Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications

Gomes, Rodrigo José; Borges, M. de F.; Rosa, Morsyleide de Freitas; Castro-Gómez, Raúl Jorge Hernán; Spinosa, Wilma Aparecida

doi:10.17113/ftb.56.02.18.5593

Cited by 246 publications

(199 citation statements)

References 63 publications

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“…BC is produced by different bacteria, belonging to the Acetobacteriaceae, Rhizobiaceae, Alcaligenaceae, Pseudomonadaceae, Enterobacteriaceae, and Clostridiaceae families. The main strains used at the industrial level are Komagataeibacter xylinus, Gluconacetobacter hansenii, Acetobacter pasteurianus and Komagataeibacter sucrofermentans, which typically synthesizes BC of a molecular chain length ranging from 1 to 9 µm [2], at a rate of approximately 200,000 glucose molecules per second [3]. Unlike plant cellulose, bacterial cellulose produced by certain microorganisms, originates via a unique mechanism in the synthesis of chain molecules, followed by a subtle self-assembly process.…”

Section: Introductionmentioning

confidence: 99%

Enzymatic Hydrolysis of Bacterial Cellulose for the Production of Nanocrystals for the Food Packaging Industry

et al. 2020

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Bacterial cellulose nanocrystals (BCNCs) obtained by enzymatic hydrolysis have been loaded in pullulan biopolymer for use as nanoparticles in the generation of high-oxygen barrier coatings intended for food packaging applications. Bacterial cellulose (BC) produced by Komagataeibacter sucrofermentans was hydrolyzed by two different enzymatic treatments, i.e., using endo-1,4-β-glucanases (EGs) from Thermobifida halotolerans and cellulase from Trichoderma reesei. The hydrolytic activity was compared by means of turbidity experiments over a period of 145 h, whereas BCNCs in their final state were compared, in terms of size and morphology, by atomic force microscopy (AFM) and dynamic light scattering (DLS). Though both treatments led to particles of similar size, a greater amount of nano-sized particles (≈250 nm) were observed in the system that also included cellulase enzymes. Unexpectedly, transmission electron microscopy (TEM) revealed that cellulose nanoparticles were round-shaped and made of 4–5 short (150–180 nm) piled whiskers. Pullulan/BCNCs nanocomposite coatings allowed an increase in the overall oxygen barrier performance, of more than two and one orders of magnitude (≈0.7 mL·m−2·24 h−1), of pure polyethylene terephthalate (PET) (≈120 mL·m−2·24 h−1) as well as pullulan/coated PET (≈6 mL·m−2·24 h−1), with no significant difference between treatments (hydrolysis mediated by EGs or with the addition of cellulase). BCNCs obtained by enzymatic hydrolysis have the potential to generate high oxygen barrier coatings for the food packaging industry.

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Section: Introductionmentioning

confidence: 99%

Enzymatic Hydrolysis of Bacterial Cellulose for the Production of Nanocrystals for the Food Packaging Industry

et al. 2020

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“…The most Acetobacter spp. that have been reported for vinegar production are A. aceti, A. cerevisiae, A. malorum, A. oeni, A. pasteurianus and A. pomorum [7,29]. At the first time Acetobacter okinawensis was isolated from sugarcane stem in 2004 at Okinawa, Japan.…”

Section: Discussionmentioning

confidence: 99%

“…While more than 30 years ago the AAB were divided to two genera of Acetobacter and Gluconobacter but recently this classification has been considerably changed. According to modern molecular classification of 16s ribosomal DNA analysis, the AAB are related to family of Acetobacteriaceae and classified in 19 genera of Acetobacter, Acidomonas, Ameyamaea, Asaia, Bombella, Commensalibacter, Endobacter, Gluconacetobacter, Gluconobacter, Granulibacter, Komagataeibacter, Kozakia, Neoasaia, Neokomagataea, Nguyenibacter, Saccharibacter, Swaminathania, Swingsia and Tantichar-oenia [3,7,8,9]. The use of identified pure AAB could increase the production of vinegar and the industrial vinegar producers are looking for new AAB capable for manufacturing attractive types of natural vinegars socially [2,5,10].…”

Section: Introductionmentioning

confidence: 99%

A novel thermo- ethanol tolerant Acetobacter okinawensis KBMNS-IAUF-1 isolated from Iranian nectarine as a potential for nectarine vinegar production in food biotechnology

