This document discusses several types of fermented products from the Philippines including nata de coco, vinegar, tuba, and lambanog. It provides details on the microorganisms involved in fermentation for each product and describes the production processes. Specifically for vinegar, it outlines the chemical process, methods of production including Orleans and submerged fermentation, common types of vinegar from different substrates, and notes on quality control during fermentation.

2. • Products: nata de coco, vinegar, tuba, lambanog
• Substrates: coconut sap/water/milk, nipa sap,
kaong sap, and buri sap

3. Nata de coco Glucoacetobacter xylinus
(formerly Acetobacter xylinum)
Vinegar – Acetobacter spp. and Gluconobacter
spp.
Tuba – Saccharomyces cerevisiae, other
Saccharomyces species; LAB and AAB
Lambanog bubod, a mixed microflora of molds,
yeasts and bacteria

4. Nata de Coco
• A chewy, translucent, jellylike foodstuff produced by
the fermentation of coconut water by acetic acid
bacteria specifically Gluconacetobacter xylinus
• “Nata” is a Spanish word derived from the Latin word
natare” meaning “to float”
• Highly regarded for its high
dietary fiber, low fat content,
and zero cholesterol content
• Was started in Pagsanjan, Laguna
from juice of pineapple parings
used in bleaching pinya cloth

5. Nata de Coco Production
• Extraction of coconut water
• Fermentation of coconut water with a bacterial
culture
• Separation and cutting of the produced mat of
nata de coco
• Cleaning and washing off the acetic acid
produced
• Cutting and packaging

6. Vinegar
• Product of the alcoholic fermentation
of starchy or saccharine materials
followed by the acetification of the
fermented liquor by acetic acid
bacteria
• Acetic acid produced by the bacterial
fermentation of ethanol
• Now mainly used as a cooking
ingredient for flavoring and preserving
food, but historically as the most easily
available mild acid for industrial,
medical and domestic uses

7. Etymology
• From the French words vin meaning wine
and aigre meaning sour
So vinegar is simply
“SOUR WINE”

8. Chemical Process of Vinegar
Production
1. Fermentation of sugar to ethanol
2. Partial oxidation of ethanol to acetaldehyde
3. Conversion of acetaldehyde to acetic acid
(acetification)
yeast
acetic acid bacteria
CHO  CH3CH2OH  2 HCH3CHO  2 CH3COOH

9. Points in Vinegar Production
1. Alcoholic fermentation
• Favorable temperature: 24-27°C
• Best to add yeast as a starter culture
• Generates an anaerobic or partially
anaerobic environment to produce alcohol
• Normal fermentation period: 7-10 days
• Optimum alcohol content: 10-13%
2. Acetification
• Right strain of acetic acid bacteria
• Right choice of raw materials
• Acidity of the substrate should not exceed
pH 5.0
• Generates an aerobic condition

10. Methods of Vinegar Production
1. Natural or spontaneous fermentation
• Occurs in nature
• Requires no culture inoculation
• Substrate undergoes simultaneous
alcoholic fermentation followed by natural
acetate fermentation

11. 2. French Orleans process
• Also called the continuous method
• Fresh alcoholic substrate is added to bring
the volume to ~1/2 of the barrel and
acidified with fresh vinegar
• Under aerobic condition, Acetobacter spp.
grow as a thin film on the surface of the
alcoholic substrate and oxidize ethanol to
acetate. As the substrate turns to vinegar, it
is withdrawn and fresh alcoholic liquor is
added.

12. 3. Submerged fermentation method
• Commonly used in wine vinegar production
• Requires the use of large stainless steel
tanks called acetators, which are fitted with
centrifugal pumps at the bottom for pumping
air bubbles. As the bubbles stir the alcohol,
acetozym nutrients are piped into the tank,
spurring the growth of acetobacter species on
the oxygen bubbles, which convert the
alcohol to vinegar, which is then piped to a
filtering machine and then to a dilution station.
• Tank temperature: 26-38°C

13. 4. Highly sophisticated rapid vinegar fermentation
• Use of Fring’s generator, which has automatic
controls for temperature, aeration, and
recirculation of substrate
• A fine mist of Acetobacter and alcoholic
solutions are sprayed
into the chamber until
ethanol is completely
oxidized to acetate.

14. Kinds of Vinegar
1. Cider vinegar - from apple juice
2. Wine vinegar - from wine
3. Balsamic vinegar - from Trebbiano and
Lambrusco grapes
4. Malt vinegar - from barley malt or cereals
5. Sugar vinegar - from sugar syrup, molasses,
or refined sugar
6. Glucose vinegar - from glucose solution
7. Spirit/distilled/grain vinegar - from dilute
distilled alcohol (by acetous fermentation)

15. Philippine Vinegar
• Substrates: fruit juices (particularly pineapple),
sugar cane, coconut water, nipa, buri, and kaong
sap
• Uses: condiment, for manufacture of pickles,
tomato catsup, chili sauces, and sauces for
canning fish.

16. Coconut Water
• Low sugar content, thus sugar is adjusted to 15
Brix to produce ~7.5% alcohol v/v and ~6%
vinegar
• Vinegar fermentation requires 7-10 days, plus
acetification of 2-3 weeks.

17. Coconut/Palm Sap Vinegar
• A cloudy white liquid with a particularly sharp,
acidic taste with a slightly yeasty note
• Produced by collecting palm sap and placing it
in earthen jars, allowing it to ferment
spontaneously
• Used extensively in Southeast Asian cuisine

18. Iloko Vinegar (Sukang Iloko)
• Prepared from sugarcane wine (basi)
• Fermentation requires a year; final acidity of
vinegar is 6% and has excellent quality
• Dark yellow to golden brown; has a mellow
flavor similar to
rice vinegar
• Has no residual
sugar
• Often labeled as
“sukang maasim”

19. Quality Control
Growing Acetobacter spp. requires vigilance.
• In the Orleans method, bungholes must be
routinely checked to ensure that insects have not
penetrated the netting.
• In the generator method, great care is taken to
keep the temperature inside the tank in the 26-
38°C range. Thermostats on the tanks are
routinely checked.
• Because a loss of electricity can kill Acetobacter
spp. within seconds, many vinegar plants have
backup systems to generate electric power in the
event of a blackout.