scholarly journals Lactobionic and cellobionic acid production profiles of the resting cells of acetic acid bacteria

2015 ◽  
Vol 79 (10) ◽  
pp. 1712-1718 ◽  
Author(s):  
Takaaki Kiryu ◽  
Taro Kiso ◽  
Hirofumi Nakano ◽  
Hiromi Murakami
2017 ◽  
Vol 866 ◽  
pp. 61-64
Author(s):  
Duongruitai Nicomrat

Fresh fruit vinegar fermentation is well known for the activities of diverse groups of microorganisms at two stages of the fermentation process. Their species diversity depend on the raw materials fermented. In the study, at the first step of high sugar production, less culturable acetic acid bacterial species but more Aspergillus spp. and yeasts, non-Saccharomyces were detected. At the end, the vinegar production step, the fermented broth showed only dominant acetic acid bacteria. In the study, yeasts and fungi were isolated and inoculated to the juice. The results showed that these consortium could help increase high alcohol and later more acetic acid production when compared with the control fruit vinegar fermentation.


Author(s):  
G. C. Onyenegecha ◽  
F. S. Ire ◽  
O. K. Agwa

Background: Acetic acid bacteria (AAB) are concrete sets of organism which act as precursor for acetic acid production. Acetic acid is a colorless liquid with strong pungent and sour smell. It is synthesized from oxidation of ethanol by AAB. Vast studies have been made from sugary sources in the isolation of AAB. Aim: The needs to study and utilize our protein-rich residues (PRR) for AAB presence spurn this study. Place and Duration of Study: Department of Microbiology, University of Port Harcourt, between June and December 2018. Methodology: The samples (beans, groundnut and powdered milk) used in this study were surface-sterilized, homogenized, pre-enriched (in balsam medium) and serially diluted with inoculum size (0.1ml) inoculated on sterilized glucose yeast peptone agar, Mannitol agar and low glycemic index (LGI) media and incubated at 30oC for 48 h using the spread plate technique. A total of 11 bacterial isolates were obtained and screened for acetic acid production in brain heart infusion and yeast glucose ethanol acetic acid broth at 30oC for 14 days and positive isolates were identified by titration method. AAB isolates with the highest acetic acid concentration were selected for molecular identification and further studies. Results: Two Acetic acid bacteria identified in this study were Acetobacter and Gluconobacter. The result of this study indicated that Acetobacter had acetic acid concentration of 3.6g/100ml while Gluconobacter had 1.8g/100 ml. However, molecular identification highlighted Acetobacter as Bacillus cereus with Genbank accession number MK 332142; whereas Gluconobacter was Stenotrophomonas maltophilia MK 332143. The neighbor-joining phylogenetic tree and bioinformatics revealed B. cereus and S. maltophilia as 97% and 96% similarity index, 854 and 883 nucleotide sequencing letters as well as 450 and 410 base pairs. Conclusion: This finding implied that “S. maltophilia” and “B. cereus” are predominant Acetic acid bacteria in spoilt beans and groundnut; and can act as potential strains with industrial importance to man and environment.


AMB Express ◽  
2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Florence de Fouchécour ◽  
Anaïs Lemarchand ◽  
Henry-Éric Spinnler ◽  
Claire Saulou-Bérion

AbstractAcetic acid bacteria (AAB) can selectively oxidize diols into their corresponding hydroxyacids. Notably, they can convert 1,3-propanediol (1,3-PDO) into 3-hydroxypropionic acid (3-HP), which is a promising building-block. Until now, 3-HP production with AAB is carried out in batch and using resting cells at high cell densities (up to 10 g L−1 of cell dry weight). This approach is likely limited by detrimental accumulation of the intermediate 3-hydroxypropanal (3-HPA). Herein, we investigate an alternative implementation that allows highly efficient 3-HP production with lower cell densities of growing cells and that prevents 3-HPA accumulation. First, growth and 3-HP production of Acetobacter sp. CIP 58.66 were characterized with 1,3-PDO or glycerol as growth substrate. The strain was then implemented in a bioreactor, during a sequential process where it was first cultivated on glycerol, then the precursor 1,3-PDO was continuously supplied at a varying rate, easily controlled by the pH control. Different pH set points were tested (5.0, 4.5, and 4.0). This approach used the natural resistance of acetic acid bacteria to acidic conditions. Surprisingly, when pH was controlled at 5.0, the performances achieved in terms of titer (69.76 g3-HP L−1), mean productivity (2.80 g3-HP L−1 h−1), and molar yield (1.02 mol3-HP mol−11,3-PDO) were comparable to results obtained with genetically improved strains at neutral pH. The present results were obtained with comparatively lower cell densities (from 0.88 to 2.08 g L−1) than previously reported. This feeding strategy could be well-suited for future scale-up, since lower cell densities imply lower process costs and energy needs.


2019 ◽  
Vol 57 (5) ◽  
pp. 1904-1916 ◽  
Author(s):  
Souleymane Soumahoro ◽  
Honoré G. Ouattara ◽  
Michel Droux ◽  
William Nasser ◽  
Sébastien L. Niamke ◽  
...  

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 42
Author(s):  
Lucie Farrera ◽  
Alexandre Colas de la Noue ◽  
Caroline Strub ◽  
Benjamin Guibert ◽  
Christelle Kouame ◽  
...  

