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This study evaluated the glucose tolerance of acetic acid bacteria strains isolated from Traditional Balsamic Vinegar. The results showed that the greatest hurdle to acetic acid bacteria growth is the high sugar concentration, since the majority of the isolated strains are inhibited by 25% of glucose. Sugar tolerance is an important technological trait(More)
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(More)
Acetic acid bacteria (AAB) are fastidious micro-organisms to isolate and cultivate despite of the great number of growth media available. Moreover, conventional techniques used to study AAB populations are time consuming and not completely reliable. In this study, we tested the usefulness of the polymerase chain reaction-denaturing gradient gel(More)
AIMS To identify and describe the indigenous yeast population involved in traditional balsamic vinegar (TBV) fermentation. METHODS AND RESULTS Using the restriction analysis of the ribosomal region 5.8S (5.8S rRNA) and the internal transcribed spacers 1 and 2 (5.8S-ITS region) we were able to group 133 strains isolated from 17 cooked grape must samples(More)
In winemaking, the application of glutathione (GSH) has been the subject of ever-growing interest because of its important role in limiting must and wine oxidation and in protecting various aromatic compounds. Glutathione concentration in wine is highly variable, involving as it does several factors from must, through alcoholic fermentation, to yeast strain(More)
Different molecular techniques were tested to determine which was the most effective in the identification of Saccharomyces cerevisiae strains. In particular, polymerase chain reaction--restriction fragment length polymorphism (PCR-RFLP) analysis of the internal transcribed spacer (ITS) regions and the nontranscribed spacer 2 (NTS2) region, sequencing of(More)
AIMS The aim of this work is to identify the dominant yeast species in homemade sourdoughs. METHODS AND RESULTS PCR/restriction fragment length polymorphism analysis of internal transcribed spacer regions was used for the identification of isolates and the data were confirmed with phenotypic tests. The strains belonging to Saccharomyces cerevisiae were(More)
An effective method for grouping acetic acid bacteria (AAB) genera was defined and evaluated as a tool for preliminary screening of the major AAB species involved in vinegar production. Acetobacter, Gluconobacter, Gluconacetobacter, Asaia, Neoasaia, Saccharibacter, Frateuria and Kozakia AAB strains were screened on the basis of the 16S rDNA sequences using(More)
AIMS An evolution-based strategy was designed to screen novel yeast strains impaired in sulfate assimilation. Specifically, molybdate and chromate resistance was used as selectable phenotype to select sulfate permease-deficient variants that unable to produce sulfites and hydrogen sulfide (H(2) S). METHODS AND RESULTS Four Saccharomyces cerevisiae parent(More)
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