Identification of acetic acid bacteria isolated from fruits collected in Thailand

Seearunruangchai, Apisit; Tanasupawat, Somboon; Keeratipibul, Suwimon; Thawai, Chitti; Itoh, Takashi; Yamada, Yoshihiko

doi:10.2323/jgam.50.47

Cited by 40 publications

(41 citation statements)

References 30 publications

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“…acetic acid bacteria) izolowane są z owoców, miodów, produktów fermentacji alkoholowej, octów, roślin uprawnych oraz gatunków dziko rosnących [35]. Są to nieprzetrwalnikujące pałeczki o wymiarach (0,4 ÷ 1 μm) × (0,8 ÷ 4,5 μm), występujące pojedynczo lub tworzące łańcuszki.…”

Section: Wprowadzenieunclassified

“…Z kolei analiza mikroflory soku palmowego (Cocos nucifera) oraz soku trzciny cukrowej (Saccharum officinarum) pozwoliła na wyizolowanie z tego materiału szczepu Gluconacetobacter liquefaciens [35]. Termotolerancyjny szczep Acetobacter senegalensis został wyizolowany z owoców mango uprawianych w Senegalu [30].…”

Section: Ekologiaunclassified

“…Tradycyjny ocet balsamiczny to produkt co najmniej dwunastoletni. Na unikatowy, silnie aromatyczny smak i zapach octu balsamicznego Opracowano na podstawie: / Developed based on: [6,35,50] składają się produkty i półprodukty powolnych procesów fermentacji wraz z produktami reakcji Maillarda. Dojrzewające, starsze partie octu uzupełnia się świeższymi i przenosi całość do kolejnych, coraz mniejszych beczek.…”

Section: Produkcja Octuunclassified

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Acetic Acid Bacteria – Taxonomy, Ecology, and Industrial Application

Antolak

Kręgiel

2015

zntj

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S t r e s z c z e n i eBakterie kwasu octowego (AAB) należą do Gram-ujemnych, tlenowych pałeczek, szeroko rozpowszechnionych w przyrodzie. Izolowane są zarówno ze środowisk pochodzenia roślinnego, takich jak: kwiaty, owoce, miody i rośliny uprawne, jak i z zanieczyszczonych smakowych wód mineralnych oraz produktów pochodzących z ukierunkowanych i spontanicznych procesów fermentacyjnych. Taksonomia AAB charakteryzuje się dużą dynamiką. W pracy dokonano przeglądu literatury obejmującej fizjologię, morfologię i właściwości biochemiczne, które wchodzą w zakres identyfikacji polifazowej. W ciągu ostatnich lat badania polifazowe umożliwiły tworzenie nowych rodzajów i gatunków AAB. Omówiono wybrane aspekty wykorzystania bakterii kwasu octowego w przemyśle spożywczym, zwłaszcza w produkcji tradycyjnych octów winnych oraz octów regionalnych. Ponadto przedstawiono zastosowanie AAB w procesach fermentacji ziaren kakaowca oraz wytwarzania herbaty kombucha.Słowa kluczowe: bakterie octowe, taksonomia polifazowa, ekologia, octy winne, kombucha WprowadzenieBakterie kwasu octowego (AAB, ang. acetic acid bacteria) izolowane są z owoców, miodów, produktów fermentacji alkoholowej, octów, roślin uprawnych oraz gatunków dziko rosnących [35]. Są to nieprzetrwalnikujące pałeczki o wymiarach (0,4 ÷ 1 μm) × (0,8 ÷ 4,5 μm), występujące pojedynczo lub tworzące łańcuszki. Należą do bakterii tlenowych -są katalazo-dodatnie i oksydazo-ujemne. AAB są stosowane w przemyśle, m.in. do produkcji octów, celulozy bakteryjnej i farmaceutyków [36].Proces biosyntezy kwasu octowego stanowi główny element metabolizmu tlenowego tych bakterii, z tlenem jako końcowym akceptorem elektronów w łańcuchu oddechowym. Substrat tej przemiany -etanol -utleniany jest do kwasu octowego, który

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Section: Wprowadzenieunclassified

Section: Ekologiaunclassified

Section: Produkcja Octuunclassified

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Acetic Acid Bacteria – Taxonomy, Ecology, and Industrial Application

Antolak

Kręgiel

2015

zntj

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“…They are well known as vinegar producers from ethanol by two sequential catalytic reactions of membrane-bound alcohol dehydrogenase (ADH) and aldehyde dehydrogenase 7 . Thailand is located in the tropical area and there are diverse fruits and flowers from which acetic acid bacteria were isolated 8,9 . In Europe, Acetobacter strains, the most popular strains for making acetic acid in vinegar factories, are mesophilic, with optimum temperature for growth at about 30°C 10 .…”

