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De Ory, I., Romero, L.E. and Cantero, D. (2002) Optimum Starting up Protocol of a Pilot Plant Scale Acetifier for Vinegar Production. Journal of Food Engineering, 52, 31-37.
https://doi.org/10.1016/S0260-8774(01)00082-6

has been cited by the following article:

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

  AUTHORS: Assiètta Ouattara, Marius K. Somda, Cheik A. T. Ouattara, Yerobessor Dabiré, Mahamadi Nikiéma, Alfred S. Traoré, Aboubakar S. Ouattara

  KEYWORDS: Mango, Saccharomyces cerevisae, Acetobacter tropicalis, Fermentation, Vinegar

  JOURNAL NAME: Food and Nutrition Sciences, Vol.14 No.1, January 29, 2023

  ABSTRACT: 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 fermentation 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 determined. 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 evaluation 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.