Characterization of acetic acid bacteria in “traditional balsamic vinegar”

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 glucos...

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Bibliographic Details
Published in:International journal of food microbiology 2006-02, Vol.106 (2), p.209-212
Main Authors: Gullo, Maria, Caggia, Cinzia, De Vero, Luciana, Giudici, Paolo
Format: Article
Language:English
Subjects:
Acetic Acid - metabolism
Acetic acid bacteria
Acetobacter - classification
Acetobacter - isolation & purification
Acetobacter - metabolism
Biological and medical sciences
cooked must
cooking
DNA, Ribosomal - analysis
ethanol
Fermentation
Fermented food industries
fermented foods
Food industries
Food Microbiology
Fundamental and applied biological sciences. Psychology
Gluconobacter - classification
Gluconobacter - isolation & purification
Gluconobacter - metabolism
Glucose - metabolism
Glucose tolerance
grape must
isolation
molecular systematics
polymerase chain reaction
Polymerase Chain Reaction - methods
Polymorphism, Restriction Fragment Length
restriction fragment length polymorphism
RNA, Ribosomal, 16S - genetics
RNA, Ribosomal, 23S - genetics
RNA, Ribosomal, 5S - genetics
Traditional balsamic vinegar
traditional foods
Vinegar
vinegars
Wines and vinegars
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Summary: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.
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2005.06.024