Adaptive mutation of Acetobacter pasteurianus SKU1108 enhances acetic acid fermentation ability at high temperature

Matsutani, Minenosuke; Nishikura, Mitsuteru; Saichana, Natsaran; Hatano, Tomoyuki; Masud-Tippayasak, Uraiwan; Theergool, Gunjana; Yakushi, Toshiharu; Matsushita, Kazunobu

doi:10.1016/j.jbiotec.2013.03.006

Cited by 59 publications

(43 citation statements)

References 26 publications

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“…However, when the viable cell number decreases to some threshold cell growth starts again by utilizing acetic acid accumulated(acetate overoxidation-phase) (Matsutani et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

PRODUCTION OF ginger vinegar

2015

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Vinegar is a food of condiments group that have great use in the food industry. This study aimed to evaluate the effects of parameters of the acetic fermentation process in the production of ginger vinegar. A suspension of ginger rhizomes with 12% of starch was subjected to enzymatic hydrolysis process to obtain hydrolyzed with 85.6% of glucose. After the alcoholic fermentation the wine was obtained with 40.3% ethanol. The acetic fermentation process of ginger alcoholic solution followed a completely randomized design in a factorial for three factors at two levels. The independent variables were: temperature, nutrients and proportion of "strong vinegar" and alcoholic solution (initial acidity). Results showed variation from 2.74 to 3.70% for dry extract and 2.13 to 2.83 % for ash in vinegars. The profile of organic acids of ginger vinegars showed the presence of acetic, citric, malic and succinic acids in all treatments. The condition of 20°C, initial acidity 1:1,with addition of nutrients allow obtaining good quality vinegars and higher GK yields.Index terms: Zingiber officinale; fermentation; ethanol; acetic acid. RESUMOO vinagre, alimento do grupo de condimentos, tem seu uso bastante difundido na indústria de alimentos. Neste trabalho, objetivou-se avaliar os efeitos de parâmetros do processo de fermentação acética na obtenção de vinagre de gengibre. Uma suspensão de rizomas de gengibre, com 12% de amido, foi submetida ao processo de hidrólise enzimática, sendo obtido o hidrolisado com 85,6% de glicose. Após o processo de fermentação alcoólica, obteve-se uma calda com 40,3% de etanol. O processo de fermentação acética da calda de gengibre seguiu o delineamento inteiramente casualizado, em esquema fatorial, para três fatores em dois níveis, tendo como variáveis independentes: a temperatura, os nutrientes e a diluição da acidez inicial da calda. Os resultados obtidos mostraram uma variação de 2,74 a 3,70% de extrato seco e de 2,13 a 2,83% de cinzas nos fermentados acéticos. O perfil de ácidos orgânicos dos vinagres de gengibre evidenciou a presença de ácido acético, ácido cítrico, ácido málico e ácido succínico em todos os tratamentos. Vinagres de boa qualidade e maiores rendimentos GK podem ser obtidos nas condições de 20ºC, acidez inicial 1:1 e adição de nutrientes.Termos para indexação: Zingiber officinale; fermentação; etanol; ácido acético.

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“…However, when the viable cell number decreases to some threshold cell growth starts again by utilizing acetic acid accumulated(acetate overoxidation-phase) (Matsutani et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

PRODUCTION OF ginger vinegar

2015

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“…High ethanol concentration and sufficient oxygen would stimulate the growth of Acetobacter. A number of studies have been conducted to identify new strains of Acetobacter with high yield [18], to optimize the conditions of fermentation [25], and to develop new mixed culture fermentation for high productivity and low capital investment [30]. Moreover, Acetobacter pasteurianus was reported as the most common species in vinegar fermentation manufactured by conventional methods [11,13,33,36], which was also detected as the sole AAB involved in AAF of TDAV [21].…”

Section: Discussionmentioning

confidence: 99%

Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing

et al. 2015

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The vinegar pei harbors complex bacterial communities. Prior studies revealing the bacterial diversity involved were mainly conducted by culture-dependent methods and PCR-DGGE. In this study, 454 pyrosequencing was used to investigate the bacterial communities in vinegar pei during the acetic acid fermentation (AAF) of Tianjin Duliu aged vinegar (TDAV). The results showed that there were 7 phyla and 24 families existing in the vinegar pei, with 2 phyla (Firmicutes, Protebacteria) and 4 families (Lactobacillaceae, Acetobacteracae, Enterobacteriaceae, Chloroplast) predominating. The genus-level identification revealed that 9 genera were the relatively stable, consistent components in different stages of AAF, including the most abundant genus Lactobacillus followed by Acetobacter and Serratia. Additionally, the bacterial community in the early fermentation stage was more complex than those in the later stages, indicating that the accumulation of organic acids provided an appropriate environment to filter unwanted bacteria and to accelerate the growth of required ones. This study provided basic information of bacterial patterns in vinegar pei and relevant changes during AAF of TDAV, and could be used as references in the following study on the implementation of starter culture as well as the improvement of AAF process.

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“…However, no mutations were identified in the open reading frame. The ADH and ALDH enzymes were induced by ethanol and were responsible for resistance against ethanol and acetic acid (1,5,11). Thus, high ADH and ALDH activities were probably due to an evolutionary response to increased ethanol concentrations.…”

Section: Stability Analysis Of Adaptation To Ethanolmentioning

confidence: 99%

“…Acetic acid bacteria (AAB), which usually belong to the genera Acetobacter, Gluconoacetobacter, and Gluconobacter, are microorganisms that cause rapid oxidation of ethanol into acetic acid and, hence, are usually used for vinegar production (1,2). Modern vinegar production is usually carried out in submerged fermentation with ethanol as a substrate.…”

Section: Introductionmentioning

confidence: 99%

The evolutionary response of alcohol dehydrogenase and aldehyde dehydrogenases of Acetobacter pasteurianus CGMCC 3089 to ethanol adaptation

Zheng

Zhang

et al. 2015

Food Sci Biotechnol

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The acetic acid bacterium Acetobacter pasteurianus is used for vinegar fermentation with ethanol as a substrate. However, growth of A. pasteurianus is inhibited by high ethanol concentrations. The ethanol resistance of A. pasteurianus CGMCC 3089 was improved using a continuous ethanol stress adaptation culture. Characterization studies of strains during evolutionary processes were performed for improved ethanol resistance by comparison of cell growth and alcohol dehydrogenase (ADH) and aldehyde dehydrogenases (ALDH) activities. Improved resistance against ethanol was an inheritable phenotype instead of a transient physiologic adaptation. The evolutionary response of ADH and ALDH to high concentrations of ethanol was responsible for the ethanol resistance of A. pasteurianus, instead of mutations in the open reading frames of ADH and ALDH, or long nucleotide sequence insertion or deletion in the genome.

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Adaptive mutation of Acetobacter pasteurianus SKU1108 enhances acetic acid fermentation ability at high temperature

Cited by 59 publications

References 26 publications

PRODUCTION OF ginger vinegar

PRODUCTION OF ginger vinegar

Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing

The evolutionary response of alcohol dehydrogenase and aldehyde dehydrogenases of Acetobacter pasteurianus CGMCC 3089 to ethanol adaptation

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