Acetic Acid Bacteria in Fermented Food and Beverage Ecosystems

2016 ◽  
pp. 73-99 ◽  
Author(s):  
Vasileios Pothakos ◽  
Koen Illeghems ◽  
David Laureys ◽  
Freek Spitaels ◽  
Peter Vandamme ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Acetic Acid Bacteria ◽  
Fermented Food ◽  
Food And Beverage

scholarly journals Significance and management of acetic acid bacteria culture collections

2013 ◽  
Vol 2 (1s) ◽  
pp. 9 ◽  
Author(s):  
Luciana De Vero ◽  
Paolo Giudici
Keyword(s):  
Acetic Acid ◽  
Complex Traits ◽  
Sequence Data ◽  
Human Life ◽  
Acetic Acid Bacteria ◽  
Fermented Food ◽  
Industrial Biotechnology ◽  
Microbial Culture ◽  
Culture Collections ◽  
Functional Studies

Acetic acid bacteria (AAB) are obligate aerobic microorganisms which have large significance in human life. Traditionally, AAB species have been used to produce fermented food and beverages thanks to their ability to oxidize ethanol to acetic acid. Moreover, in the last decades, they have been extensively investigated for other industrial biotechnology applications as the development of processes for highvalue products or biosensors. The potential exploitation of AAB diversity requires the existence of microbial culture collections, which are able to supply not only strains but essential data for fundamental microbial research. Therefore, microbial collections can be helpful to provide critical insights into AAB physiology and metabolism as well as integrate sequence data with transcriptional and functional studies to better define complex traits and develop new potential microbial processes. This article reviews the significance of microbial collections, with an overview of the well-known European Biological Resources Centers (BRCs) collecting AAB, and provides an insight into their cultivability and metabolic activity. It also discusses appropriate techniques in preserving <em>authentic</em> strains, quality control implications, databases and BRC networking as well as connections among collections and stakeholders.

OXIDATION OF ALIPHATIC GLYCOLS BY ACETIC ACID BACTERIA

1964 ◽  
Vol 28 (2) ◽  
pp. 164-180 ◽  
Author(s):  
J. De Ley ◽  
K. Kersters
Keyword(s):  
Acetic Acid ◽  
Acetic Acid Bacteria

Thermal adaptation of acetic acid bacteria for practical high-temperature vinegar fermentation

2021 ◽  
Vol 85 (5) ◽  
pp. 1243-1251
Author(s):  
Nami Matsumoto ◽  
Naoki Osumi ◽  
Minenosuke Matsutani ◽  
Theerisara Phathanathavorn ◽  
Naoya Kataoka ◽  
...  
Keyword(s):  
Acetic Acid ◽  
High Temperature ◽  
Experimental Evolution ◽  
Culture Medium ◽  
Thermal Adaptation ◽  
Acetic Acid Bacteria ◽  
Acid Fermentation ◽  
Acetic Acid Production ◽  
Fermentation System ◽  
Fermentor Culture

ABSTRACT Thermotolerant microorganisms are useful for high-temperature fermentation. Several thermally adapted strains were previously obtained from Acetobacter pasteurianus in a nutrient-rich culture medium, while these adapted strains could not grow well at high temperature in the nutrient-poor practical culture medium, “rice moromi.” In this study, A. pasteurianus K-1034 originally capable of performing acetic acid fermentation in rice moromi was thermally adapted by experimental evolution using a “pseudo” rice moromi culture. The adapted strains thus obtained were confirmed to grow well in such the nutrient-poor media in flask or jar-fermentor culture up to 40 or 39 °C; the mutation sites of the strains were also determined. The high-temperature fermentation ability was also shown to be comparable with a low-nutrient adapted strain previously obtained. Using the practical fermentation system, “Acetofermenter,” acetic acid production was compared in the moromi culture; the results showed that the adapted strains efficiently perform practical vinegar production under high-temperature conditions.

scholarly journals On the way toward regulatable expression systems in acetic acid bacteria: target gene expression and use cases

2021 ◽  
Author(s):  
Philipp Moritz Fricke ◽  
Angelika Klemm ◽  
Michael Bott ◽  
Tino Polen
Keyword(s):  
Gene Expression ◽  
Acetic Acid ◽  
Literature Search ◽  
Target Gene ◽  
Target Genes ◽  
Recombinant Dna ◽  
Acetic Acid Bacteria ◽  
Homoserine Lactone ◽  
Expression Systems ◽  
Target Gene Expression

Abstract Acetic acid bacteria (AAB) are valuable biocatalysts for which there is growing interest in understanding their basics including physiology and biochemistry. This is accompanied by growing demands for metabolic engineering of AAB to take advantage of their properties and to improve their biomanufacturing efficiencies. Controlled expression of target genes is key to fundamental and applied microbiological research. In order to get an overview of expression systems and their applications in AAB, we carried out a comprehensive literature search using the Web of Science Core Collection database. The Acetobacteraceae family currently comprises 49 genera. We found overall 6097 publications related to one or more AAB genera since 1973, when the first successful recombinant DNA experiments in Escherichia coli have been published. The use of plasmids in AAB began in 1985 and till today was reported for only nine out of the 49 AAB genera currently described. We found at least five major expression plasmid lineages and a multitude of further expression plasmids, almost all enabling only constitutive target gene expression. Only recently, two regulatable expression systems became available for AAB, an N-acyl homoserine lactone (AHL)-inducible system for Komagataeibacter rhaeticus and an l-arabinose-inducible system for Gluconobacter oxydans. Thus, after 35 years of constitutive target gene expression in AAB, we now have the first regulatable expression systems for AAB in hand and further regulatable expression systems for AAB can be expected. Key points • Literature search revealed developments and usage of expression systems in AAB. • Only recently 2 regulatable plasmid systems became available for only 2 AAB genera. • Further regulatable expression systems for AAB are in sight.

