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Proc. Int. Soc. Sugar Cane Technol., Vol. 28, 2013
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PRODUCTION AND CHARACTERISTICS OF SUGARCANE ORIGINAL
VINEGAR BY SUBMERGED FERMENTATION
By
GAN-LIN CHEN1, FENG-JIN ZHENG2, ZHI-CHUN LI2, JIAN SUN2,
BO LIN1 and YANG-RUI LI1
1
Guangxi Academy of Agricultural Sciences (GXAAS) / Sugarcane Research Center, Chinese
Academy of Agricultural Sciences/Key Laboratory of Sugarcane Biotechnology and Genetic
Improvement (Guangxi), Ministry of Agriculture, Nanning 530007, Guangxi, China
2
Institute of Agro-food Science & Technology, Guangxi Academy of Agricultural Sciences (GXAAS),
Nanning 530007, Guangxi, China
ganlin-chen@gxaas.net, liyr@gxaas.net
KEYWORDS: Sugarcane Juice,
Submerged Fermentation, Original Vinegar, Yeast.
Abstract
A SUGARCANE ORIGINAL VINEGAR drink was brewed from fresh sugarcane juice using
the preferable wine yeast and LB acetate bacteria by submerged alcoholic fermentation
and then acetic fermentation at room temperature. To evaluate the effects of yeasts on
the original vinegar drink quality, the main characteristic parameters of the fermented
cane juice, such as alcoholicity, total sugar and total acid, were investigated during the
process of submerged fermentation. The results showed that, with an alcoholic
fermentation period ranging from 9 d to 20 d and an acetic fermentation period ranging
from 15 d to 21 d each in succession, sugarcane original vinegar of up to 3.04% (w/v)
total acid and 4.1° alcoholicity was produced. From the analytic identification and
quantification using HPLC-UV, the sugarcane original vinegar contained many
saccharides and organic acids, including fructose, glucose and sucrose as well as oxalic
acid, tartaric acid, acetic acid and citric acid. The prominent ingredient of acetic acid
ranged from 8.16 mg/g to 13.65 mg/g. Vinegar produced by this process yielded a
yellow-brown, clear and brighter colour, full wine aromas and cane flavour, mild and
mellow, low-alcohol and strong odour of vinegar. The present study provides a new
approach to process sugarcane byproducts, which contributes to the value-added
production and processing of sugarcane.
Introduction
Sugarcane is a field grown, thick, tough and tall perennial grass. It is the most important
sugar crop all around the world because it stores 15 to 18% sucrose in the juicy stalk. In addition to
making sugar, sugarcane juice is highly beneficial to human health as it contains many amino acids
such as aspartic acid, alanine, citric acid; vitamins such as vitamin A, B1, B2, B3 and C, niacin,
riboflavin; and essential nutrients such as calcium, phosphorus, manganese, zinc, especially iron
(9 mg/kg) (Huang et al., 2006; Legaz et al., 1990). Because of these nutritious ingredients,
sugarcane juice is very important medicinally and is used as a drink for preventing and healing sore
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throat, cold and flu, lowering glycaemic index, fighting against prostate and breast cancer cells due
to its alkaline nature, prolonging heat and physical activity, refreshing and energising the body
instantly as rich in saccharides, keeping the urinary flow clear, helping the kidneys to perform their
functions smoothly, and hastening recovery from jaundice. Additionally, sugarcane juice is an
excellent substitute for aerated drinks and Cola. It is one of the sweet drinks suitable for diabetic
patients also.
