Description
Symbiotic culture of bacteria and yeasts (SCOBY) converts fruit sugars into acetic acid while preserving probiotics.
Technical
Lactobacillus and Acetobacter species dominate the fermentation, converting fructose/glucose into lactic acid (C3H6O3) then acetic acid (CH3COOH) via oxidative fermentation. Yeasts (Saccharomyces, Kluyveromyces) contribute ester formation.
Culinary Significance
Creates complex, fruity vinegars with live cultures, offering digestive benefits while providing acidity for dressings and marinades.
Science
Primary Reaction
Ethanol oxidation
Parameters
Temperature
20°C optimal
15°C to 25°C range
Room temperature to warm environment
Time
10 days
7 days – 14 days
Equipment
Glass jar with wide mouthCheesecloth or breathable clothWeight or fermentation stone