Characterization of Acetic Acid Bacteria in Traditional Acetic Acid Fermentation of Rice Vinegar (Komesu) and Unpolished Rice Vinegar (Kurosu) Produced in Japan

Nanda, Kumiko; Taniguchi, Mariko; Ujike, Satoshi; Ishihara, Nobuhiro; Mori, Hirotaka; Ono, Hisayo; Murooka, Yoshikatsu

doi:10.1128/aem.67.2.986-990.2001

Cited by 147 publications

(90 citation statements)

References 16 publications

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“…In this study, however, NMR spectroscopy detected Ko in the A. pasteurianus LPS. A. pasteurianus is used in the fermentation process used to produce vinegar (19) and is able to grow in acidic conditions. If A. pasteurianus possessed a Kdo-type LPS, then its LPS would be degraded during the abovementioned fermentation process as it takes place in acidic conditions.…”

Section: Discussionmentioning

confidence: 99%

Characterization of a Novel d-Glycero-d-talo-oct-2-ulosonic acid-substituted Lipid A Moiety in the Lipopolysaccharide Produced by the Acetic Acid Bacterium Acetobacter pasteurianus NBRC 3283

Hashimoto

Ozono

Furuyashiki

et al. 2016

Journal of Biological Chemistry

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Acetobacter pasteurianus is an aerobic Gram-negative rod that is used in the fermentation process used to produce the traditional Japanese black rice vinegar kurozu. Previously, we found that a hydrophobic fraction derived from kurozu stimulates Toll-like receptors to produce cytokines. LPSs, particularly LPS from A. pasteurianus, are strong candidates for the immunostimulatory component of kurozu. The LPS of A. pasteurianus remains stable in acidic conditions during the 2 years of the abovementioned fermentation process. Thus, we hypothesized that its stability results from its structure. In this study, we isolated the LPS produced by A. pasteurianus NBRC 3283 bacterial cells and characterized the structure of its lipid A component. The lipid A moiety was obtained by standard weak acid hydrolysis of the LPS. However, the hydrolysis was incomplete because a certain proportion of the LPS contained acid-stable D-glycero-D-talo-oct-2-ulosonic acid (Ko) residues instead of the acid-labile 3-deoxy-D-manno-oct-2-ulosonic acid residues that are normally found in typical LPS. Even so, we obtained a Ko-substituted lipid A with a novel sugar backbone, ␣-Man(1-4)[␣-Ko(2-6)]␤-GlcN3N(1-6)␣-GlcN(1-1)␣-GlcA. Its reducing end GlcN(1-1)GlcA bond was also found to be quite acid-stable. Six fatty acids were attached to the backbone. Both the whole LPS and the lipid A moiety induced TNF-␣ production in murine cells via Toll-like receptor 4, although their activity was weaker than those of Escherichia coli LPS and lipid A. These results suggest that the structurally atypical A. pasteurianus lipid A found in this study remains stable and, hence, retains its immunostimulatory activity during acetic acid fermentation.

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Section: Discussionmentioning

confidence: 99%

Characterization of a Novel d-Glycero-d-talo-oct-2-ulosonic acid-substituted Lipid A Moiety in the Lipopolysaccharide Produced by the Acetic Acid Bacterium Acetobacter pasteurianus NBRC 3283

Hashimoto

Ozono

Furuyashiki

et al. 2016

Journal of Biological Chemistry

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“…Because this organism cannot grow at 37°C, coupled with the absence of known cases relating to infection with this organism, this organism does not appear to present a significant human health risk based on this absence of epidemiological association. Acetic acid bacteria have historically played an important role in the production of vinegar (6), as well as in the production of commercial fermented drinks, such as teakwass, kwass, and waterkefir (7). However, this report serves to illustrate the potential for the proliferation of such organisms in drinks with a low pH, where fermentation is not required.…”

