Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/29884
metadata.artigo.dc.title: Vinegar production from jabuticaba (Myrciaria jaboticaba) fruit using immobilized acetic acid bacteria
metadata.artigo.dc.creator: Dias, Disney Ribeiro
Silva, Monique Suela
Souza, Angélica Cristina de
Magalhães-Guedes, Karina Teixeira
Ribeiro, Fernanda Severo de Rezende
Schwan, Rosane Freitas
metadata.artigo.dc.subject: Fruit vinegar
Jabuticaba vinegar
Alcoholic fermentation
Acetic acid bacteria
Immobilized cells
Vinagre de frutas
Vinagre de jabuticaba
Fermentação alcoólica
Bactérias do ácido acético
Células Imobilizadas
metadata.artigo.dc.publisher: University of Zagreb
metadata.artigo.dc.date.issued: 2016
metadata.artigo.dc.identifier.citation: DIAS, D. R. et al. Vinegar production from jabuticaba (Myrciaria jaboticaba) fruit using immobilized acetic acid bacteria. Food Technology and Biotechnology, Zagreb, v. 54, n. 3, p. 351-359, 2016.
metadata.artigo.dc.description.abstract: Cell immobilization comprises the retention of metabolically active cells inside a polymeric matrix. In this study, the production of jabuticaba (Myrciaria jaboticaba) vinegar using immobilized Acetobacter aceti and Gluconobacter oxydans cells is proposed as a new method to prevent losses of jabuticaba fruit surplus. The pulp of jabuticaba was processed and Saccharomyces cerevisiae CCMA 0200 was used to ferment the must for jabuticaba wine production. Sugars, alcohols (ethanol and glycerol) and organic acids were assayed by high-performance liquid chromatography. Volatile compounds were determined by gas chromatography-flame ionization detector. The ethanol content of the produced jabuticaba wine was approx. 74.8 g/L (9.5 % by volume) after 168 h of fermentation. Acetic acid fermentation for vinegar production was performed using a mixed culture of immobilized A. aceti CCT 0190 and G. oxydans CCMA 0350 cells. The acetic acid yield was 74.4 % and productivity was 0.29 g/(L·h). The vinegar had particularly high concentrations of citric (6.67 g/L), malic (7.02 g/L) and succinic (5.60 g/L) acids. These organic acids give a suitable taste and flavour to the vinegar. Seventeen compounds (aldehydes, higher alcohols, terpene, acetate, diether, furans, acids, ketones and ethyl esters) were identified in the jabuticaba vinegar. In conclusion, vinegar was successfully produced from jabuticaba fruits using yeast and immobilized mixed cultures of A. aceti and G. oxydans. To the best of our knowledge, this is the first study to use mixed culture of immobilized cells for the production of jabuticaba vinegar.
metadata.artigo.dc.identifier.uri: http://www.ftb.com.hr/archives/158-volume-54-issue-no-3/1436-vinegar-production-from-jabuticaba-myrciaria-jaboticaba-fruit-using-immobilized-acetic-acid-bacteria
http://repositorio.ufla.br/jspui/handle/1/29884
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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