Evaluation of representativity of the acetic acid bacteria species identified by culture-dependent method during a traditional wine vinegar production

Vegas, Carlos; González, Á.; Mateo, Estíbaliz; Mas, Albert; Poblet, Montse; Torija, María-Jesús

doi:10.1016/j.foodres.2012.12.055

Cited by 33 publications

(19 citation statements)

References 35 publications

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“…). The restriction patterns obtained were consistent with those shown by Vegas et al . The high acidity could explain the unique presence of this strain.…”

Section: Resultssupporting

confidence: 90%

Benchmarking laboratory‐scale pomegranate vinegar against commercial wine vinegars: antioxidant activity and chemical composition

et al. 2018

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“…). The restriction patterns obtained were consistent with those shown by Vegas et al . The high acidity could explain the unique presence of this strain.…”

Section: Resultssupporting

confidence: 90%

Benchmarking laboratory‐scale pomegranate vinegar against commercial wine vinegars: antioxidant activity and chemical composition

et al. 2018

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“…Therefore, it was hypothesised that the AAB may have entered the viable but nonculturable (VBNC) state. In most fermentations, high sugar concentration often leads to the entry of AAB into the VBNC state (Mamlouk & Gullo, ; Oliver, ; Vegas et al, ). However, in this study, low‐strength grape must with an initial sugar concentration of 22.5 °Brix (225 g/L) was used, so the sugar concentration could not have contributed to the VBNC state.…”

Section: Resultsmentioning

confidence: 99%

Product and Microbial Population Kinetics During Balsamic‐Styled Vinegar Production

Hutchinson

Ntwampe

Mewa-Ngongang

et al. 2019

Journal of Food Science

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Balsamic‐styled vinegar is a nutraceutical product obtained from a two‐stage fermentation process of grape must. However, little is known about how fermentation conditions affect growth kinetics, bio‐product development, population dynamics and the final product quality. As a result, the current study investigated the effect of fermentation temperature and inoculation strategy on the fermentation dynamics of Balsamic‐styled vinegar production. A microbial consortium of non‐Saccharomyces yeasts (n = 13) and acetic acid bacteria (n = 5) was tested at various fermentation temperatures (22 °C, 28 °C and a fluctuating temperature regimen). Different inoculation strategies (co‐inoculation and sequential inoculation) were investigated, and population dynamics of the product selected due to a rapid fermentation period were confirmed using a 16S and 18S gene sequencing. A higher fermentation temperature (28 °C) and co‐inoculation strategy resulted in a shorter fermentation cycle, whilst the desired acetic acid concentration of 60 g/L was achieved within 38 days. 16S and 18S gene sequencing showed that 50.84% of Acetobacter species were abundant at the end of the fermentation cycle, while 40.18% bacteria were unculturable. The study provides a better understanding of how fermentation temperature and inoculation strategy affect the fermentation period, population dynamics and the growth kinetics of the microbial consortium during the production of Balsamic‐styled vinegar. Practical Application Lower quality South African wine grapes could be channelled to an alternative high‐priced product (Balsamic‐styled vinegar), with low technological input requirements. Thus, making it easier to incorporate a low capital start‐up business while empowering small business entrepreneurs and boosting the economy.

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“…In this study, 77 strains from 35 species of AAB were tested for the ability to produce cellulose (Table 1); 52 strains belonging to 34 AAB species were obtained from different culture collections, and 25 strains of six AAB species were isolated by our research group in three different studies: i) microfermentations of healthy grapes (Valera et al 2011), ii) blueberry vinegar (Hidalgo et al 2013) and iii) grape vinegar produced by the traditional method (Vegas et al 2013). Among these latter 25 strains stored in our laboratory collection, only CECT 8546 was deposited in Spanish Type Culture Collection (CECT) for its interest in cellulose production.…”

Section: Bacterial Strains and Growth Conditionsmentioning

confidence: 99%

Cellulose production and cellulose synthase gene detection in acetic acid bacteria

Valera

Torija

Mas

et al. 2014

Appl Microbiol Biotechnol

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The ability of acetic acid bacteria (AAB) to produce cellulose has gained much industrial interest due to the physical and chemical characteristics of bacterial cellulose. The production of cellulose occurs in the presence of oxygen and in a glucose-containing medium, but it can also occur during vinegar elaboration by the traditional method. The vinegar biofilm produced by AAB on the air-liquid interface is primarily composed of cellulose and maintains the cells in close contact with oxygen. In this study, we screened for the ability of AAB to produce cellulose using different carbon sources in the presence or absence of ethanol. The presence of cellulose in biofilms was confirmed using the fluorochrome Calcofluor by microscopy. Moreover, the process of biofilm formation was monitored under epifluorescence microscopy using the Live/Dead BacLight Kit. A total of 77 AAB strains belonging to 35 species of Acetobacter, Komagataeibacter, Gluconacetobacter, and Gluconobacter were analysed, and 30 strains were able to produce a cellulose biofilm in at least one condition. This cellulose production was correlated with the PCR amplification of the bcsA gene that encodes cellulose synthase. A total of eight degenerated primers were designed, resulting in one primer pair that was able to detect the presence of this gene in 27 AAB strains, 26 of which formed cellulose.

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Evaluation of representativity of the acetic acid bacteria species identified by culture-dependent method during a traditional wine vinegar production

Cited by 33 publications

References 35 publications

Benchmarking laboratory‐scale pomegranate vinegar against commercial wine vinegars: antioxidant activity and chemical composition

Benchmarking laboratory‐scale pomegranate vinegar against commercial wine vinegars: antioxidant activity and chemical composition

Product and Microbial Population Kinetics During Balsamic‐Styled Vinegar Production

Cellulose production and cellulose synthase gene detection in acetic acid bacteria

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