Study of some physicochemical and microbiological characteristics of some date-derived products

Abstract

Algeria is traditionally a significant producer of dates. This abundant production, dates have undergone essential technical processes to obtain new products that are easy to market. This work explores the physicochemical and microbiological characteristics of dates-derived products, namely vinegar, bioethanol, syrup, and liquid sugar. The study was carried out on 7 molasses samples (5 semi-industrial and 2 traditional) and 4 vinegar samples. The study examines two vinegar production methods, a semi industrial approach and a traditional approach. Moreover, the study examines the production of bioethanol and liquid sugar. The physicochemical properties of bioethanol and liquid sugar, including pH, Brix degree (°B), and electrical conductivity, are examined to evaluate their quality and suitability for various applications. The results showed that the qualities of traditional syrup are much greater than those of industrialized ones (90% of traditional and semi industrial samples comply with international standards). Also, the quality of semi industrial vinegar demonstrates acceptable performance compared to established standards, with an average similarity rate of 83%. Microbiological analysis of the products indicated the presence of four different fungi species after 7 days, namely Fusarium sp., Aspergillus niger, Aspergillus flavus, and Penicillium sp. These fungi species were found in vinegar and syrup samples. These findings are crucial for understanding the microbial composition and potential risks of date-derived products.