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:
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Liquid inoculum used in the culture surface method or Orleans method, submerged method, or immobilization method (Ohmori et al.,1982).
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Dried starter,as recently used by Sokollek et al.(1998)and Ndoye et al.(2007a) for submerged fermentation into Frings and Chansard acetators,respectively.
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Vinegar made from wine,using mixed strains from raw materials (Gullo et al., 2006).
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Ndoye, B., Cleenwerck, I., Destain, J., Guiro, A.T., Thonart, P. (2009). Preservation of Vinegar Acetic Acid Bacteria. In: Solieri, L., Giudici, P. (eds) Vinegars of the World. Springer, Milano. https://doi.org/10.1007/978-88-470-0866-3_4
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DOI: https://doi.org/10.1007/978-88-470-0866-3_4
Publisher Name: Springer, Milano
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