Analysis and Comparison of Mango Fermentation Carried out in Pilot Plate Scale

Abstract. Two mango vinegar fermentations have been carried out in a 20L pilot plant scale bioreactor and a 300L acetator. Both vinegar fermentations were started from fresh mango juice to witch was added the acetic acid bacteria Acetobacter senegalensis. This bacterium was isolated from mango fruits, Mangifera indica L., and was proved to have thermotolerance and acidotolerance properties. Based on this fact the acetic acid bacterium was used as a starter in the vinegar fermentation process. The aim of this research is compare the fermentation processes realized with the two equips, concerning the cells growth, the ethanol, sugars and organic acids evolution and also the volatile compounds. The volatile compounds have been identified by two gas chromatographic techniques, HS/GC-MS and HS/SPME-GC-MS, at different times during the two fermentation processes. The obtained results had shown a better mango vinegar fermentation process, regarding the bacteria growth, when the pilot plant scale bioreactor was used for the fermentation process rather than the acetator. Regarding the volatile compounds identified, a higher number was found by using the HS/SPME-GC-MS technique while the HS/GC-MS technique shown some variations of the volatile compounds identified during the fermentation processes