Aroma profile of pilot plant-scale produced fruit vinegar using a thermotolerant Acetobacter pasteurianus strain isolated from Moroccan cactus
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چکیده
منابع مشابه
Production of Apricot Vinegar Using an Isolated Acetobacter Strain from Iranian Apricot
Vinegar or sour wine is a product of alcoholic and subsequent acetous fermentation of sugary precursors derived from several fruits or starchy substrates. This delicious food additive and supplement contains not less than 4 grams of acetic acid in 100 cubic centimeters at 20°C. Among the large number of bacteria that are able to produce acetic acid, only few genera are used in vinegar industry ...
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The present article reports the draft genome sequence of the strain Acetobacter malorum CECT 7742, an acetic acid bacterium isolated from strawberry vinegar. This species is characterized by the production of d-gluconic acid from d-glucose, which it further metabolizes to keto-d-gluconic acids.
متن کاملEffect 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 culture. The barrel shape was modified by constructing two prototypes with higher liquid-air interface....
متن کاملPurification and characterization of a novel polysaccharide involved in the pellicle produced by a thermotolerant Acetobacter strain.
Acetobacter strains able to produce a thick pellicle at 37 degrees C were screened among many thermotolerant strains isolated from fruits in Thailand. As a result, Acetobacter sp. SKU 1100 was selected as the producer of a relatively thick pellicle even when cultured at higher temperatures such as 37 degrees C or 40 degrees C. This strain could produce a pellicle polysaccharide in a shaking sub...
متن کاملProtoplast Formation and Regeneration in Acetobacter Pasteurianus
Method for production and regeneration of Acetobacter pasterianus protoplasts is described. The protoplasts were obtained by treatment of cells with lysozyme in protoplast buffer at pH 8.0 with different osmotic stabilizers. The protoplasts were regenerated on Acetobacter medium with various osmotic stabilizers. Maximum protoplast formation was obtained in protoplast buffer with NaCl (0.5M) as ...
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ژورنال
عنوان ژورنال: Acetic Acid Bacteria
سال: 2018
ISSN: 2240-2845
DOI: 10.4081/aab.2018.7312