Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/29885
metadata.artigo.dc.title: Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis
metadata.artigo.dc.creator: Viana, Roberta Oliveira
Magalhães-Guedes, Karina Teixeira
Braga Junior, Roberto Alves
Dias, Disney Ribeiro
Schwan, Rosane Freitas
metadata.artigo.dc.subject: Kefir vinegar
Saccharomyces
Lactobacillus
Biospeckle laser
Vinagre de kefir
Laser de biospeckle
Fruit Vinegar
Vinagre de fruta
metadata.artigo.dc.publisher: Sociedade Brasileira de Microbiologia
metadata.artigo.dc.date.issued: Jul-2017
metadata.artigo.dc.identifier.citation: VIANA, R. O. et al. Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis. Brazilian Journal of Microbiology, São Paulo, v. 48, n. 3, p. 592-601, July./Sept. 2017.
metadata.artigo.dc.description.abstract: The aim of this study was to develop a kefir apple-based vinegar and evaluate this fermentation process using new methodology with Biospeckle Laser. Brazilian kefir grains were inoculated in apple must for vinegar production. In this study, the microbial community present in kefir, and correspondent vinegar, was investigated using Matrix Assisted Laser Desorption/Ionization – Time of Flight Mass Spectrometry (MALDI-TOF MS) technique. Saccharomyces cerevisiae, Lactobacillus paracasei, Lactobacillus plantarum, Acetobacter pasteurianus and Acetobacter syzygii were the microbial species identified. S. cerevisiae, L. plantarum, A. pasteurianus and A. syzygii were found in smaller quantities at the beginning of the alcoholic fermentation, but were found throughout the alcoholic and acetic fermentation. Kefir grains were able to utilize apple must as substrate to produce ethanol, and acetic acid. Acetate, volatile alcohols and aldehydes in the vinegar-based kefir were also produced. The yield of acetic acid in the kefir vinegars was ∼79%. The acetic acid concentration was ∼41 g L−1, reaching the required standard for the Brazilian legislation accepts it as vinegar (4.0% acetic acid). Kefir vinegar showed good acceptance in the sensory analysis. The technology proposed here is novel by the application of immobilized-cell biomass (kefir grains) providing a mixed inocula and eliminating the use of centrifuge at the end of the fermentative process. This step will save energy demand and investment. This is the first study to produce apple vinegar using kefir grains.
metadata.artigo.dc.identifier.uri: https://www.sciencedirect.com/science/article/pii/S1517838216305500?via%3Dihub#!
http://repositorio.ufla.br/jspui/handle/1/29885
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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