bactérias acéticas e lácticas
TRANSCRIPT
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Prof Bernardo Dias
EQB353 – MICROBIOLOGIA INDUSTRIAL
Bactérias Acéticas
e Lácticas
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Bactérias Acéticas
Pertencem a Classe das Alfa-Proteobacterias, Família
Acetobactereaceae
- Polimorfismo: bastonetes, cocos Gram negativos
- Estritamente Aeróbias formação de biofilme, como
um véu na superfície do mosto (Mãe do vinagre),
sendo que a espessura depende da espécie
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Bactérias Acéticas
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Metabolismo
pyrroloquinoline quinone (PQQ)
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Ácido Acético
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Produção Mundial
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Tipos de Vinagre
INSTRUÇÃO NORMATIVA Nº 6, DE 3 DE ABRIL DE 2012
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Composição
INSTRUÇÃO NORMATIVA Nº 6, DE 3 DE ABRIL DE 2012
Parâmetros F.A. de álcool F.A. de fruta F.A. de cereal
Acidez volátil em ácido acético
(g/100 mL)
Mín 4,0 Mín 4,0 Mín 4,0
Álcool (%v/v) a 20ºC Máx. 1,0 Máx. 1,0 Máx. 1,0
Cinzas (g/L) - 1,0-5,0 1,0-5,0
Extrato seco reduzido (g/L) - Mín 6,0 Mín 7,0
Sulfatos (g/L K2SO4) - Máx. 1,0 Máx. 1,0
Aspecto Ausência de elementos estranhos a sua natureza e
composição
Cheiro característico
Sabor Ácido
Cor De acordo com a matéria –prima de origem e
composição
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Composição
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Meio de Cultivo
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Sistemas de Produção
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Sistemas de Produção
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Sistemas de Produção
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Comparação
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Processamentos Finais
Obs: Vinagre Balsâmico de Modena produzido pelo envelhecimento, por no
minimo de 2 meses, de vinagre de vinho com mosto adicionados de caramelo
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Alterações no Vinagre
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Vinagre BalsâmicoTradicional highly dense, aged vinegar, having analytical, and sensorial
parameters stated as follows:
(i) acidity (expressed as g of acetic acid per 100 g of product) not less than 4.5%
(wt/wt) for TBV of Modena and 5% (wt/wt) for TBV of Reggio Emilia;
(ii) density at 20°C not less than 1.240 g/L for the TBV of Modena and 1.20 g/L for
the TBV of Reggio Emilia;
(iii) dark brown color, nearly black, but full of “warm light”;
(iv) good texture with a fluid- and syrup-like consistency;
(v) sharp and pleasantly acid fragrance;
(vi) full-body aroma with sweet and sour taste in perfect proportion
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Vinagre Balsâmico protected designation of
Origin (PDO)
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Vinagre Balsâmico
Envelhecimento método RincalzoBarris de diferentes materiais (castanheira, acacia, cerejeira, carvalho, amoreira,
freixo e zimbro) e tamanhos decrescentes (indo de 75 para 16L).
Todo ano, uma certa quantidade é retirada do menor barril para consumo, e
completada com o conteúdo correspondente do barril antecessor continuamente até
o maior que é preenchido com o vinagre recem-preparado
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Vitamina C
Produção mundial:110 mil ton/ano
US$60 milhões
Empresas
Produtoras
DSM,
Weisheng Pharma,
North China Pharm. Co.,
Jiangshan Pharm. Co.
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Vitamina C
Processo Reichstein
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Vitamina C
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Bactérias Lácticas- Filo Firmicutes, Ordem Lactobacillales
- Bacterias Gram positivas
- Anaerobias facultativas, catalase negativa
- Tolerantes a ácidos, e não formadora de esporos
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Bactérias Lácticas
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Bactérias Lácticas
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Bactérias Lácticas
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Bactérias Lácticas
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Bactérias Lácticas
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Bactérias Lácticas
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Bactérias Lácticas
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Ácido Láctico
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Características e Usos
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Métodos de Produção
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Métodos de Produção
370 mil ton
US$ 4,2 millions 2022
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Matérias-primas
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Matérias-primas
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Matérias-primas
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Fermentação
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Produção
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Recuperação e Purificação
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Fermentação Extrativa
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Fermentação Extrativa
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Poli (ácido lático) - PLA