The Family Acetobacteraceae

Komagata, Kazuo; Iino, Takao; Yamada, Yoshihiko

doi:10.1007/978-3-642-30197-1_396

Cited by 62 publications

(92 citation statements)

References 300 publications

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“…When ethanol is depleted, AAB can oxidize glycerol, a common side‐product of alcoholic fermentation by yeasts, into dihydroxyacetone phosphate. Subsequently, dihydroxyacetone phosphate is converted through the EMP pathway and the gluconeogenesis, resulting in the production of cellulose, acetic acid, and carbon dioxide . Glucose is usually metabolized via the pentose phosphate pathway (PPP) as the EMP pathway of AAB is incomplete, due to the absence of the enzyme phosphofructokinase, as shown for G .…”

Section: Lambic Beersmentioning

confidence: 99%

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Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production

Roos

Vuyst

2018

J Sci Food Agric

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Acidic beers, such as Belgian lambic beers and American and other coolship ales, are becoming increasingly popular worldwide thanks to their refreshing acidity and fruity notes. The traditional fermentation used to produce them does not apply pure yeast cultures but relies on spontaneous, environmental inoculation. The fermentation and maturation process is carried out in wooden barrels and can take up to three years. It is characterized by different microbial species belonging to the enterobacteria, acetic acid bacteria, lactic acid bacteria, and yeasts. This review provides an introduction to the technology and four fermentation strategies of beer production, followed by the microbiology of acidic beer production, focusing on the main microorganisms present during the long process used for the production of Belgian lambic beers. © 2018 Society of Chemical Industry

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Section: Lambic Beersmentioning

confidence: 99%

“…Acetobacter species further over‐oxidize acetic acid and other organic acids into carbon dioxide and water through the tricarboxylic acid cycle (TCA) (Fig. ) . The AAB metabolism irreversibly switches to overoxidation only when ethanol is depleted, as this metabolic pathway is repressed in the presence of ethanol .…”

Section: Lambic Beersmentioning

confidence: 99%

Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production

Roos

Vuyst

2018

J Sci Food Agric

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“…These species have been isolated from dried fruits, the rhizosphere of coffee plants, sugarcane, and the pink sugar cane mealybug (Komagata et al, 2014). Species of the genus Gluconacetobacter are known to produce acetic acid from ethanol and gluconic acid from glucose (Sievers and Swings, 2005).…”

Section: -8 Gluconacetobactermentioning

confidence: 99%

“…Many acetic acid bacteria are aerobic and form biofilms (pellicle) on the surface of culture broth (Kersters et al, 2006;Komagata et al, 2014;Mamlouk and Gullo, 2013). Cellulose produced by Komagataeibacter xylinus (∫G.…”

Section: -8 Gluconacetobactermentioning

confidence: 99%

“…Gluconacetobacter species have been isolated from dried fruits, the rhizosphere of coffee plants, sugarcane, and the pink sugarcane mealybug. Thus, most of these bacteria prefer plant substrates (Komagata et al, 2014; cf., Subsection 7-8 mentioned above). Overall, the substrate preference data indicate that the fungal and bacterial species detected in the TT and KT depend on soil and/or plant substrates.…”

Section: -2 Substrate Preference Of the Major And Noteworthy Tt Micmentioning

confidence: 99%

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Polyphasic insights into the microbiomes of the Takamatsuzuka Tumulus and Kitora Tumulus

Sugiyama¹,

Kiyuna²,

Nishijima³

et al. 2017

J. Gen. Appl. Microbiol.

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Microbial outbreaks and related biodeterioration problems have affected the 1300-year-old multicolor (polychrome) mural paintings of the special historic sites Takamatsuzuka Tumulus (TT) and Kitora Tumulus (KT). Those of TT are designated as a national treasure. The microbiomes of these tumuli, both located in Asuka village, Nara, Japan, are critically reviewed as the central subject of this report. Using culture-dependent methods (conventional isolation and cultivation), we conducted polyphasic studies of the these microbial communities and identified the major microbial colonizers (Fusarium spp., Trichoderma spp., Penicillium spp., dark Acremonium spp., novel Candida yeast spp., Bacillus spp., Ochrobactrum spp., Stenotrophomonas tumulicola, and a few actinobacterial genera) and noteworthy microbial members (Kendrickiella phycomyces, Cephalotrichum verrucisporum (∫ ∫ ∫ ∫ ∫Doratomyces verrucisporus), Sagenomella striatispora, Sagenomella griseoviridis, two novel Cladophialophora spp., Burgoa anomala, one novel species Prototheca tumulicola, five novel Gluconacetobacter spp., three novel Bordetella spp., and one novel genus and species Krasilnikoviella muralis) involved in the biodeterioration of mural paintings, plaster walls, and stone chamber interiors. In addition, we generated microbial community data from TT and KT samples using cultureindependent methods (molecular biological methods, including PCR-DGGE, clone libraries, and pyrosequence analysis). These data are comprehensively presented, in contrast to those derived from culture-dependent methods. Furthermore, the microbial communities detected using both methods are analytically compared, and, as a result, the complementary roles of these methods and approaches are highlighted. In related contexts, knowledge of similar biodeterioration problems affecting other prehistoric cave paintings, mainly at Lascaux in France and Altamira in Spain, are referred to and commented upon. Based on substrate preferences (or ecological grouping) and mapping (plotting detection sites of isolates), we speculate on the possible origins and invasion routes whereby the major microbial colonizers invaded the TT stone chamber interior. Finally, concluding remarks, lessons, and future perspectives based on our microbiological surveys of these ancient tumuli, and similar treasures outside of Japan, are briefly presented. A list of the microbial taxa that have been identified and fully or briefly described by us as known and novel taxa for TT and KT isolates since 2008 is presented in Supplementary Materials. 64SUGIYAMA et al.

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Excessive Volatile Acidity and Ethyl Acetate

2021

Wine Faults and Flaws

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The Family Acetobacteraceae

Cited by 62 publications

References 300 publications

Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production

Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production

Polyphasic insights into the microbiomes of the Takamatsuzuka Tumulus and Kitora Tumulus

Excessive Volatile Acidity and Ethyl Acetate

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