Application of molecular methods for analysing the distribution and diversity of acetic acid bacteria in Chilean vineyards

Amezcua-Prieto, Carmen; Jara, Carla; Mas, Albert; Romero, Jaime

doi:10.1016/j.ijfoodmicro.2006.12.017

Cited by 32 publications

(15 citation statements)

References 30 publications

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“…The AAB strain used as a starter was isolated from grapes from the northern Chilean valleys (Prieto et al . ) and was selected because of its ethanol resistance and high level of acetic acid production. This strain belongs to the Acet.…”

Section: Methodsmentioning

confidence: 99%

“…The acetifications were carried out spontaneously and after inoculation with an Acetobacter cerevisiae strain that was previously isolated from grapes (Prieto et al . ).…”

Section: Introductionmentioning

confidence: 97%

“…The aim of this work was to study the AAB population during the production of blueberry vinegar by the Sch€ utzenbach method. The acetifications were carried out spontaneously and after inoculation with an Acetobacter cerevisiae strain that was previously isolated from grapes (Prieto et al 2007).…”

Section: Introductionmentioning

confidence: 99%

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Acetobacter strains isolated during the acetification of blueberry (Vaccinium corymbosum L.) wine

Hidalgo

García

Romero

et al. 2013

Lett Appl Microbiol

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Significance and Impact of the Study: In this study, the Acetic Acid Bacteria population involved in blueberry vinegar production using Sch€ utzenbach method is first reported. Inoculation of an Acetobacter cerevisiae strain speeded up and conducted the process compared to spontaneous process. However, two genotypes of Acetobacter pasteurianus were also isolated in both processes (inoculated and spontaneous). These Acet. pasteurianus isolates can be exploited for studies of inoculation in vinegar production from blueberry or other raw material using Sch€ utzenbach method or other vinegar production methods. AbstractHighbush blueberries (Vaccinium corymbosum L.) are known to have positive health benefits. The production of blueberry vinegar is one method to preserve this seasonal fruit and allow extended consumption. In this study, blueberry wine acetification was performed with naturally occurring micro-organisms and with an inoculated Acetobacter cerevisiae strain. Acetifications were carried out in triplicate using the Sch€ utzenbach method. The successful spontaneous processes took up to 66% more time than the processes involving inoculation. The isolation of acetic acid bacteria (AAB) and the analysis of these AAB using molecular methods allowed the identification of the main genotypes responsible of the blueberry acetification. Although the Acet. cerevisiae strain was the predominant strain isolated from the inoculated process samples, Acetobacter pasteurianus was isolated from samples for both processes and was the only species present in the spontaneous acetification samples. To the best of our knowledge, this is the first report describing the identification and variability of AAB isolated during blueberry acetification. The isolated Acet. pasteurianus strains could be used for large-scale blueberry vinegar production or as a starter culture in studies of other vinegar production methods.

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Section: Methodsmentioning

confidence: 99%

“…The acetifications were carried out spontaneously and after inoculation with an Acetobacter cerevisiae strain that was previously isolated from grapes (Prieto et al . ).…”

Section: Introductionmentioning

confidence: 97%

See 1 more Smart Citation

Acetobacter strains isolated during the acetification of blueberry (Vaccinium corymbosum L.) wine

Hidalgo

García

Romero

et al. 2013

Lett Appl Microbiol

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“…The genus Acetobacter is one of the most interesting from a biotechnological point of view [1,3], because of its ability to oxidize ethanol into acetate while tolerating high acetic acid concentrations in the environment [13]. Different species within the Acetobacter genus are distinguished, among which Acetobacter pasteurianus, Acetobacter aceti and Acetobacter pomorum are important in industrial vinegar production [3,14,15], Acetobacter cerevisiae is present in beer and on grapes [16,17], and Acetobacter tropicalis and Acetobacter senegalensis are involved in the cocoa bean fermentation process [18]. Acetobacter species are able to oxidize acetate completely (so-called overoxidation) and use ubiquinones of the Q-9 type, the latter being in contrast with species of the AAB genera Gluconacetobacter and Gluconobacter that contain mainly ubiquinones of the Q-10 type [19].…”