Vinegars are important preservatives and condiments which have been produced for
centuries in many countries such as China, Japan and Spain. Vinegars are usually used as
seasonings and preservatives in food preparation, and sometimes used as a drink (Tesfaye et al.,
2002). Some reports indicated that vinegars have antioxidant (Dávalos et al., 2005) and
anti-microbial (foodborne pathogens) (Medina et al., 2007) effects. They can also prevent
inflammation and hypertension (Murooka and Yamshita, 2008), reduce food intake for diet control
(Östman et al., 2005), lower serum cholesterol and triacylglycerol (Fushimi et al., 2006), and lessen
the glycaemic index of carbohydrate food for people with and without diabetes (Sugiyama et al.,
2003; Johnston et al., 2004), etc. Due to health benefits, there are many kinds of vinegar products
exploited in China recently. The fruit vinegar, such as apple vinegar, is the most popular one
amongst them.
China is the third largest sugarcane and sugar producing country. A total of 9.61 million
tonnes of cane sugar was produced in 2010–2011 milling season. As the largest sugarcane producer
in China, Guangxi province produced 6.73 million tonnes of sugar in 2010–2011 milling season,
accounting for 64.7% of the total sugar production and 70% of the cane sugar production in China.
Among the different substrates (apple fruit and alcohol) available for vinegar production, sugarcane,
as a prime crop in China, is a good substrate owing to its high sugar content and easy availability
(Chen et al., 2011b). During recent years, because of the health fitness awareness campaigns, the
processing of sugarcane juice for making shrubs and alcoholic drinks has gained a major attention
by researchers (Zhang et al., 2010; Li and Xiong, 2009; Chen et al.. 2011a; Li et al., 2010; Beltran
et al., 2008; Yu et al., 2009). For different flavours, sugarcane juice was produced into shrubs and
alcoholic drinks by alcoholic fermentation using many kinds of yeasts.
In the present study, different kinds of yeasts and acetate bacteria were used to make a new
sugarcane shrub or a low-alcoholic vinegar drink by submerged fermentation of juice. The
sugarcane original vinegar yielded key ingredients of saccharides and organic acids, such as glucose,
fructose as well as acetic acid, along with small amounts of tartaric acid, citric acid, and other acids.
Those key ingredients were essential to children’s growth and development and will help adults
maintain the functions they are supposed to such as high-grade energy. Several analytical methods
have been applied for the determination of total acid and other key ingredients in vinegars, such as
near-infrared (NIR) spectroscopy (Fan et al., 2012; Lin, et al., 2011b), gas chromatography
(Santa-Maria et al., 1985), ion-exclusion liquid chromatography (Liu, et al, 2011a), nuclear
magnetic resonance (NMR) spectroscopy (Ko et al., 2012), gas chromatography–mass spectrometry
(GC-MS) and high-performance liquid chromatography (HPLC).
In this study, the key ingredients of saccharides and organic acids in sugarcane original
vinegar were determined and analysed by high-performance liquid chromatography with UV
detector (HPLC-UV). The study not only contributed to the value-added byproduct production and
sugarcane processing, but also provided guidelines for further developing new approaches to
process sugarcane original vinegar drink.
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Materials and methods
Materials
Milling canes of sugarcane varieties ROC22 and GT21 (bred in Taiwan and GXAAS, China)
were selected as materials. All damaged and spoiled materials were eliminated, and fresh healthy
stalks were used. All stalks were crushed in a mechanical crusher. The fresh cane juice with 19–21°
brix was boiled for 10 min for sterilisation, siphoned off using a sterilisable plastic filter of diameter
5 mm, and then cooled at room temperature.
Alcoholic fermentation
The cooled juice was diluted with an equal amount (1:1, v/v) of sterilised pure water and
used for alcoholic fermentation. Based on our preliminary experimental results (Chen et al., 2011b),
the wine yeast (Angel Yeast Co., Ltd., Hubei, China) was used for alcohol fermentation. The wine
yeast was weighted (1‰ for weight-to-capacity ratio, viz. 1.0 g/L), dissolved in 150–250 mL of
water, and re-activated at 38–42 oC for 30 min. The fully activated yeasts were poured in a tank
filled with 20 L of sugarcane juice and then mixed properly. The tank was covered and fermented
for a period of time (9–20 d) at room temperature (Chen et al. 2011a, b).
