摘要
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.
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.
作者
Assiètta Ouattara
Marius K. Somda
Cheik A. T. Ouattara
Yerobessor Dabiré
Mahamadi Nikiéma
Alfred S. Traoré
Aboubakar S. Ouattara
Assiètta Ouattara;Marius K. Somda;Cheik A. T. Ouattara;Yerobessor Dabiré;Mahamadi Nikiéma;Alfred S. Traoré;Aboubakar S. Ouattara(Laboratoire de Microbiologie et de Biotechnologies Microbiennes (LAMBM), Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles (CRSBAN), Département de Biochimie et Microbiologie, Université Joseph Ki-Zerbo, Ouagadougou, Burkina Faso;Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles (CRSBAN), Département de Biochimie et Microbiologie, Université Joseph Ki-Zerbo, Ouagadougou, Burkina Faso;Université de Fada N’Gourma, Institut Supérieur du Développement Durable (ISDD), Fada N’Gourma, Burkina Faso)
