Characterization of acetic acid bacteria in "traditional balsamic vinegar"

被引：119

作者：

Gullo, M

Caggia, C

De Vero, L

Giudici, P

机构：

[1] Univ Modena & Reggio Emilia, Dept Agr Sci, I-42100 Reggio Emilia, Italy

[2] Univ Catania, DOFATA, I-95123 Catania, Italy

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2006年 / 106卷 / 02期

关键词：

viegar; traditional balsamic vinegar; acetic acid bacteria; glucose tolerance;

D O I：

10.1016/j.ijfoodmicro.2005.06.024

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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. (C) 2005 Elsevier B.V All rights reserved.

引用

页码：209 / 212

页数：4

共 18 条

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