Capacidad antimicrobiana de los vinagres obtenidos de diferentes frutas con Acetobacter aceti, aislados del bosque primario-Pungalá

Abstract

This study aimed to provide a technical application of microorganisms of biotechnological interest for the disinfection of vegetables, specifically purple cabbage. The research objective was to produce three kinds of vinegar using different fruits (cape gooseberry, Andean blackberry, strawberry) inoculated with Acetobacter aceti strains isolated from Primary Forest-Pungalá, compared to a commercial vinegar. The methodology adopted a Completely Randomized Design under a linear model with four treatments and four replications each. Statistical analysis, descriptive in nature, employed ANOVA and Tukey's test as essential tools to collect data from physicochemical and microbiological analyses conducted before and after vinegar application. Physicochemical analyses revealed significant differences among treatments concerning pH, total acidity, and volatile acidity, keeping the acceptance limits set by the INEN 2 296:2013 Standard. Microbiological assessments before vinegar application detected the presence of Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Salmonella spp., failing to meet the requirements of RTCA 67.04.50:08, 2022, for fresh fruits and vegetables. However, examination of the studied pathogens on purple cabbage demonstrated that treatments T0 (commercial vinegar) and T1 (cape gooseberry vinegar) exhibited the absence of Staphylococcus aureus, Listeria monocytogenes, and Salmonella spp., with minimal Escherichia coli population, thus complying with regulatory standards.