|
|
| Time |
Contribution of Vinegar
to human culture |
| 12.30 |
Registration, accommodation,
Poster settings |
| 17.00 |
Opening ceremony
Chairs: Paolo Giudici, Italy;
Alberto Melloni, Italy
|
| 18.00 |
Opening
Lecture
Vinegar: myth, history and culture
Maria Teresa Schettino, Italy
|
| 18.30 |
Session
1 Contribution of Vinegar to human culture
Chairs: Paolo Giudici,
Italy; Alberto Melloni,
Italy |
| 18.35 |
OL01-01
Vinegar in the Este Duchy. A story of customs,
traditions and politics
Ugo Rangone, Italy |
| 19.00 |
Welcome party |
|
| Time |
Vinegars of the world |
| 8.00 |
Registration, Poster settings |
| 9.00 |
Session 2
Vinegars of the world |
| 9.05 |
Key note lecture:
Chairs: Paolo Giudici,
Italy; Peter Raspor, Slovenia
KNL02-01
The role of sensory science in describing the “identity”
of typical product: the case of Vinegar of Modena
Mario Bertuccioli,
Italy |
| 9.35 |
Session 2.1
Vinegars from seeds and cereals
Chairs: Luc De Vuyst, Belgium; Peter
Raspor, Slovenia |
| 9.40 |
OL02-01
The manufacture of traditional malt and distilled
malt vinegars
Bill Grierson, United
Kingdom |
| 9.55 |
OL02-02
Acetic acid bacteria in traditional japanese rice
vinegars
Yoshikatsu Murooka, Japan
|
| 10.10 |
OL02-03
The sensory analysis of Balsamic Vinegar of Modena:
from the quality model individuation to the certification
Luigi Odello,
Italy |
| 10.25 |
Coffee break |
| 11.15 |
Session 2.2
Vinegars from grape and wine
Chairs: Jacques Bourgeois,
Switzerland; Peter Raspor, Slovenia
|
| 11.20 |
OL02-04
Aceto Balsamico di Modena between tradition and
market
Cesare Mazzetti, Italy
|
| 11.35 |
OL02-05
The solera system for the Vinagre de Jerez
Jorge Pascual, Spain |
| 11.50 |
OL02-06
Theoretical approach to age determination of Traditional
Balsamic Vinegar
Sara Landi, Italy
|
| 12.05 |
OL02-07
The yeasts of Traditional Balsamic Vinegar
Lisa Solieri, Italy
|
| 12.20 |
Lunch-time |
14.00
14.05 |
Session
2.3 Special vinegars and food
Key note lecture:
Chairs: Yoshikatsu Murooka,
Japan; Carmen Prieto, Chile |
| |
KNL02-02
Population dynamics of acetic acid bacteria during
cocoa fermentation
Luc De Vuyst, Belgium
|
| 14.35 |
OL02-08
Acetic acid bacteria of Traditional Balsamic Vinegar
Luciana De
Vero, Italy |
| 14.50 |
OL02-09
Environmental technologies and acetic acid bacteria:
yeast biomass recovery and acetic acid productions
from cheese whey
Giancarlo Ranalli, Italy
|
| 15.05 |
OL02-10
Fruit vinegars based on citrus wines
Andrea Caridi, Italy
|
| 15.20 |
OL02-11
Traditional Balsamic Vinegar, technology and tradition
Giovanni Masini, Italy |
| 15.35 |
Coffee break |
16.05
16.10 |
Session
3 Vinegar and technology
Key note lecture:
Chairs: Paolo Giudici,
Italy; Isidoro Garcia,
Spain |
| |
KNL
03-01
Evolution of polyphenol and related substances during
vinegar aging
Ana Troncoso, Spain |
| 16.40 |
Session 3 Vinegar and technology
Chairs: Isidoro Garcia,
Spain; Ana Troncoso, Spain
|
| 16.45 |
OL03-01
Real time monitoring of an industrial Gluconobacter
fermentation process
Linda Harvey, United Kingdom
|
| 17.00 |
OL03-02
Improvements for an optimized process strategy in
vinegar fermentation
Frank Emde, Germany |
| 17.15 |
OL03-03
Modelling and parametric adjustment of the whole cycle
