Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice

Detalhes bibliográficos
Autor(a) principal: Spinosa,Wilma Aparecida
Data de Publicação: 2015
Outros Autores: Santos Júnior,Vitório dos, Galvan,Diego, Fiorio,Jhonatan Luiz, Gomez,Raul Jorge Hernan Castro
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100196
Resumo: Considering the limited availability of technology for the production of rice vinegar and also due to the potential consumer product market, this study aimed to use alcoholic fermented rice (rice wine (Oryza sativa L.)) for vinegar production. An alcoholic solution with 6.28% (w/v) ethanol was oxidized by a submerged fermentation process to produce vinegar. The process of acetic acid fermentation occurred at 30 ± 0.3°C in a FRINGS® Acetator (Germany) for the production of vinegar and was followed through 10 cycles. The vinegar had a total acidity of 6.85% (w/v), 0.17% alcohol (w/v), 1.26% (w/v) minerals and 1.78% (w/v) dry extract. The composition of organic acids present in rice vinegar was: cis-aconitic acid (6 mg/L), maleic acid (3 mg/L), trans-aconitic acid (3 mg/L), shikimic + succinic acid (4 mg/L), lactic acid (300 mg/L), formic acid (180 mg/L), oxalic acid (3 mg/L), fumaric acid (3 mg/L) and itaconic acid (1 mg/L).
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spelling Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented ricesubmerged fermentationmicrofiltrationacetic acid bacteriavinegarConsidering the limited availability of technology for the production of rice vinegar and also due to the potential consumer product market, this study aimed to use alcoholic fermented rice (rice wine (Oryza sativa L.)) for vinegar production. An alcoholic solution with 6.28% (w/v) ethanol was oxidized by a submerged fermentation process to produce vinegar. The process of acetic acid fermentation occurred at 30 ± 0.3°C in a FRINGS® Acetator (Germany) for the production of vinegar and was followed through 10 cycles. The vinegar had a total acidity of 6.85% (w/v), 0.17% alcohol (w/v), 1.26% (w/v) minerals and 1.78% (w/v) dry extract. The composition of organic acids present in rice vinegar was: cis-aconitic acid (6 mg/L), maleic acid (3 mg/L), trans-aconitic acid (3 mg/L), shikimic + succinic acid (4 mg/L), lactic acid (300 mg/L), formic acid (180 mg/L), oxalic acid (3 mg/L), fumaric acid (3 mg/L) and itaconic acid (1 mg/L).Sociedade Brasileira de Ciência e Tecnologia de Alimentos2015-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100196Food Science and Technology v.35 n.1 2015reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.6605info:eu-repo/semantics/openAccessSpinosa,Wilma AparecidaSantos Júnior,Vitório dosGalvan,DiegoFiorio,Jhonatan LuizGomez,Raul Jorge Hernan Castroeng2015-05-06T00:00:00Zoai:scielo:S0101-20612015000100196Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2015-05-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice
title Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice
spellingShingle Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice
Spinosa,Wilma Aparecida
submerged fermentation
microfiltration
acetic acid bacteria
vinegar
title_short Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice
title_full Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice
title_fullStr Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice
title_full_unstemmed Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice
title_sort Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice
author Spinosa,Wilma Aparecida
author_facet Spinosa,Wilma Aparecida
Santos Júnior,Vitório dos
Galvan,Diego
Fiorio,Jhonatan Luiz
Gomez,Raul Jorge Hernan Castro
author_role author
author2 Santos Júnior,Vitório dos
Galvan,Diego
Fiorio,Jhonatan Luiz
Gomez,Raul Jorge Hernan Castro
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Spinosa,Wilma Aparecida
Santos Júnior,Vitório dos
Galvan,Diego
Fiorio,Jhonatan Luiz
Gomez,Raul Jorge Hernan Castro
dc.subject.por.fl_str_mv submerged fermentation
microfiltration
acetic acid bacteria
vinegar
topic submerged fermentation
microfiltration
acetic acid bacteria
vinegar
description Considering the limited availability of technology for the production of rice vinegar and also due to the potential consumer product market, this study aimed to use alcoholic fermented rice (rice wine (Oryza sativa L.)) for vinegar production. An alcoholic solution with 6.28% (w/v) ethanol was oxidized by a submerged fermentation process to produce vinegar. The process of acetic acid fermentation occurred at 30 ± 0.3°C in a FRINGS® Acetator (Germany) for the production of vinegar and was followed through 10 cycles. The vinegar had a total acidity of 6.85% (w/v), 0.17% alcohol (w/v), 1.26% (w/v) minerals and 1.78% (w/v) dry extract. The composition of organic acids present in rice vinegar was: cis-aconitic acid (6 mg/L), maleic acid (3 mg/L), trans-aconitic acid (3 mg/L), shikimic + succinic acid (4 mg/L), lactic acid (300 mg/L), formic acid (180 mg/L), oxalic acid (3 mg/L), fumaric acid (3 mg/L) and itaconic acid (1 mg/L).
publishDate 2015
dc.date.none.fl_str_mv 2015-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.language.iso.fl_str_mv eng
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dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.35 n.1 2015
reponame:Food Science and Technology (Campinas)
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