Production of Vinegar Mango Using Acetobacter tropicalis CRSBAN-BVA1 and CRSBAN-BVK2 Isolated from Burkina Faso  

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)

机构地区：[1]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 [2]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 [3]Université de Fada N’Gourma, Institut Supérieur du Développement Durable (ISDD), Fada N’Gourma, Burkina Faso

出　　处：《Food and Nutrition Sciences》2023年第1期26-37,共12页食品与营养科学（英文）

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 × 10⁸ and 4.25 × 10⁸ 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 × 10⁸ and 4.25 × 10⁸ CFU/ml respectively for CRSBAN-BVA1 and CRSBAN-BVK2.

关 键 词：MANGO Saccharomyces cerevisae Acetobacter tropicalis FERMENTATION VINEGAR 

分 类 号：F42[经济管理—产业经济]