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Food Microbiol. 2010 Dec;27(8):973-8. doi: 10.1016/j.fm.2010.05.020. Epub 2010 Jun 1.

Strain typing of acetic acid bacteria responsible for vinegar production by the submerged elaboration method.

Author information

1
Department of Food and Agriculture, Faculty of Science, University of La Rioja, Logroño, Spain.

Abstract

Strain typing of 103 acetic acid bacteria isolates from vinegars elaborated by the submerged method from ciders, wines and spirit ethanol, was carried on in this study. Two different molecular methods were utilised: pulsed field gel electrophoresis (PFGE) of total DNA digests with a number of restriction enzymes, and enterobacterial repetitive intergenic consensus (ERIC) - PCR analysis. The comparative study of both methods showed that restriction fragment PFGE of SpeI digests of total DNA was a suitable method for strain typing and for determining which strains were present in vinegar fermentations. Results showed that strains of the species Gluconacetobacter europaeus were the most frequent leader strains of fermentations by the submerged method in the studied vinegars, and among them strain R1 was the predominant one. Results showed as well that mixed populations (at least two different strains) occurred in vinegars from cider and wine, whereas unique strains were found in spirit vinegars, which offered the most stressing conditions for bacterial growth.

PMID:
20832673
DOI:
10.1016/j.fm.2010.05.020
[Indexed for MEDLINE]

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