Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production

International Journal of Food Microbiology

Volumn 141, Issue 1-2, 2010, Pages 56-62

  Hidalgo, C ^a   Vegas, C ^a   Mateo, E ^a   Tesfaye, W ^b   Cerezo, A B ^b   Callejon R M ^b   Poblet, M ^a   Guillamon J M ^c   Mas, A ^a   Torija, M J ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

^c INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Acacia; Cherry; Gluconacetobacter europaeus; Gluconacetobacter intermedius oak; Submerged method; Traditional vinegar

Indexed keywords

ACETIC ACID; OXYGEN; VINEGAR; ALCOHOL; BACTERIAL DNA; RNA 16S;

ACETOBACTER; ACETOBACTER PASTEURIANUS; ARTICLE; BIOREACTOR DESIGN; CONTROLLED STUDY; FOOD MICROBIOTECHNOLOGY; GLUCONACETOBACTER; GLUCONACETOBACTER EUROPAEUS; GLUCONACETOBACTER INTERMEDIUS; MICROBIAL POPULATION DYNAMICS; NONHUMAN; NUCLEOTIDE SEQUENCE; OAK; SUBMERGED FERMENTATION; ACETIFICATION; BACTERIUM CULTURE; CHEMICAL MODIFICATION; INOCULATION; WINE; WOOD; AIR; BACTERIUM IDENTIFICATION; BIODIVERSITY; FOOD CONTROL; FOOD HANDLING; GENETICS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY;

ACACIA; ACETOBACTER PASTEURIANUS; GLUCONACETOBACTER; GLUCONACETOBACTER EUROPAEUS; GLUCONACETOBACTER INTERMEDIUS;

ACETIC ACID; ACETOBACTER; AIR; BACTERIAL TYPING TECHNIQUES; BIODIVERSITY; DNA, BACTERIAL; ETHANOL; FOOD HANDLING; FOOD MICROBIOLOGY; GLUCONACETOBACTER; OXYGEN; RNA, RIBOSOMAL, 16S; WINE;

EID: 77953545554     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.04.018     Document Type: Article

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