Subject Index

acacia, 170 intermedius see Gluconacetobacter acetaldehyde, 182, 186, 187 intermedius acetate, 46, 48, 89, 123, 130, 151, 162, 281, lovaniensis, 42, 51, 213 286, 287 malorum, 9, 42, 51, 170 copper acetate, 20 nitrogenifigens, 42 lead acetate, 20, 27 oboediens see Gluconacetobacter acetator, 49, 63, 64, 106-107, 122, 124, 139, oboediens 140, 201 oeni, 42 Frings acetator (reactor), 38, 61, 106, 107 orientalis, 42, 51 Chansard acetators, 61 orleanensis, 42, 51 acetic acid, 7, 10, 13, 14, 29, 46-49,73, 80-83, pasteurianus, 8, 9, 42, 49, 51, 67, 68, 124, 89, 97-99, 108, 124, 126-127, 139, 146- 125, 128, 130, 131 148, 154, 159, 161-164, 169-170, 185, peroxydans, 42, 51 190, 197, 198, 201, 202, 205, 212, 213, senegalensis , 42, 67, 68, 69, 219 216-219, 224-226, 238, 239, 248, 261, syzygii, 42, 51 266, 283, 284 tropicalis, 42, 51 acetic acid bacteria, 1, 10, 14-16, 33, 36, 41-56, pomorum, 9, 42, 51, 152, 153, 198, 61-69, 73, 74, 90, 93, 99, 108, 123-127, Acetogluconobacter, 46 128, 129, 131, 132, 136, 146, 151-153, acetoin, 146, 186, 204, 205, 206, 232, 235 157, 159, 181-183, 186, 187, 197, 198, Acetomonas, 46 205, 211, 228-231, 237, 240, 246, 248, 5-acetoxymethyl-2-furaldehyde (AMFA) , 162, 250-252, 261, 281, 282 167 acetic fermentation, 7, 124, 145, 153, 169-120, 5-acetoxymethylfurfural, see 5-acetoxymethyl- 201, 234, 240, 245, 246, 248, 252, 266, 2-furaldehyde 267, 269, 281-284 acetylation, 167 Acetobacter, 8, 9, 10, 42-51, 62, 64, 84, 98, acetylmethylcarbinol, see acetoin 124, 130, 139, 151, 152, 153, 182, 198, acidic-thermal degradation, 163, 174 206, 219, 229-231, 264, 265, 266, 267, acidity, 13, 14, 28, 31, 83, 90, 108, 109, 110, 269, 281, 282, 284 121, 123, 125, 128, 141, 142, 143, 148, aceti, 8, 9, 32, 42, 49, 51, 64, 65, 124, 131, 153, 155, 180, 181, 182, 202, 206, 213, 151, 152, 168, 213, 229, 230,231, 232, 217, 224, 225, 226, 230, 233, 234, 238, 233, 240, 252, 282 240, 254, 269 cerevisiae, 8, 42, 67, 69 titratable acidity, 14, 159, 160, 163, 199, cibinongensis, 42, 51 263, 264, 268 estunensis, 42, 51 total acidity, 90, 141, 182, 184, 205 ghanensis, 42 Acidomonas, 42 44, 49, 50, 51 indonesiensis, 42, 51 methanolica, 42, 49, 51 290 Subject Index aeration, 38, 78, 98, 102, 103, 106, 146, 147, Aspergillus, 73, 74, 85, 86, 124, 247, 251, 254, 148, 181, 212, 247, 279 255, 265 aflatoxin, 7, 10, 86 awamori, 9, 129 aflatoxin B1, 257 flavus, 85, 86, 87 agadagidi, 269 ochraceus, 86 ageing, 7, 36, 98, 122, 123, 126-127, 149, 157, oryzae, 8, 9, 33, 34, 35, 86, 123, 127, 128 159, 161, 163, 164, 165, 168, 170, 171, parasiticus, 85 174, 175, 179, 181, 182, 183, 184, 185, soyae, 8, 9, 86 186, 187, 189, 190, 192, 202, 203, 237, usami, 9 245 Agrobacterium, 151 Bacillus, 265 alcoholic fermentation, 7, 73, 78-81, 138, 146- back-slopping, 10, 11-12, 62, 169, 168 148, 165, 168-169, 182, 200, 201, 211- bacteriophage, 63 217, 262-264, 268, 276-278 balsamic vinegar, 3, 5, 6, 24, 85, 