Section: Introductionmentioning

confidence: 99%

Complete genome sequence and comparative analysis of Acetobacter pasteurianus 386B, a strain well-adapted to the cocoa bean fermentation ecosystem

2013

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BackgroundAcetobacter pasteurianus 386B, an acetic acid bacterium originating from a spontaneous cocoa bean heap fermentation, proved to be an ideal functional starter culture for coca bean fermentations. It is able to dominate the fermentation process, thereby resisting high acetic acid concentrations and temperatures. However, the molecular mechanisms underlying its metabolic capabilities and niche adaptations are unknown. In this study, whole-genome sequencing and comparative genome analysis was used to investigate this strain’s mechanisms to dominate the cocoa bean fermentation process.ResultsThe genome sequence of A. pasteurianus 386B is composed of a 2.8-Mb chromosome and seven plasmids. The annotation of 2875 protein-coding sequences revealed important characteristics, including several metabolic pathways, the occurrence of strain-specific genes such as an endopolygalacturonase, and the presence of mechanisms involved in tolerance towards various stress conditions. Furthermore, the low number of transposases in the genome and the absence of complete phage genomes indicate that this strain might be more genetically stable compared with other A. pasteurianus strains, which is an important advantage for the use of this strain as a functional starter culture. Comparative genome analysis with other members of the Acetobacteraceae confirmed the functional properties of A. pasteurianus 386B, such as its thermotolerant nature and unique genetic composition.ConclusionsGenome analysis of A. pasteurianus 386B provided detailed insights into the underlying mechanisms of its metabolic features, niche adaptations, and tolerance towards stress conditions. Combination of these data with previous experimental knowledge enabled an integrated, global overview of the functional characteristics of this strain. This knowledge will enable improved fermentation strategies and selection of appropriate acetic acid bacteria strains as functional starter culture for cocoa bean fermentation processes.

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“…It can provide species trees based on phylogenetically relevant information contained in many loci or in the whole genome. AP-PCR markers have been used successfully in studying genetic variability, taxonomy and phylogeny, especially in closely related species and populations (Welsh and McClelland 1990;Welsh et al 1991;Borowsky et al 1995;Kuramoto et al 1995;Vidigal et al 1998;Atienzar and Jha 2006;Ling et al 2006;Prieto et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Molecular phylogeny and distribution of threeApodemusspecies (Muridae, Rodentia) in Serbia

Bugarski-Stanojević¹,

Blagojević²,

ević³

et al. 2008

Journal of Zoological Systematics and Evolutionary Research

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Phylogenetic relationships among three species of the genus Apodemus (A. flavicollis, A. sylvaticus and A. agrarius) from seven different localities in Serbia were estimated using arbitrarily primed PCR (AP-PCR) profiling, which allowed clear distinction between the sibling species A. flavicollis and A. sylvaticus. Eight oligonucleotide primers out of the 22 screened, gained a total of 397 amplified bands. The average pairwise genetic distances within Apodemus species ranged from 0.51 between A. flavicollis and A. sylvaticus, to 0.74 between A. sylvaticus and A. agrarius. The large genetic distances obtained among populations of A. flavicollis (0.13) indicate that this part of the Balkan Peninsula was probably a refuge during the last glaciation. Furthermore, differences obtained between populations south and north from the river Danube suggest that this species survived the Last Glacial Maximum in at least two separate refuges. Although our data for molecular markers are from a limited number of localities, extended analyses of C-band distribution on chromosomes from previously studied localities south of the rivers Danube and Sava, indicate that distribution of A. sylvaticus is limited to northern Serbia. Therefore, it is possible that this part of the Balkan Peninsula was not a refuge for this species during the last glaciation.

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Application of molecular methods for analysing the distribution and diversity of acetic acid bacteria in Chilean vineyards

Cited by 32 publications

References 30 publications

Acetobacter strains isolated during the acetification of blueberry (Vaccinium corymbosum L.) wine

Acetobacter strains isolated during the acetification of blueberry (Vaccinium corymbosum L.) wine

Complete genome sequence and comparative analysis of Acetobacter pasteurianus 386B, a strain well-adapted to the cocoa bean fermentation ecosystem

Molecular phylogeny and distribution of threeApodemusspecies (Muridae, Rodentia) in Serbia

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