%0 Journal Article
%T Production of Vinegar Mango Using <i>Acetobacter tropicalis</i> CRSBAN-BVA1 and CRSBAN-BVK2 Isolated from Burkina Faso
%A Assi¨¨tta Ouattara
%A Marius K. Somda
%A Cheik A. T. Ouattara
%A Yerobessor Dabir¨¦
%A Mahamadi Niki¨¦ma
%A Alfred S. Traor¨¦
%A Aboubakar S. Ouattara
%J Food and Nutrition Sciences
%P 26-37
%@ 2157-9458
%D 2023
%I Scientific Research Publishing
%R 10.4236/fns.2023.141003
%X Production and quality of vinegar from mango juice was evaluated using a two steps production procedure. The first step of
fermentation was done using Saccharomyces cerevisae KVL013 for 7 days. The second step, an acetic fermentation
was realized using two acetic acid bacteria: A. tropicalis CRSBAN-BVA1
and A. tropicalis CRSBAN-BVK2 for 21 days. Several parameters of the vinegar produced such as physico-chemical and sensory properties were
determined. Microbial density during each step was monitored. Results showed
that pH, alcoholic and acetic acid contents of vinegar were respectively 2.97%, 7% and 4.54% g/ml
respectively by using A. tropicalis CRSBAN-BVA1 and 3.02%, 7% and 4.32% g/ml with A. tropicalis CRSBAN-BVK2. Sensory evaluation revealed that
the vinegar was acceptable to the panellists. Results of microbial
density showed that the maximum concentration of cell biomass produced was 4.32 ˇÁ 108 and 4.25 ˇÁ 108 CFU/ml respectively for CRSBAN-BVA1 and CRSBAN-BVK2.
%K Mango
%K <
%K i>
%K Saccharomyces cerevisae
%K Acetobacter tropicalis<
%K /i>
%K Fermentation
%K Vinegar
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=122655