Acetic acid fermentation
The fermented cane juice or alcoholic juice by wine yeast exhibited yellow-brown colour,
clear and brighter appearance, wine and cane aroma, which was performed by the continuing acetic
acid fermentation with the LB acetate bacteria (DINGFENG Brewing Technology Co., Ltd.,
Shan’xi, China) using different bacteria concentration (g/L, viz. the ratio of weight of bacteria to
volume of cane juice). During the whole fermentation, alcoholicity, soluble solids, pH, and acidity
of fermented juice were measured at a particular time using the methods described in Analytical
methods of wine and fruit wine of GB/T 15038-2006, General analytical methods for beverage of
GB/T 12143-2008, State Standard of the People's Republic of China (2007, 2009). The whole
fermentation was finished when alcoholicity and acidity tended to gentle change.
Organic acid ingredients
The reference samples (i.e. 0.15 g of oxalic acid, 0.15 g of tartaric acid, 5.00 g of acetic acid
and 0.15 g of succinic acid) were mixed with deionised water and added into 100 mL of volumetric
flask. Stock solutions were 1.5 mg/mL oxalic acid, 1.5 mg/mL tartaric acid, 50.0 mg/mL acetic acid
and 1.5 mg/mL succinic acid, respectively. Each stock solution of 10, 20, 30, 40, 50, 60 mL was
added to 100-mL volumetric flasks using deionised water for constant volume. Six standard
solutions with different gradient concentrations were obtained for characterisation of original
vinegar under qualitative and quantitative analysis.
The original vinegar sample (5 mL) was filtered through a 0.45 μm filter membrane for
analysing organic acid ingredients. HPLC was used (UltiMate 3000, Dionex, USA) with a UV
detector at 510 nm and a Hypersil ODS2 column (4.6 × 250 mm, 5 μm, Dalian Elite Analytical
Instruments Co., Ltd., Dalian, Liaoning, China).
The mobile phase was 0.05 mol/L NH4H2PO4 (pH 2.5, adjusted by H3PO4) with flow speed
of 1.0 mL/min. The column temperature was 30°C and the sample injection volume was 10 μL.
Five concentrations of organic acids (10 μL) were injected into HPLC. The linear regression
equation for each standard curve was established by plotting the quantity of standard compound
injected against the peak area. The regression equation and coefficient of determination (R2) were
calculated with Chem-Win computer software system.
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Saccharide ingredients
The reference samples (5.0 g of glucose and 5.0 g of sucrose) were mixed with 40 mL of
deionised water, to prepare 100 mg/mL glucose and sucrose stock solutions. Each stock solution of
1, 2, 3, 4, 5 mL was added to 100-mL volumetric flasks using deionised water for constant volume.
Five standard solutions with different gradient concentrations of glucose and sucrose were obtained.
The reference sample fructose (1.0 g) was mixed with 50 g of deionised water to prepare
stock solution with the equivalent concentration of 20 mg/mL. Each stock solution of 1, 2, 3, 4, 5
mL was added to 10-mL volumetric flasks using deionised water for constant volume. Five standard
solutions with different gradient concentrations of fructose were obtained.
The original vinegar sample (5 mL) was filtered through a 0.45 μm filter membrane for
analysing saccharide ingredients using HPLC under 200 nm UV detection and a HypersilNH2
column (4.6 × 250 mm, 5 μm, Dalian Elite Analytical Instruments Co., Ltd.). The mobile phase was
the mixed solution of acetonitrile and water (volume ratio 76:24) with flow speed of 1.0 mL/min.
The column temperature was 30°C and the sample injection volume was 20 μL.