122, 157-175 alcoholysis, 189 traditional balsamic vinegar, 1, 3, 9, 63, 91, ale, 25, 29 145, 157-175, 218 alkaloids, 262 bamboo, 3, 4, 210, 217 amino acid, 77, 80, 86, 88, 125, 136, 137, 146, sap, 3, 217 154, 182, 184, 223, 234, 249, 250-252, vinegar, 3, 217 255, 268, 280, 281, wine, 210, 217 ammonium, 46, 50 banana, 4, 5, 217 phosphate, 77, 148, 201 vinegar, 211, 217 sulphate, 234 barley, 3, 4, 18, 34, 74, 135-143 amplified fragment length polymorphism barley extract, 141 (AFLP), 52, 54 barrel, 11, 12, 28, 129, 142, 157-175, 181 amplified ribosomal DNA restriction analysis Basidiomycota, 75 (ARDRA), 52, 54 beer, 1, 3, 12, 17, 18, 19, 27, 41, 42, 43, 62, 82, amylase, 137, 251 90, 135, 137, 151, 214, 269, 280 α-amylase, 247, 256 Beijerinckia, 151 β-amylase, 256 bentonite, 114, 202, 206, 268 amylic alcohol, 80 benzaldehyde, 229, 231-233, 235, 237 Anguillula aceti see Turbatrix aceti biomass/lactose yield, 277, 278 anisaldehyde, 146 biomass/oxygen yield, 283 antioxidative activity, 126, 161 bioreactor, 12, 38, 105, 106-109, 138, 146-149, apiculate yeasts, 80, 81, 82, 83 185, 211, 219, 279 apple, 3, 4, 14, 29, 42-43, 74, 145, 154, 197-206 biotransformation, 1, 98, 107, 109, 218, 276, juice, 197-201 278, 281, 283-286 vinegar, 197-206 black vinegar, 3, 36, 122, 125 apricot, 3, 4, 226 blackberry, 3 arabic gum, 203 blackcurrant, 3, 4 arabinose, 160 bottling, 98, 114, 202, 203, 245 arabitol, 205 Brettanomyces, 8 arginine, 184 bruxellensis, 9, 201 arsenic, 257 Brevibacterium, 265 Asaia Brix see soluble solids bogorensis, 42, 51 burukutu beer see sorghum beer krungthepensis, 42 2,3-butanediol, 186, 187, 281 siamensis, 42, 51 1-butanol, 162 Ascomycota, 75 2-butanol, 204 ascorbic acid, 203 γ-butirolactone, 187 ascus, 76, 83 butylene glycol, 146 ash, 43, 184, 204, 262, 268 aspargine, 77 caffeic acid, 146, 190 aspartic acid, 77, 234, 237, 240 caffeic ethyl ester, 190 Subject Index 291 caffeoltartaric acid, 190 cocoa, 4, 42, 262 caftaric acid, 189 mucilage, 262 calcium, 18, 268 coconut, 3, 4, 8, 42, 122, 210, 211 Candida, 8, 9, 168, 169, 198, 269 vinegar, 14, 122, 211, 212, 213, 215 berkhout, 252 coliform group, 257 bombi, 262, 263 colligative properties, 174 lactis-condensi, 9, 168 colour, 51, 85, 119, 121, 122, 125, 131, 135, pelliculosa, 263 140, 141, 163, 164, 168, 175, 188, 191, rugapelliculosa, 263 192 stellata, 9, 168 continuous fermentation, 12, 28, 108, 121, 148, tropicalis, 8 201, 215 utilis, 8 copper, 20, 203, 205 Candidaceae, 83 corn, 136, 244, 247, 250 carambola, 4 p-coumaric acid, 146 caramel, 135, 141, 157, 168, 190 p-coumaric ethyl ester, 190 caramelization, 163, 174 p-coumaroyl, 189 casein, 268, 274, 275 coumaroyltartaric acid glycoside, 190 cashew, 4, 14, 267 Crabtree effect, 78 vinegar, 267 cranberry, 3 cassava, 74, 84, 250, 269 criadera, 181, 182, 183 catalase, 88, 130, 282 cryoprotectants, 66, 67 catechins, 161 extracellular (ECP), 66 cavitator, 38 intracellular (ICP), 