Soursop (Annona muricata L.) is a highly perishable fruit and is often rejected by the market due to external injury or rapid aging process that leads to unacceptable senescence for further processing. A previous study has optimised the alcoholic fermentation of soursop to produce soursop wine using an alternative fermentative starter culture. Therefore, this study was aimed to produce soursop vinegar using an acetous fermentation and investigate the physicochemical, toxicity and organoleptic properties. Soursop vinegar showed significantly (p ≤ 0.05) higher acetic acid (3.5 ± 0.3%), total phenolic content (220 ± 20 ppm gallic acid equivalence) and FRAP (ferric reducing antioxidant power) activity (222 ± 2 μM ascorbic acid equivalence), with lower pH, sugar, ethanol and DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity while retaining ascorbic acid, compared to those of soursop wine. A toxicity assay carried out using the fish embryos toxicity (FET) showed that the median lethality concentration (LC₅₀) for fish embryos was 11.8 mg/mL, which was considered as non-toxic. Meanwhile, toxicity with human liver tissue (HepG2) using the MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assay suggested that the cells’ survivability increased when the concentration of soursop vinegar was ≤6.25%. Sensory evaluation was carried out using quantitative descriptive analysis and the soursop vinegar was less sour and sweeter than commercial vinegar. This study offers an alternative way of reducing wastage of soursop fruit by the conversion of soursop into vinegar using a combination of alternative alcoholic and acetous fermentations.

刺番荔枝L.）是一种极易腐烂的水果，由于外部伤害或快速老化过程而导致无法接受进一步加工的衰老，因此经常被市场拒绝。先前的研究使用替代发酵发酵剂文化优化了刺五加的酒精发酵以生产刺五加葡萄酒。因此，本研究旨在通过乙酸发酵生产刺五加醋，并研究其理化，毒性和感官特性。刺五加醋的乙酸（3.5±0.3％），总酚含量（220±20 ppm没食子酸当量）和FRAP（铁还原抗氧化能力）活性（222±2μM抗坏血酸当量）显着（p≤0.05），具有较低的pH值，糖，乙醇和DPPH（2,2-二苯基-1-吡啶基肼基）的自由基清除活性，同时保留抗坏血酸，相比于刺五加葡萄酒。使用鱼胚毒性（FET）进行的毒性试验表明，平均致死浓度（LC鱼胚的₅₀）为11.8 mg / mL，被认为是无毒的。同时，使用MTT（3-（4,5-二甲基噻唑-2-基）-2,5-二苯基四氮唑溴化物）对人肝组织（HepG2）的毒性表明，当刺五加醋的浓度为时，细胞的存活率增加。 ≤6.25％。使用定量描述性分析进行了感官评估，酸刺醋的酸味和甜度均低于商品醋。这项研究提供了一种替代方法，可通过将酒精发酵和醋酸发酵交替进行，将刺参转化为醋，从而减少刺果的浪费。