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CHAIR: Prof. Dr. Albert Mas |
TIME |
ORAL PRESENTATIONS |
11:30 |
Opening Lecture:
Biological Contamination in vinegars
Prof. Dr. François Barja ( University of Geneve )
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12:00 |
Selecting yeast functional starter culture for Traditional Balsamic Vinegar
Paolo Giudici *, Lisa Solieri. University of Modena and Reggio Emilia.
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12:15 |
Development of a high throughput (GTC)5-PCR fingerprint method for the identification of acetic acid bacteria
Luc De Vuyst * , Nicholas Camu, Tom De Winter, Vincent Van de Perre, Jean Swings, Ilse Cleenwerck & Mare Vancanneyt. Universiteit Brussel and Ghent University
|
12:30 |
Estudio de la dinámica poblacional de las bacterias acéticas en la producción de vinagres según el método tradicional
Carlos Vegas * , Carla Jara, Ángel González, Cristina Reguant, José Manuel Guillamón, Montse Poblet, Albert Mas y Mª Jesús Torija. Universitat Rovira i Virgili
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12:45 |
Aplicación de la PCR cuantitativa para cuantificar la expresión de la Alcohol Deshidrogenasa en bacterias acéticas
Yunuen Qintero * , Montserrat Poblet, José Manuel Guillamón y Albert Mas. Universitat Rovira i Virgili
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POSTER PRESENTATIONS |
Glucose tolerance as distinctive traits of acetic acid bacteria
Gullo M. * , Solieri L. & Giudici P. University of Modena and Reggio Emilia
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Detection of acetic acid bacteria in traditional balsamic vinegar by PCR-DGGE analysis
Luciana De Vero * , Maria Gullo, Sara Landi & Paolo Giudici. University of Modena and Reggio Emilia. University od Modena and Reggio Emilia
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Identification of free-living nematodes from vinegar
Thomas G. Buchholz * , Michael Hoschitz & Maria Gullo. University of Vienna and University of Modena and Reggio Emilia
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