PRODUÇÃO E CARACTERIZAÇÃO FÍSICO-QUÍMICA E MICROBIOLÓGICA DO VINAGRE DE JAMBOLÃO (Syzygium cumini)

Abstract

Vinegar production is the oldest product obtained through fermentation, vinegar was already commercialized for the processing of food and medicinal use for relieving the symptoms of gastric reflux, reducing blood sugar, weight reduction and sore throat among other benefits. Given the variety of fruits in Brazil, the jambolão (Syzygium cumini) fruit native to India, is present in several regions of Brazil, it has several health benefits, which can be applied to the production of various foods. Vinegar production started with the oxidation process (alcoholic and acetic fermentation). We currently have three types of vinegar production processes, namely the slow process (Orleans), fast process (by Schuetzenbach) and the most used industrially the submerged process. In view of these three processes, the slow fermentation method was used, where it was possible to produce vinegar from the fermented juice of the jambolão in a gourmet way, through the analyzes carried out, it observed great antioxidant activity and high content of phenolic compounds, in addition to not presenting any type of contamination through microbiological analysis. During the analysis study in industrial vinegars, it was possible to observe the formation of a gelatinous biofilm, based on microbial cellulose on the surface of the vinegar, well known as mother vinegar jelly. This biofilm is widely used for the production of vinegar and flavored probiotic drinks, known as kombucha, which has been gaining a large audience of consumers due to several benefits for being a probiotic drink.