Aims: Traditional Balsamic Vinegar has been made by the ageing of cooked grape must into wooden barrels arranged in set of 5-7 casks each of varying capacity. Every year a small amount of vinegar is transferred from a bigger to a smaller barrel and new cooked must is added to the first barrel of the set. In this way the sugary concentration is increased from the biggest to the smallest barrel due to water evaporation across the wood.Methods and results: Different molecular techniques were applied to study acetic acid bacteriain Traditional Balsamic Vinegar. In particular 16S-23S-5S rDNA PCR/RFLP analysis, DGGE and sequencing techniques were performed on both acetic acid bacteria type strains and isolated strains from vinegars.Conclusion: Gluconacetobacter xylinus is the main species of Traditional Balsamic Vinegar and the greatest hurdle to the growth of acetic acid bacteria is high sugar concentration.Significance and impact of the study: The results suggest new technological approach to vinegar production.

Acetic acid bacteria of traditional balsamic vinegar / DE VERO, Luciana; Gullo, Maria; Landi, Sara; Solieri, Lisa. - STAMPA. - (2005), pp. 38-38. (Intervento presentato al convegno Vinegars and Acetic Acid Bacteria tenutosi a Reggio Emilia, Italy nel 8-12th may 2005).

Acetic acid bacteria of traditional balsamic vinegar.

DE VERO, Luciana;GULLO, Maria;LANDI, Sara;SOLIERI, lisa
2005

Abstract

Aims: Traditional Balsamic Vinegar has been made by the ageing of cooked grape must into wooden barrels arranged in set of 5-7 casks each of varying capacity. Every year a small amount of vinegar is transferred from a bigger to a smaller barrel and new cooked must is added to the first barrel of the set. In this way the sugary concentration is increased from the biggest to the smallest barrel due to water evaporation across the wood.Methods and results: Different molecular techniques were applied to study acetic acid bacteriain Traditional Balsamic Vinegar. In particular 16S-23S-5S rDNA PCR/RFLP analysis, DGGE and sequencing techniques were performed on both acetic acid bacteria type strains and isolated strains from vinegars.Conclusion: Gluconacetobacter xylinus is the main species of Traditional Balsamic Vinegar and the greatest hurdle to the growth of acetic acid bacteria is high sugar concentration.Significance and impact of the study: The results suggest new technological approach to vinegar production.
2005
Vinegars and Acetic Acid Bacteria
Reggio Emilia, Italy
8-12th may 2005
38
38
DE VERO, Luciana; Gullo, Maria; Landi, Sara; Solieri, Lisa
Acetic acid bacteria of traditional balsamic vinegar / DE VERO, Luciana; Gullo, Maria; Landi, Sara; Solieri, Lisa. - STAMPA. - (2005), pp. 38-38. (Intervento presentato al convegno Vinegars and Acetic Acid Bacteria tenutosi a Reggio Emilia, Italy nel 8-12th may 2005).
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/465180
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