of a semi-continuous wine vinegar process
Jorge
Jiménez, Spain |
| 17.30 |
OL03-04
Biotransformation of glucose to 5-keto-D-gluconate,
a precursor of L-(+)-tartaric acid
Ute
Herrmann, Germany |
| 17.45 |
Poster sessions |
|
| |
| Time |
Vinegar and technology |
| 9.00 |
Session 3
Vinegar and technology
Chairs: Linda Harvey, United
Kingdom; Ute Herrmann,
Germany |
| 9.05 |
OL03-05
The complete genome sequence of Gluconobacter
oxydans deciphering the process of incomplete
oxidation
Uwe Deppenmeier, USA |
| 9.20 |
OL03-06
Molecular basis of acetic acid resistance in acetic
acid bacteria
Masahiro Fukaya, Japan |
| 9.35 |
OL03-07
A proton motive force-dependent acetic acid efflux
pump in Acetobacter aceti
Kazunobu Matsushita, Japan
|
| 9.50 |
OL03-08
Optimisation of the wine vinegar process. Influence
of ethanol concentration at the moment of discharge
Isidoro García, Spain
|
| 10.05 |
OL03-09
Optimum operating conditions in closed-system industrial
acetifiers (continuous operation): a study by computer
simulation
Manuel Macías, Spain
|
| 10.20 |
Coffee break |
| 10.50
10.55 |
Session 4
Vinegar: Microbiology
Key note lecture:
Chairs: Naoto Tonouchi,
Japan; Wolfgang
Ludwig, Germany
|
| |
KNL04-01
Genera and species in acetic acid bacteria their
past, present and future
Yuzo Yamada, Japan |
| 11.25 |
OL04-01
Identification and classification of strains assigned
to the genus Gluconobacter based on restriction
and sequence analyses of 16S-23S rDNA internal transcribed
spacer regions
Pattaraporn Yukphan, Thailand
|
| 11.40 |
OL04-02
Description of Gluconacetobacter swingsii sp.
nov. and Gluconacetobacter rhaeticus sp. nov.,
isolated from Italian apple fruit
Ilse Cleenwerck, Belgium |
| 11.55 |
OL04-03
The genera Acetobacter and Gluconacetobacter:
taxonomic evaluation with theoretical and practical
implications
Marta Marzotto, Italy |
| 12.10 |
OL04-04
Rapid method for total, viable and non viable acetic
acid bacteria determination
Inés M. Santos, Spain
|
| 12.25 |
Lunch-time |
| 14.00 |
Session 4.1
Acetic acid bacteria - taxonomy and molecular biology
|
| 14.05 |
Key note lecture:
Chairs: Francisco Barja,
Switzerland; Josè
M. Guillamòn, Spain
KNL04-02
Nucleic acid techniques in bacterial systematics
and identification
Wolfgang Ludwig, Germany
|
| 14.35 |
OL04-05
Phylogenetic analysis and identification of acetic
acid bacteria based on various genomic sequences
Janja Trcek, Slovenia |
| 14.50 |
OL04-06
Functional analysis of adhS gene encoding
subunit III of alcohol dehydrogenase from Acetobacter
pasteurianus SKU 1108
Gunjana Theeragool, Thailand
|
| 15.05 |
OL04-07
The PQQ-alcohol dehydrogenase of Gluconacetobacter
diazotrophicus PAL5
Edgardo Escamilla, México
|
| 15.20 |
OL04-08
Biocatalytic coatings of acetic acid bacteria
Michael C. Flickinger,
USA |
| 15.35 |
Coffee break |
16.05
16.10
|
Session 4.2
Acetic acid bacteria - ecology
Key note lecture:
Chairs: Raul Osvaldo Pedraza, Argentina;
Wolfgang Ludwig, Germany |
| |
KNL04-03
Ecology of acetic acid bacteria in natural environments
as sources for vinegar technology
Peter Raspor, Slovenia
|
| 16.40 |
OL04-09
Molecular techniques of identification and quantification
of acetic acid bacteria
Josè M. Guillamòn, Spain
|
| 16.55 |
OL04-10
