Preservation of vinegar acetic acid bacteria

Abstract

A starter culture is defined as a collection of microbial cells that are capable of initiating and completing a rapid fermentation process. The microorganisms 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 forms of starter culture are used in vinegar making: Liquid inoculum used in the culture surface method or Orleans method, submerged method, or immobilization method (Ohmori et al., 1982). Dried starter,as recently used by Sokollek et al. (1998) and Ndoye et al. (2007a) for submerged fermentation into Frings and Chansard acetators,respectively. Vinegar made from wine,using mixed strains from raw materials (Gullo et al., 2006). © 2009 Springer Milan.