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confidence: 99%

Asaia sp., an Unusual Spoilage Organism of Fruit-Flavored Bottled Water

Moore

McCalmont

et al. 2002

Appl Environ Microbiol

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A gram-negative bacillus was isolated from a batch of fruit-flavored bottled water, which had spoiled as a result of bacterial overgrowth (>10 6 CFU/ml). The spoilage organism was extremely difficult to identify phenotypically and was poorly identified as Pasturella sp. (78.7% identification profile) employing the API 20NE identification scheme, which gave the profile 5040000. Molecular identification through PCR amplification of a partial region of the 16S rRNA gene followed by direct automated sequencing of the PCR amplicon allowed identification of the organism. Due to the sequence identity (100%) between the spoilage organism and a reference strain in GenBank, the spoilage isolate was considered to be an Asaia sp., a recently described genus and member of the acetic acid bacteria. This is the first report of Asaia sp. causing spoilage of a foodstuff and highlights the benefits of molecular identification techniques based on 16S rRNA gene sequences in the identification of unusual spoilage organisms.There has been a gradual increase in demand for bottled water in the United States over the past 20 years, which has been exacerbated by public health scares relating mainly to waterborne outbreaks of human cryptosporidiosis caused by Cryptosporidium parvum. Furthermore, a recent study has demonstrated a high consumption (40%) of bottled water by human immunodeficiency virus-positive patients (2). To date, there have been relatively few reports employing the use of molecular identification methods, particularly the use of rRNA identification techniques, to identify contaminating bacterial and fungal agents in bottled water. We report an occurrence of spoilage in fruit-flavored bottled drinking water, which was isolated during production and prior to distribution. Our aim was to employ such molecular techniques to identify the bacterial spoilage organism, as phenotypic methods were unable to identify the organism.Microbiological examination was performed on a batch of fruit-flavored bottled water to determine the causal spoilage organism. The spoiled product was turbid (equivalent to McFarland standard 5) and had a characteristic sour odor, with a pH of 3.5. Quantitative microbiological examination on Plate Count Agar (Oxoid CM; Oxoid Ltd., Basingstoke, England) at 30°C for 48 h demonstrated the presence of a pure culture (Ͼ10 6 CFU/ml) consisting of a single and characteristic morphotype from which a single colony was purified, yielding an unidentified gram-negative rod, with no other bacteria or fungi cultured from the spoiled drink. The isolation of this morphotype from the spoiled fruit drink was repeated on further culture of the fruit drink. The spoilage isolate grew at 22 and 30°C but failed to grow at 37°C. It was catalase positive and oxidase negative, with translucent, pale pink, shiny, smooth colonies which were raised with an entire edge. The colonies were extremely small (approximately 1 to 2 mm in diameter), and the isolate was relatively

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“…In addition, Methylobacterium extorquens NRIC 0601 T , Methylobacterium organophilum NRIC 0602 T , and Ancyclobacter aquaticus IAM 12364 T were used as reference strains. Since the strains of A. pasteurianus group A (Nanda et al, 2001) were not available, it was not possible to check their growth on methanol.…”

Section: Methodsmentioning

confidence: 99%

“…The growth of Acetobacter malorum LMG 1746 T (DSM 14337 T ) and Acetobacter lovaniensis LMG 1617 T (NCIB 8620 T ) on methanol was reported (Cleenwerck et al, 2002). In addition, assimilation of methanol and acid production from methanol were reported on the strains of A. pasteurianus group A which were isolated from rice vinegar (komesu) and unpolished rice vinegar (kurosu) in Japan (Nanda et al, 2001). …”

Section: Introductionmentioning

confidence: 99%

MxaF gene, a gene encoding alpha subunit of methanol dehydrogenase in and false growth of acetic acid bacteria on methanol

Suzuki

Lisdiyanti

Komagata

et al. 2009

J. Gen. Appl. Microbiol.

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MxaF gene, a gene encoding alpha subunit of methanol dehydrogenase, was investigated for acetic acid bacteria, and growth on methanol was examined for the bacteria by using various media. Of 21 strains of acetic acid bacteria studied, Acidomonas methanolica strains showed the presence of mxaF gene exclusively, and grew on a defi ned medium containing methanol. Further, none of the strains tested of which the growth on methanol had been previously reported, except for Acidomonas methanolica, showed the presence of mxaF gene or the growth on methanol. Precautions were taken against false growth on compounds used for identifi cation of bacteria.

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Characterization of Acetic Acid Bacteria in Traditional Acetic Acid Fermentation of Rice Vinegar (Komesu) and Unpolished Rice Vinegar (Kurosu) Produced in Japan

Cited by 147 publications

References 16 publications

Characterization of a Novel d-Glycero-d-talo-oct-2-ulosonic acid-substituted Lipid A Moiety in the Lipopolysaccharide Produced by the Acetic Acid Bacterium Acetobacter pasteurianus NBRC 3283

Characterization of a Novel d-Glycero-d-talo-oct-2-ulosonic acid-substituted Lipid A Moiety in the Lipopolysaccharide Produced by the Acetic Acid Bacterium Acetobacter pasteurianus NBRC 3283

Asaia sp., an Unusual Spoilage Organism of Fruit-Flavored Bottled Water

MxaF gene, a gene encoding alpha subunit of methanol dehydrogenase in and false growth of acetic acid bacteria on methanol

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