Section: Introductionmentioning

confidence: 99%

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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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“…DNA-DNA hybridization was conducted in microdilution-well plates, as described by Ezaki et al (1989), and was detected by using the colorimetric method reported by Tanasupawat et al (2000). 16S rRNA genes were amplified, purified and sequenced as described by Seearunruangchai et al (2004). The sequences determined (1489-1503 bases) were aligned with selected sequences obtained from the GenBank database by using CLUSTAL W, version 1.81 (Thompson et al, 1994).…”

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Salinicoccus siamensis sp. nov., isolated from fermented shrimp paste in Thailand

Pakdeeto

Tanasupawat

Thawai

et al. 2007

International Journal of Systematic and Evolutionary Microbiology

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Fifteen strains of moderately halophilic, Gram-positive cocci were isolated from a traditional fermented shrimp paste ('ka-pi') produced in Thailand. These bacteria were strictly aerobic, non-motile, non-sporulating and catalase-and oxidase-positive. They produced orange pigment and grew in the presence of 1.5-25 % (w/v) NaCl. They grew optimally in 10 % (w/v) NaCl, at pH 8.5 and at 37 6C. The cell-wall peptidoglycan was of L-Lys type. Menaquinone with six isoprene units (MK-6) was a major component. The dominant cellular fatty acids were anteiso-C 15 : 0 and iso-C 15 : 0 . DNA G+C contents were in the range 44.5-47.5 mol%. Comparative 16S rRNA gene sequence analyses indicated that representative strain PN1-2 T was related most closely to Salinicoccus roseus JCM 14630 T , with 97.3 % similarity. The other novel strains were included in the same species based on their levels of DNA-DNA relatedness to strain PN1-2 T (¢76.6 %) but showed low DNA-DNA relatedness to S. roseus JCM 14630 T (21.7 %). On the basis of the phenotypic and molecular data presented, the 15 novel strains are suggested to represent a single novel species of the genus Salinicoccus, for which the name Salinicoccus siamensis sp. nov. is proposed. The type strain is PN1-2 T (5JCM 12822 T 5PCU 242 T 5TISTR 1562 T ).Moderately halophilic Gram-positive cocci have been recognized within several bacterial genera, and include Marinococcus albus, M. halophilus and M. halotolerans (Hao et al., 1984;Li et al., 2005), Salinicoccus roseus, S. hispanicus and S. alkaliphilus (Ventosa et al., , 1992Zhang et al., 2002), Nesterenkonia halobia (Stackebrandt et al., 1995), Halobacillus halophilus (Spring et al., 1996), Tetragenococcus muriaticus (Satomi et al., 1997), and Jeotgalicoccus halotolerans and J. psychrophilus (Yoon et al., 2003). In this study, a novel orange-pigmented species isolated from 'ka-pi' was identified as belonging to the genus Salinicoccus on the basis of phenotypic and chemotaxonomic characterization and 16S rRNA gene sequence analysis.The halophilic bacteria investigated herein were isolated from samples of fermented shrimp paste, 'ka-pi', collected from a market in Nakhonsrithammarat Province in southern Thailand. The cultures were isolated by using the spread-plate technique on agar plates of JCM medium no. 377 (per litre distilled water: 100 g NaCl, 5 g Casamino acids, 5 g yeast extract, 1 g glutamic acid, 2 g KCl, 3 g trisodium citrate, 20 g MgSO 4 . 7H 2 O, 36 mg FeCl 2 . 4H 2 O, 0.36 mg MnCl 2 . 4H 2 O, 20 g agar; pH 7.2) after incubation at 37 u C for 7 days. Liquid cultures were cultivated in Erlenmeyer flasks containing the same medium and incubated on a rotary shaker. All media contained 10 % (w/v) NaCl, except for tests of NaCl tolerance. Cell shape, size and arrangement and colony size were examined by using cells grown on JCM medium no. 377 agar at 37 u C for 5 days. The Hucker-Conn modification was used for Gram staining (Hucker & Conn, 1923). Spore formation was examined with Gram-stained specimens.The GenBank/EMBL/DDBJ access...

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Identification of acetic acid bacteria isolated from fruits collected in Thailand

Cited by 40 publications

References 30 publications

Acetic Acid Bacteria – Taxonomy, Ecology, and Industrial Application

Acetic Acid Bacteria – Taxonomy, Ecology, and Industrial Application

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Salinicoccus siamensis sp. nov., isolated from fermented shrimp paste in Thailand

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