Rapid method for total, viable and non-viable acetic acid bacteria determination during acetification process

Baena-Ruano, Silvia; Jiménez-Ot, Carlos; Santos-Dueñas, Inés M.; Cantero-Moreno, D.; Barja, François; García-García, Isidoro

doi:10.1016/j.procbio.2005.12.016

Cited by 51 publications

(33 citation statements)

References 18 publications

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“…Dual-color fluorescent assays are widely used to investigate the viability of microorganisms [13,[24][25][26][27]. The Live/Dead …”

Section: Live-dead Bacterial Viability Assaymentioning

confidence: 99%

“…TM Bacterial Viability Kit (L7012; Invitrogen) used in the present study is described extensively in the literature [13,[24][25][26][27]. Briefly, the kit was developed to differentiate live and dead bacterial cells based on plasma membrane permeability [13].…”

Section: Baclightmentioning

confidence: 99%

“…Briefly, the kit was developed to differentiate live and dead bacterial cells based on plasma membrane permeability [13]. The kit consists of two dyes, SYTO 9 and propidium iodide (PI), both contained in a solution of anhydrous dimethylsulfoxide (DMSO) [27].…”

Section: Baclightmentioning

confidence: 99%

“…Chemotaxis allows bacteria to move into niches that are best suited for their growth and survival [12] and can potentially improve in situ bioremediation by increasing the rate of contaminant consumption by ensuring optimal conditions for metabolism; increasing the number of metabolically active bacteria in the area surrounding the NAPL, thereby further enhancing the aqueous chemical consumption rate; reducing aqueous concentrations in the surrounding bulk media, thereby increasing the chemical diffusion gradient and increasing the dissolution rate of the NAPLs; and limiting the toxic effects of aqueous chemical concentrations to bacteria by allowing them to move away from higher, toxic concentrations [11,13]. Chemotactic bacteria can also form accumulation bands surrounding dissolving NAPLs, potentially forming a biocurtain for containing and treating dissolving plumes and improving upon designed natural attenuation studies [11].…”

Section: Introductionmentioning

confidence: 99%

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Kinetics of trichloroethylene and toluene toxicity to Pseudomonas putida F1

Singh

Olson

2009

Enviro Toxic and Chemistry

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The goal of the present study was to elucidate the distribution of viable bacteria in chemical gradients and to evaluate the toxic effect of high concentrations of contaminants on contaminant-degrading bacteria under prolonged exposure. Accumulations of viable Pseudomonas putida F1 (P. putida F1) cells were observed surrounding trichloroethylene (TCE)-containing plugs. Results from this work indicate that P. putida F1 immediately adjacent to a TCE source become nonviable, whereas cells accumulating farther away use chemotaxis to migrate toward regions with optimal chemical concentrations in the form of concentrated bacterial bands. A method was developed to test the toxicity of model contaminant stressors, TCE and toluene, to P. putida F1; data obtained from toxicity experiments were fit to linear and exponential bacterial viability-decay models. Toxicity of TCE to P. putida F1 was best described with an exponential viability-decay model, with a viability-decay constant k(TCE) = 0.025 h(-4.95) (r(2) = 0.965). Toluene toxicity showed a marginally better fit to the linear viability-decay model (r(2) = 0.976), with a viability-decay constant k(toluene) = 0.208 h(-1). Best-fit model parameters obtained for both TCE and toluene were used to predict bacterial viability in toxicity experiments with higher contaminant concentrations and matched well with experimental data. Results from the present study can be used to predict bacterial accumulation and viability near nonaqueous-phase liquid (NAPL) sources in groundwater and may be helpful in designing bioremediation strategies for sites contaminated with residual NAPLs.

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“…Dual-color fluorescent assays are widely used to investigate the viability of microorganisms [13,[24][25][26][27]. The Live/Dead …”

Section: Live-dead Bacterial Viability Assaymentioning

confidence: 99%

Section: Baclightmentioning

confidence: 99%

Section: Baclightmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Kinetics of trichloroethylene and toluene toxicity to Pseudomonas putida F1

Singh

Olson

2009

Enviro Toxic and Chemistry

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“…Despite its still unknown origin, vinegar is now familiar to diverse cultures, and is consumed indiscriminately by all social classes. It is used as a condiment, for flavoring, as a preservative, as a medicine for routine use, and even as a cleaning agent (Qiu et al, 2010;Budak et al, 2014;Haruta et al, 2006;Baena-Ruano et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice

Spinosa¹,

Júnior²,

Galvan³

et al. 2015

Food Sci. Technol (Campinas)

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Considering the limited availability of technology for the production of rice vinegar and also due to the potential consumer product market, this study aimed to use alcoholic fermented rice (rice wine (Oryza sativa L.)) for vinegar production. An alcoholic solution with 6.28% (w/v) ethanol was oxidized by a submerged fermentation process to produce vinegar. The process of acetic acid fermentation occurred at 30 ± 0.3°C in a FRINGS  Acetator (Germany) for the production of vinegar and was followed through 10 cycles. The vinegar had a total acidity of 6.85% (w/v), 0.17% alcohol (w/v), 1.26% (w/v) minerals and 1.78% (w/v) dry extract. The composition of organic acids present in rice vinegar was: cis-aconitic acid (6 mg/L), maleic acid (3 mg/L), trans-aconitic acid (3 mg/L), shikimic + succinic acid (4 mg/L), lactic acid (300 mg/L), formic acid (180 mg/L), oxalic acid (3 mg/L), fumaric acid (3 mg/L) and itaconic acid (1 mg/L).Keywords: submerged fermentation; microfiltration; acetic acid bacteria; vinegar.Practical Application: Vinegar rice produced by a submerged fermentation process from alcoholic fermented rice.

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Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine

Baena-Ruano

Santos-Dueñas

Mauricio

et al. 2010

J. Sci. Food Agric.

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Concentrations of acetic acid bacteria at the end of the acetification cycle were found to vary because of cell lysis, a result of the high acidity and low ethanol concentration of the medium. Variations were similar to those in some volatile compounds, which suggests their involvement in the metabolism of acetic bacteria. The results testify to the usefulness of this pioneering study and suggest that there should be interest in similar, more detailed studies for a better knowledge of the presence of certain volatile compounds and metabolic activity in cells effecting the acetification of wine.

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Rapid method for total, viable and non-viable acetic acid bacteria determination during acetification process

Cited by 51 publications

References 18 publications

Kinetics of trichloroethylene and toluene toxicity to Pseudomonas putida F1

Kinetics of trichloroethylene and toluene toxicity to Pseudomonas putida F1

Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice

Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine

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