date vinegar at different stages of the production process focusing on the microbiological and chemical criteria. First, sugars present in dates are fermented to ethanol by yeasts and then acetic acid bacteria convert ethanol into acetic acid which is the chemical the identifies the final product as vinegar. The diversity of acetic acid bacteria will be investigated and the role of different specie throughout the process will be elucidated. The alcoholic substrate will be analysed for the ethanol and sugar content, total acidity, pH and the type of volatile compounds. The date vinegar will be analysed to determine the concentration of acetic acid, total acidity, pH, the dry content of the vinegar, the ash and the different kinds of organic acids. This may provide better understanding of the date vinegar which may be used to control and improve its quality and could offer a basis for the development of a small scale industry especially as there is no such product commercially available in the local market. It also may provide a beneficial usage for the low quality and the surplus dates.

In Oman, production of date vinegar has passed from one generation to another allowing its consumption throughout the year as well as in special festivals such as during the Eid. However, to date, there is no much scientific analysis and control of the production process. The aim of this research is to analyse the date vinegar at different stages of the production process focusing on the microbiological and chemical criteria. First, sugars present in dates are fermented to ethanol by yeasts and then acetic acid bacteria convert ethanol into acetic acid which is the chemical the identifies the final product as vinegar. The diversity of acetic acid bacteria will be investigated and the role of different specie throughout the process will be elucidated. The alcoholic substrate will be analysed for the ethanol and sugar content, total acidity, pH and the type of volatile compounds. The date vinegar will be analysed to determine the concentration of acetic acid, total acidity, pH, the dry content of the vinegar, the ash and the different kinds of organic acids. This may provide better understanding of the date vinegar which may be used to control and improve its quality and could offer a basis for the development of a small scale industry especially as there is no such product commercially available in the local market. It also may provide a beneficial usage for the low quality and the surplus dates.