Succession of selected strains of Acetobacter pasteurianus and other acetic acid bacteria in traditional balsamic vinegar.
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.
Gullo
Maria
M
Department of Agricultural and Food Sciences (Dipsaa), Via Amendola 2, 42100 Reggio Emilia, Italy. maria.gullo@unimore.it
De Vero
Luciana
L
Giudici
Paolo
P
D019342:Acetic Acid / Q000378:metabolism*; D000091:Acetobacter / Q000235:genetics / Q000254:growth & development* / Q000378:metabolism*; D016172:DNA Fingerprinting; D004269:DNA, Bacterial / Q000737:chemistry / Q000235:genetics; D005516:Food Microbiology; D008969:Molecular Sequence Data; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA
D004269:DNA, Bacterial; D012336:RNA, Ribosomal, 16S; D019342:Acetic Acid