Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis

Detalhes bibliográficos
Autor(a) principal: Viana,Roberta Oliveira
Data de Publicação: 2017
Outros Autores: Magalhães-Guedes,Karina Teixeira, Braga Jr.,Roberto Alves, Dias,Disney Ribeiro, Schwan,Rosane Freitas
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Microbiology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822017000300592
Resumo: Abstract The aim of this study was to develop a kefir apple-based vinegar and evaluate this fermentation process using new methodology with Biospeckle Laser. Brazilian kefir grains were inoculated in apple must for vinegar production. In this study, the microbial community present in kefir, and correspondent vinegar, was investigated using Matrix Assisted Laser Desorption/Ionization - Time of Flight Mass Spectrometry (MALDI-TOF MS) technique. Saccharomyces cerevisiae, Lactobacillus paracasei, Lactobacillus plantarum, Acetobacter pasteurianus and Acetobacter syzygii were the microbial species identified. S. cerevisiae, L. plantarum, A. pasteurianus and A. syzygii were found in smaller quantities at the beginning of the alcoholic fermentation, but were found throughout the alcoholic and acetic fermentation. Kefir grains were able to utilize apple must as substrate to produce ethanol, and acetic acid. Acetate, volatile alcohols and aldehydes in the vinegar-based kefir were also produced. The yield of acetic acid in the kefir vinegars was ∼79%. The acetic acid concentration was ∼41 g L-1, reaching the required standard for the Brazilian legislation accepts it as vinegar (4.0% acetic acid). Kefir vinegar showed good acceptance in the sensory analysis. The technology proposed here is novel by the application of immobilized-cell biomass (kefir grains) providing a mixed inocula and eliminating the use of centrifuge at the end of the fermentative process. This step will save energy demand and investment. This is the first study to produce apple vinegar using kefir grains.
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spelling Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysisYeastSaccharomycesLactobacillusAppleMALDI-TOFBiospeckle LaserVinegarAbstract The aim of this study was to develop a kefir apple-based vinegar and evaluate this fermentation process using new methodology with Biospeckle Laser. Brazilian kefir grains were inoculated in apple must for vinegar production. In this study, the microbial community present in kefir, and correspondent vinegar, was investigated using Matrix Assisted Laser Desorption/Ionization - Time of Flight Mass Spectrometry (MALDI-TOF MS) technique. Saccharomyces cerevisiae, Lactobacillus paracasei, Lactobacillus plantarum, Acetobacter pasteurianus and Acetobacter syzygii were the microbial species identified. S. cerevisiae, L. plantarum, A. pasteurianus and A. syzygii were found in smaller quantities at the beginning of the alcoholic fermentation, but were found throughout the alcoholic and acetic fermentation. Kefir grains were able to utilize apple must as substrate to produce ethanol, and acetic acid. Acetate, volatile alcohols and aldehydes in the vinegar-based kefir were also produced. The yield of acetic acid in the kefir vinegars was ∼79%. The acetic acid concentration was ∼41 g L-1, reaching the required standard for the Brazilian legislation accepts it as vinegar (4.0% acetic acid). Kefir vinegar showed good acceptance in the sensory analysis. The technology proposed here is novel by the application of immobilized-cell biomass (kefir grains) providing a mixed inocula and eliminating the use of centrifuge at the end of the fermentative process. This step will save energy demand and investment. This is the first study to produce apple vinegar using kefir grains.Sociedade Brasileira de Microbiologia2017-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822017000300592Brazilian Journal of Microbiology v.48 n.3 2017reponame:Brazilian Journal of Microbiologyinstname:Sociedade Brasileira de Microbiologia (SBM)instacron:SBM10.1016/j.bjm.2016.11.006info:eu-repo/semantics/openAccessViana,Roberta OliveiraMagalhães-Guedes,Karina TeixeiraBraga Jr.,Roberto AlvesDias,Disney RibeiroSchwan,Rosane Freitaseng2017-07-31T00:00:00Zoai:scielo:S1517-83822017000300592Revistahttps://www.scielo.br/j/bjm/ONGhttps://old.scielo.br/oai/scielo-oai.phpbjm@sbmicrobiologia.org.br||mbmartin@usp.br1678-44051517-8382opendoar:2017-07-31T00:00Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)false
