Biotechnologically relevant features of gluconic acid production by acetic acid bacteria

García-García, Isidoro; Cañete-Rodríguez, Ana M.; Santos-Dueñas, Inés M.; Jiménez-Hornero, Jorge E.; Ehrenreich, Armin; Liebl, Wolfgang; García‐Martínez, Teresa; Mauricio, Juan Carlos

doi:10.4081/aab.2017.6458

Cited by 11 publications

(17 citation statements)

References 39 publications

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“…Using G. oxydans 621H it was found that below pH 3.5 to 4 uptake and assimilation of GA into the PPP is almost completely inhibited (Olijve & Kok, ). This is likely to be related to the pH optima for the various enzymes involved in these processes–the periplasmic dehydrogenases involved in oxidative fermentation have pH optima in the acidic range of pH 3 to 6, while those cytoplasmic (NAD(P)‐dependent) dehydrogenases have optima in the alkaline range of pH 8 to 11 (García‐García et al., ). Therefore, the production of GA and associated pH drop may promote its own production and accumulation as the periplasmic dehydrogenases become more active.…”

Section: Biotechnological Applications Of G Oxydans Relevant To the mentioning

confidence: 99%

“…Long lag phases were observed due to the combined effect of high glucose concentration and the low pH due to GA formation (Velizarov & Beschkov, , ). High glucose concentrations (approximately 90 g/L) also favored GA production over ketogluconate formation (Beschkov et al., ; García‐García et al., ).…”

Section: Biotechnological Applications Of G Oxydans Relevant To the mentioning

confidence: 99%

“…This section will examine the factors influencing GA production in G. oxydans. This subject was reviewed recently by García-García et al (2017) and will be discussed briefly below (García-García et al, 2017). The main factors that affect the production of GA include, in decreasing order of importance, pH, initial concentration of glucose in the medium, concentration of calcium carbonate added to the medium, and the dissolved oxygen (DO) level.…”

Section: Ga Production and Regulationmentioning

confidence: 99%

“…The production of GA and associated ketogluconates from glucose by G. oxydans will be described below to illustrate carbohydrate oxidation in AAB, followed by a description of carbon metabolism in G. oxydans . GA and its salts have wide application in various industries such as the food, construction, textile, and pharmaceutical sectors (discussed further in the section “Biotechnological Applications of G. oxydans Relevant to the Food Industry”) and G. oxydans represents an alternative to the current use of the fungus Aspergillus niger as a source of GA (García‐García et al., ).…”

Section: Physiology and Metabolism Of Aabmentioning

confidence: 99%

“…Conversion of GA to its associated ketogluconates is both strain‐ and growth condition‐dependent. Factors such as glucose concentration, pH, and the level of oxygenation affect the yield and ratio of GA to ketogluconates (García‐García et al., ; Saichana et al., ). It is clear that the further oxidation of GA to ketogluconates is undesirable if the production of D‐gluconate is to be maximized (Mamlouk & Gullo, ); this will be discussed further in the section “Biotechnological Applications of G. oxydans Relevant to the Food Industry.”…”

Section: Physiology and Metabolism Of Aabmentioning

confidence: 99%

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Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Lynch

Zannini

Wilkinson

et al. 2019

Comp Rev Food Sci Food Safe

152

139

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Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the production of fermented foods and beverages such as vinegar, kombucha, (water) kefir, and lambic beer. Their unique form of metabolism, known as “oxidative” fermentation, mediates the transformation of a variety of substrates into products, which are of importance in the food and beverage industry and beyond; the most well‐known of which is the oxidation of ethanol into acetic acid. Here, a comprehensive review of the physiology of AAB is presented, with particular emphasis on their importance in the production of vinegar and fermented beverages. In addition, particular reference is addressed toward Gluconobacter oxydans due to its biotechnological applications, such as its role in vitamin C production. The production of vinegar and fermented beverages in which AAB play an important role is discussed, followed by an examination of the literature relating to the health benefits associated with consumption of these products. AAB hold great promise for future exploitation, both due to increased consumer demand for traditional fermented beverages such as kombucha, and for the development of new types of products. Further studies on the health benefits related to the consumption of these fermented products and guidelines on assessing the safety of AAB for use as microbial food cultures (starter cultures) are, however, necessary in order to take full advantage of this important group of microorganisms.

