title: Vinegar Production from Jabuticaba (Myrciaria jaboticaba) Fruit Using Immobilized Acetic Acid Bacteria.
abstract: Cell immobilization comprises the retention of metabolically active cells inside a polymeric matrix. In this study, the production of jabuticaba (Myrciaria jaboticaba) vinegar using immobilizedAcetobacter acetiandGluconobacter oxydanscells is proposed as a new method to prevent losses of jabuticaba fruit surplus. The pulp of jabuticaba was processed andSaccharomyces cerevisiaeCCMA 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-flame ionization detector. The ethanol content of the produced jabuticaba wine was approx. 74.8 g/L (9.5% by volume) after 168 h of fermentation. Acetic acid fermentation for vinegar production was performed using a mixed culture of immobilizedA. acetiCCT 0190 andG. oxydansCCMA 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 flavour to the vinegar. Seventeen compounds (aldehydes, higher alcohols, terpene, acetate, diether, furans, acids, ketones and ethyl esters) were identified in the jabuticaba vinegar. In conclusion, vinegar was successfully produced from jabuticaba fruits using yeast and immobilized mixed cultures ofA. acetiandG. oxydans. To the best of our knowledge, this is the first study to use mixed culture of immobilized cells for the production of jabuticaba vinegar.
authors.affiliation: Department of Food Science, Federal University of Lavras (UFLA), University Campus, 37200-000 Lavras, MG, Brazil.
authors.forename: Disney Ribeiro
authors.initials: DR
authors.lastname: Dias
authors.affiliation: Department of Biology, Federal University of Lavras (UFLA), University Campus, 37200-000 Lavras, MG, Brazil.
authors.forename: Monique Suela
authors.initials: MS
authors.lastname: Silva
authors.affiliation: Department of Biology, Federal University of Lavras (UFLA), University Campus, 37200-000 Lavras, MG, Brazil.
authors.forename: Angélica
authors.initials: A
authors.lastname: Cristina de Souza
authors.affiliation: Department of Biology, Federal University of Lavras (UFLA), University Campus, 37200-000 Lavras, MG, Brazil.
authors.forename: Karina Teixeira
authors.initials: KT
authors.lastname: Magalhăes-Guedes
authors.affiliation: Department of Biology, Federal University of Lavras (UFLA), University Campus, 37200-000 Lavras, MG, Brazil.
authors.forename: Fernanda Severo de Rezende
authors.initials: FS
authors.lastname: Ribeiro
authors.affiliation: Department of Biology, Federal University of Lavras (UFLA), University Campus, 37200-000 Lavras, MG, Brazil.
authors.forename: Rosane Freitas
authors.initials: RF
authors.lastname: Schwan
keywords: acetic acid bacteria; alcoholic fermentation; fruit vinegar; immobilized cells; jabuticaba