Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 141, Issue 1-2, Pages 56-62Publisher
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2010.04.018
Keywords
Gluconacetobacter europaeus; Gluconacetobacter intermedius oak; Cherry; Acacia; Traditional vinegar; Submerged method
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Funding
- Comision Interministerial de Ciencia y Tecnologia, Spain [AGL2007-66417-0O2-02/ALI]
- European Project WINEGAR [COOP-CT-2005/017269]
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The traditional production of wine vinegar is a lengthy process with little or no microbiological control. The aim of this study was to shorten the acetification process via three different strategies: changes in wood type; barrel shape; and the inoculation of an Acetobacter pasteurianus pure culture. The barrel shape was modified by constructing two prototypes with higher liquid-air interface. We compared the changes in acetic acid bacteria (AAB) population dynamics in these barrels with those of a submerged method. The wood type had no effect on the acetification length, whereas the shape of the barrel resulted in a significant shortening of the acetification length. Although the selected AAB strain did not always take over, it reduced the biodiversity of the AAB. The inoculated strain was predominant in oak barrels, whereas in the highly aerated prototypes Gluconacetobacter species (Ga. intermedius and/or Ga. europaeus) displaced A. pasteurianus, as what occurs in the submerged method. (C) 2010 Elsevier B.V. All rights reserved.
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