TITLE:
Production of Vinegar Mango Using Acetobacter tropicalis CRSBAN-BVA1 and CRSBAN-BVK2 Isolated from Burkina Faso
AUTHORS:
Assiètta Ouattara, Marius K. Somda, Cheik A. T. Ouattara, Yerobessor Dabiré, Mahamadi Nikiéma, Alfred S. Traoré, Aboubakar S. Ouattara
KEYWORDS:
Mango, Saccharomyces cerevisae, Acetobacter tropicalis, Fermentation, Vinegar
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.14 No.1,
January
29,
2023
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.