Microorganism growth profiles during fermentation of Gayo Arabica wine coffee

Abstract Coffee is a non-alcoholic beverage that is consumed globally due to its specific flavour and functional properties. Nowadays coffee is diversified based on its coffee varieties, brewing methods, and bean processing techniques. Wine coffee is a commercial name for fermented coffee, a new coffee diversification product. Wine coffee is produced by fermenting coffee cherries for 30 to 60 days. As a new product, the process is not well studied. This research aims to explore the microorganisms’ activity and its profile growth during 30 days of fermentation. The documentation of pH and temperature, and microbial sampling during coffee cherry fermentation were conducted seven times, started at 0 days; 2 days; 4 days; 6 days; 8 days; 10 days; 12 days; 14 days; 16 days; 20 and 30 days. The results showed that pH decreases and temperature increases during fermentation. pH started from 5.0 and down to 3.9 when fermentation is terminated after 30 days, whilst the temperature slightly changes from 25°C to 30°C. The microorganism’s population shows the presence of yeast, lactic acid (LAB) and acetic acid bacteria (AAB) in wine coffee production. The yeast population increases in the mid fermentation as the cherries are damaged and provide suitable nutrition for the yeast. LAB also co-exists at a similar stage. Further research should be done, especially to understand the interaction mechanism between yeast and yeast, yeast and LAB, and yeast and AAB.

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Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage

Foods ◽

10.3390/foods9070963 ◽

2020 ◽

Vol 9 (7) ◽

pp. 963 ◽

Cited By ~ 1

Author(s):

Thierry Tran ◽

Cosette Grandvalet ◽

François Verdier ◽

Antoine Martin ◽

Hervé Alexandre ◽

...

Keyword(s):

Acetic Acid ◽

Chemical Composition ◽

Bacterial Species ◽

Alcoholic Beverage ◽

Black Tea ◽

Acetic Acid Bacteria ◽

Invertase Activity ◽

Microbial Interactions ◽

Sucrose Hydrolysis ◽

Set Up

Kombucha is a traditional low-alcoholic beverage made from sugared tea and transformed by a complex microbial consortium including yeasts and acetic acid bacteria (AAB). To study the microbial interactions and their impact on the chemical composition of the beverage, an experimental design with nine couples associating one yeast strain and one AAB strain isolated from original black tea kombucha was set up. Three yeast strains belonging to the genera Brettanomyces, Hanseniaspora, and Saccharomyces and three strains of Acetobacter and Komagataeibacter species were chosen. Monocultures in sugared tea were analyzed to determine their individual microbial behaviors. Then, cultivation of the original kombucha consortium and cocultures in sugared tea were compared to determine the interactive microbial effects during successive phases in open and closed incubation conditions. The results highlight the main impact of yeast metabolism on the product’s chemical composition and the secondary impact of bacterial species on the composition in organic acids. The uncovered microbial interactions can be explained by different strategies for the utilization of sucrose. Yeasts and AAB unable to perform efficient sucrose hydrolysis rely on yeasts with high invertase activity to access released monosaccharides. Moreover, the presence of AAB rerouted the metabolism of Saccharomyces cerevisiae towards higher invertase and fermentative activities.

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OXIDATION OF ALIPHATIC GLYCOLS BY ACETIC ACID BACTERIA

Bacteriological Reviews ◽

10.1128/mmbr.28.2.164-180.1964 ◽

1964 ◽

Vol 28 (2) ◽

pp. 164-180 ◽

Cited By ~ 27

Author(s):

J. De Ley ◽

K. Kersters

Keyword(s):

Acetic Acid ◽

Acetic Acid Bacteria

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

Bioscience Biotechnology and Biochemistry ◽

10.1093/bbb/zbab009 ◽

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.

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

Applied Microbiology and Biotechnology ◽

10.1007/s00253-021-11269-z ◽

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.

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

Bioscience Biotechnology and Biochemistry ◽

10.1080/09168451.2019.1580136 ◽

2019 ◽

Vol 83 (6) ◽

pp. 1171-1179 ◽

Cited By ~ 5

Author(s):

Takaaki Kiryu ◽

Taro Kiso ◽

Daisuke Koma ◽

Shigemitsu Tanaka ◽

Hiromi Murakami

Keyword(s):

Acetic Acid ◽

Glucose Dehydrogenase ◽

Acetic Acid Bacteria ◽

Membrane Bound

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

Food Microbiology ◽

10.1016/j.fm.2017.02.002 ◽

2017 ◽

Vol 65 ◽

pp. 95-104 ◽

Cited By ~ 23

Author(s):

Tharalinee Ua-Arak ◽

Frank Jakob ◽

Rudi F. Vogel

Keyword(s):

Acetic Acid ◽

Acetic Acid Bacteria

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

Applied and Environmental Microbiology ◽

10.1128/aem.01535-09 ◽

2009 ◽

Vol 75 (24) ◽

pp. 7760-7766 ◽

Cited By ~ 74

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.

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Factors Affecting the Production of the Coffee Farming in Uluway Village Mengkendek Sub District Tana Toraja District

JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian ◽

10.37149/jia.v6i1.15471 ◽

2021 ◽

Vol 6 (1) ◽

pp. 37

Author(s):

Renatha Mersi ◽

Ayub Manggala Padangaran ◽

Fahria Nadiryati Sadimantara

Keyword(s):

Data Analysis ◽

Qualitative Data ◽

Linear Regression Analysis ◽

Multiple Linear Regression Analysis ◽

Land Area ◽

Coffee Production ◽

Factors Affecting ◽

Land Preparation ◽

Processing Techniques ◽

Coffee Farming

This study aimed to determine what factors influence coffee production in Uluway Village, Mengkendek Sub District of Tana Toraja District. The research was conducted from March to May 2020 where these factors include land area, labor, fertilizers, and pesticides. This study aimed to determine what factors influence the people's coffee production in Uluway Village, Mengkendek Sub District of Tana Toraja District. The population of this study was all the farmers who cultivated coffee in Uluway Village, Mengkendek Sub District of Tana Toraja District. The sample of this study was 78 respondents who were determined by using the census method. The analytical method used is descriptive qualitative data analysis, the second data analysis using multiple linear regression analysis, and the third. The research results can be drawn from several conclusions, including the coffee farming processing techniques in Uluway Village, namely land preparation, planting, maintenance, harvesting, and postharvest. Factors that have a real effect include land area, fertilizers, and pesticides, while factors that do not affect coffee production are labor

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