Genetically Modified Microorganisms

Han, Lei

doi:10.1007/978-1-59259-801-4_2

Cited by 4 publications

(1 citation statement)

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“…The isolation and characterization of mutants expands the knowledge of the metabolic pathways running in bacterial cells. The industrial application of genetically-modified strains of AAB enables the production of a specified metabolite and, at the same time, minimizing or eliminating troublesome by-products and compounds contaminating the natural environment [17,20].…”

Section: Application Of Genetically-modified Strains Of Aab In the Inmentioning

confidence: 99%

Industrial Applications of Wild and Genetically-Modified Strains of Acetic Acid Bacteria

Stasiak-Różańska

Kupiec

2018

Postępy Mikrobiologii - Advancements of Microbiology

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Acetic acid bacteria (AAB) are Gram-negative, non-spore-forming, aerobic bacilli [40]. The optimal temperature for their growth ranges from 25 to 35°C, and optimal pH-from 5.4 to 6.3 [11, 28]. AAB are chemoorganotrophs [26]. They may develop in an environment with high osmotic pressure, e.g. in fruits and fruit juices, nectars, bee honeys, ciders or beers [8, 29]. A typical trait of all AAB is its capability of producing acids that are formed as the terminal or transient products of oxidation of alcohols and carbohydrates. The key compounds produced by AAB include: acetic acid, bacterial cellulose, dihydroxyacetone, gluconic acid and levan [30, 33, 35, 38]. These bacteria are also promising starter cultures, used either to better control known food fermentation processes or to produce novel fermented foods and beverages. They play an important role in natural food fermentation processes such as lambic beer, water kefir, kombucha, and cocoa [6]. The most popular product obtained from AAC is vinegar. This compound is mainly used for food preservation, but also for flavour enhancement of dishes. Vinegar is additionally used for the preparation of sauces, mayonnaises and mustards. It improves the sensory attributes of a ready product, and, through its acidifying medium, enables the preservation of food [29]. Recently, there has been a big increase in interest and research regarding the obtaining of bacterial cellulose (BC, also known as microbial cellulose). BC exists as a basic structure of fibril that consist of a β-1,4glucan chain with the molecular formula (C 6 H 10 O 5)n. The glucan chains are held together by inter-and intra-hydrogen bonding. Microfibryls of BC are about 100 times smaller than plant cellulose [9]. Moreover, the three dimensional structure of BC is much more

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Section: Application Of Genetically-modified Strains Of Aab In the Inmentioning

confidence: 99%