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

• Published in: Food technology and biotechnology Vol. 54; no. 3; pp. 351 - 359
• Main Authors: Dias, Disney Ribeiro, Silva, Monique Suela, Cristina de Souza, Angélica, Magalhăes-Guedes, Karina Teixeira, Ribeiro, Fernanda Severo de Rezende, Schwan, Rosane Freitas
• Format: Journal Article
• Language: English
• Published: Croatia Sveuciliste U Zagrebu 01.09.2016; Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet; University of Zagreb Faculty of Food Technology and Biotechnology
• Subjects: acetic acid bacteria; Acetobacter aceti; Acids; alcoholic fermentation; Bacteria; Ethanol; Fermentation; fruit vinegar; Fruits; Gluconobacter oxydans; immobilized cells; jabuticaba; Methods; Microorganisms; Myrciaria; Myrtaceae; Original Scientific Papers; Properties; Proteobacteria; Quality; Saccharomyces cerevisiae; Vinegar; Vitaceae; Yeast; acetic acid bacteria; fruit vinegar; alcoholic fermentation; immobilized cells; jabuticaba
• ISSN: 1330-9862; 1334-2606
• DOI: 10.17113/ftb.54.03.16.4416

Cell immobilization comprises the retention of metabolically active cells inside a polymeric matrix. In this study, the production of jabuticaba ( ) vinegar using immobilized and cells is proposed as a new method to prevent losses of jabuticaba fruit surplus. The pulp of jabuticaba was processed and 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-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 immobilized CCT 0190 and 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 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 of and . To the best of our knowledge, this is the first study to use mixed culture of immobilized cells for the production of jabuticaba vinegar.