Acetic Acid Bacteria, Biotechnological Applications

Vero, Luciana De; Gullo, Maria; Giudici, Paolo

doi:10.1002/9780470054581.eib003

Cited by 8 publications

(10 citation statements)

References 187 publications

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“…Gluconobacter is an industrially important genus for the production of L-sorbose from D-sorbitol; Dgluconic acid, 5-keto-and 2-keto-D-gluconate from D-glucose; and dihydroxyacetone from glycerol (Gupta, Singh, Qazi, & Kumar, 2001). AAB are involved in some important industrial process (De Vero, 2010;Raspor & Goranovic, 2008). These bacteria can produce high concentrations of acetic acid from ethanol, which makes them important to the vinegar industry.…”

Section: Introductionmentioning

confidence: 99%

Importance of acetic acid bacteria in food industry

2011

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Section: Introductionmentioning

confidence: 99%

Importance of acetic acid bacteria in food industry

2011

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“…Strains of G. oxydans are also exploited for the microbial production of dihydroxyacetone (DHA) that is used in the pharmaceutical industry as a cosmetic tanning agent and also as an intermediate for the synthesis of various organic chemicals and surfactants [16].…”

Section: Introductionmentioning

confidence: 99%

“…Other applications of G. oxydans are the production of miglitol's precursors, used as a therapeutic drug for the treatment of non-insulin-dependent diabetes mellitus; D-tagatose, used as a bulking agent in food and a noncalorific sweetener; and shikimate, which is a key intermediate for a number of antibiotics [16].…”

Section: Introductionmentioning

confidence: 99%

Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation

2013

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Acetic acid bacteria (AAB) are obligately aerobic bacteria within the family Acetobacteraceae, widespread in sugary, acidic and alcoholic niches. They are known for their ability to partially oxidise a variety of carbohydrates and to release the corresponding metabolites (aldehydes, ketones and organic acids) into the media. Since a long time they are used to perform specific oxidation reactions through processes called ''oxidative fermentations'', especially in vinegar production. In the last decades physiology of AAB have been widely studied because of their role in food production, where they act as beneficial or spoiling organisms, and in biotechnological industry, where their oxidation machinery is exploited to produce a number of compounds such as L-ascorbic acid, dihydroxyacetone, gluconic acid and cellulose. The present review aims to provide an overview of AAB physiology focusing carbon sources oxidation and main products of their metabolism.

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“…Acetic acid bacteria are genetically instable due to mutations caused by insertion sequence elements or transposons . They are very difficult to isolate and change their characteristics during long storage .…”

Section: Resultsmentioning

confidence: 99%

“…Acetic acid bacteria are genetically instable due to mutations caused by insertion sequence elements or transposons. [34][35][36] They are very difficult to isolate and change their characteristics during long storage. 37,38 Therefore, the proposed repeated batch system might be helpful for long-term physiological studies on acetic acid bacteria in vinegar production.…”

Section: Ethanol Sensor Characteristics In Sharbs For Vinegar Productionmentioning

confidence: 99%

Investigation of vinegar production using a novel shaken repeated batch culture system

Schlepütz

Büchs

2013

Biotechnology Progress

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Nowadays, bioprocesses are developed or optimized on small scale. Also, vinegar industry is motivated to reinvestigate the established repeated batch fermentation process. As yet, there is no small-scale culture system for optimizing fermentation conditions for repeated batch bioprocesses. Thus, the aim of this study is to propose a new shaken culture system for parallel repeated batch vinegar fermentation. A new operation mode - the flushing repeated batch - was developed. Parallel repeated batch vinegar production could be established in shaken overflow vessels in a completely automated operation with only one pump per vessel. This flushing repeated batch was first theoretically investigated and then empirically tested. The ethanol concentration was online monitored during repeated batch fermentation by semiconductor gas sensors. It was shown that the switch from one ethanol substrate quality to different ethanol substrate qualities resulted in prolonged lag phases and durations of the first batches. In the subsequent batches the length of the fermentations decreased considerably. This decrease in the respective lag phases indicates an adaptation of the acetic acid bacteria mixed culture to the specific ethanol substrate quality. Consequently, flushing repeated batch fermentations on small scale are valuable for screening fermentation conditions and, thereby, improving industrial-scale bioprocesses such as vinegar production in terms of process robustness, stability, and productivity.

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Acetic Acid Bacteria, Biotechnological Applications

Cited by 8 publications

References 187 publications

Importance of acetic acid bacteria in food industry

Importance of acetic acid bacteria in food industry

Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation

Investigation of vinegar production using a novel shaken repeated batch culture system

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