Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar

Article, Other literature type English OPEN
Gullo, M. ; De Vero, L. ; Giudici, P. (2009)
  • Publisher: American Society for Microbiology (ASM)
  • Related identifiers: doi: 10.1128/AEM.02249-08
  • Subject: Food Microbiology | acetic acid bacteria; vinegar; selected starter culture

The application of a selected Acetobacter pasteurianus strain for traditional balsamic vinegar production was assessed. Genomic DNA was extracted from biofilms after enrichment cultures on GYC medium (10% glucose, 1.0% yeast extract, 2.0% calcium carbonate) and used for PCR/denaturing gradient gel electrophoresis, 16S rRNA gene sequencing, and enterobacterial repetitive intergenic consensus/PCR sequencing. Results suggested that double-culture fermentation is suitable for traditional balsamic vinegar acetification.
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