Results and discussion
Total acids in fermented juice by acetic acid fermentation
The total acids, especially organic acids such as acetic acid, are the main olfactory
components in different vinegar drinks. Total acid content is the most important quality parameter
for vinegar, and will affect the sour taste of vinegar drink directly (Fan et al., 2012). In the present
study, during the fermentation process, the total acid content showed gradually increasing trend
with the different bacteria concentration, alcoholicity and consumption of total sugar (Figures 1, 2
and 3).
3.0 g/L
6.0 g/L
3.20
5.0 g/L
Total Acid (%, w/v)
3.00
4.0 g/L
7.0 g/L
2.80
2.60
2.40
2.20
2.00
1.80
0
2
4
6
8
10 12
Time (d)
14
16
18
20
22
24
Fig. 1—Influence of the acetate bacteria concentration on total acid of fermented juice.
The data in Figure 1 showed that the actual fermentation period ranged from 15 to 21 d
under the action of the different bacteria concentrations during the acetic acid fermentation process.
In comparison to the bacteria amount in the real acetic fermentation, the acetate bacteria
concentration of 5.0 g/L was optimum to obtain a higher total acidity, whose yield reached up to
3.04% (w/v). The fermented cane vinegar was clear and bright with brown or yellow colour. The
total acidity of fermented juice acted by different concentrations of bacteria constantly increased up
to its maximum (3.04%, w/v) during the period of 1st to 15th day, and over the 15th day it was
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found to vary between 2.59% and 3.04% (w/v) in different bacteria concentrations. Then, the
acidity value had little change with the extension of fermentation time at the same bacteria level.
Total sugar and alcoholicity in fermented juice
The acetic fermentation process of alcoholic juice, performed by active acetate bacteria,
involves two main parts. On the one hand, as one of the important nutrients, total sugar in alcoholic
juice is culture medium for the growth and reproduction of acetate bacteria, which is consumed in
fermentation process and then produces alcohol. On the other hand, the obtained alcohol is
metabolic substance for acetate bacteria metabolism and acts to produce acetic acid through the
oxidation of alcohol.
At the action of LB acetate bacteria (5.0 g/L), the changes of total sugar, total acid and
alcoholicity in fermented juice were shown in Figure 2 and Figure. 3. The initial stage of
fermentation (the initial 7 days) was adaptation stage of acetate bacteria, in which one part of sugar
was the culture medium to promote the growth and propagation of acetate bacteria. Other parts were
consumed by some of the wine yeast, existing in fermented juice at the alcoholic fermentation, to
continually produce alcohol.
Total Sugar
3.20
Total Acid
5.40
3.00
5.20
2.80
5.00
2.60
4.80
2.40
4.60
2.20
4.40
Total Acid (%, w/v)
Total Sugar (%, w/v)
5.60
2.00
1
3
5
7
9 11
Time (d)
13
15
17
19
21
Fig. 2—Total sugar and total acid of fermented juice under action of acetate bacteria of 5 g/L.
Alcoholicity
3.20
Total Acid
Alcoholicity (°)
4.10
3.00
4.00
2.80
3.90
3.80
2.60
3.70
2.40
3.60
2.20
3.50
3.40
Total Acid (%, w/v)
4.20
2.00
1
3
5
7
9
11 13
Time（d）
15
17
19
21
Fig. 3—Alcoholicity and total acid of fermented juice under action of acetate bacteria of 5 g/L.
As shown in Figure 2 and Figure 3, the total sugar decreased from 5.5% to 4.7%, total acid
increased from 2.1% to 3.1%, and alcoholicity increased from 3.5° to 4.1° during the fermentation
stage. Then, their contents tended to change a little with the extension of time.
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In summary, under the action of acetate bacteria with the optimum concentration of 5.0 g/L,
the acetic fermentation got a high acidity of 0.31 g/1000 g and a high alcoholicity of 4.1°. From
sensory evaluation, the cane original vinegar juice fermented by using wine yeast and acetate
bacteria successively, was perfect with a yellow-brown, clear and brighter colour, full wine aromas
and cane flavour, mild and mellow, low-alcohol and strong odour of vinegar.