66 cellular maintenance coefficient, 277, 278 crystallization, 163 cellulose, 56, 117, 149, 151, 187, 189, 282 ceramic membrane, 150 date, 4, 217 cereal vinegar, 243 palm, 19 cheese, 2, 82, 89, 90, 273, 275 red date, 3 clamped homogenous electric fields (CHEF), vinegar, 3, 217 76 decanoic acid, 162, 229, 231, 232, 233, 235 chemical oxygen demand (COD), 275 dehydroascorbic acid, 203 cherry, 43, 170 denomination of origin, 157, 179, 180, 184 chestnut, 170, 181, 182 density, 102, 143, 162, 174, 204 Chytridiomycota, 75 DGGE (denaturing gradient gel electrophore- Chinese national standard, 13, 224, 225 sis), 52, 54 chinese vinegar, 124, 243-258 diacetyl, 146, 187 Baoning herbal vinegar, 253, 255 diatomaceous earth, 114, 115, 117, 119, 140, Fujian red rice vinegar, 6, 244, 252-253, 256 149 Jiangzhe rose vinegar, 6 diketogulonic acid, 203 Shanghai rice vinegar, 6 DNA-DNA hybridization, 41, 49, 52, 54 Shanxi aged vinegar, 6, 244, 246, 251-254 DNA-rRNA hybridization, 48, 50 Sichuan bran vinegar, 6, 244, 252, 255 double film theory, 99 Zhenjiang aromatic vinegar, 6, 243, 244, down wine see palm wine 251, 252, 253, 254, 255 dried vinegar, 142 cholesterol, 126 Drosophila melanogaster, 73, 93 cider, 12, 27, 29, 42, 49, 65, 179, 185, 225, 226, dry extract, 183, 184 227, 273, 280, 281, 282 dual-stage high-strenght process (DSHS), 102, vinegar, 3, 5, 6, 14, 29, 93, 145, 149, 152, 109 154, 155, 197-206, 223, 228 Dikarya, 75 Circumdati, 85 citric acid, 29, 64, 129, 161, 185, 203, 226, 252, EEC analysis, 154 262 eel, 73, 91, 152, 206, 268 Clostridium thermolacticum, 286 Elaeis guineensis, 4, 264, 265 clove, 1, 188, 251 Embden-Meyerhof-Parnas pathway, 89, 138 292 Subject Index

Enterococci, 90 freeze-drying, 61-69 epicatechin, 146 Frings acetator see acetator ERIC-PCR (enterobacterial repetitive intergenic fructophilic, 160, 169 consensus sequences), 124, 125, 128, fructose, 2, 4, 5, 79, 84, 138, 159, 160, 162, 129, 131 167, 169, 199, 264 ester, 80, 138, 140, 162, 170, 186, 187, 204, Fumigati, 85 229, 232, 233, 234, 236, 240, 280 Fungi, 74, 75, 77, 85, 255 esterification, 139, 161, 186, 234, 237, 248, 254 2-furaldehyde see furfuraldehyde ethanol see alcoholic fermentation 2-furoic acid (FAC), 162, 167 ethanol tolerance, 80, 81, 83, 198, 219, 229 2-furfural (FAH), see furfuraldehyde ethanol/lactose yield, 277, 278 furfuraldehyde, 167, 187, 190 ethyl acetate, 186, 187, 191, 192, 202, 204, 205, fusel alcohols, 138, 146, 205, 237, 267, 280 232, 235, 285, 286 fusuma vinegar, 34 ethyl formate, 184, 187, 204 ethyl lactate, 281 galactose, 2, 76, 79, 82, 90, 91, 160 Euacetobacter, 46 gallic acid, 146, 189 eugenol, 187, 188 gallic ethyl ester, 190 Eumycotes, 75 garlic, 1, 28, 251 Eurotiales, 85 garri, 269 Eurotiomycediade, 85 gas chromatography, 113, 161, 188, 161, 258 evaporation, 157, 159, 172, 184, 199, 248, 261 GC/MS, 161, 258 flame ionization detector (GC-FID), 188 fennel, 251 gas permeability, 170 