Kinetics of wine spoilage by acetic acid bacteria

Abstract

Acid production in wines inoculated with acetic acid bacteria from vinegar was studied at 15"C, 20°C, 25°C and 30°C and simulated with kinetic models. Results indicated that major wine spoilage did not occur during the growth of the microorganisms, but during their extended presence at high concentrations during the stationary and death phases. Acetophilic species were observed to resist death, which is in agreement with the mechanism suggested by Kittelmann et aL9 for the development of gradual acid tolerance by acetic acid bacteria.

Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk

“…L. lactis was the major species of LAB in both cow's milk and soy milk kefirs, and a single AAB species, A. orientalis, was identified in cow's milk kefir. As mentioned above, the available concentration of sugars in soy milk was low, limiting yeast growth (as seen in limited counts: 10 3 -10 4 CFU mL −1 ), which in turn meant that conditions were unsuitable for growth of AAB that require the ethanol produced by yeasts [33]. Despite the low yeast counts in soy milk kefir, the levels were within the limits specified for kefir [34].…”

Kinetics study of bacterial cellulose production by Acetobacter xylinum FNCC 0001 with variation of carbon sources

“…At the death phase, the number of living cells will undergo lysis due to the accumulation of inhibitors resulting from bacterial metabolism, depletion of cell energy and changes in pH [27]. The amount of cell biomass in this phase will decrease so that the growth rate will show a negative value [30] and the amount of BC yield will tend to remain because carbon metabolism will stop [34] whereas pH value tends to decrease because in the death phase of acetic acid bacteria, cell wall lysis will occur therefore intracellular acid is going to be released into the media and increasing acidity [40].…”