ABSTRACT
Seng Joe Lim*, Chin Wai Ho, Azwan Mat Lazim, and Shazrul Fazry
Chapter Authors:
Seng Joe Lim (https://orcid.org/0000-0002-9460-5136" xmlns:xlink="https://www.w3.org/1999/xlink">https://orcid.org/0000-0002-9460-5136)
Chin Wai Ho (https://orcid.org/0000-0002-8371-8311" xmlns:xlink="https://www.w3.org/1999/xlink">https://orcid.org/0000-0002-8371-8311)
Azwan Mat Lazim (https://orcid.org/0000-0002-6342-2695" xmlns:xlink="https://www.w3.org/1999/xlink">https://orcid.org/0000-0002-6342-2695)
Shazrul Fazry (https://orcid.org/0000-0002-7072-8609" xmlns:xlink="https://www.w3.org/1999/xlink">https://orcid.org/0000-0002-7072-8609)
Affiliations
Seng Joe Lim and Chin Wai Ho
Centre for Biotechnology and Functional Food, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, MALAYSIA
Azwan Mat Lazim
Centre for Advanced Materials and Renewable Resources, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, MALAYSIA
Shazrul Fazry
Tasik Chini Research Centre, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, MALAYSIA
Email Addresses:
Seng Joe Lim*: joe@ukm.edu.my
Chin Wai Ho: chinwaiho@gmail.com
Azwan Mat Lazim: azwanlazim@ukm.edu.my
Shazrul Fazry: shazrul@ukm.edu.my
*Author for correspondence
Vinegar is a liquid fermentation product that consists of 4% or more acetic acid, which is commonly used and consumed globally, either directly or as an ingredient in food. Vinegar is produced by two-stage fermentation systems, i.e., the alcoholic fermentation of sugary substrates and subsequently, the acetous fermentation (oxidation) of the ethanol into acetic acid. The commonly used raw materials or substrates of the fermentation for vinegar production are fruit, such as apples and grapes, and other plant sources, such as rice, malt, sugarcane, and other carbohydrate containing materials. In this chapter, the history, geography, definitions, uses, market and statistics, legislation, authentication issues, health effects/functional components, and current trends in vinegar production are briefly highlighted and discussed.
