Pakistan Journal of Biological Sciences1028-88801812-5735Asian Network for Scientific Information10.3923/pjbs.2009.859.865SossouSeyram K. AmeyapohYaovi KarouSimplice D. de SouzaComlan 1120091211This study aimed to reduce post-harvest losses of pineapple
local variety egbenana by the transformation of juice into vinegar through
biotechnological process.Vinegar was produced through two successive fermentations:
alcoholic and acetic fermentations. The alcohol fermentation was carried
out at 30°C using yeast. Biomass, pH and Brix were evaluated daily
during the fermentation. Acetic fermentation was carried out at 30°C
using an acetic bacteria strain isolated from pineapple wine previously
exposed to ambient temperature (28°C) for 5 days. Biomass, pH and
acid levels were monitored each 2 days. The performance of acetic bacteria
isolated was also assessed by studying their glucose and ethanol tolerance.
The study allowed the isolation of yeast coded Saccharomyces cerevisiae
(LAS01) and an acetic bacteria coded Acetobacter sp. (ASV03) both
occurring in the pineapple juice. The monitoring of successive fermentations
indicated that the pineapple juice with sugar concentration of 20 Brix,
seeded with 106 cells of Saccharomyces cerevisiae (LAS01)
for alcoholic fermentation for 4 days and afterwards seeded with 106
cells of Acetobacter sp. resulted in 4.5 acetic degree vinegar
at Brix 5.3% and pH 2.8 for 23 to 25 days. The study of glucose tolerance
of the strain of Acetobacter sp. showed that the growth of acetic
bacteria was important in a juice with high concentration of sugar. However,
the concentration of ethanol did not effect on the acetic bacteria growth.
These results enabled on one hand to improve the manufacturing technology
of vinegar from fruits and on the other hand to produce a starter of yeast
and acetic bacteria strains for this production.]]>Claro, F.B., K. Rijsbrack and V. Soarese,2007Saccharomyces cerevisiae: Effect of ethanol heat and osmotic stress.]]>102693700De Vero, L., E. Gala, M. Gullo, L. Solieri and P. Giudici,200623809813Ethiraj, S. and E.R. Suresh,1990294850Frebortova, J., K. Matsushita and O. Adachi,1997Acetobacter methanolicus and Acetobacter aceti.]]>832125Gardner, E.T., O.I. Enabulele and K.O. Ajerio,1989Ananas comosus) wine.]]>598592Graves, T., N.V. Narendranath, K. Dawson and R. Power,2007Saccharomyces cerevisiae in corn mash.]]>7311901196Guiraud, J. and P. Galzy,1980pp: 349pp: 349Gullo, M., C. Caggia, L. Devero and P. Giudici,2005106209212Leyral, G. and M. Vierling,20074th Edn.,pp: 287pp: 287Lotong, N., W. Malapan and A. Boongorsrang,1989322731Ndoye, B., S. Lebeccque, R. Dubois-Dauphin, L. Tounkanra, A.T. Guiro, C. Kere, B. Diawara and P. Thonart,200639916923Ndoye, B., F. Weekers, B. Diawara, T.A. Guiro and P. Thonart,20077913741382Ould El Hadj, M. D., A.H. Sebihi and O. Siboukeur,20012001Patle, S. and B. Lal,2007Zymomonas mobilis and Candida tropicalis.]]>2918391843Plessi, M., D. Bertelli and F. Miglietta,2006194954Raspor, P. and D. Goranovic,200828101124Sekavova, B., K. Melzoch, L. Paulova and M. Rychtera,2005Saccharomyces cerevisiae peculation analysis.]]>59745748Trcek, J.,200528735745Valli, M., M. Sauer, P. Branduardi, N. Borth, D. Porrot and D. Mattanovich,2005Saccharomyces cerevisiae cell populations, analyzed by flow cytometry.]]>7115151521Walter, P.,200596476483Yang, M. and Y. Choong,200175101108