Metaproteomics of microbiota involved in submerged culture production of alcohol wine vinegar: A first approach

Román-Camacho, Juan J.; Santos-Dueñas, Inés M.; García-García, Isidoro; Moreno-García, Jaime; García‐Martínez, Teresa; Mauricio, Juan Carlos

doi:10.1016/j.ijfoodmicro.2020.108797

Cited by 26 publications

(45 citation statements)

References 54 publications

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“…(Córdoba, Spain) containing (11.5 ± 0.5) % (v/v) ethanol and an initial acidity of (0.4 ± 0.1)% (w/v) as acetic acid was used. Imitating industrial procedures, the inoculum used was a natural mixed culture [5] maintained and stored in our laboratories from experiments in a long-term fully operational bench acetator working with either wine or a synthetic ethanol medium; the original inoculum was taken, approximately a couple of years before, from an industrial tank in full operation (UNICO Vinagres y Salsas, S.L.L., Córdoba, Spain). First, a stage for reactivating and for the adaptation of the inoculum, which includes several previous acetification cycles to achieve repetitive results, was performed [27].…”

Section: Raw Materials and Microorganismsmentioning

confidence: 99%

“…As Equation (5) shows, not all the operational variables have a direct influence on (r A ) global est ; additionally, as explained in [27], particularly in its Supplementary Material ("S3.docx" file), not all the terms in Equation ( 5) have the same influence on (r A ) global est ; the higher the value of the statistic F (see Table 1), the more significant the term is for (r A ) global est ; it can be seen from Table 1 that the most influential term is that of E u1 .…”

Section: Optimization Of the Mean Rate Of Acetic Acid Formation In Th...mentioning

confidence: 99%

“…Usually, however, the large number of variables involved in a process, and their mutual interactions, require careful analysis and specific optimization methods with a view to establishing their optimum values for the intended purpose. The acetification process, which involves a bio-oxidative transformation effected by a mixture of acetic acid bacteria (AAB) [5], leads to the biological conversion of ethanol into acetic acid. Industrial acetification bioreactors usually operate in an automated repeated semi-continuous mode, so that once the fermenters are fully loaded, the ethanol concentration is allowed to decrease to a preset level and then a certain fraction of the reactor volume is unloaded, actuating the remainder as an inoculum for the next conversion cycle [6][7][8][9][10][11].…”

Section: Introductionmentioning

confidence: 99%

“…This set up, in practice, results in six operational variables the values of which must be found: E u1 , ethanol concentrations at the time the first bioreactor is unloaded; E l1 and E l2 the ethanol concentrations during loading of the first and second bioreactor, respectively; V u1 volume of medium unloaded from the first bioreactor and T 1 and T 2 the constant working temperatures of the first and second bioreactor, respectively. The acetification process, which involves a bio-oxidative transformation effected by a mixture of acetic acid bacteria (AAB) [5], leads to the biological conversion of ethanol into acetic acid. Industrial acetification bioreactors usually operate in an automated repeated semi-continuous mode, so that once the fermenters are fully loaded, the ethanol concentration is allowed to decrease to a preset level and then a certain fraction of the reactor volume is unloaded, actuating the remainder as an inoculum for the next conversion cycle [6][7][8][9][10][11].…”

Section: Introductionmentioning

confidence: 99%

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Optimization of the Acetification Stage in the Production of Wine Vinegar by Use of Two Serial Bioreactors

et al. 2021

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In the scope of a broader study about wine acetification, previous works concluded that using a single bioreactor hindered simultaneously reaching high productivities with high substrate consumption and the use of two serially arranged bioreactors (TSAB) could achieve such goal. Then, the aim of this work is the optimization, using Karush–Kuhn–Tucker (KKT) conditions, of this TSAB using polynomial models previously obtained. The ranges for the operational variables leading to either maximum and minimum mean rate of acetification of 0.11 ≤ (rA)global ≤ 0.27 g acetic acid·(100 mL·h)−1 and acetic acid production of 14.7 ≤ Pm ≤ 36.6 g acetic acid·h−1 were identified; the results show that simultaneously maximizing (rA)global and Pm is not possible so, depending on the specific objective, different operational ranges must be used. Additionally, it is possible to reach a productivity close to the maximum one (34.6 ≤ Pm ≤ 35.5 g acetic acid·h−1) with an almost complete substrate use [0.2% ≤ Eu2 ≤ 1.5% (v/v)]. Finally, comparing the performance of the bioreactors operating in series and in parallel revealed that the former choice resulted in greater production.

