Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production
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 cultur...
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| Veröffentlicht in: | International journal of food microbiology 2010-06, Vol.141 (1), p.56-62 |
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| container_title | International journal of food microbiology |
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| creator | Hidalgo, C. Vegas, C. Mateo, E. Tesfaye, W. Cerezo, A.B. Callejón, R.M. Poblet, M. Guillamón, J.M. Mas, A. Torija, M.J. |
| description | 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. |
| doi_str_mv | 10.1016/j.ijfoodmicro.2010.04.018 |
| format | Article |
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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.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2010.04.018</identifier><identifier>PMID: 20478638</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Acacia ; Acetic Acid ; Acetic acid bacteria ; Acetobacter - genetics ; Acetobacter - growth & development ; Acetobacter - isolation & purification ; Acetobacter pasteurianus ; acidification ; Air ; Bacterial Typing Techniques ; barrels ; Biodiversity ; Biological and medical sciences ; Cherry ; design ; DNA, Bacterial ; Ethanol - analysis ; Fermented food industries ; Food Handling - methods ; Food industries ; Food Microbiology ; Fundamental and applied biological sciences. Psychology ; Gluconacetobacter - genetics ; Gluconacetobacter - growth & development ; Gluconacetobacter - isolation & purification ; Gluconacetobacter europaeus ; Gluconacetobacter intermedius oak ; Oxygen - analysis ; RNA, Ribosomal, 16S ; shape ; starter cultures ; submerged fermentation ; Submerged method ; Traditional vinegar ; Wine - analysis ; Wine - microbiology ; wine vinegars ; Wines and vinegars ; wood</subject><ispartof>International journal of food microbiology, 2010-06, Vol.141 (1), p.56-62</ispartof><rights>2010 Elsevier B.V.</rights><rights>2015 INIST-CNRS</rights><rights>2010 Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c528t-33b4b864e7efe40b58b0568f2b997acb64b10232fde366fce79c62baa60e2bdc3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ijfoodmicro.2010.04.018$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,777,781,3537,27905,27906,45976</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22975154$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20478638$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Hidalgo, C.</creatorcontrib><creatorcontrib>Vegas, C.</creatorcontrib><creatorcontrib>Mateo, E.</creatorcontrib><creatorcontrib>Tesfaye, W.</creatorcontrib><creatorcontrib>Cerezo, A.B.</creatorcontrib><creatorcontrib>Callejón, R.M.</creatorcontrib><creatorcontrib>Poblet, M.</creatorcontrib><creatorcontrib>Guillamón, J.M.</creatorcontrib><creatorcontrib>Mas, A.</creatorcontrib><creatorcontrib>Torija, M.J.</creatorcontrib><title>Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>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.</description><subject>Acacia</subject><subject>Acetic Acid</subject><subject>Acetic acid bacteria</subject><subject>Acetobacter - genetics</subject><subject>Acetobacter - growth & development</subject><subject>Acetobacter - isolation & purification</subject><subject>Acetobacter pasteurianus</subject><subject>acidification</subject><subject>Air</subject><subject>Bacterial Typing Techniques</subject><subject>barrels</subject><subject>Biodiversity</subject><subject>Biological and medical sciences</subject><subject>Cherry</subject><subject>design</subject><subject>DNA, Bacterial</subject><subject>Ethanol - analysis</subject><subject>Fermented food industries</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gluconacetobacter - genetics</subject><subject>Gluconacetobacter - growth & development</subject><subject>Gluconacetobacter - isolation & purification</subject><subject>Gluconacetobacter europaeus</subject><subject>Gluconacetobacter intermedius oak</subject><subject>Oxygen - analysis</subject><subject>RNA, Ribosomal, 16S</subject><subject>shape</subject><subject>starter cultures</subject><subject>submerged fermentation</subject><subject>Submerged method</subject><subject>Traditional vinegar</subject><subject>Wine - analysis</subject><subject>Wine - microbiology</subject><subject>wine vinegars</subject><subject>Wines and vinegars</subject><subject>wood</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqN0Utv1DAQB3ALUdGl8BUgHBCnLONHbOdYrcpDqtQD9GzZznjxKhsXOyni2-PtLo8bvdiS_RuPNX9C3lBYU6Dy_W4ddyGlYR99TmsG9RzEGqh-QlZUq77lQsJTsqpWt1RCd06el7IDgI5zeEbOGQilJdcr4q5CQD83KTTO5oxjM2CJ26mx09DM37CJU_LLaOeYpgO69DgnZ_2MubmzZcYlRzstpbrmR5ywua_L1tbLnIbFH8pekLNgx4IvT_sFuf1w9XXzqb2--fh5c3nd-o7pueXcCaelQIUBBbhOO-ikDsz1vbLeSeEoMM7CgFzK4FH1XjJnrQRkbvD8grw7vltbf1-wzGYfi8dxtBOmpRjVCS17TdX_JecCpHqQ_VHWQZeSMZi7HPc2_zQUzCELszP_ZGEOWRgQpmZRa1-duixuj8Ofyt_Dr-DtCdji7RiynXwsfx3rVUc7Ud3rows2GbvN1dx-qZ147VID7WUVm6PAOt_7iNkUH3HyOMRc0zVDio_48C__QLhe</recordid><startdate>20100630</startdate><enddate>20100630</enddate><creator>Hidalgo, C.