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.
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
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11380/305487
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