Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 138, Issue 1-2, Pages 130-136Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijfoodmicro.2010.01.006
Keywords
Acetobacter pasteurianus; Gluconacetobacter europaeus; Oak; Cherry; Acacia; Chestnut
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Funding
- Comision Interministerial de Ciencia y Tecnologia, Spain [AGL2007-66417-C02-02/ALI]
- Institut Nacional de Investigacion y Tecnologia Agraria y Alimentaria (Inia, Spain) [RM2004-00009]
- European Project WINEGAR [COOP-CT-2005/017269]
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The population dynamics of acetic acid bacteria in traditional vinegar production was determined in two independent vinegar plants at both the species and strain level. The effect of barrels made of four different woods upon the population dynamics was also determined. Acetic acid bacteria were isolated on solid media and the species were identified by RFLP-PCR of 165 rRNA genes and confirmed by 165 rRNA gene sequencing, while strains were typed by ERIC-PCR and (GTG)(5)-rep-PCR. The most widely isolated species was Acetobacter pasteurianus, which accounted for 100% of all the isolates during most of the acetification. Gluconacetobacter europaeus only appeared at any notable level at the end of the process in oak barrels from one vinegar plant. The various A. pasteurianus strains showed a clear succession as the concentration of acetic acid increased. In both vinegar plants the relative dominance of different strains was modified as the concentrations of acetic acid increased, and strain diversity tended to reduce at the end of the process. (C) 2010 Elsevier B.V. All rights reserved.
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