Chapter 1: The Problem and Its Background

This segment of the paper depicts the problem and its setting. It includes the background of the
study, the statement of the problem, the significance of the study, and the scope and delimitation
of the study

Background of the Study

Traditionally, acetous fermentation of diluted alcoholic solutions produces vinegar. Currently, acetic acid
is diluted with natural alcoholic solutions or synthesized microbiologically. This page introduces vinegar
and its description. Vinegar has been utilized for its usually acidic flavor for more than ten thousand
years in antiquity. For millennia, it was used for a wide range of purposes, including food, medicine, and
rituals. Its name (which comes from the French vinaigre 14 sour wine) was derived from the fact that it
was traditionally made by the acetic fermentation of diluted alcoholic liquors, specifically wine.
Currently, vinegar is still made microbiologically from a primarily natural alcoholic solution, although
acetic acid can also be diluted to make vinegar. Microbiological Production Vinegar is produced by the
acetic fermentation of somewhat alcoholic liquids (less than 10-12% by volume of ethyl alcohol).
Alcoholic liquids are not fermented; rather, they are oxidized to produce vinegar. In addition to diluted
pure ethanol with the addition of nutrients, raw materials can also include wine, cider, beer, and other
alcoholic beverages made from the alcoholic fermentation of grains, fruits, and potatoes. These are the
so-called brewed vinegars, which are produced as a result of aerobic bacteria oxidizing substances. .The
bacteria are members of the genus Acetobacter, originally known as Mycoderma, and the most common
species is A. A. Aceti. Pasteurianus as well as A. hansenii. These are the ones that convert ethanol to
acetic acid through oxidation. Air is used as the source of oxygen for the oxidation (M. Plessi, 2003).

Mangoes were first planted in South Asia tens of thousands of years ago, and between the fifth and
fourth century BC, they were introduced to East Asia. East Africa had started to cultivate around the
10th century AD. Although the taste and texture of the flesh varies between cultivars, mangoes are
often sweet. Some cultivars have a soft, pulpy texture comparable to an overripe plum, while others are
firmer, like a cantaloupe or an avocado, and some may have a fibrous texture. Although unripe, pickled,
or cooked mango skin can be eaten, it has the potential to give certain people contact dermatitis of the
lips or tongue as well as gingivitis. Mangoes are used to make pickles, including a spicy mustard-oil pickle
and alcohol mango, and preserves like marimba, amchur (dry and powdered unripe mango), as well as
juices, smoothies, ice cream, fruit bars, etc. (Singh et al., 2004). Whether purposely added or naturally
created during fermentation, vinegar has long been used as a food preservative since it slows down
microbial development and adds flavor to a variety of foods.