Optimization of Agave-based pineapple vinegar fermentation through sequential fermentation and chemical characterization

• Utilized Agave sap for vinegar fermentation in Thailand using a sequential process. • Combined Agave vinegar with pineapple juice, yielding 5.50% acetic acid concentration. • Achieved high phenolic acid content (359.12 mg GAE/L) and antioxidant activity (176.21 µg TE/g). • Demonstrates potential for transforming Agave into a commercially viable crop in Thailand. Agave, a plant that is primarily used for the production of alcoholic beverages (tequila), and plays a significant role in the culture and economy of Mexico. Recently, Agave has been introduced in Thailand, and has predominantly been used for landscaping and as a firebreak, owing to its resilience. However, the water-soluble carbohydrates in Agave stems are an excellent substrate for fermentation processes. In this study, we aimed to utilize Agave sap for vinegar production via a sequential fermentation process using the yeast strain, Saccharomyces cerevisiae var. burgundy and S. cerevisiae var. montache in combination with acetic acid bacteria. In this study, we found that the combination of Agave vinegar and pineapple juice had the highest acetic acid concentration at 5.50 ± 0.09%, with the phenolic acid content and antioxidant activity of 359.12 ± 6.31 mg GAE/L and 176.21 ± 1.19 µg TE/g, respectively. Conversely, Agave vinegar diluted with water exhibited an acetic acid concentration of 2.37 ± 0.02%, with a phenolic acid content and antioxidant activity of 152.79 ± 2.68 mg GAE/L and 60.81 ± 3.78 µg TE/g, respectively. Through the results of this study we aim to augment the value of Agave, potentially transforming them into commercially sustainable crops.