Obtención de vinagre a partir de la biofermentación de residuos de banano y otras frutas para su industrialización

Abstract

La presente tesis de investigación se refiere a la elaboración de vinagre de frutas exóticas, teniendo como fruta base banano de rechazo y utilizando procesos biotecnológicos de doble fermentación, fase de fermentación alcohólica y fase de fermentación acética. Se realizó un estudio de mercado que permita identificar los posibles clientes, proveedores, competidores para esto se aplicó una encuesta de consumo en la ciudad de Quito, que estuvo enfocada hacia hoteles, restaurantes, y familias de clase media alta y alta. Se determinó un mercado potencial de aproximadamente 8949 clientes; lo cual representa una producción anual aproximada de 25000 botellas de vinagre. Una vez encontrada la potencial demanda, se levantó el proceso biotecnológico de doble fermentación y se realizaron pruebas experimentales a nivel de laboratorio en las que se probó las fermentaciones utilizando diferentes tipos de frutas y se determinó varios parámetros críticos de fermentación...

This research describes the biotech process of exotic fruit vinegar made with rejected banana and using double fermentation; alcoholic fermentation stage and phase of acetic fermentation. The market study identifies a potential customers, suppliers and competitors. Consumer’s survey in the city of Quito, focusing on hotels, restaurants, and families from upper middle class, determined a potential market of approximately 8949 clients representing an approximate annual production of 25000 bottles of vinegar. The double fermentation process was developed, biotechnology and experimental tests were conducted at the laboratory in which fermentation was tested using different types of fruits and identified several critical parameters of fermentation. The results showed that the best fermentation occurs with proper preparation of the wort, the use of commercial yeast, the addition of yeast nutritional substances, and physiological state of fruit. In the acetic fermentation critical success factors are the design of the bioprocess (oxidation), the addition of primers biological and vehicle use as chips. Note that the bioprocess was monitored with physical-chemical tests to stop the fermentations mentioned above and make the bioproduct (vinegar), with the highest quality. It was obtained several different fruit vinegar, but the final vinegar for gourmet using was obtained through the implementation of consumer sensory testing. Using an experimental design, with it was possible to establish the best final combination of exotic fruit vinegar, Mango-Banano…