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Production of Vinegar Mango Using Acetobacter tropicalis CRSBAN-BVA1 and CRSBAN-BVK2 Isolated from Burkina Faso
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作者 Assiètta Ouattara Marius K. Somda +4 位作者 Cheik A. T. Ouattara yerobessor dabiré Mahamadi Nikiéma Alfred S. Traoré Aboubakar S. Ouattara 《Food and Nutrition Sciences》 CAS 2023年第1期26-37,共12页
Production and quality of vinegar from mango juice was evaluated using a two steps production procedure. The first step of fermentation was done using Saccharomyces cerevisae KVL013 for 7 days. The second step, an ace... Production and quality of vinegar from mango juice was evaluated using a two steps production procedure. The first step of fermentation was done using Saccharomyces cerevisae KVL013 for 7 days. The second step, an acetic fermentation was realized using two acetic acid bacteria: A. tropicalis CRSBAN-BVA1 and A. tropicalis CRSBAN-BVK2 for 21 days. Several parameters of the vinegar produced such as physico-chemical and sensory properties were determined. Microbial density during each step was monitored. Results showed that pH, alcoholic and acetic acid contents of vinegar were respectively 2.97%, 7% and 4.54% g/ml respectively by using A. tropicalis CRSBAN-BVA1 and 3.02%, 7% and 4.32% g/ml with A. tropicalis CRSBAN-BVK2. Sensory evaluation revealed that the vinegar was acceptable to the panellists. Results of microbial density showed that the maximum concentration of cell biomass produced was 4.32 × 10<sup>8</sup> and 4.25 × 10<sup>8</sup> CFU/ml respectively for CRSBAN-BVA1 and CRSBAN-BVK2. 展开更多
关键词 MANGO Saccharomyces cerevisae Acetobacter tropicalis FERMENTATION VINEGAR
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