Production and quality of vinegar from mango juice was evaluated using a two steps production procedure. The first step of
fermentation was done usingSaccharomyces 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 withA. 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 4.32×108 and 4.25×108 CFU/ml respectively for CRSBAN-BVA1 and CRSBAN-BVK2.
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