Development of Thermotolerant Acetic Acid Bacteria Useful for Vinegar Fermentation at Higher Temperatures

Saeki, Akihiko; Theeragool, Gunjana; Matsushita, Kazunobu; Toyama, Hirohide; Lotong, Napha; Adachi, Osao

doi:10.1271/bbb.61.138

Cited by 94 publications

(56 citation statements)

References 10 publications

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“…In comparison with the acetic acid production mentioned above, a new isolate, A. pasteurianus isolate PHD-23 reported in this study oxidized higher concentrations of ethanol up to 8% without any appreciable lag time, which was similar to the thermotolerant acetic acid bacteria reported by Saeki et al 27 . In the acetic acid production at 30°C, isolate PHD-23 produced acetic acid similar to isolates CWBI-B418 and CWBI-B419 29 .…”

Section: Acetic Acid Production By Acetobacter Strains Isolated In Thsupporting

confidence: 87%

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Kommanee¹,

Tanasupawat²,

Yukphan³

et al. 2012

ScienceAsia

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The restriction analysis of 16S-23S rRNA gene internal transcribed spacer regions (ITS) using TaqI, AluI, HpaII, and AvaII revealed that forty-seven bacterial isolates found in fruits and flowers collected in Thailand belong to the genus Acetobacter. They were identified as follows: Group 1 containing 11 isolates was identified as A. pasteurianus, Group 2 containing nine isolates was identified as A. orientalis, Group 3 containing eight isolates was identified as A. lovaniensis, Group 4 including eight isolates was identified as A. indonesiensis, Group 5 containing three isolates was identified as A. tropicalis, Group 6 containing five isolates was identified as A. ghanensis, and Group 7 containing four isolates was identified as A. orleanensis. The differentiation of Acetobacter species by the 16S-23S rRNA gene ITS restriction analysis was discussed. The phenotypic, chemotaxonomic, and molecular characteristics including 16S rRNA gene sequences supported the above-mentioned identification. All Thai isolates were screened for their alcohol dehydrogenase activity and exhibited an activity of 2.05-7.52 units/mg protein at 30°C. Isolate PHD-23 produced the highest quantity of 1.50% acetic acid (v/v) from 4.0% ethanol (v/v).

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Section: Acetic Acid Production By Acetobacter Strains Isolated In Thsupporting

confidence: 87%

“…Saeki et al 27 reported that a thermotolerant acetic acid bacterium, isolate SKU1180 isolated from Thailand, could grow at 37-40°C and produced 5.06-4.42 g/l/h of acetic acid using higher concentrations of ethanol up to 9%, without any appreciable lag time.…”

Section: Acetic Acid Production By Acetobacter Strains Isolated In Thmentioning

confidence: 99%

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Kommanee¹,

Tanasupawat²,

Yukphan³

et al. 2012

ScienceAsia

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“…The optimum pH for the growth is 5-6.5, while they can grow at lower values (3-4) [1]. Their optimum temperature vary between ?28 and ?30°C although some species are recognized as thermotolerant [19,20]. They can produce pigments and also different kinds of exopolysaccharides [21].…”

Section: General Phenotypic Characteristics and Taxonomicmentioning

confidence: 99%

Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation

2013

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Acetic acid bacteria (AAB) are obligately aerobic bacteria within the family Acetobacteraceae, widespread in sugary, acidic and alcoholic niches. They are known for their ability to partially oxidise a variety of carbohydrates and to release the corresponding metabolites (aldehydes, ketones and organic acids) into the media. Since a long time they are used to perform specific oxidation reactions through processes called ''oxidative fermentations'', especially in vinegar production. In the last decades physiology of AAB have been widely studied because of their role in food production, where they act as beneficial or spoiling organisms, and in biotechnological industry, where their oxidation machinery is exploited to produce a number of compounds such as L-ascorbic acid, dihydroxyacetone, gluconic acid and cellulose. The present review aims to provide an overview of AAB physiology focusing carbon sources oxidation and main products of their metabolism.

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“…The temperature of 25 -30 °C is optimum for A. Aceti's growth (Holt et al, 1994). Thermotolerant A. aceti is also able to grow at 37 -40 °C (Saski et al, 1997). At lower temperatures A. aceti can remain active and there is a 30-40 fold increase in cell numbers in wine stored at 18 °C for one week (Joyeux et al, 1984).…”

Section: Introductionmentioning

confidence: 99%

Study on fermentation conditions of palm juice vinegar by response surface methodology and development of a kinetic model

Ghosh

Chakraborty

Chatterjee

et al. 2012

Braz. J. Chem. Eng.

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-Natural vinegar is one of the fermented products which has some potentiality with respect to a nutraceutical standpoint. The present study is an optimization of the fermentation conditions for palm juice vinegar production from palm juice (Borassus flabellifer) wine, this biochemical process being aided by Acetobacter aceti (NCIM 2251). The physical parameters of the fermentation conditions such as temperature, pH, and time were investigated by Response Surface Methodology (RSM) with 2 3 factorial central composite designs (CCD). The optimum pH, temperature and time were 5.5, 30 °C and 72 hrs for the highest yield of acetic acid (68.12 g / L). The quadratic model equation had a R 2 value of 0.992. RSM played an important role in elucidating the basic mechanisms in a complex situation, thus providing better process control by maximizing acetic acid production with the respective physical parameters. At the optimized conditions of temperature, pH and time and with the help of mathematical kinetic equations, the Monod specific growth rate ( μ max = 0.021 h -1 ), maximum Logistic specific growth rate ( μ ' max = 0.027 h -1 ) and various other kinetic parameters were calculated, which helped in validation of the experimental data. Therefore, the established kinetic models may be applied for the production of natural vinegar by fermentation of low cost palm juice.

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Development of Thermotolerant Acetic Acid Bacteria Useful for Vinegar Fermentation at Higher Temperatures

Cited by 94 publications

References 10 publications

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Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation

Study on fermentation conditions of palm juice vinegar by response surface methodology and development of a kinetic model

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