Acetic acid bacteria are involved in many food and beverage fermentation processes. They play an important role in cocoa bean fermentation through their acetic acid production. They initiate the development of some of the flavor precursors that are necessary for the organoleptic quality of cocoa, and for the beans’ color. The development of starter cultures with local strains would enable the preservation of the microbial biodiversity of each country in cocoa-producing areas, and would also control the fermentation. This approach could avoid the standardization of cocoa bean fermentation in the producing countries. One hundred and thirty acetic acid bacteria were isolated from three different cocoa-producing countries, and were identified based on their 16S rRNA gene sequence. The predominate strains were grown in a cocoa pulp simulation medium (CPSM-AAB) in order to compare their physiological traits regarding their specific growth rate, ethanol and lactic acid consumption, acetic acid production, and relative preferences of carbon sources. Finally, the intraspecific diversity of the strains was then assessed through the analysis of their genomic polymorphism by (GTG)5-PCR fingerprinting. Our results showed that Acetobacter pasteurianus was the most recovered species in all of the origins, with 86 isolates out of 130 cultures. A great similarity was observed between the strains according to their physiological characterization and genomic polymorphisms. However, the multi-parametric clustering results in the different groups highlighted some differences in their basic metabolism, such as their efficiency in converting carbon substrates to acetate, and their relative affinity to lactic acid and ethanol. The A. pasteurianus strains showed different behaviors regarding their ability to oxidize ethanol and lactic acid into acetic acid, and in their relative preference for each substrate. The impact of these behaviors on the cocoa quality should be investigated, and should be considered as a criterion for the selection of acetic acid bacteria starters.


2021 ◽  
Author(s):  
Florence DE FOUCHÉCOUR ◽  
Anaïs LEMARCHAND ◽  
Henry-Éric SPINNLER ◽  
Claire SAULOU-BÉRION

Abstract Acetic acid bacteria (AAB) can selectively oxidize diols into their corresponding hydroxyacids. Notably, they can convert 1,3-propanediol (1,3-PDO) into 3-hydroxypropionic acid (3-HP), which is a promising building-block. Until now, 3-HP production with AAB is carried out in batch and using resting cells at high cell densities (up to 10 g L− 1 of cell dry weight). This approach is likely limited by detrimental accumulation of the intermediate 3-hydroxypropanal (3-HPA). Herein, we investigate an alternative implementation that allows highly efficient 3-HP production with lower cell densities of growing cells and that prevents 3-HPA accumulation. First, growth and 3-HP production of Acetobacter sp. CIP 58.66 were characterized with 1,3-PDO or glycerol as growth substrate. The strain was then implemented in a bioreactor, during a sequential process where it was first cultivated on glycerol, then the precursor 1,3-PDO was continuously supplied at a varying rate, easily controlled by the pH control. Different pH set points were tested (5.0, 4.5, and 4.0). This approach used the natural resistance of acetic acid bacteria to acidic conditions. Surprisingly, when pH was controlled at 5.0, the performances achieved in terms of titer (69.76 g3 − HP L− 1), mean productivity (2.80 g3 − HP L− 1 h− 1), and molar yield (1.02 mol3 − HP mol− 11,3−PDO) were comparable to results obtained with genetically improved strains at neutral pH. The present results were obtained with comparatively lower cell densities (from 0.88 to 2.08 g L− 1) than previously reported. This feeding strategy could be well-suited for future scale-up, since lower cell densities imply lower process costs and energy needs.


2017 ◽  
Vol 6 (1) ◽  
Author(s):  
Isidoro García-García ◽  
Ana M. Cañete-Rodríguez ◽  
Inés M. Santos-Dueñas ◽  
Jorge E. Jiménez-Hornero ◽  
Armin Ehrenreich ◽  
...  

The many uses of gluconic acid and some of its salts are arousing increasing interest in these compounds and in their production levels. Although gluconic acid and gluconates can be obtained chemically, they are currently almost exclusively biotechnologically produced, mostly by fungus based methods. There is, however, an ongoing search for alternative microorganisms to avoid the problems of using fungi for this purpose and to improve the productivity of the process. Especially promising in this respect are acetic acid bacteria, particularly Gluconobacter strains. This paper discusses the main variables and operating conditions to be considered in optimizing gluconic acid production by Gluconobacter.


Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 331-339
Author(s):  
J.G.B. Peralta ◽  
F.B. Elegado ◽  
J.F. Simbahan ◽  
I.G. Pajares ◽  
E.I. Dizon

The succession of the dominant microbial population during cacao fermentation with or without adjunct inoculation of yeast and lactic acid bacteria (LAB) were monitored on a laboratory scale using culture-dependent and culture-independent methods. Yeasts and acetic acid bacteria (AAB) population throughout a five-day fermentation process showed no significant differences but the LAB population increased through adjunct inoculation. Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) identification method showed the dominance of only Lactobacillus plantarum, one of the species used as the adjunct inoculum, which resulted in higher lactic acid production. On the other hand, Acetobacter spp. and Gluconobacter spp. were markedly observed in the spontaneously fermented set-up resulting in increased acetic acid production, significantly different (p>0.05) at three to five days of fermentation. LAB and yeast inoculation resulted in a more desirable temperature and pH of the fermenting mash which may result in better product quality.


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