Data/hora: 09/06/2024 18:21:07

Provedor de dados: 	58	
País: 	Brazil	
Título: 	Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis	
Autores: 	Viana,Roberta Oliveira; Magalhães-Guedes,Karina Teixeira; Braga Jr.,Roberto Alves; Dias,Disney Ribeiro; Schwan,Rosane Freitas.	
Data: 	2017-07-01	
Ano: 	2017	
Palavras-chave: 	Yeast; Saccharomyces; Lactobacillus; Apple; MALDI-TOF; Biospeckle Laser; Vinegar.	
Resumo: 	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.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822017000300592	
Editor: 	Sociedade Brasileira de Microbiologia	
Relação: 	10.1016/j.bjm.2016.11.006	
Formato: 	text/html	
Fonte: 	Brazilian Journal of Microbiology  v.48 n.3 2017	
Fonte: 	info:eu-repo/semantics/openAccess