Acetic Acid Bacteria

Guillamón, José Manuel; Mas, Albert

doi:10.1007/978-3-319-60021-5_2

Cited by 10 publications

(10 citation statements)

References 72 publications

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“…L. thermotolerans tends to produce acetic acid at low concentrations, between 0.3–0.5 g/L [ 54 ], well below its sensory threshold of 0.74 g/L [ 28 ]. Production of high levels of acetic acid, the main contributor to volatile acidity, is common with non- Saccharomyces yeasts and often is a hurdle when attempting to fully ferment wine in the absence of Saccharomyces species.…”

Section: Oenologically Important Non- Saccharomyces mentioning

confidence: 99%

The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review

Borren

Tian

2020

Foods

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Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as they are found in higher abundance in the vineyard than Saccharomyces cerevisiae. As such, there has been a focus in recent years to isolate these yeast species and characterize their effect on wine fermentation and subsequent aroma. This effect on wine aroma is often species and strain dependent, as the enzymatic profile of each yeast will determine which aroma compounds are formed as secondary metabolites. Semi-fermentative yeast, such as Hanseniaspora spp., Candida spp. and Metschnikowia pulcherrima, are commonly in high abundance in fresh grape must and have diverse enzymatic profiles, however they show a weak tolerance to ethanol, limiting their impact to the initial stages of fermentation. Fully fermentative non-Saccharomyces yeast, characterized by high ethanol tolerance, are often found at low abundance in fresh grape must, similar to Saccharomyces cerevisiae. Their ability to influence the aroma profile of wine remains high, however, due to their presence into the final stages of fermentation. Some fermentative yeasts also have unique oenological properties, such as Lanchancea thermotolerans and Schizosaccharomyces pombe, highlighting the potential of these yeast as inoculants for specific wine styles.

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Section: Oenologically Important Non- Saccharomyces mentioning

confidence: 99%

The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review

Borren

Tian

2020

Foods

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“…Isolation of bacteria present in extreme environments, such as alcoholic fermentation, includes complex and time-consuming methodologies, implying the loss of several species in the analyzed system and limiting proper study of these microorganisms. (König & Frölich, 2009;Guillamón & Mas, 2009;Torija et al, 2010). Culture-independent analysis techniques avoid biases that are inherent in culture-dependent analysis methods that distort the correct assemblage in microbial communities (Dolci et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Bacterial population monitoring during alcoholic fermentation of mezcal in Durango by DGGE

Torres-Velázquez¹,

Rojas‐Contreras²,

Soto-Cruz³

et al. 2022

IJANR

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Mezcal is the second most important alcoholic beverage produced in Mexico, and the microorganisms present during the fermentation process are primarily responsible for its organoleptic characteristics. Among these, the bacterial populations have been less studied, mainly due to the difficulty of recovering them. The aim was to apply a culture-independent molecular technique to detect the bacterial populations involved in spontaneous mezcal fermentation in Durango State. Samples were obtained from several stages in the mezcal production line. Denaturing gradient gel electrophoresis (DGGE) analysis was performed using DNA extracted from isolated microorganisms and metagenomes obtained from samples directly taken from the fermentation process. This study indicated that non-isolated bacteria were significant in the fermentation process and indicated that the lactic acid and acetic acid bacterial populations present in the monitored process are similar to those present in other regions during fermentation, although they differ in some species that may play essential roles in the development of the typical organoleptic properties of mezcal produced in the State of Durango. Furthermore, this study indicates that culture-independent analysis by DGGE can reveal the bacterial diversity during the mezcal fermentation process without the use of complex isolation procedures and can be a useful tool for the analysis, monitoring and control of mezcal fermentation processes.

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“…However, acetic acid is one of the major organic acids (known as a nondegradable organic compounds) in a broad range of applications as a solvent [9] in various industries such as textiles, pharmaceutical industry, synthetic fibers, synthetic polymers, plastics manufacturing [7], petroleum, fine chemicals and food industry [10]. Acetic acid is used to food production [11,12] as a food ingredient such as a flavor enhancer, flavoring agent, an acidifier, color diluent, curing, and pickling agent, pH control agent, solvent, and preservative. High concentrations of acetic acid can cause irritation [13] or severe injury depending on the concentration.…”

Section: Introductionmentioning

confidence: 99%

Pre-treatment of acetic acid from food processing wastewater using response surface methodology via Fenton oxidation process for sustainable water reuse

Suwannahong¹,

Wongcharee²,

Kreanuarte³

et al. 2021

J. sustain. dev. energy water environ. syst.

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This study designed to optimize the operating parameters of the Fenton process in removing acetic acid from food processing using Response Surface Methodology module in the Design of Expert for sustainable water reuse. Optimum operating conditions needed for the highest removal efficiency of 95.2% and 84.7% for color and chemical oxygen demand respectively were found to be at hydrogen peroxide concentration of 0.004 mol/L, ferrous iron concentration of 0.02 mol/L, initial pH of 3.45, and reaction time of 149.08 min for color. While, chemical oxygen demand had a maximum of around 84.7% removal efficiency that could be obtained at a hydrogen peroxide concentration of 0.014 mol/L, ferrous iron concentration of 0.051 mol/L, initial pH of 2.04, and reaction time of 144.58 min. The results showed that the Fenton process via Response Surface Methodology, at a certain level, may be used as a useful technology for pre-and posttreatment of wastewater from food processing for water scarcity as reclaimed water.

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Acetic Acid Bacteria

Cited by 10 publications

References 72 publications

The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review

The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review

Bacterial population monitoring during alcoholic fermentation of mezcal in Durango by DGGE

Pre-treatment of acetic acid from food processing wastewater using response surface methodology via Fenton oxidation process for sustainable water reuse

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