Bhat et al.

Fleet, GH. 2003. Yeasts in fruit and fruit products. In: Boekhout, T., Robert, V. (Eds.).

Yeastsȱinȱfood:ȱBeneficialȱandȱDetrimentalȱaspects,WoodheadȱPublishingȱLimited,ȱ

Cambridge. 267-288.

Garcia-Garcia, I, Santos-Duenas, IM., Jimenez-Ot, C., Jimenez-Hornero, J.E. andBonilla-

Venceslada, J.L. 2009.Vinegar Engineering. In: Solieri, L., Giudici, P. (Ed.) Vinegars

of the World. 97-120. Italy: Springer-Verlag.

Gonzalez, N., Hierro, M., Poblet, N., Rozes, A., Mas and Guillamon, J.M. 2004.

Applicationȱ ofȱ molecularmethodsforthedifferentiationȱ ofȱ aceticȱ acidbacteriaȱ inaȱ

redwine fermentation. Journal of Applied Microbiology 96 : 853-860.

Gullo, M. and Giudici, P. 2008. Acetic acid bacteria in traditional balsamic vinegar:

Phenotypic traitsrelevant for starter cultures selection. International Journal of Food

Microbiology 125:46-53.

Gullo, M., Caggia, C., De Vero, L andGiudici, P. 2006. Characterization of aceticacid

bacteria in“traditional balsamic vinegar”. International Journal of Food Microbiology

106 :209-212.

Janssens, D. and Swings, J. 2002. Taxonomy of acetic acid bacteria utilized for vinegar

fermentation. International Journal of SystematicEvolutionary Microbiology 52 :1551.

Johnston,ȱ C.Sȱ andȱ Gass,ȱ C.A.ȱ 2006.ȱ Vinegar:ȱ medicinalȱ usesȱ andȱ antiglycemiceffect.ȱ

Medscape General Medicine 8 :61.

Joshi, V.K., Lal, B.B. and Kakkar, K.S. 2002. Updating the technique of apple chops

making and its utilization. Beverage and Food World 17 (1): 21-24.

Joyeux, A., Lafon-Lafourcade, S. and Ribereau-Gayon, P. 1984. Evolutionof acetic

acidbacteria during fermentation and storage of wine. Applied and Environmental

Microbiology 48 :153-156.

Kehrer C.L. 1921. The chemistry of vinegar. Journal of Food Product and The American

Vinegar Industry . 1 :5-20.

Kocher, G.S., Kalra, K.L. and Tewari, H.K. 2006. Production of vinegar from Cane

juice. Electronic Proceedings of Symposium on Food and Nutritional Security:

Technological Interventions and Genetical options, Sept 18-19, HPKV, Palampur,

India.

Kurtzman,ȱC.P.ȱandȱFell,ȱJ.W.ȱ1998.ȱDefinition,ȱclassificationȱandȱnomenclatureȱofȱtheȱ

yeasts.ȱIn:ȱKurtzman,ȱC.ȱP.,ȱFell,ȱJ.ȱW.ȱ(Edition).ȱ The Yeasts, A Taxonomic Study . (3-5)

4th edition. Elsevier Science B. V., Amsterdam.

Leeman, M., Ostman. E. and Bjork, I. 2005.Vinegar dressing and cold storage of potatoes

lowers postprandial glycaemic and insulinaemic responses in healthy subjects.

European Journal of Clinical Nutrition 59 :1266–1271.

Mazza, S. and Murooka, Y. 2009. Vinegars through the ages. In: Solieri, L., Giudici, P.

(Edition) Vinegars of the World. 17-39. Italy: Springer-Verlag.

Morales, M.L, Gustavo, A., Gonzalez, J.A andTroncoso, A.M. 2001.Multivariateanalysis

ofȱcommercialȱandȱlaboratoryȱproducedȱsherryȱwineȱvinegar:ȱInfluenceȱofacetificationȱ

and aging. Journal of Food Technology 212 :676-682.

Nanda, K., Taniguchi, M., Ujike, S., Ishihara, N., Mori, H., Ono, H and Murooka, Y.

2001. Characterization of acetic acid bacteria in traditional acetic acid fermentation

of rice vinegar (komesu) and unpolished rice vinegar (kurosu) produced in Japan.

Applied and Environmental Microbiology 67 : 986-990.

154