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

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

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 grapevi...

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Bibliographic Details
Main Authors: Joseph Mizzi, Francesca Gaggìa, Nicole Bozzi Cionci, Diana Di Gioia, Everaldo Attard
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-07-01
Series:Frontiers in Microbiology
Subjects:
Acetobacteraceae
vinegar
acetous fermentation
wood treatment
polyphenols
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2022.897825/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2022.897825/full

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