Nitrogen fixing acetobacteria
Raul
Osvaldo Pedraza, Argentina |
| 17.10 |
OL04-11
Molecular and morphological characterization of
acetic acid bacteria from industrial fermenters
of wine vinegar production
Francisco Barja, Switzerland
|
| 17.25 |
OL04-12
Diversity of acetic acid bacteria in Indonesia,
Thailand, and the Philippines
Puspita Lisdiyanti, Indonesia |
| 17.40 |
Poster sessions |
| 19.00 |
Gala Dinner |
|
| |
| Time |
Acetic acid bacteria
in related technologies |
|
9.00
9.05
|
Session 5
Acetic acid bacteria in related technologies
Key note lecture:
Chairs: Paolo Giudici, Italy;
Albert Mas, Spain |
| |
KNL 05-01
Acetic acid bacteria from grapes to wine
Aline Lonvaud-Funel,
France
|
| 9.35 |
Session 5.1 Acetic acid bacteria
and wine
Chairs: Aline Lonvaud-Funel, France;
Uwe Deppenmeier, USA
|
| 9.40 |
OL05-01
Acetic acid bacteria population dynamics during
wine fermentation
Albert Mas,
Spain |
| 9.55 |
OL05-02
Acetic acid bacteria isolated from Cabernet Sauvignon
grapes in different chilean valleys
Carmen Prieto, Chile |
| 10.10 |
OL05-03
Spoilage of wine by acetic acid bacteria – The story
in a bottle
Eveline Bartowsky, Australia
|
| 10.25 |
Coffee break |
| 10.55 |
Session
5.2 Acetic acid bacteria and food and beverage spoilage
Chairs: Aline Lonvaud-Funel,
France; Albert Mas, Spain
|
| 11.00 |
OL05-04
Vinegar eels: state of the art and perspectives
Giulio Petroni, Italy
|
| 11.15 |
OL05-05
Modulation of acetic acid and other metabolites
in sourdough fermentation: effect on bread quality
and shelf-life
Maria Elisabetta Guerzoni, Italy
|
| 11.30 |
OL05-06
Antimicrobial effects of lemon juice and vinegar
against Salmonella typhimurium and Yersinia
enterocolitica on salad vegetables
Ilkin Yucel Sengun, Turkey
|
| 11.45 |
Lunch-time |
| |
Afternoon
Balsamic trip |
|
| |
| Time |
Vinegar,
acetic acid bacteria and health |
|
9.00
9.05 |
Session 6 Vinegar, acetic acid bacteria
and health
Key note lecture:
Chairs: Paolo Giudici, Italy;
Ilkin Yucel Sengun, Turkey |
| |
KNL 06-01
Uses of vinegar in the folk medical practices of
the Mediterranean
Andrea Pieroni,United
Kingdom
|
| 9.35 |
Session 6.1 Vinegar
and medicine
Chairs: Andrea Pieroni,
United Kingdom; Ilkin Yucel
Sengun, Turkey |
| 9.40 |
OL06-01
Vinegar polyphenols increase the proteolysis and
decrease the oxidative stress during digestion by
pepsin
Davide Tagliazucchi,
Italy |
| 9.55 |
OL06-02
Vinegars: their use in foods, cosmetics, therapeutics
and detergents
Jacques Bourgeois,
Switzerland |
| 10.10 |
OL06-03
Vinegar from whey as an ingredient of dairy cows
ration
Elisabetta Salimei, Italy |
| 10.25 |
Coffee break |
| 11.00 |
CLOSING SESSION
Chairs: Paolo Giudici, Italy;
Ana Troncoso, Spain
|
| 11.05 |
Closing lecture:
Acetic acid bacteria GMO for the future?
Naoto Tonouchi, Japan
|
| 11.35 |
Craft Project presentation
Wood solutions to excessive acetification length
in traditional vinegar production. WINEGAR. Albert
Mas, Spain |
| 11.40 |
Closing Ceremony
Chairs: Ana Troncoso, Spain;
Puspita Lisdiyanti, Indonesia;
Peter Raspor, Slovenia; Kazunobu
Matsushita, Japan; Gunjana Theeragool, Thailand; Wolfgang
Ludwig, Germany; Albert Mas,
Spain; Paolo Giudici, Italy |
|
| |
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