Accepted Manuscript The development of an alternative fermentation model system for vinegar production Nurul Khadijah Mat Isham, Nurdiana Mokhtar, Shazrul Fazry, Seng Joe Lim PII: S0023-6438(18)30911-3 DOI: https://doi.org/10.1016/j.lwt.2018.10.065 Reference: YFSTL 7531 To appear in: LWT - Food Science and Technology Received Date: 14 September 2018 Revised Date: 15 October 2018 Accepted Date: 21 October 2018 Please cite this article as: Mat Isham, N.K., Mokhtar, N., Fazry, S., Lim, S.J., The development of an alternative fermentation model system for vinegar production, LWT - Food Science and Technology (2018), doi: https://doi.org/10.1016/j.lwt.2018.10.065. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.