Journal
FOOD MICROBIOLOGY
Volume 34, Issue 1, Pages 88-94Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2012.11.019
Keywords
Fruit condiments; Traditional production; Saccharomyces cerevisiae; Acetobacter malorum
Funding
- Spanish Ministry of Science and Innovation [AGL2007-66417-C02-02/ALI, AGL2010-22152-C03-02]
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The aim of this work was to analyze the microbiota involved in the traditional vinegar elaboration of strawberry fruit during a spontaneous and inoculated process. In the spontaneous processes, low biodiversity was detected in both alcoholic fermentation (AF) and acetification. Nevertheless, a strain of Saccharomyces cerevisiae and of Acetobacter malorum were selected and tested as starter cultures in the inoculation study. The inoculated processes with these strains were compared with another spontaneous process, yielding a significant reduction in time for AF with a total imposition of the S. cerevisiae strain. The resulting strawberry wine was acetified in different containers (glass and wood) yielding an initial imposition of the A. malorum inoculated strain, although displacement by Gluconacetobacter species was observed in the wood barrels. (C) 2012 Elsevier Ltd. All rights reserved.
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