Organic acids and saccharides in original vinegar juice
HPLC profiles of organic acid and saccharide ingredients in original vinegar juice were
shown in Figure 4 and Figure 5. Based on standard fingerprint chromatography, the ingredients and
contents of organic acid in 5 original vinegar juice samples were identified and quantified (Table 1).
Fig. 4—HPLC chromatography of organic acid in original vinegar juice.
Fig. 5—HPLC chromatography of saccharides in original vinegar juice.
From Table 1, four main components, including oxalic acid, tartaric acid, acetic acid and
succinic acid, were identified clearly in the obtained original vinegar juice. As one of the vinegar
drinks, acetic acid should be the prominent ingredient with high content ranged from 8.16 mg/g to
13.65 mg/g, which would come into being a mild and mellow, full-bodied odour of vinegar.
The content of tartaric acid was similar to that of succinic acid (about 1.50 mg/g). Oxalic
acid exhibited lower content with 0.29 mg/g to 0.36 mg/g.
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Table 1—Ingredients and contents of organic acid in sugarcane vinegar drink.
Parallel
samples
Oxalic acid
(mg/g)
Tartaric acid
(mg/g)
Acetic acid
(mg/g)
Succinic acid
(mg/g)
1
0.355
1.559
8.607
1.366
2
0.338
1.541
11.238
1.592
3
0.319
1.219
8.161
1.446
4
0.295
1.499
13.650
1.335
5
0.289
1.159
12.739
1.380
Fructose and glucose are two important monosaccharides with biological functions
applicable to soft drinks and carbonated beverages. They were found in sugarcane original vinegar
juice in the various cycles with some certain contents. From Table 2, glucose content ranged from
181.56 to 309.11 mg/g and was higher than fructose content which ranged from 63.71 to
85.23 mg/g. During the whole fermentation process, sucrose was the main saccharide source to
produce alcohol using activated yeasts and culture medium for growth and reproduction of acetate
bacteria. Furthermore, sucrose content was about three times higher than fructose content.
Table 2—Ingredients and contents of saccharides in sugarcane vinegar drink
Parallel
samples
1
Fructose (mg/g)
Glucose (mg/g)
Sucrose (mg/g)
68.881
181.585
751.936
2
85.229
257.263
714.718
3
71.500
309.110
913.750
4
63.710
186.427
484.466
5
80.035
181.564
438.470
Conclusions
In this study, fresh sugarcane juice was taken as raw material to produce a new kind of
sugarcane original vinegar drink by submerged fermentation using preferable wine yeast and LB
acetate bacteria. Alcoholic and acetic fermentation ranged from 24 to 41 d each in succession,
production of vinegar of up to 3.04% (w/v) total acid and 4.1° alcoholicity was accomplished. The
prominent ingredient was acetic acid with high content ranging from 8.16 mg/g to 13.65 mg/g.
Vinegar produced by this process yielded a yellow-brown, clear and brighter colour, full
wine aromas and cane flavour, mild and mellow, low-alcohol and strong odour of vinegar.
The results not only contributed to the value-added by-product production and sugarcane
processing, but also provided guidelines for further developing new approaches to process
sugarcane products, so as to intensify scope and utility of the sugarcane crop.
Acknowledgements
This study was supported by the International S&T Cooperation Program of China (Grant
No. 2009DFA30820), the Guangxi Natural Science Foundation (2010GXNSFB013015),
Fundamental Research Funds of GXAAS (No. 200810 & Gui Nong Ke 2011YM26). The author
would like to thank other team members, Xiao-Chun Fang, Hui-Ying Zhan, Hua-Yan Li, for their
hard work and dedication in finishing this study.
