Production of Vinegar Mango Using Acetobacter tropicalis CRSBAN-BVA1 and CRSBAN-BVK2 Isolated from Burkina Faso

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Résumé

Production and quality of vinegar from mango juice was evaluated using a
two steps production procedure. The first step of fermentation was done using
Saccharomyces cerevisae KVL013 for 7 days. The second step, an acetic fer
mentation 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 de
termined. 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 with A. tropicalis CRSBAN-BVK2. Sensory evalu
ation 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

Mots-clés

Mango, Saccharomyces cerevisae, Acetobacter tropicalis, Fermentation, Vinegar