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.

SUBMITTER: Gullo M 

PROVIDER: S-EPMC2675234 | biostudies-literature | 2009 Apr

REPOSITORIES: biostudies-literature