NDLI: Effect of inoculation on strawberry fermentation and acetification processes using native strains of yeast and acetic acid bacteria.

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Effect of inoculation on strawberry fermentation and acetification processes using native strains of yeast and acetic acid bacteria.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Hidalgo, C. Torija, M. J. Mas, A. Mateo, E.
Description	Country affiliation: Spain Author Affiliation: Hidalgo C ( Biotecnologia Enológica, Dept. Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, C/Marcel.lí Domingo s/n, 43007 Tarragona, Spain.)
Abstract	The aim of this work was to analyze the microbiota involved in the traditional vinegar elaboration of strawberry fruit during a spontaneous and inoculated process. In the spontaneous processes, low biodiversity was detected in both alcoholic fermentation (AF) and acetification. Nevertheless, a strain of Saccharomyces cerevisiae and of Acetobacter malorum were selected and tested as starter cultures in the inoculation study. The inoculated processes with these strains were compared with another spontaneous process, yielding a significant reduction in time for AF with a total imposition of the S. cerevisiae strain. The resulting strawberry wine was acetified in different containers (glass and wood) yielding an initial imposition of the A. malorum inoculated strain, although displacement by Gluconacetobacter species was observed in the wood barrels.
File Format	HTM / HTML
ISSN	07400020
Issue Number	1
Volume Number	34
e-ISSN	10959998
Journal	Food Microbiology
Language	English
Publisher	Elsevier
Publisher Date	2013-05-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Microbiology Discipline Nutritional Sciences Acetates Metabolism Acetobacter Food Microbiology Methods Fragaria Microbiology Saccharomyces Cerevisiae Fermentation Fruit Evaluation Studies Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Microbiology Food Science

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Effect of inoculation on strawberry fermentation and acetification processes using native strains of yeast and acetic acid bacteria.

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