dc.title.none.fl_str_mv Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis
title Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis
spellingShingle Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis
Viana,Roberta Oliveira
Yeast
Saccharomyces
Lactobacillus
Apple
MALDI-TOF
Biospeckle Laser
Vinegar
title_short Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis
title_full Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis
title_fullStr Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis
title_full_unstemmed Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis
title_sort Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis
author Viana,Roberta Oliveira
author_facet Viana,Roberta Oliveira
Magalhães-Guedes,Karina Teixeira
Braga Jr.,Roberto Alves
Dias,Disney Ribeiro
Schwan,Rosane Freitas
author_role author
author2 Magalhães-Guedes,Karina Teixeira
Braga Jr.,Roberto Alves
Dias,Disney Ribeiro
Schwan,Rosane Freitas
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Viana,Roberta Oliveira
Magalhães-Guedes,Karina Teixeira
Braga Jr.,Roberto Alves
Dias,Disney Ribeiro
Schwan,Rosane Freitas
dc.subject.por.fl_str_mv Yeast
Saccharomyces
Lactobacillus
Apple
MALDI-TOF
Biospeckle Laser
Vinegar
topic Yeast
Saccharomyces
Lactobacillus
Apple
MALDI-TOF
Biospeckle Laser
Vinegar
description Abstract The aim of this study was to develop a kefir apple-based vinegar and evaluate this fermentation process using new methodology with Biospeckle Laser. Brazilian kefir grains were inoculated in apple must for vinegar production. In this study, the microbial community present in kefir, and correspondent vinegar, was investigated using Matrix Assisted Laser Desorption/Ionization - Time of Flight Mass Spectrometry (MALDI-TOF MS) technique. Saccharomyces cerevisiae, Lactobacillus paracasei, Lactobacillus plantarum, Acetobacter pasteurianus and Acetobacter syzygii were the microbial species identified. S. cerevisiae, L. plantarum, A. pasteurianus and A. syzygii were found in smaller quantities at the beginning of the alcoholic fermentation, but were found throughout the alcoholic and acetic fermentation. Kefir grains were able to utilize apple must as substrate to produce ethanol, and acetic acid. Acetate, volatile alcohols and aldehydes in the vinegar-based kefir were also produced. The yield of acetic acid in the kefir vinegars was ∼79%. The acetic acid concentration was ∼41 g L-1, reaching the required standard for the Brazilian legislation accepts it as vinegar (4.0% acetic acid). Kefir vinegar showed good acceptance in the sensory analysis. The technology proposed here is novel by the application of immobilized-cell biomass (kefir grains) providing a mixed inocula and eliminating the use of centrifuge at the end of the fermentative process. This step will save energy demand and investment. This is the first study to produce apple vinegar using kefir grains.
publishDate 2017
dc.date.none.fl_str_mv 2017-07-01
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=S1517-83822017000300592
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822017000300592
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1016/j.bjm.2016.11.006
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 Microbiologia
publisher.none.fl_str_mv Sociedade Brasileira de Microbiologia
dc.source.none.fl_str_mv Brazilian Journal of Microbiology v.48 n.3 2017
reponame:Brazilian Journal of Microbiology
instname:Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
instname_str Sociedade Brasileira de Microbiologia (SBM)
instacron_str SBM
institution SBM
reponame_str Brazilian Journal of Microbiology
collection Brazilian Journal of Microbiology
repository.name.fl_str_mv Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)
repository.mail.fl_str_mv bjm@sbmicrobiologia.org.br||mbmartin@usp.br
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