Obtaining of wine vinegar from the mucílago and exuded from creole cocoa (Theobroma Cacao L.): Investigation article

Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación

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Title Obtaining of wine vinegar from the mucílago and exuded from creole cocoa (Theobroma Cacao L.): Investigation article
Obtención de vinagre de vino a partir del mucílago y exudado de cacao criollo (Theobroma Cacao L.): Artículo de investigación
 
Creator Vera-Loor, José Edwin
Mera-Vélez, Sabina Andrea
Morales-Paredes, Carlos Augusto
Loor-Vélez, Joselyn Dayanari
 
Subject cacao criollo
exudado
mucílago
Theobroma Cacao L.
vinagre
vino
Creole cocoa
exudate
mucilage
Theobroma Cacao L.
vinegar
wine
 
Description The present work is based on obtaining wine vinegar from the capture of the residues resulting from the spontaneous fermentation of cocoa, through two separate microbial processes; being first an alcoholic fermentation of the natural sugars present in the cocoa mucilage, in a range of 10 to 15%, adding sucrose to rectify the soluble solids content for the action and conversion of the genus Saccharomyces Cerevisiae, and secondly the fermentation oxidative of the alcohol obtained, for this the chemical characterization of the substrate was carried out, establishing the optimal conditions for acetic fermentation with the help of acetic acid bacteria. An experimental design was carried out in triplicate at different concentrations (0.11; 0.16; 0.20) g / L each with and without administration of a nitrogen source, obtaining in the A1B1 combination a greater reduction in Brix degrees, based on this, a laboratory-scale bioreactor with oxygen injection (from an air pump) and room temperature was designed, using a vinegar stem obtained from the native bacteria of the mucilage and cocoa exudate, in this way a cocoa wine vinegar was obtained with results of 18.8 g of acetic acid / L in a time of 108 hours of fermentation.
Keywords: Creole cocoa, exudate, mucilage, Theobroma Cacao L, vinegar, wine.
El presente trabajo se basa en la obtención de vinagre de vino a partir de los residuos de la fermentación espontánea del cacao, mediante dos procesos microbianos separados; siendo primero una fermentación alcohólica de los azúcares naturales presentes en el mucílago de cacao, en un rango de 10 a 15%, adicionando sacarosa para rectificar el contenido de sólidos solubles para la acción y conversión del género Saccharomyces Cerevisiae, y en segundo lugar, la fermentación oxidativa del alcohol obtenido; para esto se realizó la caracterización química del sustrato, estableciendo las condiciones óptimas para una fermentación acética con ayuda de las bacterias ácido acéticas. Se llevó a cabo un diseño experimental por triplicado a diferentes concentraciones (0,11; 0,16; 0,20) g/L cada una con y sin administración de fuente de nitrógeno, obteniendo en la combinación A1B1 mayor reducción de grados Brix. Se diseñó un biorreactor a escala de laboratorio con inyección de oxígeno (proveniente de una bomba de aire) y temperatura ambiente, empleando una madre de vinagre obtenida a partir de las bacterias nativas del mucílago y exudado de cacao, de esta forma se obtuvo un vinagre de vino de cacao con una composición de 18,8 g de ácido acético/L en un tiempo de 108 horas de fermentación.
Palabras clave: cacao criollo, exudado, mucílago, Theobroma Cacao L., vinagre, vino.
Abstract
The present work is based on obtaining wine vinegar from the capture of the residues resulting from the spontaneous fermentation of cocoa, through two separate microbial processes; being first an alcoholic fermentation of the natural sugars present in the cocoa mucilage, in a range of 10 to 15%, adding sucrose to rectify the soluble solids content for the action and conversion of the genus Saccharomyces Cerevisiae, and secondly the fermentation oxidative of the alcohol obtained, for this the chemical characterization of the substrate was carried out, establishing the optimal conditions for acetic fermentation with the help of acetic acid bacteria. An experimental design was carried out in triplicate at different concentrations (0.11; 0.16; 0.20) g / L each with and without administration of a nitrogen source, obtaining in the A1B1 combination a greater reduction in Brix degrees, based on this, a laboratory-scale bioreactor with oxygen injection (from an air pump) and room temperature was designed, using a vinegar stem obtained from the native bacteria of the mucilage and cocoa exudate, in this way a cocoa wine vinegar was obtained with results of 18.8 g of acetic acid / L in a time of 108 hours of fermentation.
Keywords: Creole cocoa, exudate, mucilage, Theobroma Cacao L, vinegar, wine.
Información del manuscrito:Fecha de recepción: 29 de marzo de 2018Fecha de aceptación: 18 de mayo de 2018Fecha de publicación: 10 de julio de 2018
 
Publisher IBKNORGCORP S.A.
 
Date 2018-07-10
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Artículo revisado por pares
 
Format application/pdf
text/html
 
Identifier https://journalingeniar.org/index.php/ingeniar/article/view/8
10.46296/ig.v1i2.0003
 
Source Scientific Journal INGENIAR: Engineering, Technology and Research; Vol. 1 No. 2 (2018): INGENIAR Scientific Journal: Engineering, Technology and Research; 2-12
Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación. ISSN: 2737-6249.; Vol. 1 Núm. 2 (2018): Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación; 2-12
2737-6249
10.46296/ig.v1i2
 
Language spa
 
Relation https://journalingeniar.org/index.php/ingeniar/article/view/8/17
https://journalingeniar.org/index.php/ingeniar/article/view/8/18
 
Rights Derechos de autor 2018 Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación. ISSN: 2737-6249.
https://creativecommons.org/licenses/by-nc-sa/4.0
 

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