fermenter see bioreactor Gay-Lussac equation, 78, 264 fermentation see G+C content, 49, 52, 54, 130 acetic fermentation gelatin, 202, 206, 268 alcoholic fermentation generator, 31, 38 continuous fermentation ginger, 43, 251 liquid state fermentation glass transition temperature (Tg), 66, 69, 174 semi-continuous fermentation Glomeromycota, 75 solid state fermentation β-glucanase, 137 submerged fermentation glucoamylase, 247, 251, 256 fig, 4, 5 Gluconacetobacter, 8, 10, 42, 151, 153, 198, filtration, 98, 114, 140, 149, 200, 206, 245, 268 264, 281 normal filtration, 114 azotocaptans, 42, 51 tangential filtration, 114, 117 diazotrophicus, 42, 51 cross flow microfiltration, 149, 276, 285 entanii, 9, 42, 51 fining, 149, 199, 200, 202, 203, 206, 268 europaeus, 9, 42, 131, 152, 170, 198 flagella, 46, 50, 51, 151 hansenii, 9, 42, 51, 160, 198, 252, 282 flavan-3-ols, 189 intermedius, 8, 9, 43, 51, 130, 131 Flavi, 85 johannae, 43, 51 flavone, 255 kombuchae, 8, 43 flavonols, 161 liquefaciens, 9, 43, 48, 252, 276 flavour, 256 nataicola, 43 flavoured vinegar, 251 oboediens, 9, 43, 51, 152-153, 198 flor, 182 rhaeticus, 43 flour, 12, 13, 18, 22, 28, 86, 122, 123, 125, 129, sacchari, 8, 42, 51 131, 135, 136, 140, 145, 149, 157, 183, saccharivorans, 43 185, 187, 192, 199, 202, 204, 205, 228, swingsii, 43 232, 236, 237, 244, 246, 248, 249, 250, xylinus, 9, 43, 48, 51, 124, 130, 131, 152, 254, 255, 256, 257, 280 153, 169, 198, 206 flow behaviour index, 163 Gluconobacter fluorescent in situ hybridization (FISH), 56, 55 albidus, 43 Frateuria aurantia, 42, 43, 151 cerinus, 43, 51 Subject Index 293

frateurii, 43, 51 146, 189, 190 oxydans, 43, 50, 51 3-hydroxy-2-butanone, 184 thailandicus, 43 hydroxy-3,4-dimethoxybenzaldehyde gluconic acid, 48, 65, 159, 161, 163, 164, 205, see syringaldehyde 275 4-hydroxy-3-methoxybenzaldehyde, 187, 188, glucophilic, 169 189, 190 glucose, 2, 4, 5, 46, 64, 65, 69, 76, 78, 79, 80, 5-(hydroxymethyl)furan-2-carbaldehyde(HMF), 82, 83, 84, 89, 90, 130, 136, 138, 159, 162, 165, 166, 167, 190 160, 161, 162, 163, 167, 168, 169, 170, 182, 205, 251, 261, 262, 264, 276 inositol, 78, 205 glutamic acid, 77, 234 inulin, 79, 83, 84 glycerol, 67, 79, 80, 82, 89, 182, 184, 204, 264, iron, 203, 205 275, 276, 282, 285 isoamyl alcohol, 80, 204 glycolytic pathway see Embden-Meyerhof- isoamyl acetate, 187 Parnas pathway isobutanol see 2-methylpropanol glycomacropeptides (GMP), 273 isobutyl acetate, 204 glycophilic, 46, 47 isopentanol see isoamyl alcohol grain vinegar, 122, 145, 224, 225, 226, 227, isopentyl acetate, 146 228, 237 isoquercitrin, 190 Gram stain, 51, 130 isovalerylaldehyde, 146 Granulibacter bethesdensis, 43, 44, 49, 55 grape, 1, 3, 4, 5, 18-20, 23, 74, 91, 93, 145-156, Japanese agricultural standard, 122 180, 182, 184, 186, 188, 189, 198, 210, Jerez 216, 223, 226 vinegar, 1, 3, 14, 145, 179, 218, 234 vinegar, 145 Reserva, 179, 182 gravity, 102, 138, 263, 264 Gran reserva, 179, 