Population dynamics of acetic acid bacteria during traditional wine vinegar production

Vegas, Carlos; Mateo, Estíbaliz; González, Á.; Jara, Carla; Guillamón, José Manuel; Poblet, Montse; Torija, María-Jesús; Mas, Albert

doi:10.1016/j.ijfoodmicro.2010.01.006

Cited by 75 publications

(38 citation statements)

References 44 publications

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“…The population dynamics of AAB in traditional wine vinegar, which is obtained by spontaneous wine acetification, was studied by Vegas et al (2010). In this study, the main species throughout the process was found as A. pasteurianus which has been mentioned in a previous study in traditional wine vinegar (Ilabaca et al, 2008) and rice vinegar production (Haruta et al, 2006;Nanda et al, 2001).…”

Section: Aab In Vinegarmentioning

confidence: 77%

“…Although real-time PCR is accurate, it is also an expensive and complex technique. Restriction Fragment Length Polymorphism (RFLP) of amplified 16S rDNA, and amplification by polymerase chain reaction of Enterobacterial Repetitive Intergenic Consensus (ERIC-PCR), Repetitive Extragenic Palindromic (REP-PCR) and (GTG) 5 -rep-PCR techniques were successfully used to identify AAB in wine and wine vinegar (Gonzalez, Hierro, Poblet, Mas, & Guillamon, 2005;Vegas et al, 2010). Both ERIC-PCR and (GTG) 5 -rep-PCR were used for typing AAB at the strain level and the results of both techniques were found similar, although ERIC-PCR yielded slightly higher polymorphism (Vegas et al, 2010).…”

Section: Molecular Techniquesmentioning

confidence: 99%

“…Few ecological studies of AAB in vinegars have been made, and those were mainly focused on industrial vinegars, persimmon vinegar, rice vinegar, wine vinegar and traditional balsamic vinegar (Vegas et al, 2010). In the early studies, AAB isolated from vinegar fermentations were identified as Acetobacter acidophilum, (Wiame, Harpigny, & Dothey, 1959), Acetobacter polyoxogenes (Entani, Ohmori, Masai, & Suzuki, 1985), A. hansenii and A. pasteurianus (Kittelmann, Stamm, Follmann, & Triiper, 1989).…”

Section: Aab In Vinegarmentioning

confidence: 99%

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Importance of acetic acid bacteria in food industry

2011

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Section: Aab In Vinegarmentioning

confidence: 77%

Section: Molecular Techniquesmentioning

confidence: 99%

Section: Aab In Vinegarmentioning

confidence: 99%

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Importance of acetic acid bacteria in food industry

2011

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“…Some species of genus Gluconacetobacter have been described mainly at the end of acetification in wine the vinegar process, when acetic acid concentration is high (Seearunruangchai et al, 2004;Vegas et al, 2010) It has been proposed that A. pasteurianus pioneers the production of vinegar, and is followed by Gluconacetobacter spp. which may be more resistant to acetic acid and less resistant to ethanol (Gullo et al, 2009;Vegas et al, 2010).…”

Section: Genotypic Identification and Phylogenetic Analysismentioning

confidence: 99%

Identification of acetic acid bacteria isolated from Tunisian palm sap

Ghariani¹,

Hamdi²,

Beneduce³

et al. 2017

Afr. J. Microbiol. Res.

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Date palm sap (Phoenix dactylifera L.), called Lagmi, is a sugary substrate that readily ferments through the activity of native microflora that consists mainly of yeasts, lactic acid bacteria and acetic acid bacteria (AAB). The aim of this work was to perform a preliminary step in the isolation and identification of AAB species from different samples of palm sap collected in Southern Tunisia, in order to use them as a starter in vinegar production. AAB were isolated on GEY agar from the fresh palm sap (day (D) 0) and following spontaneous fermentation at room temperature after 3 (D3) and 7 days (D7). A preliminary phenotypic identification of 18 isolates was made by means of Gram, catalase, oxidase and ethanol oxidation to acetic acid, and then further to CO 2 and H 2 O. Subsequently, genotypic identification was conducted by sequencing the gene coding for 16SrRNA and a phylogenetic analysis was obtained based on 16S rRNA sequences. Isolates were identified as Acetobacter tropicalis (11 strains), Acetobacter pasteurianus (3 strains), Acetobacter senegalensis (1 strain), Acetobacter indonesiensis (1 strain), Acetobacter cerevisiaie (1 strain), and Gluconacetobacter liquefacienes (1 strain). The application of selected strains as pure starter cultures for the production of vinegar from palm sap is under investigation in our laboratory.

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“…[1][2][3] In this process, the bacteria use ethanol as a carbon and energy substrate and free amino acids and ammonium ion as main nitrogen sources. 4 The amino acids are also intermediates of other compounds that could influence product quality.…”

Section: Introductionmentioning

confidence: 99%

Free amino acids, urea and ammonium ion contents for submerged wine vinegar production: influence of loading rate and air-flow rate

Álvarez-Cáliz

Santos-Dueñas

Cañete-Rodríguez

et al. 2012

Acetic Acid Bacteria

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The nitrogen source for acetic acid bacteria is important during the vinegar making process. There can be great variation in the final result according to the specific source, the total nitrogen availability and the operational conditions. These bacteria use L-proline, L-leucine and ammonium ion as their main source of nitrogen from white wine. The effect of loading and air-flow rates on the changes in amino acids, urea and ammonium ion contents have been studied for a semi-batch submerged wine vinegar controlled production. Experiments were carried out in a Frings 8L fermenter working in a semi-batch mode. Amino acid contents were determined from their dansyl derivatives on an HPLC furnished with a C18 reversed-phase column. Urea and ammonium ion contents were quantified with an enzymatic kit. Specific nitrogen consumption is given for 25 amino acids and ammonium ion. In addition, profiles for main system variables as well as the three main nitrogen sources (ammonium ion, L-leucine and L-proline) are given. Type of loading and air-flow rates seemed to have a strong impact on the consumption of the nitrogen compounds tested. An increased loading rate and decreased air-flow rate resulted in greater overall consumption of available nitrogen due to different causes. Nitrogen requirement of the bacteria is proportional to the time spent in the acetification process. An acetification procedure involving relatively sudden changes in the fermentation medium may be desirable in order to reduce the formation of urea.

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Population dynamics of acetic acid bacteria during traditional wine vinegar production

Cited by 75 publications

References 44 publications

Importance of acetic acid bacteria in food industry

Importance of acetic acid bacteria in food industry

Identification of acetic acid bacteria isolated from Tunisian palm sap

Free amino acids, urea and ammonium ion contents for submerged wine vinegar production: influence of loading rate and air-flow rate

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