Selection of Acetic Acid Bacterial Strains and Vinegar Production From Local Maltese Food Sources

Abstract

This study investigates the isolation, identification, and fermentation performance of autochthonous acetic acid bacteria (AAB) from local niche habitats on the Island of Gozo (Malta) and their further use for vinegar production, employing local raw materials. The bacteria were isolated from grapevine berries and vinegar produced in the cottage industry. Following phenotype and genotype identification, the AAB were ascribed to the generaAcetobacter, Gluconobacter, andKomagataeibacter. A mixture of selected AAB was tested as an inoculum for vinegar production in bench fermenters, under different conditions and substrates, namely, grapes, honey, figs, onions, prickly pear, and tomatoes. The bench fermenters were operated under semi-continuous fermentation where working volumes were maintained by discharging and subsequent recharging accordingly to maintain the acidity in fermenters by adding 30–50 g/l of acetic acid for optimalAcetobacteraceaeperformance. Finally, the vinegar products obtained from the different substrates were evaluated for their quality, including organoleptic properties, which showed the superior quality of wood-treated vinegar samples with respect to neat vinegar samples.

Investigation of Food Additive Potential of the Rosa damascena Mill. (Isparta Rose): Vinegar with Probiotic Addition

“…Acetic acid is the key component of vinegar fermentation, imparting its unique taste and aroma and being responsible for its fundamental sensory properties [30,31]. In the present study, the AAB counts of the samples ranged from 4.76 to 6.54 log CFU/mL (p < 0.05).…”

Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria

“…As obligate aerobes, their intricate reliance on oxygen intricately shapes their adaptive strategies within aerobic environments, where oxygen becomes a cornerstone for vital metabolic processes. Notably, the Gram-negative or Gram-variable cell wall structure, a taxonomic hallmark, extends beyond mere classification, actively influencing their dynamic interactions with external stimuli [11,[17][18][19][20][21][22]. In the inaugural chapter of Matsushita et al's (2016) book [24], crafted by Yamada, a comprehensive exploration unfolds, encompassing the various gener species of acetic acid bacteria.…”

Investigation of the potential of Rosa damascena vinegar fermented with probiotic lactic acid bacteria as a functional food

“…Acetic acid is the key component of vinegar fermentation, imparting its unique taste and aroma and being responsible for its fundamental sensory properties (Mizzi et al, 2022;Öztürk et al, 2015).…”