RT journal article
T1 Production of prickly pear (Opuntia ficus-indica) vinegar in submerged culture using Acetobacter malorum and Gluconobacter oxydans: Study of volatile and polyphenolic composition
A1 Es-sbata, Ikram
A1 Castro Mejías, Remedios
A1 Durán Guerrero, Enrique
A1 Zouhair, Rachid
A1 Astola González, Antonio
A2 BiomedicinaBiotecnología y Salud Pública
A2 Química Analítica
K1 Prickly pear
K1 Vinegar
K1 Submerged culture
K1 Thermotolerant bacteria
K1 Volatile compounds
K1 Polyphenolic compounds
AB Prickly pear (Opuntia ficus-indica (L). Mill.) vinegar has been produced by submerged culture using scale laboratoryfermenters at three acetification temperatures (30 ◦C, 37 ◦C, and 40 ◦C). Pure thermotolerant Acetic AcidBacteria (AAB) which had been previously submitted to molecular identification by PCR–RFLP of the 16S–23SrDNA regions and 16S–23S ITS rDNA sequencing, were used. The AAB used were identified as Acetobactermalorum and Gluconobacter oxydans. The acetic fermentation achieved by A. malorum at 30 ◦C and 37 ◦C wasmore efficient, in terms of acidity, than that accomplished by G. oxydans. The chemical analysis revealed thepresence of 85 individual volatile compounds and 17 polyphenolic compounds. The concentration of approximatelyhalf the volatile compounds was significantly affected by fermentation temperature, with clearly lowerconcentrations as temperature increased, whereas few significant differences were observed when comparing thevinegars produced by the two AAB species. Regarding phenolic compounds, significant increases were registeredwhen temperature changed from 30 ◦C to 40 ◦C. Furthermore, the vinegars produced by A. malorum presented agreater concentration of phenolic compounds than those produced by G. oxydans.
PB ELSEVIER
SN 0889-1575
YR 2022
FD 2022-09
LK http://hdl.handle.net/10498/27295
UL http://hdl.handle.net/10498/27295
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 13-nov-2026