182 growth rate, 38, 148, 169, 276, 277, 278, 283, juniper, 170 284 guaiacol, 188 Kahm yeast, 152 kaki see persimmon Hanseniaspora, 80, 81, 82, 83, 85 kakisu see persimmon vinegar guillermondii, 83 kasuzu, 34, 122, 128 occidentalis, 83 2-ketogluconic acid, 130 osmophila, 9, 168 5-ketogluconic acid, 130 uvarum, 83, 201 α-ketoglutarate dehydrogenase, 198 valbyensis, 9, 83, 168 kibizu, 3 vinae, 83 kieselsol, 206 Hansenula, 9 Klebsiella, 265 anomala, 252 Kloeckera, 80, 81, 82, 83 haze, 199, 202, 203, 205 africana, 83 heicu, 3, 125 apiculata, 83, 198, 262, 263 hemicellulose, 187, 188, 189 apis, 83 herbal vinegar, 244, 253, 255 corticis, 83 hexanoic acid, 162, 229, 231, 232, 233, 235 japonica, 83 higher alcohol see fusel alcohols javanica, 83 honey, 1, 2, 3, 8, 74, 85, 146, 179, 216 Kluyver effect, 79 honey beer vinegar, 216 Kluyveromyces, 77, 79, 81, 83, 91, HPLC (high-performance liquid chromatogra- fragilis, 84 phy), 146, 161 lactis, 8, 9, 83, 84, 90 HPSEC (high-performance size exclusion chro- marxianus, 9, 10, 83, 83, 262, 263, 276, matography), 174, 175 277, 278, 285, 286, 287 humidity, 183, 261 koji, 3, 12, 33, 34, 35, 36, 86, 121, 246 relative humidity (RH), 171 kombucha, 3, 10, 42, 43, 84, 151 p-hydroxybenzaldehyde (p-OH-benzaldehyde), komesu, 3, 35, 121, 122, 123 294 Subject Index

Kozakia baliensis, 42, 44, 49, 59, 50, 51 mash, 137, 139, 146, 148, 149, 201, 248 kurosu, 3, 121, 122, 125 mashing, 137, 269 mathematical model, 110-111, 171-174 α-lactalbumin, 273 mei, 226, 227 lactate, 46, 89, 130, 205 melanoidins, 161, 163, 165, 168, 175 lactic acid, 10, 77, 80, 88, 89, 90, 159, 161, melibiase, 79 185, 187, 205, 226, 252, 258, 266, 275, mesophilic, 67, 69, 76, 88, 90, 219 286 metal ions, 125, 165 lactic acid bacteria, 2, 61, 62, 73, 87, 128, 161, methanol, 49, 77, 265, 281 198, 205, 247, 252, 255, 266, 278, 279 methyl acetate, 187 homofermentative, 88 2-methylbutanoic acid, 162 eterofermentative, 88 3-methylbutanoic acid, 229, 231, 232, 234, lactitol, 275 235 Lactobacillus, 8, 9, 87, 88, 90, 198, 252, 265 2-methyl-1-butanol, 162, 186, 187, 204, 229, acetotolerans, 9, 128 231, 280, 281, 285 brevis, 8, 9 3-methyl-1-butanol, 162, 186, 187, 229, 231, buchneri, 8 232, 233, 234, 235, 237, 280, 281, 285 casei var. rhamnosus, 8 3-methyl-1-butanyl acetate, 229 delbrueckii ssp. bulgaricus, 87, 90 3-methyl-1-butyl acetate, 231, 232, 233, 234, fermentum, 9, 128 235, 237 kefir, 82 5-methyl-2-furaldehyde, 162 lactis, 9, 90 2-methylpropanoic acid, 162, 231 plantarum, 8, 266 2-methylpropanol, 80, 204, 231 lactobionic acid, 275 3-methylpentane, 231, 232, 235 β-lactoglobulin, 273 3-methylpentanoic acid, 162 lactones, 186, 187, 189 microarray, 55 lactose, 2, 76, 79, 81-84, 89, 90, 273-287 Micrococcus, 265, 270 lactosyl urea, 275 milk, 2, 84, 87, 89, 273-287 lactulose, 275 powder, 273 leaching vinegar, 246, 249 millet, 3, 18, 125 lead, 20, 27, 257 minerals, 77, 86, 201, 250 lemon, 226, 227 MLSA, 