This study evaluated the glucose tolerance of acetic acid bacteria strains isolated from Traditional Balsamic Vinegar. The results showed that the greatest hurdle to acetic acid bacteria growth is the high sugar concentration, since the majority of the isolated strains are inhibited by 25% of glucose. Sugar tolerance is an important technological trait because Traditional Balsamic Vinegar is made with concentrated cooked must. On the contrary, ethanol concentration of the cooked and fermented must is less significant for acetic acid bacteria growth. A tentative identification of the isolated strains was done by 16S-23S-5S rDNA PCR/RFLP technique and the isolated strains were clustered: 32 strains belong to Gluconacetobacter xylinus group, two strains to Acetobacter pasteurianus group and one to Acetobacter aceti.

Characterization of acetic acid bacteria in traditional balsamic vinegar / Gullo, Maria; C., Caggia; DE VERO, Luciana; Giudici, Paolo. - In: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. - ISSN 0168-1605. - ELETTRONICO. - 106:2(2006), pp. 209-212. [10.1016/j.ijfoodmicro.2005.06.024]

Characterization of acetic acid bacteria in traditional balsamic vinegar

GULLO, Maria;DE VERO, Luciana;GIUDICI, Paolo
2006

Abstract

This study evaluated the glucose tolerance of acetic acid bacteria strains isolated from Traditional Balsamic Vinegar. The results showed that the greatest hurdle to acetic acid bacteria growth is the high sugar concentration, since the majority of the isolated strains are inhibited by 25% of glucose. Sugar tolerance is an important technological trait because Traditional Balsamic Vinegar is made with concentrated cooked must. On the contrary, ethanol concentration of the cooked and fermented must is less significant for acetic acid bacteria growth. A tentative identification of the isolated strains was done by 16S-23S-5S rDNA PCR/RFLP technique and the isolated strains were clustered: 32 strains belong to Gluconacetobacter xylinus group, two strains to Acetobacter pasteurianus group and one to Acetobacter aceti.
2006
106
2
209
212
Characterization of acetic acid bacteria in traditional balsamic vinegar / Gullo, Maria; C., Caggia; DE VERO, Luciana; Giudici, Paolo. - In: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. - ISSN 0168-1605. - ELETTRONICO. - 106:2(2006), pp. 209-212. [10.1016/j.ijfoodmicro.2005.06.024]
Gullo, Maria; C., Caggia; DE VERO, Luciana; Giudici, Paolo
File in questo prodotto:
File Dimensione Formato  
gulloIJFM2006.pdf

Solo gestori archivio

Tipologia: Versione pubblicata dall'editore
Dimensione 109.76 kB
Formato Adobe PDF
109.76 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
Pubblicazioni consigliate

Licenza Creative Commons
I metadati presenti in IRIS UNIMORE sono rilasciati con licenza Creative Commons CC0 1.0 Universal, mentre i file delle pubblicazioni sono rilasciati con licenza Attribuzione 4.0 Internazionale (CC BY 4.0), salvo diversa indicazione.
In caso di violazione di copyright, contattare Supporto Iris

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/305487
Citazioni
  • ???jsp.display-item.citation.pmc??? 20
  • Scopus 151
  • ???jsp.display-item.citation.isi??? 118
social impact