关键词: Gluconobacter oxydans Saccharomyces cerevisiae mangosteen mixed culture vinegar

来  源:   DOI:10.3390/foods12173256   PDF(Pubmed)

Abstract:
This research investigates the enhancement of acetic acid production in the mangosteen vinegar fermentation process through mixed-culture fermentation involving S. cerevisiae TISTR 5279 and G. oxydans TBRC 4013, alongside an analysis of the resulting mangosteen vinegar\'s qualities and properties using Taguchi Experimental Design (TED). It focuses on key parameters, such as the juice concentration, inoculum ratio, and pasteurization conditions, to optimize acetic acid production. The findings highlight that the unpasteurized condition exerts the most significant influence on acetic acid production yield (p < 0.01), followed by the 3:1 inoculum ratio of S. cerevisiae TISTR 5279 to G. oxydans TBRC 4013 and a 10% mangosteen concentration. The achieved theoretical maximum yield of acetic acid on day 21 was 85.23 ± 0.30%, close to the predicted 85.33% (p > 0.05). Furthermore, the highest recorded acetic acid concentration reached 5.34 ± 0.92%. On day 14 of fermentation, the maximum productivity and yield were 3.81 ± 0.10 g/L/h and 0.54 ± 0.22 g/g, respectively. The resulting mangosteen vinegar exhibited elevated levels of total phenolic content (359.67 ± 47.26 mg GAE/100 mL), total flavonoid content (12.96 ± 0.65 mg CAE/100 mL), and anti-DPPH radical activity (17.67 ± 0.22%), suggesting potential health benefits. Beyond these chemical aspects, the mangosteen vinegar displayed distinct physical and chemical characteristics from the original mangosteen juice, possibly conferring additional health advantages. These findings are promising for industrial vinegar fermentation models and propose the potential use of the product as a valuable dietary supplement.
摘要:
本研究通过涉及酿酒酵母TISTR5279和G.oxydansTBRC4013的混合培养发酵,研究了山竹醋发酵过程中乙酸产量的提高,并使用Taguchi实验设计(TED)分析了所得山竹醋的质量和特性。它侧重于关键参数,比如果汁浓度,接种比例,和巴氏灭菌条件,优化乙酸生产。结果表明,未巴氏灭菌条件对乙酸产量的影响最显著(p<0.01)。其次是3:1的酿酒酵母TISTR5279与G.oxydansTBRC4013的接种比例和10%的山竹果浓度。在第21天达到的乙酸的理论最大产率为85.23±0.30%,接近预测的85.33%(p>0.05)。此外,最高记录的乙酸浓度达到5.34±0.92%。在发酵的第14天,最大生产率和产量分别为3.81±0.10g/L/h和0.54±0.22g/g,分别。所得山竹果醋的总酚含量升高(359.67±47.26mgGAE/100mL),总黄酮含量(12.96±0.65mgCAE/100mL),和抗DPPH自由基活性(17.67±0.22%),提示潜在的健康益处。除了这些化学方面,山竹果醋显示出与原始山竹果汁不同的物理和化学特性,可能会带来额外的健康优势。这些发现对于工业醋发酵模型是有希望的,并提出了该产品作为有价值的膳食补充剂的潜在用途。
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