Effect of the type of acetic fermentation process on the chemical composition of prickly pear vinegar (Opuntia ficus-indica).

ABSTRACT:

Background

In several countries, the cactus plant (Opuntia ficus-indica (L). Mill.) has received renewed attention because of its ecological, socio-economic and environmental role. In this study, prickly pear vinegar was produced employing two types of acetification processes: surface and submerged culture. Both acetification processes were performed at different temperatures (30, 37, 40 °C) by using two different species of thermotolerant acetic acid bacteria (Acetobacter malorum and Gluconobacter oxydans). Polyphenols and volatile compounds analyzed by ultra-performance liquid chromatography with diode array detection and stir bar sorptive extraction-gas chromatography-mass spectrometry, respectively, were considered as the main variables to determine the effect of the acetificat

SUBMITTER: Es-Sbata I 

PROVIDER: S-EPMC9804814 | biostudies-literature | 2023 Jan

REPOSITORIES: biostudies-literature