The investigation of stimulating effects of Kbkab and Mrdasng palm seed powder on Saccharomyces cerevisiae in the apple cider vinegar production

Production of vinegar involves two steps alcoholic fermentation and oxidation of acetic acid. One of the most important factors that may affect the production of vinegar، is supplementary nutrient in the substrate that might accelerate the growth of microorganisms and increasing the yield. In this study، supplementation effect of addition two varieties of date palm seed powder including Kbkab and Mordasng as complete powder and free fat powder in quantities of 1، 2 and 3 percent and ash powder in quantities of 0. 1، 0. 2 and 0. 3 percent in apple juice with a brix of 18 was investigated in order to produce apple vinegar. The results showed that adding three different amounts of powder، increasesthe growth of yeast in the alcoholic fermentation and increases the production efficiency of alcohol at compared to the control sample. Increasing amounts of alcohol in this phase، leading to increase of substrate for acetic acid bacteria and increases the production efficiency of vinegar. Also، It was clear that not significant differences between the two varieties of dates from production of alcohol and acetic acid. It is probably because the chemical composition is similar in the two varieties of dates.