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Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis
- Source :
- Brazilian Journal of Microbiology, Volume: 48, Issue: 3, Pages: 592-601, Published: JUL 2017, Brazilian Journal of Microbiology v.48 n.3 2017, Brazilian Journal of Microbiology, Sociedade Brasileira de Microbiologia (SBM), instacron:SBM, Brazilian Journal of Microbiology, Vol 48, Iss 3, Pp 592-601
- Publication Year :
- 2017
- Publisher :
- Sociedade Brasileira de Microbiologia, 2017.
-
Abstract
- The aim of this study was to develop a kefir apple-based vinegar and evaluate this fermentation process using new methodology with Biospeckle Laser. Brazilian kefir grains were inoculated in apple must for vinegar production. In this study, the microbial community present in kefir, and correspondent vinegar, was investigated using Matrix Assisted Laser Desorption/Ionization - Time of Flight Mass Spectrometry (MALDI-TOF MS) technique. Saccharomyces cerevisiae, Lactobacillus paracasei, Lactobacillus plantarum, Acetobacter pasteurianus and Acetobacter syzygii were the microbial species identified. S. cerevisiae, L. plantarum, A. pasteurianus and A. syzygii were found in smaller quantities at the beginning of the alcoholic fermentation, but were found throughout the alcoholic and acetic fermentation. Kefir grains were able to utilize apple must as substrate to produce ethanol, and acetic acid. Acetate, volatile alcohols and aldehydes in the vinegar-based kefir were also produced. The yield of acetic acid in the kefir vinegars was ∼79%. The acetic acid concentration was ∼41 g L-1, reaching the required standard for the Brazilian legislation accepts it as vinegar (4.0% acetic acid). Kefir vinegar showed good acceptance in the sensory analysis. The technology proposed here is novel by the application of immobilized-cell biomass (kefir grains) providing a mixed inocula and eliminating the use of centrifuge at the end of the fermentative process. This step will save energy demand and investment. This is the first study to produce apple vinegar using kefir grains.
- Subjects :
- 0106 biological sciences
MALDI-TOF
Malus
Lactobacillus paracasei
Biospeckle Laser
Food Handling
lcsh:QR1-502
Saccharomyces cerevisiae
Ethanol fermentation
01 natural sciences
Microbiology
lcsh:Microbiology
Acetic acid
chemistry.chemical_compound
Saccharomyces
0404 agricultural biotechnology
Kefir
010608 biotechnology
Acetobacter
Humans
Food science
Acetic Acid
biology
Ethanol
Alcoholic Beverages
Apple
food and beverages
04 agricultural and veterinary sciences
Biodiversity
biology.organism_classification
040401 food science
Yeast
Lactobacillus
Vinegar
chemistry
Taste
Fermentation
Food Microbiology
Lactobacillus plantarum
Brazil
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Journal :
- Brazilian Journal of Microbiology, Volume: 48, Issue: 3, Pages: 592-601, Published: JUL 2017, Brazilian Journal of Microbiology v.48 n.3 2017, Brazilian Journal of Microbiology, Sociedade Brasileira de Microbiologia (SBM), instacron:SBM, Brazilian Journal of Microbiology, Vol 48, Iss 3, Pp 592-601
- Accession number :
- edsair.doi.dedup.....5fd46784eed633ac371c6aa41394207f