CoChat
Sign Up
Cited by 101Fermentation and Sensory AnalysisMicrobial metabolism and enzyme functionBiochemical and biochemical processes

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

Open access
Gullo, Maria, De Vero, Luciana, Giudici, Paolo·2009·Applied and Environmental Microbiology
DOI 10.1128/aem.02249-08PMC PMC2675234
Open this paper in CoChat — free account

Abstract

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.

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Integrity signals

Registry

Crossref · 10.1128/aem.02249-08

Cites

1 of 1 references verified0 citation errors · 0 not checkable

Statistics

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

  • A. pasteurianus strains have positive effects to start acetification processes from musts that do not contain acetic acid initially and are able to promote growth of other naturally occurring bacteria.

    “Gullo, De Vero and Giudici (2009) reported that A. pasteurianus strains have positive effects to start acetification processes from musts that not contain acetic acid initially.They are also able to promote the growth of other naturally occurring bacteria.”

    From Banana Vinegars Production Using Thermotolerant Acetobacter pasteurianus Isolated From Ivorian Palm Wine (2015) · cites this paper as Gullo, De Vero and Giudici (2009)

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Cites

Flagged first, then by citations

Research works printed but not linked: 17

  1. [1]Altschul, S. F., T. L. Madden, A. A. Schaffer, J. Zhang, Z. Zhang, W. Miller, and D. J. Lipman. 1997. Gapped BLAST and PSI-BLAST: a new generation of protein database search programs. Nucleic Acids Res. 25:3389-3402. [DOI] [PMC free article] [PubMed] [Google Scholar]
  2. [2]Camu, N., T. De Winter, K. Verbrugghe, I. Cleenwerck, P. Vandamme, J. S. Takrama, M. Vancanneyt, and L. De Vuyst. 2007. Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana. Appl. Environ. Microbiol. 73:1809-1824. [DOI] [PMC free article] [PubMed] [Google Scholar]
  3. [3]Cocolin, L., R. Urso, K. Rantsiou, C. Cantoni, and G. Comi. 2006. Multiphasic approach to study the bacterial ecology of fermented sausages inoculated with a commercial starter culture. Appl. Environ. Microbiol. 72:942-945. [DOI] [PMC free article] [PubMed] [Google Scholar]
  4. [4]De Vero, L., and P. Giudici. 2008. Genus-specific profile of acetic acid bacteria by 16S rDNA PCR-DGGE. Int. J. Food Microbiol. 125:96-101. [DOI] [PubMed] [Google Scholar]
  5. [5]De Vero, L., E. Gala, M. Gullo, L. Solieri, S. Landi, and P. Giudici. 2006. Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar. Food Microbiol. 23:809-813. [DOI] [PubMed] [Google Scholar]
  6. [6]Friedrich, M., R. J. Grosser, E. A. Kern, W. P. Inskeep, and D. M. Ward. 2000. Effect of model sorptive phases on phenanthrene biodegradation: molecular analysis of enrichments and isolates suggests selection based on bioavailability. Appl. Environ. Microbiol. 66:2703-2710. [DOI] [PMC free article] [PubMed] [Google Scholar]
  7. [8]González, A., N. Hierro, M. Poblet, N. Rozes, A. Mas, and J. M. Guillamon. 2005. Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during a wine production. Int. J. Food Microbiol. 102:295-304. [DOI] [PubMed] [Google Scholar]
  8. [10]Gullo, M., C. Caggia, L. De Vero, and P. Giudici. 2006. Characterization of acetic acid bacteria in “traditional balsamic vinegar.” Int. J. Food Microbiol. 106:209-212. [DOI] [PubMed] [Google Scholar]
  9. [11]Holzapfel, W. H. 2002. Appropriate starter culture technologies for small-scale fermentation in developing countries. Int. J. Food Microbiol. 75:197-212. [DOI] [PubMed] [Google Scholar]
  10. [12]Kittelmann, M., W. W. Stamm, H. Follmann, and H. G. Truper. 1989. Isolation and classification of acetic acid bacteria from high percentage vinegar fermentations. Appl. Microbiol. Biotechnol. 30:47-52. [Google Scholar]
  11. [13]Lopez, I., F. Ruiz-Larrea, L. Cocolin, E. Orr, T. Phister, M. Marshall, J. VanderGheynst, and D. A. Mills. 2003. Design and evaluation of PCR primers for analysis of bacterial populations in wine by denaturing gradient gel electrophoresis. Appl. Environ. Microbiol. 69:6801-6807. [DOI] [PMC free article] [PubMed] [Google Scholar]
  12. [14]Sievers, M., S. Sellmer, and M. Teuber. 1992. Acetobacter europaeus sp. nov., a main component of industrial vinegar fermenters in central Europe. Syst. Appl. Microbiol. 15:386-392. [Google Scholar]
  13. [15]Sokollek, S. J., and W. P. Hammes. 1997. Description of a starter culture preparation for vinegar fermentation. Syst. Appl. Microbiol. 20:481-491. [Google Scholar]
  14. [16]Sokollek, S. J., C. Hertel, and W. P. Hammes. 1998. Cultivation and preservation of vinegar bacteria. J. Biotechnol. 60:195-206. [Google Scholar]
  15. [17]Trcek, J. 2005. Quick identification of acetic acid bacteria based on nucleotide sequences of the 16S-23S rDNA internal transcribed spacer region and of the PQQ-dependent alcohol dehydrogenase gene. Syst. Appl. Microbiol. 28:735-745. [DOI] [PubMed] [Google Scholar]
  16. [18]Trcek, J., K. Jernejc, and K. Matsushita. 2007. The highly tolerant acetic acid bacterium Gluconacetobacter europaeus adapts to the presence of acetic acid by changes in lipid composition, morphological properties and PQQ-dependent ADH expression. Extremophiles 11:627-635. [DOI] [PubMed] [Google Scholar]
  17. [19]Versalovic, J., T. Koeuth, and R. J. Lupski. 1991. Distribution of repetitive DNA sequences in eubacteria and application to fingerprinting of bacterial genomes. Nucleic Acids Res. 19:6823-6831. [DOI] [PMC free article] [PubMed] [Google Scholar]

