This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process which may lead to differences between this version and the Version of Record. Please cite this article as doi: 10.1002/jsfa.10916 Vinegar from Anacardium othonianum Rizzini using submerged fermentation Glenda Antonia da Rocha Neves a* , Adriana Rodrigues Machado b , Jeisa Farias Santana c , Dayane Cristina da Costa a , Nelson Roberto Antoniosi Filho a , Leticia Fleury Viana c , Fabiano Guimarães Silva c , Wilma Aparecida Spinosa d , Manoel Soares Soares Junior a and Márcio Caliari a a Universidade Federal de Goiás – Campus Samambaia, Goiânia, GO, Brazil. b International Iberian Nanotechnology Laboratory, Braga, Portugal. c Instituto Federal de Educação Ciência e Tecnologia Goiano, Campus Rio Verde, GO, Brazil. d Universidade Estadual de Londrina, Londrina, PR, Brazil. Corresponding author: Glenda Antonia da Rocha Neves 1 * Universidade Federal de Goiás – Campus Samambaia, Goiânia-GO, Brasil Address: Campus Samambaia – Rodovia GO-462, Km 0, CP 131, CEP 74690-900, Goiânia, Goiás, Brazil. Phone: + 55 62 35211611. Email: glendaantonia.ali@gmail.com Running title Vinegar from Anacardium othonianum Rizzini pulp This article is protected by copyright. All rights reserved.