Original scientific paper

https://doi.org/10.17113/ftb.54.03.16.4416

Vinegar Production from Jabuticaba (Myrciaria jaboticaba) Fruit Using Immobilized Acetic Acid Bacteria

Disney Ribeiro Dias orcid.org/0000-0002-1010-1484 ; Department of Food Science, Federal University of Lavras (UFLA), University Campus, 37200-000 Lavras, MG, Brazil
Monique Suela Silva ; Department of Biology, Federal University of Lavras (UFLA), University Campus, 37200-000 Lavras, MG, Brazil
Angélica Cristina de Souza ; Department of Biology, Federal University of Lavras (UFLA), University Campus, 37200-000 Lavras, MG, Brazil
Karina Teixeira Magalhães-Guedes ; Department of Biology, Federal University of Lavras (UFLA), University Campus, 37200-000 Lavras, MG, Brazil
Fernanda Severo de Rezende Ribeiro ; Department of Biology, Federal University of Lavras (UFLA), University Campus, 37200-000 Lavras, MG, Brazil
Rosane Freitas Schwan ; Department of Biology, Federal University of Lavras (UFLA), University Campus, 37200-000 Lavras, MG, Brazil

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.

Keywords

fruit vinegar; jabuticaba; alcoholic fermentation; acetic acid bacteria; immobilized cells

Hrčak ID:

165264

URI

https://hrcak.srce.hr/165264

Publication date:

8.9.2016.

Article data in other languages: croatian

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