Microbiological Aspects of Acetate Oxidation by Acetic Acid Bacteria, Unfavorable Phenomena in Vinegar Fermentation

Saeki, Akihiko; Taniguchi, Mariko; Matsushita, Kazunobu; Toyama, Hirohide; Theeragool, Gunjana; Lotong, Napha; Adachi, Osao

doi:10.1271/bbb.61.317

Cited by 54 publications

(41 citation statements)

References 11 publications

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“…Thus further inhibiting the acetic acid production rate which control growth at relative high ethanol concentration (Figure 4). On the other hand, over-oxidation is another serious problem during vinegar production in tropical and temperate countries [16]. The main reason of over-oxidation is uncontrolled temperature was applied during vinegar preparation.…”

Section: Discussionmentioning

confidence: 99%

“…The main reason of over-oxidation is uncontrolled temperature was applied during vinegar preparation. In addition, changes in the medium microbial population or in the strain physiology, as a result of the lack of the alcoholic substrate are also considered the reasons for over-oxidation [16]. In addition to F-10 (Acetobacter spp), F-1, encoding Bacillus spp.…”

Section: Discussionmentioning

confidence: 99%

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Optimization of Acetic Acid Production Rate by Thermotolerant <i>Acetobacter</i> spp.

Islam¹,

Diba²,

Miah³

et al. 2017

AiM

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Thermotolerant microorganisms were collected, identified and characterized under different physiological conditions from various rotten fruits in Bangladesh for vinegar production. Among the 15-isolates characterized previously, the strains F-1, F-3 and F-10 represented Staphylococcus, Bacillus and Acetobacter spp., respectively. After checking various parameters for growth, acetic acid production rate was optimized further. Among the 3-starins analyzed here, the strain F-10 gave maximum acetic acid (7.0 g/100 ml) at 37˚C in 2% ethanol concentration. The strain F-10 is capable of producing high yield of acetic acid at relatively high temperature, which is an ideal condition for vinegar production, which may reduce the water cooling expenses as well as the risk of contamination.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Optimization of Acetic Acid Production Rate by Thermotolerant <i>Acetobacter</i> spp.

Islam¹,

Diba²,

Miah³

et al. 2017

AiM

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“…The process is catalysed by cytoplasmic membrane bound enzymes alcohol dehydrogenase and aldehyde dehydrogenase for production of acetaldehyde from ethanol and acetaldehyde to acetic acid respectively [32]. Under acidic conditions the alcohol dehydrogenase activity of Acetobacter is comparatively more stable to the activity in Gluconobacter which results in more acetic acid production by Acetobacter [33].…”

Section: Acetic Acid Bacteriamentioning

confidence: 99%

Review: Gram Negative Bacteria in Brewing

Ashtavinayak¹,

Elizabeth²

2016

AiM

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Gram negative aerobic bacteria such as Acetic Acid Bacteria, which include Acetobacter and Gluconobacter, have historically caused significant problems to brewers. Although incidences of spoilage have recently reduced as a result of improvements in beer packaging, these bacteria are still a concern in dispense systems in pub breweries, public houses and cask conditioned beers. Gram negative facultative bacteria of the genus Zymomonas can spoil primed cask conditioned beer and cider. There is a wide range of Enterobacteraeceace which are found within brewery environments and they serve as indicator microorganisms for hygiene and sanitation. Gram negative strictly anaerobic bacteria such as Pectinatus and Megasphaera have recently emerged as a significant threat due to the improvement in reduction of oxygen levels in beer and an increase in production of unpasteurised beer. Pectinatus and Megasphaera are sensitive to routine cleaning agents used in breweries, but they can survive and proliferate in biofilms eventually causing spoilage of beer. This review focuses on Gram negative aerobic, facultative anaerobic and strictly anaerobic brewery related spoilage bacteria.

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“…Nowadays, various technologies such as recombinant DNA technology and genetically modified cells have been established to improve the quality of industrial bacterial properties to increase the rate of acetic acid production or to enhance the tolerance to high acetic acid, ethanol and fermentation temperature [9] [10]. The interest of vinegar production using acetic acid bacteria may also economically profitable [11]. For oxidative fermentation, huge development in isolation, identification and characterization of this group of bacteria were found [12] [13].…”

Section: Introductionmentioning

confidence: 99%

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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Microbiological Aspects of Acetate Oxidation by Acetic Acid Bacteria, Unfavorable Phenomena in Vinegar Fermentation

Cited by 54 publications

References 11 publications

Optimization of Acetic Acid Production Rate by Thermotolerant <i>Acetobacter</i> spp.

Optimization of Acetic Acid Production Rate by Thermotolerant <i>Acetobacter</i> spp.

Review: Gram Negative Bacteria in Brewing

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

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Microbiological Aspects of Acetate Oxidation by Acetic Acid Bacteria, Unfavorable Phenomena in Vinegar Fermentation

Cited by 54 publications

References 11 publications

Optimization of Acetic Acid Production Rate by Thermotolerant &lt;i&gt;Acetobacter&lt;/i&gt; spp.

Optimization of Acetic Acid Production Rate by Thermotolerant &lt;i&gt;Acetobacter&lt;/i&gt; spp.

Review: Gram Negative Bacteria in Brewing

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

Contact Info

Product

Resources

About

Optimization of Acetic Acid Production Rate by Thermotolerant <i>Acetobacter</i> spp.

Optimization of Acetic Acid Production Rate by Thermotolerant <i>Acetobacter</i> spp.