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Applied and Environmental Microbiology, April 2009, p. 2585-2589, Vol. 75, No. 8
0099-2240/09/$08.00+0     doi:10.1128/AEM.02249-08
Copyright © 2009, American Society for Microbiology. All Rights Reserved.

Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar{triangledown}

Maria Gullo,* Luciana De Vero, and Paolo Giudici

Department of Agricultural and Food Sciences (Dipsaa), Via Amendola 2, 42100 Reggio Emilia, Italy

Received 30 September 2008/ Accepted 16 February 2009

The application of a selected Acetobacter pasteurianus strain for traditional balsamic vinegar production was assessed. Genomic DNA was extracted from biofilms after enrichment cultures on GYC medium (10% glucose, 1.0% yeast extract, 2.0% calcium carbonate) and used for PCR/denaturing gradient gel electrophoresis, 16S rRNA gene sequencing, and enterobacterial repetitive intergenic consensus/PCR sequencing. Results suggested that double-culture fermentation is suitable for traditional balsamic vinegar acetification.

* Corresponding author. Mailing address: Department of Agricultural and Food Sciences (Dipsaa), Via Amendola 2, 42100 Reggio Emilia, Italy. Phone: 39 0522 522057. Fax: 39 0522 522027. E-mail: maria.gullo{at}unimore.it

{triangledown} Published ahead of print on 27 February 2009.

Applied and Environmental Microbiology, April 2009, p. 2585-2589, Vol. 75, No. 8
0099-2240/09/$08.00+0     doi:10.1128/AEM.02249-08
Copyright © 2009, American Society for Microbiology. All Rights Reserved.





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