Journals Information
International Journal of Biochemistry and Biophysics(CEASE PUBLICATION) Vol. 11(2), pp. 9 - 16
DOI: 10.13189/ijbb.2023.110201
Reprint (PDF) (718Kb)
Effective Bioassay for Vinegar Production Using African Star Apple (Chrysophyllum albidum G. Don) by Enzymatic Catalysis and Acetic Bioconversion
Audray Vodounou 1,2, Euloge S猫nan Adjou 1,2,*, Kowiou Aboudou 1, Fr茅juce M. Kpla茂ssa 1, Edwige Dahouenon Ahoussi 1, Daniel Chougourou 1, Akadiri Yessoufou 2, Lamine Baba-Moussa 3, Dominique C. K. Sohounhloue 1
1 Laboratory of Study and Research in Applied Chemistry, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi Cotonou, The Republic of Benin
2 Laboratory of Cell Biology, Physiology and Immunology, Department of Biochemistry and Cellular Biology, Faculty of Sciences and Technology (FAST), Institute of Applied Biomedical Sciences (ISBA), University of Abomey-Calav, The Republic of Benin
3 Laboratory of Biology and Molecular Typing in Microbiology, Faculty of Science and Technology, University of Abomey-Calavi, The Republic of Benin
ABSTRACT
The present study aims to valorize the neglected and underutilized fruits of Chrysophyllum albidum in vinegar production through enzyme catalysis and acetic bioconversion. To do this, Chrysophyllum albidum juice was extracted from ripe fruits by using a pectinolytic enzyme (Pectinex Ultra SP-L) at a concentration of 1ml.kg-1. The extracted juice was first subjected to alcoholic fermentation using yeast strains of Saccharomyces cerevisiae in anaerobic conditions, and secondly to an acetic fermentation using strains of Acetobacter spp. isolated from unpasteurized cider vinegar. Results obtained indicated that the use of the pectinolytic enzyme significantly improves (p<5%) the yield of juice extraction. The highest extraction yield (89.21%) is obtained with an incubation temperature of 60掳C for 120 minutes. The monitoring of kinetic parameters during the fermentation processes indicated a significant variation (p<5%) of the pH, the acidity, the density and the Brix of the musts during the bioprocesses. Vinegars produced had a pH of 3.83卤0.12 and a relatively low acetic acid content (5.17卤0.23 %), characteristic of vinegars for food use, in accordance with European standards. The production of vinegar from Chrysophyllum albidum fruit, using fast, less expensive and easily applicable processes, presents a very interesting solution to reduce postharvest losses, and could make available on national and international markets, a new bioproduct with high added value.
KEYWORDS
Chrysophyllum albidum, Enzymatic Catalysis, Alcoholic Fermentation, Acetic Fermentation, Vinegar
Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Audray Vodounou , Euloge S猫nan Adjou , Kowiou Aboudou , Fr茅juce M. Kpla茂ssa , Edwige Dahouenon Ahoussi , Daniel Chougourou , Akadiri Yessoufou , Lamine Baba-Moussa , Dominique C. K. Sohounhloue , "Effective Bioassay for Vinegar Production Using African Star Apple (Chrysophyllum albidum G. Don) by Enzymatic Catalysis and Acetic Bioconversion," International Journal of Biochemistry and Biophysics(CEASE PUBLICATION), Vol. 11, No. 2, pp. 9 - 16, 2023. DOI: 10.13189/ijbb.2023.110201.
(b). APA Format:
Audray Vodounou , Euloge S猫nan Adjou , Kowiou Aboudou , Fr茅juce M. Kpla茂ssa , Edwige Dahouenon Ahoussi , Daniel Chougourou , Akadiri Yessoufou , Lamine Baba-Moussa , Dominique C. K. Sohounhloue (2023). Effective Bioassay for Vinegar Production Using African Star Apple (Chrysophyllum albidum G. Don) by Enzymatic Catalysis and Acetic Bioconversion. International Journal of Biochemistry and Biophysics(CEASE PUBLICATION), 11(2), 9 - 16. DOI: 10.13189/ijbb.2023.110201.