Yeast as an Effective Agent for Averrhoa Bilimbi Fruit Vinegar Fermentation1

Siddharta Arwel S. Blanco

Klarissa L. Brodith
Andrea Faye C. Castelltort
Lawrence L. Cezar
Nikki DC. Dedicatoria
Group 3 STEM E – B15

1
A scientific paper submitted in partial fulfillment of the requirements in STEM E – General Biology 1 under
Instructor John Vincent R. Pleto, 1st semester, 2017-2018.
 INTRODUCTION

In its broadest sense, fermentation is a process in which food is exposed to bacteria and

yeasts, either via inoculation or naturally through the air. It is a process by which organic foods

are converted into simpler compounds, and chemical energy, the ATP, is produced. The most

familiar type of fermentation is the process by which sugars and starches are converted to

alcohol by enzymes in yeasts. Enzymes, as defined, are chemicals that act as catalysts, which

spark reactions. This process is used commercially, especially in some vegetable dishes, soy

foods, dairy products, and also condiments – in which vinegar takes a commendation.

Vinegar is an acidic liquid produced through fermentation, commonly used in cooking

not only for its flavor qualities, but also its chemical properties. Vinegar can be made from a

variety of original ingredients, each lending its own unique flavors and qualities (Moncel, 2017).

Most studies show that natural vinegar is a better food additive than synthetic vinegar as it

carries essential amino acids from its fruit source and is reported to act as a medicine for many

illnesses. This type of vinegar production process has been improved to shorten the processing

time as well as yielding a high concentration of acetic acid and thus resulting in a low cost and

high-quality production of vinegar from agricultural by-products.

Fruits have been parts of our lives since we were little. We would think that fruits are

healthy and we should always eat these, but little did we know that fruits do not only act as a

healthy food in this world. They also could be a building block to form something larger, or

something new.

For the performance task about vinegar fermentation, the researchers chose Kamias

(local term) from the fruit-bearing Bilimbi tree (Averrhoa bilimbi), as the main ingredient.
Kamias can be found growing wild in most areas in the Philippines. The fruits are green, are the

size of your thumb on the average and are cylindrical to pear-shaped (Mabalod, 2015). In our

city market nowadays, Kamias is not really frequently seen, perhaps because most home cooks

prefer the convenience of instant Sinigang soup mixes, but nothing can beat real, fresh fruit in

terms of safety and nutrition.

The researchers will perform the task using this sour, natural fruit without any

preservatives to ensure high quality production of vinegar.

 RATIONALE OF THE STUDY

The said study is perceived to be significant because fruit vinegars are high in acetic

acid, which increases the body's absorption of important vitamins and minerals needed. In

addition, fruit vinegars can also help people eliminate fatigue effectively. Various kinds of

organic acid and amino acid contained in it can remove the depositional lactic acid and eliminate

the fatigue for people. When people feel tired, they can drink fruit vinegar so as to recover the

normal functions of the metabolism and regain the energy.

The researchers believe that fruit vinegars can benefit not only the youth, but people of

other ages, too. The study, as well, will lead and vision to the diversification of Kamias products

- consequently increasing the income of local farmers and small entrepreneurs.

OBJECTIVES OF THE STUDY

Following are the main objectives of the study:

o The study aims to perform a test and prove the effectivity of yeast in the Kamias

vinegar production process.

o The study is ought to investigate the suitability of Kamias as a substrate for

vinegar production and improve the process.

Along the study, these are the specific objectives:

o The study aims to determine, under what experimental or environmental

condition will yield high quality vinegar, in a shorter period of time.

o The study objects to assign two variables and one control group in the said

project.
 HYPOTHESES OF THE STUDY

It is hypothesized by the researchers that Kamias is an effective substrate for a high-

quality fruit vinegar fermentation and also, yeast, as a catalyst, would be an effective agent for

the process. It is also hypothesized that with the greater amounts of yeast added to the solution,

the faster the fermentation process would take place.

MATERIALS AND METHODS

Research Design

Table 1. Ingredients needed for Kamias fruit vinegar fermentation.

Ingredients Setup A Setup B Setup C
Kamias 200 g 200 g 200 g
Sugar 200 g 200 g 200 g
Water 250 mL 250 mL 250 mL
Yeast 0g 15 g 30 g

As observed from the three setups, all variables except for yeast vary in amounts.

Setup A will serve as the controlled group, Setup B and Setup C, accordingly, will be the

experimental groups.

Sample Collection

First, take 1 kilogram of overripe Kamias and then mash them.

Next, equally divide the substrate into three wide-mouth, glass containers, add some water up

to 250 milliliters, mix with 200 grams of sugar each, and stir well.
Yeast Addition

Place different amounts of commercial or baker's yeast into each container and stir again,

don't forget to cover the jars with sinamay or kulambo textile to keep them aerated during

fermentation. And remember, not to seal the cover.

Table 2. Amount of yeast added to each setup.

Setup A Setup B Setup C
0 g. 15 g. 30 g.

Fermentation

A froth will noticeably rise after 2-5 hours. When this happens, stir the substrate to calm

it. For the first week, stir it once daily. Let it stand for 3-4 weeks until solids can be seen at the

bottom. Keep it on a shaded area, at room temperature.

Data Gathering

The researchers will record and analyze any possible changes from the samples week by

week. This includes physical and chemical attributes of each setup. More likely, the researchers

intend to scale and measure the setups’ pH levels and verify the effectivity of the different

amounts of yeast added to each sample.

Vinegar Collection

Gradually pour the filtrate into another container and plug it with cotton to allow air to

circulate. This is where the ageing phase starts. Ageing may last for 2-3 months. The longer it

stays in this phase, the better the quality of the vinegar. To harvest the Kamias vinegar, gradually

pour the contents into airtight bottles using a small siphon to filter the sediments.
 REFERENCES

Electronic Sources:

Fermentation. Retrieved from: http://www.biology-online.org/dictionary/Fermentation

The Health Care Effect of Fruit Vinegar. Retrieved from:

http://www.lookchem.com/Chempedia/Health-and-Chemical/8035.html

How Do You Produce Vinegar With Kamias? Retrieved from:

http://www.lookchem.com/Chempedia/Health-and-Chemical/8035.html

Moncel, B. (2017). What is Vinegar? Retrieved from: https://www.thespruce.com/what-is-

vinegar-1328647

Fermentation. Retrieved from: http://www.scienceclarified.com/Ex-Ga/Fermentation.html

Mabalod, MA. (2015). Healthy Cooking, Iba, Kamias, Lacto-fermented Foods. Retrieved
from: http://behealthyandwell.com/2015/06/lacto-fermented-kamias-or-iba/

Anderson, L. (2015). What is Fermented Food? Retrieved from:

https://www.chowhound.com/food-news/54958/that-coffees-rotten/

Books:

Johnston, C.S.; and Gaas, C.A. (2006). Vinegar: Medicinal uses and antiglycemic effect.
Medscape General Medicine, 8(2), 61.