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Section: Raw Materials and Microorganismsmentioning

confidence: 99%

Section: Optimization Of the Mean Rate Of Acetic Acid Formation In Th...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Optimization of the Acetification Stage in the Production of Wine Vinegar by Use of Two Serial Bioreactors

et al. 2021

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“…The advent of massive methods of analysis, such as several omic techniques, has considerably expanded available knowledge about the acetification process at the molecular level, and is bound to help improve the stability and food safety of the end-product [31]. There is, however, an ongoing search for more or less structured modelling approaches to relating the variables of the overall process.…”

Section: Introductionmentioning

confidence: 99%

Modelling of the Acetification Stage in the Production of Wine Vinegar by Use of Two Serial Bioreactors

et al. 2020

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In the scope of a broader study about modelling wine acetification, the use of polynomial black-box models seems to be the best choice. Additionally, the use of two serially arranged bioreactors was expected to result in increased overall acetic acid productivity. This paper describes the experiments needed to obtain enough data for modelling the process and the use of second-order polynomials for this task. A fractional experimental design with central points was used with the ethanol concentrations during loading of the bioreactors, their operation temperatures, the ethanol concentrations at unloading time, and the unloaded volume in the first one as factors. Because using two serial reactors imposed some constraints on the operating ranges for the process, an exhaustive combinatorial analysis was used to identify a working combination of such ranges. The obtained models provided highly accurate predictions of the mean overall rate of acetic acid formation, the mean total production of acetic acid of the two-reactor system, and ethanol concentration at the time the second reactor is unloaded. The operational variables associated with the first bioreactor were the more strongly influential to the process, particularly the ethanol concentration at the time the first reactor was unloaded, the unloaded volume, and the ethanol concentration when loading.

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Recent advances in applying omic technologies for studying acetic acid bacteria in industrial vinegar production: A comprehensive review

Román‐Camacho,

Mauricio,

Santos‐Dueñas

et al. 2024

Biotechnology Journal

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Vinegar and related bioproducts containing acetic acid as the main component are among the most appreciated fermented foodstuffs in numerous European and Asian countries because of their exceptional organoleptic and bio‐healthy properties. Regarding the acetification process and obtaining of final products, there is still a lack of knowledge on fundamental aspects, especially those related to the study of biodiversity and metabolism of the present microbiota. In this context, omic technologies currently allow for the massive analysis of macromolecules and metabolites for the identification and characterization of these microorganisms working in their natural media without the need for isolation. This review approaches comprehensive research on the application of omic tools for the identification of vinegar microbiota, mainly acetic acid bacteria, with subsequent emphasis on the study of the microbial diversity, behavior, and key molecular strategies used by the predominant groups throughout acetification. The current omics tools are enabling both the finding of new vinegar microbiota members and exploring underlying strategies during the elaboration process. The species Komagataeibacter europaeus may be a model organism for present and future research in this industry; moreover, the development of integrated meta‐omic analysis may facilitate the achievement of numerous of the proposed milestones. This work might provide useful guidance for the vinegar industry establishing the first steps towards the improvement of the acetification conditions and the development of new products with sensory and bio‐healthy profiles adapted to the agri‐food market.

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Metaproteomics of microbiota involved in submerged culture production of alcohol wine vinegar: A first approach

Cited by 26 publications

References 54 publications

Optimization of the Acetification Stage in the Production of Wine Vinegar by Use of Two Serial Bioreactors

Optimization of the Acetification Stage in the Production of Wine Vinegar by Use of Two Serial Bioreactors

Modelling of the Acetification Stage in the Production of Wine Vinegar by Use of Two Serial Bioreactors

Recent advances in applying omic technologies for studying acetic acid bacteria in industrial vinegar production: A comprehensive review

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