Characterization of acetic acid bacteria in “traditional balsamic vinegar”

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

doi:10.1016/j.ijfoodmicro.2005.06.024

Cited by 152 publications

(99 citation statements)

References 14 publications

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“…Therefore, it's better not to go above 8-9% glucose for further uses of the selected bacteria in technological processes. This agrees with previous studies made by Gullo and Giudici (2006) which indicated that even if sugars are excellent carbon sources for acetic acid bacteria, it is better not to reach high concentrations that can inhibits their growth. However, Jojima et al (2004) showed that some extremophilic strains are able to grow up to 40% glucose.…”

Section: (A) (B) (C) (D)supporting

confidence: 93%

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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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Section: (A) (B) (C) (D)supporting

confidence: 93%

“…For instance, Gullo and Giudici (2006) noticed that among 25 Gluconacetobacter europaeus strains 11 were able to grow at 5% ethanol while the other G. europaeus strains grew up to 10% ethanol. The HS culture medium used was supplemented with ethanol 1.5% as sole carbon source.…”

Section: Resultsmentioning

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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“…Results of these tests are listed in Table 1. Several biochemical characterizations indicated that our isolates are acetic acid bacteria as suggested previously by Gullo et al [16] and Beheshti et al [14]. Acetic acid bacteria are characterized by the ability to oxidize alcohols or sugars incompletely and a common feature to most of them is the ability to oxidize ethanol to acetic acid.…”

Section: Morphological Characterizationsupporting

confidence: 74%

Screening of Acetic Acid Producing Microorganisms from Decomposed Fruits for Vinegar Production

Diba¹,

Alam²,

Talukder³

2015

AiM

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Acetic acid bacteria capable of growing at 30˚C -37˚C were collected from various decomposed fruits available in Bangladeshi local markets in order to assess their suitability for vinegar production. Initially, 42 microorganisms were isolated from decomposed fruits like grapes, mangoes, pineapples, oranges, safeda etc. during summer when temperature reaches up to 37˚C. Then their growths were checked in YPG medium containing various ethanol concentrations at different time point at 37˚C. From the preliminary screening, 15 Gram negative bacterial isolates have produced halos or yellow zone around the colonies on YPG agar plate at 37˚C which indicated acetic acid production capability by those bacteria. Furthermore, acetic acid production rates were determined by titration method and about 3 -6.9 gm/100ml acetic acid were estimated by using 4% ethanol at 37˚C by shaking culture for 3 days. Several biochemical analysis revealed that our collection contained huge amount of acetic acid producing bacteria and some of them could be potential candidates for vinegar production.

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“…Actually, some of the most widely used isolation media are: GYC, AE; YPM medium (yeast extract, 0.5 %; peptone, 0.3 %; mannitol, 2.5 %; agar, 1.2 %) and MYA medium (malt extract, 1.5 %; yeast extract, 0.5 %; agar, 1.5 %; and EtOH, 60 ml) [41].…”

Section: Isolation and Cultivabilitymentioning

confidence: 99%

Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation

2013

Self Cite

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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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Characterization of acetic acid bacteria in “traditional balsamic vinegar”

Cited by 152 publications

References 14 publications

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

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

Screening of Acetic Acid Producing Microorganisms from Decomposed Fruits for Vinegar Production

Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation

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