Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection

Gullo, Maria; Giudici, Paolo

doi:10.1016/j.ijfoodmicro.2007.11.076

Cited by 178 publications

(137 citation statements)

References 52 publications

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“…Acetic acid bacteria (AAB) are strictly aerobic bacteria occurring in sugary, alcoholic and acidic niches such as fruits, flowers and particularly fermented beverages [1][2][3][4]. Although foods are the most known sources of AAB, they play role as plant-associated bacteria (N 2 fixing), symbionts of insects and human pathogens [5,6].…”

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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Section: Introductionmentioning

confidence: 99%

Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation

2013

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“…However, Gullo and Giudici (2008) affirmed that minimum and maximum growth temperatures are difficult to define because they depend on the variability among the species and the composition of culture medium. 39°C (d).…”

Section: Resultsmentioning

confidence: 99%

“…In African sub-Saharan countries temperatures are generally above 30°C while common A A B are mesophilic microorganisms and their optimum growth temperature is between 25°C and 30°C (Gullo et al, 2008). In such conditions, the production of vinegar with AAB can be disadvantageous for factories because of the cooling expenses of bioreactors .…”

Section: Introductionmentioning

confidence: 99%

Isolation of thermotolerant and high acetic acid-producing Acetobacter pasteurianus from Ivorian palm wine

Konate

Akpa

Koffi

et al. 2014

Emir. J. Food Agric

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The aim of this work was to identify acetic acid bacteria expressing technological characteristics for further use in vinegar production in tropical countries. It was focused on isolation and identification of thermotolerant acetic acid bacteria strains from Elaeis guineensis wine of Côte d'Ivoire (Ivorian palm wine). A screening was performed to find out strains with high vinegar production, tolerant against high ethanol, acid and sugar concentrations as well as tolerating high production temperatures. Among 104 isolated strains, 5 were selected for their growth ability, acetification capacity (acetic acid production higher than 30 g/l) and suroxydation at 37°C. Tolerance against 6% acetic acid and 9% ethanol was observed. Osmotolerance study showed tolerance against 5% and 10% glucose giving 100% and 50% relative growth, respectively. Resistance against desiccation showed survival rate of 50% at 37°C after 5 h treatment and 10% after 20 h treatment. The best aeration rate in flasks for acetification was 70%. Polyphasic identification study based on biochemical, physiological and molecular characterization showed that the 5 isolates were all Acetobacter pasteurianus. Owing to their potentialities, these strains may be used as starters in vinegar production after conducting preservation studies.

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“…11,[17][18][19][20][21][22] Similarly to fungi -albeit with different enzymes -, these bacteria oxidize glucose virtually stoichiometrically to GA via glucono-δ-lactone. 21 The oxidation reaction occurs in the bacterial periplasm and is effected by a membrane-bound pyrroloquinoline quinone-dependent glucose dehydrogenase (PQQ-GDH) located in the outer side of the cytoplasmic membrane; glucose and the resulting GA may undergo other biotransformation reactions depending on the particular operating conditions.…”

Section: Acetic Acid Bacteriamentioning

confidence: 99%

Biotechnologically relevant features of gluconic acid production by acetic acid bacteria

García-García

Cañete-Rodríguez

Santos-Dueñas

et al. 2017

Acetic Acid Bacteria

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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.

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Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection

Cited by 178 publications

References 52 publications

Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation

Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation

Isolation of thermotolerant and high acetic acid-producing Acetobacter pasteurianus from Ivorian palm wine

Biotechnologically relevant features of gluconic acid production by acetic acid bacteria

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