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,