Microbiología

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Aislamiento, identificación y caracterización de bacterias ácido acéticas (BAA) para la producción de vinagre a partir de vino tinto
(Universidad Santiago de Cali, 2021) Portilla Sinisterra, Andrés Fernando; Vera Lizcano, Omaira
Studies of the microorganisms associated with the fermentation processes, their identification and the standardization of their biotechnological use, are of great interest for the economic and technological growth of a country. In this study, a winemaking protocol was obtained to later produce vinegar for human consumption through acetic fermentation, which is carried out mainly by acetic bacteria under aerobic conditions. 10 batches of wine were produced from Isabella grapes, obtained in the municipality of Ginebra-Valle del Cauca, an alcohol percentage between 9,8 – 11,2% was reached, to later obtain acetic acid. The Orleans method was used to make vinegar, which consists of stationary oxidation of ethanol in acetic acid, under the conditions required for the growth of acetic bacteria, from which a concentration of acetic acid between 47,4 - 60 g / L. Subsequently, the bacteria of the Acetobacteraceae family were isolated by means of cutives and identified by means of biochemical techniques. Later, with the Vitek 2 team, the Acetobacter acetti species was identified as the acetic bacteria found in vinegar, it was cryopreserved. This microorganism can be used to produce balsamic vinegar, which is of great commercial interest.