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

 Fermentation results from optimal treatment.

TreatmentFermentation conditionAcetic acid content (g/L)
Inoculum density (CFU/mL)Fermentation time (day)Temperature (°C)PredictedActual
16.7 × 1059.5930.0819.9619.55 ± 0.62a
211.3 × 1059.5530.0319.2118.75 ± 0.46b
310.3 × 1059.2230.1518.3817.90 ± 0.40ab

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). Different temperature values were normalized to a reference temperature of 30°C.