Cited by

Sorted by citations

Authors
Gullo, M., De Vero, L., & Giudici, P.
Affiliations
  • University of Modena and Reggio Emilia (IT)
  • Department of Agricultural and Food Sciences (Dipsaa), Via Amendola 2, 42100 Reggio Emilia, Italy
Corresponding author
Gullo, Maria
ORCID
Venue
Applied and Environmental Microbiology
Publisher
American Society for Microbiology
Published
2009-04-15
Volume
75
Issue
8
Pages
2585-2589
ISSN
  • 0099-2240 (ISSN-L)
  • 1098-5336
DOI
10.1128/aem.02249-08
PMC
PMC2675234
OpenAlex
W2136995411
Cited by
101
References
1
Citations by year
2025: 5 · 2024: 2 · 2023: 3 · 2022: 4 · 2021: 3 · 2020: 9 · 2019: 3 · 2018: 2 · 2017: 7 · 2016: 7 · 2015: 12 · 2014: 8 · 2013: 9 · 2012: 7
FWCI
13.25
Type
journal article
Language
en
Open access
Licence
journals.asm.org/non-commercial-tdm-license (tdm)
Locations
  • Applied and Environmental Microbiology (publishedVersion)
  • PubMed Central (publishedVersion)
  • PubMed (publishedVersion)
  • IRIS UNIMORE (University of Modena and Reggio Emilia) (submittedVersion, cc-by)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Microbial metabolism and enzyme function
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
Keywords
Acetobacter pasteurianus, acetic acid bacteria, balsamic vinegar, biofilm, 16S rRNA gene sequencing, ERIC-PCR fingerprinting
MeSH terms
Acetobacter, DNA, Bacterial, Food Microbiology, Molecular Sequence Data, RNA, Ribosomal, 16S, DNA Fingerprinting, Sequence Analysis, DNA, Acetic Acid

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review