The Iloko vinegar is a signature product of Ilocos Norte obtained feedstocks, the sugarcane juice. It has a distinct taste and smell that has become popular not only in the province but also in the country as well in some parts of the world where Ilocanos live. It is a common condiment among households and is a commodity that most households cannot do without.

It is organically and locally produced by enterprising manufacturers whether household or village-based. It is produced from the sugarcane juice that is first fermented o become wine which is later inoculated with Acetobacter (Mother vinegar).

Vinegar production is microbially-based which is primarily dependent upon the efficiency of the Acetobacter to convert the alcohol to acetic acid. Thus far, no studies have

been conducted to obtain the bacteria from their sources, they are just within the reach of the manufacturers. As such, the need to isolate, purify, characterize and utilize the strains from the vinegar producers from the province is of paramount importance. This will lead to a pool or collection of Acetobater strains to be maintained as pure cultures in the laboratory ready to be released for a fee to parties interested to venture into vinegar manufacturing.

 

Biochemically characterized the Acetobacter isolates
Physiologically determined their response in terms of growth of the isolates under different carbon sources and tolerance against pH and temperature