Quality and Functional Characterization of Acetic Acid Bacteria Isolated from Farm-Produced Fruit Vinegars

Abstract

Acetic acid bacteria (AAB) form a bacterial film on the surface of alcoholic solutions and ferment ethanol to acetic acid while also producing bioactive compounds. To discover functional AAB for industrial use, we isolated and selected strains from farm-produced vinegars using a CaCO3-containing medium. The seven isolated strains belonged to Acetobacter cerevisiae and Acetobacter pasteurianus. These strains were tolerant to ethanol concentrations up to 12% (v/v). Acidification was seen for GHA 7, GYA 23, JGB 21-17, and GHA 20 strains at a growth temperature of 40 °C. The seven AAB isolates had strong antibacterial activity against Staphylococcus aureus. Antioxidant activity, as assessed using the DPPH and ABTS assays, was two- and four-fold higher than that for the negative control (1% acetic acid), respectively. We also observed 91.3% inhibition of angiotensin-converting enzyme activity for the KSO 5 strain, which was higher than that for the positive control, 0.1% captopril (76.9%). All strains showed complete inhibition of α-glucosidase, except JGB 21-17 and GHA 7, which showed 98.3% inhibition. Our work suggests the usefulness of the selected strains as seed strains for the highly efficient production of functional vinegar and illustrates the identification of useful functional characteristics on a scientific basis.

Optimization of Ultrasound Treatment for Watermelon Vinegar Using Response Surface Methodology: Antidiabetic—Antihypertensive Effects, Bioactive Compounds, and Minerals

“…Negative correlations were found among ACE with vannilin (−0.95). Kim et al (2023) reported that most of the acetic acid bacteria isolated from eight vinegar samples had higher ACE inhibitory activity than the 0.1% captopril-positive control (76.9%) [34]. Similarly to the present study, Morgan et al (2016) observed the protective effect of apple cider vinegar on type II diabetes management [35].…”

“…Negative correlations were found among ACE with vannilin (−0.95). reported that most of the acetic acid bacteria isolated from eight vinegar sampl had higher ACE inhibitory activity than the 0.1% captopril-positive control (76.9%) [34 Similarly to the present study, Morgan et al (2016) observed the protective effect of app cider vinegar on type II diabetes management [35]. The antidiabetic mechanism of ultr sound treatment in watermelon vinegar can be explained by the parallel in the amount bioactive components due to cavitation, as reported by Yıkmış et al (2022) [53].…”

“…Hypertension is a risk factor for heart failure associated with decreased life expectancy, stroke, and heart attack [32]. Angiotensin-converting enzyme (ACE) is an effective bioactive in regulating blood pressure, and much research into it has been carried out in recent years [33][34][35]. Watermelon consumption can increase nitric oxide bioavailability, preventing atherosclerosis, arterial stiffening, and the development of hypertension [36].…”

Date Vinegar: First Isolation of Acetobacter and Formulation of a Starter Culture

“…The innovation of starter cultures for the improvement of traditional vinegar production is an important biotechnological advancement for vinegar quality and safety [20][21][22][23].…”

Antibiotic Resistance in Acetic Acid Bacteria Originating from Vinegar

“…Their adaptation in diverse environments indicates significant genetic diversity and physiological characteristics. Their adaptation to diverse environments indicates substantial genetic diversity and physiological characteristics, prompting ongoing research into their efficient industrial and food processing applications, including acetic acid production rates, tolerance to acetic acid and ethanol, and high-temperature resistance [8][9][10][11].…”