52, 55 Leuconostoc, 8, 88, 198, 265 MLST, 52, 55 mesenteroides, 8, 269 Monascus, 9, 124, 131, 244, 256 lignin, 188, 189 purpureus, 9, 121 lipase, 247, 251, 256 Moorella thermoautotrophica, 286 liquid chromatography (LC), 18, 161, 189 moromi, 3, 123, 124, 126, 127, 128, 129, 131 liquid silicon dioxide, 202 mother of vinegar, 28, 31, 46, 201, 206 liquid state fermentation, 244 MPN, 257 Lodderomyces elongisporus, 262, 263 Mucor, 9, 124, 247, 251 mulberry, 3, 170, 226, 227 magnesium, 78, 268 multilateral budding, 81, 83, 84 Maillard reaction, 159, 160, 161, 162, 164, 167, mycelium, 85 174, 234 mycotoxin, 87 malic acid, 82, 90, 154, 155, 159, 161, 163, 164, 185, 199, 205, 213, 252 near infrared (NIR), 112, 225, 238 malt, 3, 13, 67, 82, 152, 154 nematode, 91, 92 vinegar, 6, 8, 14, 23, 29, 34, 82, 123, 124, Neosaia chiangmaiensis, 43 135, 145, 185, 269 Nigri, 85 malto-dextrin, 142 maltose, 136 oak, 170, 189 mango vinegar, 3, 14, 42, 63, 212, 213 ochratoxin, 86 mannitol, 48, 64, 67, 69, 205 octanoic acid, 162, 229, 231, 232, 233, 234, mannose, 79, 160 235, 237 Subject Index 295

Oenococcus oeni, 90 pineapple, 4, 228-240 ogogoro, 267 vinegar, 14, 225, 226, 228-240 onion, 4 wine, 228-240 vinegar, 3, 84 plantain beer see agadagidi orange vinegar, 225, 226, 227 plum, 3, 4 Orléans process, 28, 37, 61, 181, 182, 201, 204 polimerase chain reaction (PCR), 52, 55, 76, 282 osmotolerant organism, 63, 159, 169 polyphenol, 140, 146, 159, 161, 162, 165, 188, oxidase, 130, 202 202, 203, 206, 234, 255 oxos, 1, 17 polymerization, 203, 206, 234 oxygen, 11, 19, 31, 38, 66, 68, 69, 77, 78, 99- polyphenol oxidase, 202 103, 181, 182, 203, 206, 248, 262, 275 polysulphone, 150 consumption rate, 283 pomace, 154, 199 mass transfer, 99, 283 posca, 23 saturation, 102, 283 potassium, 78, 148, 155, 268 transfer coefficient, 284 potassium ferrocyanide, 203 transfer rate, 103, 283, 284, 287 potato, 4, 142, 250 transfer rate coefficient, 284 sweet potato, 250 procyanidin, 161, 199, 203 palm, 3, 20, 43, 74 proline, 182, 184, 234 coconut palm, 122 propanoic acid, 231 nipa palm, 122 propanol, 80, 162, 265, 280,286 oil palm tree, 4, 264, 265 2-propenyl acetate, 231-235, 237 raphia palm, 4, 216, 264 propionic acid see ethyl formate sap, 3, 4, 5,122, 215-216, 264-267 propyl acetate, 187 vinegar, 3, 8, 215, 217, 264-267 protease, 137, 247, 251, 252, 256 wine, 3, 151, 210, 215, 264-267 acid protease, 247 panicum, 4 protected denomination of origin (PDO) passion fruit, 226 see denomination of origin Pasteur effect, 78 Proteobacteria pasteurization, 200, 203, 211-214, 268, 285 α-Proteobacteria, 44, 198 pea, 253, 254 γ-Proteobacteria, 44 pear, 4 protocatechualdehyde, 189 pectins, 199, 203, 262 Pseudomonadaceae, 46 Pediococcus, 8, 88, 198 acidilactici, 9, 128 Qu, 245-248, 251, 253-256 damnosus, 9 quinone, 48, 130 pei, 245 peptidoglycan, 53 R factor, 160 perry, 145 raffinase, 79 persimmon, 3, 4 RAPD (random amplification of