Titlebook: Vinegars of the World; Lisa Solieri,Paolo Giudici Book 2009 Springer-Verlag Milan 2009 Fermentation.Vinegar.acetic acid bacteria.agricultu

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Vinegars of the World,in some countries, also as a healthy drink. It can be made from almost any fermentable carbohydrate source by a two-step fermentation process involving yeasts as the first agent, followed by acetic acid bacteria (AAB): the most common raw materials are apples, pears, grapes, honey, syrups, cereals, hydrolysed starches, beer and wine.

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ANTI

Cereal Vinegars Made by Solid-State Fermentation in China,in the Donghan Dynasty (25–220 AD) (Shen, 2007). Up until the Northern and Southern Dynasties (420–581 AD), a book named ., about the essential techniques of farming, written by Sixie Jia, recorded in detail 23 different methods for brewing vinegars (Zhao, 2004; Hu, 2005).

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Vinegars of the World,has been always considered a ‘poor relation’ among fermented food products: it is not considered to be a ‘food’, it does not have great nutritional value, and it is made by the transformation of richer and more nutritive fermented foods. Vinegar is used as a flavouring agent, as a preservative and,

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Preservation of Vinegar Acetic Acid Bacteria,rganisms used as starter cultures in industrial applications, such as lactic acid bacteria and yeasts, are usually conserved either in a frozen or a powdered form via the freeze-drying, spray-drying or fluidization processes (To and Etzel, 1997). With regard to acetic acid bacteria (AAB), three form

Osteons

Organisms Associated with Acetic Acid Bacteria in Vinegar Production,e is generally represented by an alcoholic fermentation commonly carried out by yeasts. Lactic acid bacteria (LAB) can also play a role in releasing ethanol and acetic acid from heterofermentative lactic acid fermentations. Depending on the nature of the substrate, the production of ethanol can be p

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