Succession of Selected Strains of <i>Acetobacter pasteurianus</i> and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar
Maria Gullo, Luciana De Vero, Paolo Giudici
Applied and Environmental Microbiology
Abstract
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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fermentation is suitable for traditional balsamic vinegar acetification
“Results suggested that double-culture fermentation is suitable for traditional balsamic vinegar acetification.”