Fermentation strategy to produce high gluconate vinegar

摘要: Gluconic acid is a non-volatile that has many applications in food, pharmaceutical and cleaning fields. been detected as main oxidation product of Acetobacter Gluconobacter strains growing on grape must, it plays an important role Traditional Balsamic Vinegar. Commonly, high gluconate vinegars have greater physical stability preference by consumers because are perceived less pungent. In fact, gluconic reduces the pH increases fixed acidity vinegar without increasing sensation pungency typical acetic acid. Its taste but mild sweet and, therefore, influence sensory complexity vinegar. The aim this work to set up fermentation procedure improves quality balsamic using selected yeasts bacteria able oxidize glucose must-based media having different sugars concentration. particular, Saccharomycodes ludwigii UMCC 297 pasteurianus 1754 were chosen starter cultures for small-scale cooked evaluate physical-chemical parameters affecting production obtained used control all process fundamental obtaining with desired characteristics.