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CARACTERISATION D’UN VINAIGRE ORIGINAL PRODUIT A BASE
DE CANNE A SUCRE PAR FERMENTATION SUBMERGEE
Par
GAN-LIN CHEN1, FENG-JIN ZHENG2, ZHI-CHUN LI2,
JIAN SUN2, BO LIN1 and YANG-RUI LI1
1
Guangxi Academy of Agricultural Sciences (GXAAS) / Sugarcane Research Center, Chinese
Academy of Agricultural Sciences/ Key Laboratory of Sugarcane Biotechnology and Genetic
Improvement (Guangxi), Ministry of Agriculture, Nanning 530007, Guangxi, China
2
Institute of Agro-food Science & Technology, Guangxi Academy of Agricultural Sciences (GXAAS),
Nanning 530007, Guangxi, China
ganlin-chen@gxaas.net, liyr@gxaas.net
MOT-CLÉS: Jus de Canne, Fermentation Submergée,
Vinaigre Original, Levure,
Resume
UNE BOISSON VINAIGRÉE originale à base de canne à sucre a été produite à partir de jus de canne
frais en utilisant une levure de vin de la bactérie LB acetate par fermentation alcoolique submergée
suivie d’une fermentation acétique à température ambiante. Afin d’évaluer les effets des levures sur
la qualité de la boisson vinaigrée, les principales caractéristiques du jus de canne fermenté telles que
la teneur en alcool, en sucres totaux et en acides totaux ont été évaluées pendant le procédé de
fermentation submergée. Les résultats ont montré que, en faisant varier la durée de fermentation
alcoolique entre 9 et 20 jours et celle de la fermentation acétique entre 15 et 21 jours
successivement, une boisson vinaigrée de canne à sucre avec une teneur en acides totaux jusqu’à
3,04% (m/v) et une teneur en alcool de 4,1° a été produite. Les analyses quantitatives et qualitatives
en CLHP-UV ont permis de montrer que la boisson vinaigrée de canne à sucre contenait beaucoup
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de saccharides et d’acides organiques tels que le fructose, le glucose et le saccharose mais aussi
l’acide oxalique, l’acide tartarique, l’acide acétique et l’acide citrique. Une teneur en acide acétique
variant de 8,16 à 13,65 mg/g a été mesurée. Le vinaigre produit par ce procédé est de couleur
jaune-marron, de couleur brillante, dégage des arômes de vins et une forte odeur de vinaigre. Cet
article présente une nouvelle approche pour valoriser les coproduits de la canne à sucre, et
permettant d’apporter de la valeur ajoutée à l’industrie de la canne.
PRODUCCIÓN Y CARACTERÍSTICAS DE VINAGRE ORIGINAL DE CANA
DE AZÚCAR POR FERMENTACIÓN SUMERGIDA
Por
GAN-LIN CHEN1, FENG-JIN ZHENG2, ZHI-CHUN LI2, JIAN SUN2,
BO LIN1 y YANG-RUI LI1
1
Guangxi Academy of Agricultural Sciences (GXAAS) / Sugarcane Research Center, Chinese
Academy of Agricultural Sciences/ Key Laboratory of Sugarcane Biotechnology and Genetic
Improvement (Guangxi), Ministry of Agriculture, Nanning 530007, Guangxi, China
2
Institute of Agro-food Science & Technology, Guangxi Academy of Agricultural Sciences (GXAAS),
Nanning 530007, Guangxi, China
ganlin-chen@gxaas.net, liyr@gxaas.net
PALABRAS CLAVE: Jugo de Cana de Azúcar,
Fermentación Sumergida, Vinagre Original, Levadura.
Resumen
SE PREPARÓ UNA bebida original de vinagre a partir de jugo fresco de caña de azúcar, empleando
una levadura vinatera preferible y una bacteria LB acetate, por fermentación alcohólica sumergida y
entonces fermentación acética, a temperatura ambiente. Para evaluar el efecto de las levaduras sobre
la calidad de la bebida de vinagre, se investigaron los principales parámetros característicos del jugo
de caña fermentado como el tenor alcohólico, azúcares totales y ácidos totales, durante el proceso
de fermentación sumergida. Los resultados mostraron que con un período de fermentación
alcohólica entre 9 y 20 dy un período de fermentación acética entre 15 y 21 d cada uno en sucesión
se produjo vinagre original de caña de azúcar de hasta 3.04% (v/w)de acido total y 4.1° de alcohol.