polymorphic vinegar, 3 DNA), 52, 54, 124, 125, 128 phage resistance, 63 Raphia β-phenethyl acetate, 146 hookeri, 4, 216, 264 β-phenethyl alcohol, 204 vinifera, 4, 216, 264 β-phenethyl formate, 204 raspberry, 3 2-phenylethanol, 80, 162, 187, 204, 231, 232, red vinegar, 121, 244 233, 234, 235, 237 refilling, 146, 158, 171 2-phenylethanol acetate, 187 refractive index (RI), 174, 268 2-phenylethyl acetate, 229, 231, 232, 233, 234, rennin, 275 235, 237 REP-PCR (repetitive extragenic palindromic phenyl ethyl alcohol see 2-phenylethanol element), 124 Pichia, 198, 265 reverse osmosis, 199, 261 membranaefaciens, 8 RFLP (restriction fragment length polymor- fermentans, 262, 263 phisms), 52, 54, 76 296 Subject Index rhamnose, 160 unisporus, 82 rheology, 163, 284 uvarum, 8, 81, 198 Rhizobium, 151 yakushimaensis, 82 Rhizopus, 8, 33, 34, 35, 121, 123, 124, 247, Saccharomycetes, 75 251, 254, 255 Saccharomycodes ludwigii, 8 Rhodopseudomonas, 151 Saccharomycotina, 75 ribes see blackcurrant sake, 12, 33-36, 121-131 ribose, 160 sake-lees vinegar, 34, 121, 122, 128, 129, 130 ribosomal RNA (rRNA), 52, 54-55, 76 salicylaldehyde, 146 5S, 49, 55 Salmonella, 257 16S, 41, 48, 55, 125, 128, 131, 152, 198 sapa, 20 18S, 76, 84 Sarcina, 265 23S, 55 scanning electron micrograph (SEM), 117 26S, 76, 128 Schizosacharomyces pombe, 8 internal transcribed spacer (ITS), 76 Schwanniomyces occidentalis, 79 nontranscribed spacer (NTS), 76 sedimentation, 98, 114, 202 rice, 3, 4, 12, 35 seed vinegar, 63, 169, 198, 255, 264, 268 hull, 245-256 semi-continuous fermentation, 12, 14, 108-109, straw, 36, 126, 248 112, 146, 201 sticky rice, 125, 244, 250, 256 serotyping, 52, 53 vinegar, 5, 6, 8, 9, 12, 14, 32-37, 85, 121, Serratia, 265 223 (see also komesu, kurosu, sake-lees shelf-life, 66, 199, 217 vinegar and kasuzu) Sherry see Jerez Sherwood number, 102 saba see sapa Shigella, 257 Saccharibacter floricola, 43 shochu, 129 Saccharomyces, 8, 9, 77, 78, 80-82, 229, 233, sinapic acid, 146 244, 265 size exclusion chromatography (HPSEC), 174, sensu lato, 81, 81-82 175 sensu stricto, 8, 81-82 slow process see Orléans process barnettii, 82 smoky vinegar, 244 bayanus, 81, 82, 198 SNIF-NMR (site-specific natural isotopic frac- cariocanus, 81-82 tionation-nuclear magnetic resonance castellii, 82 spectrometry), 154, 155 cerevisiae, 8, 9, 10, 74, 75, 79, 80, 80-82, sodium, 268 124, 138, 159, 182, 198, 201, 216, 252, alginate, 268 262, 260 chloride, 190 cerevisiae var. cheresiensis, 182 solera, 181-184 cerevisiae var. montuliensis, 182 solid phase extraction (SPE), 188 cerevisiae var. rouxii, 182 solid phase microextraction (SPME), 162, 188 cerevisiae var. sake, 12 solid state fermentation, 11, 243-257 dairenensis, 82 soluble solids, 159-167, 199, 224-226, 229, exiguus, 82 233, 237-240, 239, 268 humaticus, 82 sorbitol, 48, 67, 204, 205 kluyveri, 82 sorghum, 3, 4, 62, 125, 211, 213-215 kudriavzevii, 81-82 beer, 269 mikatae, 81-82 vinegar, 9, 