Microbiological Quality, Biochemical and Physical-Chemical Characteristics of Artisanal Vinegar Based Piers Mangoes

Laurette Mulumba, chemistry and industry, University of Kinshasa, kinshasa, Democratic republic of congo

Introduction. Among tropical products, fruits are considered the most perishable goods. But it is also a sector where there are many technologies and processing methods could significantly reduce post-harvest losses.

Materials and Methods. In traditional vinegar, the choice of raw material is crucial because it affects the quality of the finished product. Mangoes which were the subject of our study are those that are avoided in trade is to say overripe mangoes whose alteration process may be initiated for a good part and some preparations (juices, jam, ) can no longer be considered. Vinegar manufacture is a double fermentation process requiring microorganisms (Saccharomyces cerevisiae and Acetobacter aceti) as a starter.

Results. The fermentation lasted 47 days. From the microbiological point of view, the elaborate vinegar is exempt from any pathogenic germ. In spite of its relatively low acidity pH approximately 3, its rate of soluble solids brought up approximately 5,4 °Brix, its dry matter of 2,3 %, its density of 1,02 g/l, its rate low of ash of 0,20 % and its slightly superior electric conductivity of the order of 3,83 mS / cm compared with the commercial vinegar. The protein content, of the order of 2,26 % remains high compared with the commercial vinegar. The concentration in mineral elements is of the order of 6,012g for Ca²⁺ and of 2,917g for Mg²⁺; with a low content in alcohol 0,56 % and a low titratable acidity with regard to the commercial vinegar 5,388 °.

Conclusions. It has been shown that vinegar made from mangoes has physicochemical characteristics and biochemical quite close to our witness (commercial vinegars).

Reference.

Official Methods of Analysis of AOAC International, 18^th édition, 2005, curent Through revision, 2007