Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar

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.

[1]  J. Lupski,et al.  Distribution of repetitive DNA sequences in eubacteria and application to fingerprinting of bacterial genomes. , 1991, Nucleic acids research.

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

[3]  Thomas L. Madden,et al.  Gapped BLAST and PSI-BLAST: a new generation of protein database search programs. , 1997, Nucleic acids research.

[4]  W. Hammes,et al.  Description of a starter culture preparation for vinegar fermentation , 1997 .

[5]  Christian Hertel,et al.  Cultivation and preservation of vinegar bacteria , 1998 .

[6]  D. M. Ward,et al.  Effect of Model Sorptive Phases on Phenanthrene Biodegradation: Molecular Analysis of Enrichments and Isolates Suggests Selection Based on Bioavailability , 2000, Applied and Environmental Microbiology.

[7]  W. Holzapfel.  Appropriate starter culture technologies for small-scale fermentation in developing countries. , 2002, International journal of food microbiology.

[8]  J. VanderGheynst,et al.  Design and Evaluation of PCR Primers for Analysis of Bacterial Populations in Wine by Denaturing Gradient Gel Electrophoresis , 2003, Applied and Environmental Microbiology.

[9]  H. G. Trüper,et al.  Isolation and classification of acetic acid bacteria from high percentage vinegar fermentations , 2004, Applied Microbiology and Biotechnology.

[10]  J. Guillamón,et al.  Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during wine production. , 2005, International journal of food microbiology.

[11]  J. Trček.  Quick identification of acetic acid bacteria based on nucleotide sequences of the 16S-23S rDNA internal transcribed spacer region and of the PQQ-dependent alcohol dehydrogenase gene. , 2005, Systematic and applied microbiology.

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

[13]  L. Cocolin,et al.  Multiphasic Approach To Study the Bacterial Ecology of Fermented Sausages Inoculated with a Commercial Starter Culture , 2006, Applied and Environmental Microbiology.

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

[15]  K. Matsushita,et al.  The highly tolerant acetic acid bacterium Gluconacetobacter europaeus adapts to the presence of acetic acid by changes in lipid composition, morphological properties and PQQ-dependent ADH expression , 2007, Extremophiles.

[16]  P. Vandamme,et al.  Dynamics and Biodiversity of Populations of Lactic Acid Bacteria and Acetic Acid Bacteria Involved in Spontaneous Heap Fermentation of Cocoa Beans in Ghana , 2007, Applied and Environmental Microbiology.

[17]  Paolo Giudici,et al.  Acetic acid bacteria in traditional balsamic vinegar: phenotypic traits relevant for starter cultures selection. , 2008, International journal of food microbiology.

[18]  L. De Vero,et al.  Genus-specific profile of acetic acid bacteria by 16S rDNA PCR-DGGE. , 2008, International journal of food microbiology.

[19]  L. Solieri,et al.  Traditional Balsamic Vinegar , 2009 .