Identifying membrane-bound quinoprotein glucose dehydrogenase from acetic acid bacteria that produce lactobionic and cellobionic acids

2019 ◽  
Vol 83 (6) ◽  
pp. 1171-1179 ◽  
Author(s):  
Takaaki Kiryu ◽  
Taro Kiso ◽  
Daisuke Koma ◽  
Shigemitsu Tanaka ◽  
Hiromi Murakami
Keyword(s):  
Acetic Acid ◽  
Glucose Dehydrogenase ◽  
Acetic Acid Bacteria ◽  
Membrane Bound

Influence of levan-producing acetic acid bacteria on buckwheat-sourdough breads

2017 ◽  
Vol 65 ◽  
pp. 95-104 ◽  
Author(s):  
Tharalinee Ua-Arak ◽  
Frank Jakob ◽  
Rudi F. Vogel
Keyword(s):  
Acetic Acid ◽  
Acetic Acid Bacteria

scholarly journals Microbial Production of Glyceric Acid, an Organic Acid That Can Be Mass Produced from Glycerol

2009 ◽  
Vol 75 (24) ◽  
pp. 7760-7766 ◽  
Author(s):  
Hiroshi Habe ◽  
Yuko Shimada ◽  
Toshiharu Yakushi ◽  
Hiromi Hattori ◽  
Yoshitaka Ano ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Growth Parameters ◽  
Operating Time ◽  
Enantiomeric Excess ◽  
Gluconobacter Oxydans ◽  
Acetic Acid Bacteria ◽  
Culture Broth ◽  
Glyceric Acid ◽  
Bacterial Strains ◽  
Biotechnological Production

ABSTRACT Glyceric acid (GA), an unfamiliar biotechnological product, is currently produced as a small by-product of dihydroxyacetone production from glycerol by Gluconobacter oxydans. We developed a method for the efficient biotechnological production of GA as a target compound for new surplus glycerol applications in the biodiesel and oleochemical industries. We investigated the ability of 162 acetic acid bacterial strains to produce GA from glycerol and found that the patterns of productivity and enantiomeric GA compositions obtained from several strains differed significantly. The growth parameters of two different strain types, Gluconobacter frateurii NBRC103465 and Acetobacter tropicalis NBRC16470, were optimized using a jar fermentor. G. frateurii accumulated 136.5 g/liter of GA with a 72% d-GA enantiomeric excess (ee) in the culture broth, whereas A. tropicalis produced 101.8 g/liter of d-GA with a 99% ee. The 136.5 g/liter of glycerate in the culture broth was concentrated to 236.5 g/liter by desalting electrodialysis during the 140-min operating time, and then, from 50 ml of the concentrated solution, 9.35 g of GA calcium salt was obtained by crystallization. Gene disruption analysis using G. oxydans IFO12528 revealed that the membrane-bound alcohol dehydrogenase (mADH)-encoding gene (adhA) is required for GA production, and purified mADH from G. oxydans IFO12528 catalyzed the oxidation of glycerol. These results strongly suggest that mADH is involved in GA production by acetic acid bacteria. We propose that GA is potentially mass producible from glycerol feedstock by a biotechnological process.

Development of novel sourdoughs with in situ formed exopolysaccharides from acetic acid bacteria

2015 ◽  
Vol 241 (2) ◽  
pp. 185-197 ◽  
Author(s):  
Maria Hermann ◽  
Hannes Petermeier ◽  
Rudi F. Vogel
Keyword(s):  
Acetic Acid ◽  
Acetic Acid Bacteria

Acetic acid bacteria in fermented foods and beverages

2018 ◽  
Vol 49 ◽  
pp. 115-119 ◽  
Author(s):  
Jonas De Roos ◽  
Luc De Vuyst
Keyword(s):  
Acetic Acid ◽  
Acetic Acid Bacteria ◽  
Fermented Foods

Survival and preservation after freeze-drying process of thermoresistant acetic acid bacteria isolated from tropical products of Subsaharan Africa

2007 ◽  
Vol 79 (4) ◽  
pp. 1374-1382 ◽  
Author(s):  
Bassirou Ndoye ◽  
Frédéric Weekers ◽  
Bréhima Diawara ◽  
Amadou Tidiane Guiro ◽  
Philippe Thonart
Keyword(s):  
Acetic Acid ◽  
Freeze Drying ◽  
Acetic Acid Bacteria ◽  
Drying Process ◽  
Subsaharan Africa
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