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 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.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