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Section: Biotechnological Applications Of G Oxydans Relevant To the mentioning

confidence: 99%

Section: Biotechnological Applications Of G Oxydans Relevant To the mentioning

confidence: 99%

Section: Ga Production and Regulationmentioning

confidence: 99%

Section: Physiology and Metabolism Of Aabmentioning

confidence: 99%

Section: Physiology and Metabolism Of Aabmentioning

confidence: 99%

See 3 more Smart Citations

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Lynch

Zannini

Wilkinson

et al. 2019

Comp Rev Food Sci Food Safe

152

139

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Biotransformation of ethylene glycol to glycolic acid by Yarrowia lipolytica: A route for poly(ethylene terephthalate) (PET) upcycling

Carniel

Santos

Júnior

et al. 2023

Biotechnology Journal

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Biological recycling of PET waste has been extensively investigated recently to tackle plastic waste pollution, and ethylene glycol (EG) is one of the main building blocks recovered from this process. Wild-type Yarrowia lipolytica IMUFRJ 50682 can be a biocatalyst to biodepolymerize PET. Herein, we report its ability to perform oxidative biotransformation of EG into glycolic acid (GA): a higher value-added chemical with varied industrial applications. We found that this yeast tolerates high EG concentrations (up to 2 M) based on maximum non-inhibitory concentration (MNIC) tests.Whole-cell biotransformation assays using resting yeast cells showed GA production uncoupled to cell growth metabolism, and 13 C nuclear magnetic resonance (NMR) analysis confirmed GA production. Moreover, higher agitation speed (450 vs. 350 rpm) resulted in a 1.12-fold GA production improvement (from 352 to 429.5 mM) during Y. lipolytica cultivation in bioreactors after 72 h. GA was constantly accumulated in the medium, suggesting that this yeast may also share an incomplete oxidation pathway (i.e., it is not metabolized to carbon dioxide) as seen in acetic acid bacterial group.Additional assays using higher chain-length diols (1,3-propanediol, 1,4-butanediol, and 1,6-hexanediol) revealed that C4 and C6 diols were more cytotoxic, suggesting that they underwent different pathways in the cells. We found that this yeast consumed extensively all these diols, however, 13 C NMR analysis from supernatant identified solely the presence of 4-hydroxybutanoic acid from 1,4-butanediol, along with GA from EG oxidation. Findings reported herein reveal a potential route for PET upcycling to a higher value-added product.

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Novel Gluconobacter oxydans strains selected from Kombucha with potential postbiotic activity

Neffe-Skocińska,

Długosz,

Szulc-Dąbrowska

et al. 2023

Appl Microbiol Biotechnol

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Gastric and colorectal cancer are among the most frequently diagnosed malignancies of the gastrointestinal tract. Searching for methods of therapy that complements treatment or has a preventive effect is desirable. Bacterial metabolites safe for human health, which have postbiotic effect, are of interest recently. The study aimed to preliminary assessment of the safety, antimicrobial, and anti-cancer activity of cell-free metabolites of Gluconobacter oxydans strains isolated from Kombucha beverages as an example of the potential postbiotic activity of acetic acid bacteria (AAB). The study material consisted of five AAB strains of Kombucha origin and three human cell lines (gastric adenoma—AGS, colorectal adenoma—HT-29, and healthy cells derived from the endothelium of the human umbilical vein—HUVEC). Results of the study confirms the health safety and functional properties of selected AAB strains, including their potential postbiotic properties. The best potential anticancer activity of the AAB cell-free supernatants was demonstrated against AGS gastric adenoma cells. The conducted research proves the postbiotic potential of selected acetic acid bacteria, especially the KNS30 strain. Key points •The beneficial and application properties of acetic acid bacteria are poorly studied. •Gluconobacter oxydans from Kombucha show a postbiotic activity. •The best anticancer activity of the G. oxydans showed against gastric adenoma.

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Biotechnologically relevant features of gluconic acid production by acetic acid bacteria

Cited by 11 publications

References 39 publications

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Biotransformation of ethylene glycol to glycolic acid by Yarrowia lipolytica: A route for poly(ethylene terephthalate) (PET) upcycling

Novel Gluconobacter oxydans strains selected from Kombucha with potential postbiotic activity

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