Vinegars of the World

The history of vinegar production, which dates back to around 2000 BC, has taught us a great deal about microbial biotransformation. However, vinegar has been always considered a ‘poor relation’ among fermented food products: it is not considered to be a ‘food’, it does not have great nutritional value, and it is made by the transformation of richer and more nutritive fermented foods. Vinegar is used as a flavouring agent, as a preservative and, in some countries, also as a healthy drink. It can be made from almost any fermentable carbohydrate source by a two-step fermentation process involving yeasts as the first agent, followed by acetic acid bacteria (AAB): the most common raw materials are apples, pears, grapes, honey, syrups, cereals, hydrolysed starches, beer and wine.

[1]  C. W. Hesseltine.  Microbiology of oriental fermented foods. , 1983, Annual review of microbiology.

[2]  T. Furuno,et al.  Effect of bamboo vinegar on regulation of germination and radicle growth of seed plants , 2003, Journal of Wood Science.

[3]  L. Jespersen,et al.  Molecular genetic identification of Saccharomyces sensu stricto strains from African sorghum beer. , 2003, FEMS yeast research.

[4]  J. Delgenès,et al.  Isolation and physiological characterization of yeasts involved in sorghum beer production , 1996 .

[5]  J. Swings,et al.  Re-examination of the genus Acetobacter, with descriptions of Acetobacter cerevisiae sp. nov. and Acetobacter malorum sp. nov. , 2002, International journal of systematic and evolutionary microbiology.

[6]  M. Teuber,et al.  Acetobacter intermedius, sp. nov. , 1998, Systematic and applied microbiology.

[7]  L. Vuyst.  Technology Aspects Related to the Application of Functional Starter Cultures , 2000 .

[8]  G. Fleet.  The microbiology of alcoholic beverages , 1998 .

[9]  Masaharu Ishii,et al.  Succession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis. , 2006, International journal of food microbiology.

[10]  N. Okafor.  Microbiology of Nigerian Palm Wine with Particular Reference to Bacteria , 1975 .

[11]  W. Amoa-Awua,et al.  Growth of yeasts, lactic and acetic acid bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in Ghana , 2007, Journal of applied microbiology.

[12]  M. Teuber,et al.  Acetobacter europaeus sp. nov., a Main Component of Industrial Vinegar Fermenters in Central Europe , 1992 .

[13]  S Landi,et al.  Molecular assessment of indigenous yeast population from traditional balsamic vinegar , 2006, Journal of applied microbiology.

[14]  W. Hammes,et al.  Description of Acetobacter oboediens sp. nov. and Acetobacter pomorum sp. nov., two new species isolated from industrial vinegar fermentations. , 1998, International journal of systematic bacteriology.

[15]  Keith H. Steinkraus,et al.  Handbook of indigenous fermented foods , 1983 .

[16]  Paolo Giudici,et al.  Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar. , 2006, Food microbiology.

[17]  C. Liao,et al.  The isolation and identification of microbes from a fermented tea beverage, Haipao, and their interactions during Haipao fermentation , 1996 .

[18]  Y. Murooka,et al.  Characterization of Acetic Acid Bacteria in Traditional Acetic Acid Fermentation of Rice Vinegar (Komesu) and Unpolished Rice Vinegar (Kurosu) Produced in Japan , 2001, Applied and Environmental Microbiology.

[19]  E. Sant’Anna,et al.  Utilization of bee (Apis mellifera) honey for vinegar production at laboratory scale. , 2000, Acta cientifica venezolana.

[20]  Frédéric Leroy,et al.  Lactic acid bacteria as functional starter cultures for the food fermentation industry , 2004 .

[21]  Masatoshi Iguchi,et al.  Bacterial cellulose—a masterpiece of nature's arts , 2000 .

[22]  M. Ashenafi,et al.  Yeast and lactic acid flora of tej, an indigenous Ethiopian honey wine: variations within and between production units. , 2006, Food microbiology.

[23]  R. Gachhui,et al.  Nitrogen-fixing and cellulose-producing Gluconacetobacter kombuchae sp. nov., isolated from Kombucha tea. , 2007, International journal of systematic and evolutionary microbiology.

[24]  P. Okerentugba,et al.  Genetic and physiological variants of yeast selected from palm wine , 2004, Mycopathologia.

[25]  M. Gullo,et al.  Characterization of acetic acid bacteria in "traditional balsamic vinegar". , 2006, International journal of food microbiology.

[26]  Ai Leng Teoh,et al.  Yeast ecology of Kombucha fermentation. , 2004, International journal of food microbiology.

[27]  Y. Kaneko,et al.  Saccharomyces sensu stricto: systematics, genetic diversity and evolution. , 2003, Journal of bioscience and bioengineering.

[28]  D. Cliver,et al.  Microorganisms in honey. , 1996, International journal of food microbiology.

[29]  C. Hesseltine.  A MILLENNIUM OF FUNGI, FOOD, AND FERMENTATION. , 1965, Mycologia.

[30]  L. Solieri,et al.  A new putative Zygosaccharomyces yeast species isolated from traditional balsamic vinegar , 2007, Yeast.

[31]  M. Díaz,et al.  A Note — Production of Vinegar from Whey , 2003 .

[32]  Yu Zhi-ming,et al.  Preliminary study of application effect of bamboo vinegar on vegetable growth , 2006 .

[33]  J. Tramper,et al.  Chinese Vinegar and its Solid-State Fermentation Process , 2004 .

[34]  W. Hammes,et al.  Gluconacetobacter entanii sp. nov., isolated from submerged high-acid industrial vinegar fermentations. , 2000, International journal of systematic and evolutionary microbiology.

[35]  C. Rolz,et al.  WINE AND VINEGAR PRODUCTION FROM TROPICAL FRUITS , 1975 .