Beheshti-Maal

Shafiee

2019

Preprint

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Background Recently production of several types of vinegar using new strains of acetic acid bacteria is challenging. Results In this research we isolated a new strain of A. okinawensis from Iranian nectarine we obtained from nectarine garden at Isfahan, Iran. According to 16s-rDNA molecular analysis we named that Acetobacter okinawensis strain KBMNS-IAUF-1 and its partial 16s-rDNA sequence was deposited in GenBank, NCBI under the accession number of MG544095.1. The tolerance of A. okinawensis KBMNS-IAUF-1 against ethanol concentrations of 2%-10% and high temperatures of 34-38°C was investigated. This strain had good growth and acid production in 2%-5% ethanol at high temperature of 38°C and as a thermo-tolerant AAB had good growth in 5% ethanol at 38°C. Also produced 6% acetic acid in an economical industrial culture medium at high temperature of 38°C using a fermentor apparatus we designed for vinegar production. Conclusions This is the first report of isolation and identification of Acetobacter okinawensis KBMNS-IAUF-1 from Iranian nectarine as a high thermo- ethanol- tolerant AAB capable of high acetic acid production in a short period of time and is a very good candidate for production of a new type of vinegar, nectarine vinegar, in high temperatures and ethanol concentrations. The thermo- ethanol-tolerant AAB as potential for production of new types of vinegar with suitable flavor could be an asset in food microbiology as well as industrial biotechnology.

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“…These bacteria are known for their inability to oxidize carbohydrates and alcohols completely which leads to accumulation of partially oxidized metabolic products in the growth medium [2]. Their biochemical characteristics make them commercially important for manufacture of vinegar, foods and different chemical compounds [3].…”

Section: Introductionmentioning

confidence: 99%

“…In addition to AAB, the members of family Acetobacteraceae are widespread in the environment. At the time of writing, there are 39 validly published genera (http://www.bacterio.net/Acetobacteraceae.html) in the family that have been isolated from various sugary, alcoholic or acidic habitats including fermented food, alcoholic beverages [3], human patient [4], plants [5] and insects [6]. AAB from genera Gluconobacter, Acetobacter and Asaia have been cultivated from fruit fly Drosophila melanogaster, Bactrocera oleae and mosquito Anopheles stephensi respectively [7][8][9].…”

Section: Introductionmentioning

confidence: 99%

Oecophyllibacter saccharovoransgen. nov. sp. nov., a bacterial symbiont of the weaver antOecophylla smaragdina

Chua

See-Too

Tan

et al. 2020

Preprint

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AbstractIn this study, bacterial strains Ha5T, Ta1 and Jb2 were isolated from different colonies of weaver ant Oecophylla smaragdina. They were distinguished as different strains based on matrix-assisted laser desorption ionization-time of flight (MALDI-TOF) mass spectrometry and distinctive random-amplified polymorphic DNA (RAPD) fingerprints. Cells of these bacterial strains were Gram-negative, rod-shaped, aerobic, non-motile, catalase-positive and oxidase-negative. They were able to grow at 15–37°C (optimum, 28–30°C) and in the presence of 0–1.5 % (w/v) NaCl (optimum 0%). Their predominant cellular fatty acids were C18:1ω7c, C16:0, C19:0ω8c cyclo, C14:0 and C16:0 2-OH. Strains Ha5T, Ta1 and Jb2 shared highest 16S rRNA gene sequence similarity (94.56–94.63%) with Neokomagataea tanensis NBRC106556T but were phylogenetically closer to Bombella spp. and Saccharibacterfloricola DSM15669T. Both 16S rRNA gene sequence-based phylogenetic analysis and core gene-based phylogenomic analysis placed them in a distinct lineage in family Acetobacteraceae. These bacterial strains shared higher than species level thresholds in multiple overall genome-relatedness indices which indicated that they belonged to the same species. In addition, they did not belong to any of the current taxa of Acetobacteraceae as they had low pairwise average nucleotide identity (≤70.7%), in silico DNA-DNA hybridization (≤39.5%) and average amino acid identity (≤66.ü%) values with all the type members of the family. Based on these results, bacterial strains Ha5T, Ta1 and Jb2 represent a novel species of a novel genus in family Acetobacteraceae, for which we propose the name Oecophyllibacter saccharovorans gen. nov. sp. nov., and strain Ha5T as the type strain.

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Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications

Cited by 246 publications

References 63 publications

Enzymatic Hydrolysis of Bacterial Cellulose for the Production of Nanocrystals for the Food Packaging Industry

Enzymatic Hydrolysis of Bacterial Cellulose for the Production of Nanocrystals for the Food Packaging Industry

A novel thermo- ethanol tolerant Acetobacter okinawensis KBMNS-IAUF-1 isolated from Iranian nectarine as a potential for nectarine vinegar production in food biotechnology

Oecophyllibacter saccharovoransgen. nov. sp. nov., a bacterial symbiont of the weaver antOecophylla smaragdina

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