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

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 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
⁴ 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
⁵ Université de Fada N’Gourma, Institut Supérieur du Développement Durable (ISDD), Fada N’Gourma, Burkina Faso
⁶ 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
⁷ 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

Food and Nutrition Sciences·Volume 14 (2023)·Pages 26–37·Published 29 January 2023·DOI10.4236/fns.2023.141003

Abstract

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 evalu ation 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 8 and 4.25 × 10 8 CFU/ml respectively for CRSBAN- BVA1 and CRSBAN-BVK2.

KeywordsMango&lti&gtSaccharomyces cerevisaeAcetobacter tropicalis&lt/i&gtFermentationVinegar

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

Abstract

References (24)