</creator><creator>Vegas, C.</creator><creator>Mateo, E.</creator><creator>Tesfaye, W.</creator><creator>Cerezo, A.B.</creator><creator>Callejón, R.M.</creator><creator>Poblet, M.</creator><creator>Guillamón, J.M.</creator><creator>Mas, A.</creator><creator>Torija, M.J.</creator><general>Elsevier B.V</general><general>[Amsterdam; New York, NY]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20100630</creationdate><title>Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production</title><author>Hidalgo, C. ; Vegas, C. ; Mateo, E. ; Tesfaye, W. ; Cerezo, A.B. ; Callejón, R.M. ; Poblet, M. ; Guillamón, J.M. ; Mas, A. ; Torija, M.J.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c528t-33b4b864e7efe40b58b0568f2b997acb64b10232fde366fce79c62baa60e2bdc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Acacia</topic><topic>Acetic Acid</topic><topic>Acetic acid bacteria</topic><topic>Acetobacter - genetics</topic><topic>Acetobacter - growth & development</topic><topic>Acetobacter - isolation & purification</topic><topic>Acetobacter pasteurianus</topic><topic>acidification</topic><topic>Air</topic><topic>Bacterial Typing Techniques</topic><topic>barrels</topic><topic>Biodiversity</topic><topic>Biological and medical sciences</topic><topic>Cherry</topic><topic>design</topic><topic>DNA, Bacterial</topic><topic>Ethanol - analysis</topic><topic>Fermented food industries</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gluconacetobacter - genetics</topic><topic>Gluconacetobacter - growth & development</topic><topic>Gluconacetobacter - isolation & purification</topic><topic>Gluconacetobacter europaeus</topic><topic>Gluconacetobacter intermedius oak</topic><topic>Oxygen - analysis</topic><topic>RNA, Ribosomal, 16S</topic><topic>shape</topic><topic>starter cultures</topic><topic>submerged fermentation</topic><topic>Submerged method</topic><topic>Traditional vinegar</topic><topic>Wine - analysis</topic><topic>Wine - microbiology</topic><topic>wine vinegars</topic><topic>Wines and vinegars</topic><topic>wood</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hidalgo, C.</creatorcontrib><creatorcontrib>Vegas, C.</creatorcontrib><creatorcontrib>Mateo, E.</creatorcontrib><creatorcontrib>Tesfaye, W.</creatorcontrib><creatorcontrib>Cerezo, A.B.</creatorcontrib><creatorcontrib>Callejón, R.M.</creatorcontrib><creatorcontrib>Poblet, M.</creatorcontrib><creatorcontrib>Guillamón, J.M.</creatorcontrib><creatorcontrib>Mas, A.</creatorcontrib><creatorcontrib>Torija, M.J.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hidalgo, C.</au><au>Vegas, C.</au><au>Mateo, E.</au><au>Tesfaye, W.</au><au>Cerezo, A.B.</au><au>Callejón, R.M.</au><au>Poblet, M.</au><au>Guillamón, J.M.</au><au>Mas, A.</au><au>Torija, M.J.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2010-06-30</date><risdate>2010</risdate><volume>141</volume><issue>1</issue><spage>56</spage><epage>62</epage><pages>56-62</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><coden>IJFMDD</coden><abstract>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.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>20478638</pmid><doi>10.1016/j.ijfoodmicro.2010.04.018</doi><tpages>7</tpages></addata></record> |
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| issn | 0168-1605 1879-3460 |
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| subjects | Acacia Acetic Acid Acetic acid bacteria Acetobacter - genetics Acetobacter - growth & development Acetobacter - isolation & purification Acetobacter pasteurianus acidification Air Bacterial Typing Techniques barrels Biodiversity Biological and medical sciences Cherry design DNA, Bacterial Ethanol - analysis Fermented food industries Food Handling - methods Food industries Food Microbiology Fundamental and applied biological sciences. Psychology Gluconacetobacter - genetics Gluconacetobacter - growth & development Gluconacetobacter - isolation & purification Gluconacetobacter europaeus Gluconacetobacter intermedius oak Oxygen - analysis RNA, Ribosomal, 16S shape starter cultures submerged fermentation Submerged method Traditional vinegar Wine - analysis Wine - microbiology wine vinegars Wines and vinegars wood |
| title | Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production |
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