Banana Vinegars Production Using Thermotolerant Acetobacter pasteurianus Isolated From Ivorian Palm Wine

Abstract

<p>Vinegar or sour wine is a product of alcoholic and subsequent acetous fermentation of sugary precursors. Among acetic acid producing bacteria, only few genera (<em>Acetobacter and Gluconobacter</em>) are used in vinegar industry. In this paper, we intended to produce vinegar at 37 °C using two <em>Acetobacter</em> <em>pasteurianus</em> strains (S3 and S32). These species were isolated from palm (<em>Elaeis guineensis</em>) wine and presented potentialities for industrial vinegar production at 37 °C. Successive fermentations were carried up and semi-continuous acetous fermentation was performed to increase acid production. Concentrated bananas (<em>Musa ssp.</em>) juice (11°Brix) was fermented using <em>Saccharomyces cerevisae</em> within 7 days, yielding 6.4% alcohol. After fermentation, 60 and 58 g/L acetic acid were produced in vinegars obtained using S3 and S32 stains respectively in 34 days and 5 flow cycles. Malic and acetic acids were the most substantial acids produced in alcoholic juice with 5 631.473 and 2 833.055 mg/L respectively. Among the eight organic acids responsible for vinegars total acidity, acetic acid was major compound with 23 459.416 and 21 268.407 mg/L for S3 and S32 strains respectively. Alcohol and acetic acid fermentation efficiency were 90.9% and 85.39 - 87.63% respectively. All the results above showed that S3 and S32 strains revealed great potentialities for successful industrial vinegar production from overripe banana.</p>

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

“…Maximum concentration of ethanol was obtained in 72 hours and was of 7% (g/l). This concentration was higher than those values which was 6.4 g/l [19] but lower than other values which was 8.9 g/l and 22.4 g/l [14] [20]. This variability production of alcohol could be due to the metabolic capacity of yeasts or the adaptability of yeasts with various sugar concentrations during fermentation [20] [21].…”

“…In Côte d'Ivoire, an acidity content of 6% (w/w) was obtained during production of banana vinegar [19]. This difference between values could depend on the capacity of strains.…”

Traditional Processing, Physicochemical Property, Phytochemical Content, and Microbiological and Sensory Quality of the Yellow “Téa Lémi” Wine Made in the Far-North of Cameroon

“…According to Ould El Hadj and others [43], excessive alcohol content can inhibit yeast growth. It was reported that 2% of alcohol weakens the growth of yeasts and 6% stops the multiplication of cells, during the first days of fermentation [44]. Absence of fecal coliforms in the yellow wine might be an indication of a good sanitary quality of the beverage.…”

Production of Antioxidant Rich Tomato Vinegar: An Alternative to Coconut Vinegar in Culinary Production

“…Both yeast and AAB inoculums were prepared as described by Konate et al [18] with some modifications. Yeast inoculum was prepared by incubating 0.5 g of yeast powder in 100 ml of 10% sucrose (w/v) solution for 1 h at 30°C, and 20 ml of the yeast inoculum was added to inoculate 1 l of tomato juice.…”