Asaia spp., acetic acid bacteria causing the spoilage of non-alcoholic beverages

After a general introduction and introduction to acetic acid bacteria, this work focuses on the genus Asaia, which causes sensory defects in non-alcoholic beverages. Asaia representatives have strong adhesive properties for materials used in the food industry, where they subsequently form biofilms and are highly resistant to chemical preservatives. After the basic characteristics of the genus Asaia and its influence on humans, the main part of the paper deals with microbial contamination of beverages by these bacteria. The paper summarizes the knowledge of the influence of packaging materials on the development of defects in beverages and the use of natural bioactive substances and plant extracts as an alternative to maintaining the microbiological stability of beverages.

Download Full-text

Microbiological Diversity and Prevalence of Spoilage and Pathogenic Bacteria in Commercial Fermented Alcoholic Beverages (Beer, Fruit Wine, Refined Rice Wine, and Yakju)

Journal of Food Protection ◽

10.4315/0362-028x.jfp-14-431 ◽

2015 ◽

Vol 78 (4) ◽

pp. 812-818 ◽

Cited By ~ 21

Author(s):

SE HUI JEON ◽

NAM HEE KIM ◽

MOON BO SHIM ◽

YOUNG WOOK JEON ◽

JI HYE AHN ◽

...

Keyword(s):

Escherichia Coli ◽

Acetic Acid ◽

Lactic Acid ◽

Acetic Acid Bacteria ◽

Alcoholic Beverages ◽

Plate Count ◽

Rice Wine ◽

Aerobic Plate Count ◽

Acid Producing Bacteria ◽

Harsh Conditions

The present study examined 469 commercially available fermented alcoholic beverages (FABs), including beer (draft, microbrewed, and pasteurized), fruit wine (grape and others), refined rice wine, and yakju (raw and pasteurized). Samples were screened for Escherichia coli and eight foodborne pathogens (Bacillus cereus, Campylobacter jejuni, Clostridium perfringens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and Yersinia enterocolitica), and the aerobic plate count, lactic acid bacteria, acetic acid bacteria, fungi, and total coliforms were also enumerated. Microbrewed beer contained the highest number of microorganisms (average aerobic plate count, 3.5; lactic acid bacteria, 2.1; acetic acid bacteria, 2.0; and fungi, 3.6 log CFU/ml), followed by draft beer and yakju (P < 0.05), whereas the other FABs contained <25 CFU/25 ml microorganisms. Unexpectedly, neither microbial diversity nor microbial count correlated with the alcohol content (4.7 to 14.1%) or pH (3.4 to 4.2) of the product. Despite the harsh conditions, coliforms (detected in 23.8% of microbrewed beer samples) and B. cereus (detected in all FABs) were present in some products. B. cereus was detected most frequently in microbrewed beer (54.8% of samples) and nonpasteurized yakju (50.0%), followed by pasteurized yakju (28.8%), refined rice wine (25.0%), other fruit wines (12.3%), grape wine (8.6%), draft beer (5.6%), and pasteurized beer (2.2%) (P < 0.05). The finding that spore-forming B. cereus and coliform bacteria can survive the harsh conditions present in alcoholic beverages should be taken into account (alongside traditional quality indicators such as the presence of lactic acid–producing bacteria, acetic acid–producing bacteria, or both) when developing manufacturing systems and methods to prolong the shelf life of high-quality FAB products. New strategic quality management plans for various FABs are needed.

Download Full-text

COMPARATIVE ANALYSIS OF BIOACTIVE SUBSTANCES CONTENT IN THE LEAVES AND FRUITS OF A ROWAN-TREE (SORBUS AUCUPARIA FRUCTUS) AND ASSESSMENT OF PROSPECTS IN MEDICINE AND PHARMACY

Global problems of modernity ◽

10.26787/nydha-2713-2048-2020-1-10-11-12-58-62 ◽

2020 ◽

pp. 58-62

Author(s):

Chernichkina A.D.

Keyword(s):

Raw Materials ◽

Wide Distribution ◽

Biologically Active ◽

Bioactive Substances ◽

Plant Raw Materials ◽

Mountain Ash ◽

The Russian Federation ◽

Materials Used ◽

Active Substances ◽

Pectin Substances

A large number of biologically active substances, organic acids, tannins, and pectin substances were detected during the study of fruits, leaves, and pulp of the fruits of mountain Ash. The content of these substances in leaves and pulp will significantly expand the arsenal of medicinal plant raw materials used. Given the wide distribution of mountain Ash in the territory of the Russian Federation, harvesting leaves from the same plants after harvesting the fruit and using pulp will make it possible to obtain new phytopreparations.

Download Full-text

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

Download Full-text

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.

Download Full-text

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.

Download Full-text

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

Download Full-text

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

Download Full-text

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.

Download Full-text