From:  Application of Komagataeibacter intermedius in the production of drinking vinegar from mango juice (Mangifera indica L.)

 Effect of soluble solids and pH on fermentation (after 7 days).

TreatmentTSS (°Brix)pHPost-fermentation pHAcetic acid content (g/L)
1543.57 ± 0.022.40 ± 0.26cde
2553.25 ± 0.064.30 ± 1.05bc
3563.22 ± 0.024.80 ± 0.52b
41043.76 ± 0.011.10 ± 0.09e
51053.43 ± 0.102.55 ± 0.39cde
61062.96 ± 0.038.95 ± 1.62a
71543.74 ± 0.051.30 ± 0.30de
81553.33 ± 0.063.15 ± 0.54bcd
91563.24 ± 0.064.05 ± 0.39bc

Note: Values in the table represent the mean of three replicates. In the same column, values with the same superscript letters are not significantly different at the 95% confidence level (p < 0.05).