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

2016; University of Zagreb; Volume: 54; Issue: 3 Linguagem: Inglês

10.17113/ftb.54.03.16.4416

1334-2606

Disney Ribeiro Dias, Monique Suela Silva, Angélica Cristina de Souza, Karina Teixeira Magalhães‐Guedes, Fernanda Severo de Rezende Ribeiro, Rosane Freitas Schwan,

Microbial Metabolic Engineering and Bioproduction

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-fl ame ionization detector.The ethanol content of the produced jabuticaba wine was approx.74.8 g/L (9.5 % by volume) aft er 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 fl avour to the vinegar.Seventeen compounds (aldehydes, higher alcohols, terpene, acetate, diether, furans, acids, ketones and ethyl esters) were identifi ed 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 fi rst study to use mixed culture of immobilized cells for the production of jabuticaba vinegar.