213-215, 226, 228, 244, 246, naganishii, 82 250, 253, 269 paradoxus, 81-82 soy sauce, 35, 244 pastorianus, 81-82 soybean, 250 rosinii, 82 spartan broth, 20 servazzii, 82 specific ethanol production rate, 277, 278 spencerorum, 82 specific heat capacity, 174 transvaalensis, 82 specific lactose consumption rate, 277, 278 Subject Index 297 spirit, 1, 6, 13, 49, 61, 145, 146, 152, 154, 155, tricarboxylic acid cycle (TCA), 48, 198, 252 187, 244, 254 Trichocomaceae, 85 sporulation, 76 Turbatrix aceti, 61, 91 spray drying, 61, 142 tyrosol, 189, 190 SSU rRNA see ribosomal RNA (rRNA) stainless steel, 10, 146, 181, 199, 211 ultrafiltration, 149, 202, 203, 275 Staphylococcus aureus, 257 1-undecanoic acid, 162 starch, 1, 4, 73, 79, 86, 135-137, 199, 214, 215, 225, 244-251, 262, 269 vanillic acid, 146 starter culture, 10, 12, 61-63, 67, 69, 82, 83, 90, vanillin see 4-hydroxy-3-methoxybenzaldehyde 153, 169, 211, 213, 214, 219, 276 verdigris, 20 sterol, 279 viscosity, 160 stir bar sorptive extraction (SBSE), 98 shear viscosity, 163 Streptococcus, 8, 88, 265 vitamins, 77, 78, 86, 88, 125, 148, 264, 267, 273 thermophilus, 82, 87, 90 sublimation, 62 water activity (aw), 10, 66, 69, 167 submerged fermentation, 11, 12, 38, 61, 97, wheat, 3, 4, 18, 34, 213, 214, 244-251, 253-257 124, 146-147, 151-153, 181, 184, 197, bran, 255-257 198, 201, 204, 1219, 244 whey, 2, 3, 9, 10, 74, 82, 84, 87, 90, 273-287 succinate dehydrogenase, 198 permeate, 273 succinic acid, 79, 80, 159, 161, 185, 226, 252, vinegar, 273-287 264 whisky lactones, 187, 188 sucrose, 2, 4, 67, 76, 79, 83, 160, 199, 251, 262, wine vinegar, 1, 3, 5, 6, 9, 13, 14, 17, 23, 29, 264, 266 145-156, 157, 179, 197, 216, 223, 224, sugarbeet, 4 226, 282 sugarcane, 3, 4, 42, 43, 50, 122, 154 white wine vinegar, 1, 5, 6, 142, 244 vinegar, 3, 122 red wine vinegar, 5, 6, 226, 229, 244 sukang iloko, 3, 122 wood, 1, 31, 145, 149, 162, 170-171, 179, 181, surface tension, 102, 103 184, 186, 187-191 Swaminathania salitolerans, 43, 44, 49, 50 chips, 31, 191 synthetic acetic acid, 154, 205 vinegar, 1 syringaldehyde, 188-190 worm see Turbatrix aceti syringic acid, 146 wort, 90, 137-138, 209 tanninase, 251 Xérès see Jerez tannins, 161, 189, 199, 251 xylose, 160 tartaric acid, 18, 29, 154, 155, 159, 161, 164, 185, 264 zinc, 268 taxonomy, 41, 73 Zygomycota, 75 chemotaxonomy, 47, 49, 52, 53, 189 Zygosaccharomyces, 8, 77, 84-85, 169, 216 polyphasic taxonomy, 41, 47, 51, 76 bailii, 8, 84, 168 tea fungus see kombucha bisporus, 9, 84, 168 thermotolerant organism, 63, 90, 219 cidri, 84 thiamine, 78, 201 fermentati, 84 threonine, 280 florentinus, 84 toddy, 3, 122, 215 kombuchaensis, 8, 84, 168 toffee, 262 mellis, 8, 84, 85, 168 tomato vinegar, 3 microellipsoideus, 84 Torulaspora pretoriensis, 263 mrakii, 84 Torulopsis, 8 pseudorouxii, 9, 168 traditional balsamic vinegar see balsamic rouxii, 8, 9, 84, 85, 168, 182 vinegar Zymomonas, 265 transamination, 77, 280 mobilis, 8