Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , |
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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Food Science and Technology (Campinas) |
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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 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100196 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100196 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457X.6605 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
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) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126319479488512 |