Acetic acid bacteria are versatile organisms converting a number of carbon sources into
biomolecules of industrial interest. Such properties, together with the need to limit chemical …

Microorganisms represent most of the biodiversity of living organisms in every ecological
habitat. They have profound effects on the functioning of any ecosystem, and therefore on the …

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 …

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 …

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 …

The application of a selected Acetobacter pasteurianus strain for traditional balsamic vinegar
production was assessed. Genomic DNA was extracted from biofilms after enrichment …

Sourdough is a composite ecosystem largely characterized by yeasts and lactic acid bacteria
which are the main players in the fermentation process. The specific strains involved are …

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 …

Over the last few decades, there has been a progressive increase in the ethanol content in
wines due to global climate change and to the new wine styles that are associated with …

Bacterial cellulose (BC) is receiving a great deal of attention due to its unique properties
such as high purity, water retention capacity, high mechanical strength, and biocompatibility. …