De la identificación y calificación analítica, empleando HPLC-UV, el vinagre original de caña de
azúcar contenía muchos sacáridos y ácidos orgánicos, incluyendo fructosa, glucosa y sacarosa, así
como ácidos oxálico, tartárico, acético y cítrico. El ingrediente prominente del ácido acético estaba
entre 8.16 mg/g y 13.65 mg/g. El vinagre producido por este proceso poseía un color
amarillo-marrón claro y brillante, aroma de vino completo, suave y leve, fuerte olor a vinagre y bajo
olor a alcohol. El presente estudio aporta una nueva vía para procesar derivados de la caña de
azúcar, que contribuye al valor añadido a la producción y procesamiento de la caña de azúcar.
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Chen, G.-L. et al.
Proc. Int. Soc. Sugar Cane Technol., Vol. 28, 2013
______________________________________________________________________________________
PRODUÇÃO E CARACTERÍSTICAS DO VINAGRE ORIGINADO DA
CANA-DE-AÇÚCAR POR FERMENTAÇÃO SUBMERSA
Por
GAN-LIN CHEN1, FENG-JIN ZHENG2, ZHI-CHUN LI2, JIAN SUN2,
BO LIN1 e YANG-RUI LI1
1
Academia de Ciências Agrícolas de Guangxi (GXAAS) / Centro de Pesquisas em Cana-de-Açúcar,
Academia Chinesa de Ciências Agrícolas/ Laboratório de Biotecnologia de Cana-de-Açúcar e
Melhoria Genética (Guangxi), Ministério da Agricultura, Nanning 530007, Guangxi, China
2
Instituto de Ciências Agroalimentares e Tecnologia, Academia de Ciências Agrícolas de Guangxi
(GXAAS), Nanning 530007, Guangxi, China
ganlin-chen@gxaas.net, liyr@gxaas.net
PALAVRAS-CHAVE: Caldo de Cana-de-Açúcar,
Fermentação Submersa, Vinagre Original, Levedura.
Resumo
FERMENTOU-SE VINAGRE a partir do caldo de cana-de-açúcar utilizando uma levedura de vinho e
bactérias em acetato LB por fermentação submersa alcoólica e fermentação acética em temperatura
ambiente. Para avaliar os efeitos das leveduras na qualidade do vinagre, as principais características
do caldo fermentado de cana, tais como teor alcoólico, açúcar total e acidez total, foram
investigadas durante o processo de fermentação submersa. Os resultados indicam que, com um
período de fermentação alcoólica variando de 9 d a 20 d e um período de fermentação acética
variando de 15 d a 21 d sucessivamente, produziu-se vinagre a partir do caldo de cana com até
3,04% (w/v) de acidez total e 4,1° de teor alcoólico. A partir da identificação e quantificação
analíticas com o uso de HPLC-UV, o vinagre de cana apresentou muitos sacarídeos e ácidos
orgânicos, inclusive frutose, glicose e sacarose, assim como ácido oxálico, ácido tartárico, ácido
acético e ácido cítrico. O ingrediente proeminente do ácido acético variou de 8.16 mg/g a 13.65
mg/g. Por esse processo, o vinagre produziu um vinho encorpado, castanho-amarelado, transparente
e com aroma de vinho e o sabor suave e adocicado da cana, além do forte odor e baixo teor
alcoólico do vinagre. Este estudo apresenta uma nova abordagem para processar subprodutos da
cana-de-açúcar, contribuindo para agregar valor à sua produção.
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