Production and quality of vinegar from mango juice was evaluated using a two steps production procedure

Production and quality of vinegar from mango juice was evaluated using a two steps production procedure. The first step of fermentation was done using Saccharomyces cerevisae KVL013 for 7 days. The second step, an acetic fer- mentation was realized using two acetic acid bacteria: A. tropicalis CRSBAN- BVA1 and A. tropicalis CRSBAN-BVK2 for 21 days. Several parameters of the vinegar produced such as physico-chemical and sensory properties were de- termined. Microbial density during each step...