Obtenção e caracterização de vinagre de manga pelo método de acetificação de Orleans

Abstract

<jats:p>The slow process to obtain fruit vinegar is based on low speed of acetylation, with good reproducibility in the laboratory and low expense. This study aimed to produce a mango vinegar by the method of slow acetylation or Orleans method. The acetic fermentation was carried with mango fermented with an alcohol content of 7% (v. v -1) and added 100 ml of strong vinegar unpasteurized as inoculum. The fermentation occurred for 28 days, samples were removed every seven days (0, 7, 14, 21 e 28). Vinegar presented volatile acid content of 3.23 ± 0.07 %, total acidity (4.21 ± 0.11 %), pH (3.28 ± 0.03), residual ethanol (0.95 ± 0.01 %), carotenoids (12.67 ± 1.14 mg. 100mL-1) and total phenolic compounds (31.80 ± 2.00 mg catechin. 100mL-1). The acid conversion was 0.799 ± 0.01 g. g-1 and the yield Gesammte Konzentration (GK) of 64.00 ± 5.04 %. The vinegar obtained showed significant levels of total carotenoids and phenolics. It was possible to obtain sleeve vinegar by slow acetylation process, however it is necessary the development of studies regarding acetylation method in order to increase the productivity and efficiency of the process as well as to minimize evaporative losses, decrease the chances of contamination and to increase the acetic acid content in obtaining vinegar according to recommended in the current Brazilian legislation.</jats:p>

Pectinases Secretion by Saccharomyces cerevisiae: Optimization in Solid-State Fermentation and Identification by a Shotgun Proteomics Approach

“…The flasks containing the medium were capped with cotton and gauze and sterilized under pressure for 15 min at 121 °C. A standard yeast cell suspension was prepared using turbidity as determined by the absorbance at 600 nm (Shimadzu spectrophotometer, UV-VIS 2700, Japan) from the culture cultivated overnight in Sabouraud agar medium (Kasvi, São José dos Pinhais, PR, Brazil) and progressively adjusted with saline solution to 0.7 absorbance units, which corresponded to 10 8 cells/mL [ 18 ]. To each assay, 2 mL (0.1 mL/g) of standard cellular suspension was inoculated, and the experiments were kept in a rotatory incubator (Nova Técnica, Incubadora Shaker Refrigerada NT 715, Piracicaba, SP, Brazil), at controlled temperature and under agitation or statically, according to the experimental design ( Table 1 ).…”