Thermoresistant, Ethanol-Resistant and Acid-Resistant Properties of Acetic Acid Bacteria Isolated from Fermented Mango Alcohol

Kourouma, Mariama Ciré; Mbengue, Malick; Sarr, Ndèye Coumba Daga; Sarr, Khady; Kane, Coumba Touré

doi:10.4236/aim.2022.124014

Cited by 5 publications

(6 citation statements)

References 45 publications

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“…These bacteria also grew well at 35 • C and showed normal growth at 40 and 45 • C [14]. Other authors have isolated strains of A. pasteurianus capable of producing AA at 40 • C [3] and 47 • C [23], as well as strains belonging to the genus Gluconoacetobacter that are capable of producing AA at a temperature of 45 • C [32]. AAB can adapt to stressful conditions through temporal or permanent acclimation.…”

Section: Discussionmentioning

confidence: 99%

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Screening and Characterization of New Acetobacter fabarum and Acetobacter pasteurianus Strains with High Ethanol–Thermo Tolerance and the Optimization of Acetic Acid Production

El-Askri

Yatim²,

Sehli³

et al. 2022

Microorganisms

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The production of vinegar on an industrial scale from different raw materials is subject to constraints, notably the low tolerance of acetic acid bacteria (AAB) to high temperatures and high ethanol concentrations. In this study, we used 25 samples of different fruits from seven Moroccan biotopes with arid and semi-arid environmental conditions as a basic substrate to isolate thermo- and ethanol-tolerant AAB strains. The isolation and morphological, biochemical and metabolic characterization of these bacteria allowed us to isolate a total number of 400 strains with characters similar to AAB, of which six strains (FAGD1, FAGD10, FAGD18 and GCM2, GCM4, GCM15) were found to be mobile and immobile Gram-negative bacteria with ellipsoidal rod-shaped colonies that clustered in pairs and in isolated chains. These strains are capable of producing acetic acid from ethanol, growing on peptone and oxidizing acetate to CO2 and H2O. Strains FAGD1, FAGD10 and FAGD18 show negative growth on YPG medium containing D-glucose > 30%, while strains GCM2, GCM4 and GCM15 show positive growth. These six strains stand out on CARR indicator medium as isolates of the genus Acetobacter ssp. Analysis of 16S rDNA gene sequencing allowed us to differentiate these strains as Acetobacter fabarum and Acetobacter pasteurianus. The study of the tolerance of these six isolates towards pH showed that most of the six strains are unable to grow at pH 3 and pH 9, with an ideal pH of 5. The behavior of the six strains at different concentrations of ethanol shows an optimal production of acetic acid after incubation at concentrations between 6% and 8% (v/v) of ethanol. All six strains tolerated an ethanol concentration of 16% (v/v). The resistance of the strains to acetic acid differs between the species of AAB. The optimum acetic acid production is obtained at a concentration of 1% (v/v) for the strains of FAGD1, FAGD10 and FAGD18, and 3% (v/v) for GCM2, GCM4 and GCM15. These strains are able to tolerate an acetic acid concentration of up to 6% (v/v). The production kinetics of the six strains show the highest levels of growth and acetic acid production at 30 °C. This rate of growth and acetic acid production is high at 35 °C, 37 °C and 40 °C. Above 40 °C, the production of acid is reduced. All six strains continue to produce acetic acid, even at high temperatures up to 48 °C. These strains can be used in the vinegar production industry to minimize the load on cooling systems, especially in countries with high summer temperatures.

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Section: Discussionmentioning

confidence: 99%

“…AA tolerance of up to 10% (v/v) in K. europaeus and 6% (v/v) in A. pasteurianus has been recorded [31]. Thus, strains isolated from fermented mango alcohol belonging to the genus Gluconoacetobacter represent a 6% (v/v) resistance to AA [32].…”

Section: Introductionmentioning

confidence: 99%

Screening and Characterization of New Acetobacter fabarum and Acetobacter pasteurianus Strains with High Ethanol–Thermo Tolerance and the Optimization of Acetic Acid Production

El-Askri

Yatim²,

Sehli³

et al. 2022

Microorganisms

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“…In a recent study conducted by Kourouma et al ( 2022) [83], the researchers delved into the ethanol resistance of acetic acid bacteria isolated from fermented mango alcohol, shedding light on their capacity to thrive in environments rich in alcohol, particularly within vinegar production processes. The investigation unveiled that all strains exhibited robust growth in the presence of ethanol concentrations of up to 15% (v/v).…”

Section: Resistance To Alcoholic Environmentsmentioning

confidence: 99%

“…Elevated temperatures, such as those experienced during incubation at 37 • C instead of the standard 30 • C, have been observed to bolster ethanol tolerance in select strains. Additionally, pH levels play a pivotal role, as AAB strains exhibit differing degrees of ethanol tolerance across various pH ranges [83,86,87].…”

Section: Resistance To Alcoholic Environmentsmentioning

confidence: 99%

Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria

Mota,

Vilela

2024

Fermentation

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This review critically examines the multifaceted role of acetic acid bacteria (AAB) in the intricate production process of port wine vinegar, particularly in its transformative process from port wine. With the emergence of port wine vinegar as a distinctive agricultural product in 2018, producers have been faced with a diverse array of challenges, ranging from reducing the high alcohol content to preserving the inherent sweetness. Through an exhaustive exploration of acetic fermentation processes and the indispensable role of AAB, this review meticulously elucidates the complex biochemistry underlying vinegar formation, delving into the nuanced interactions between microbial activity and chemical composition. Furthermore, this review underscores the importance of sensory characteristics and consumer perception derived from vinegar production, providing invaluable insights into these fermented products’ sensory profiles and marketability. In summary, this study offers valuable insights into the evolution of port wine into vinegar, highlighting its significance in agricultural and culinary contexts.

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“…Three (3) AAB strains VMA1, VMA7, and VMAO previously isolated from fer-mented mango alcohol were tested in this study [15]. These strains were selected for their capacity to produce acetic acid, and their thermo-alcohol-acid tolerance capacities [16].…”

Section: Bacterial Strainsmentioning

confidence: 99%

Response Surface Methodology as an Approach for Optimization of Vinegar Fermentation Conditions Using Three Different Thermotolerant Acetic Acid Bacteria

Kourouma¹,

Mbengue²,

Thioye³

et al. 2023

FNS

Self Cite

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This study aimed to investigate optimal fermentation conditions of biological acetic acid fermentation for vinegar production. Optimization was performed on 3 acetic acid bacteria strains namely VMA1, VMA7 and VMAO using Response Surface Methodology (RSM). A Box-Behnken-Design (BBD) was achieved with three different independent process parameters involving: fermentation temperature, original alcohol concentration and original acetic acid concentration and one dependent variable (acetic acid yield). The results showed that the mathematical models describe correctly the relationship between responses and factors (F values of the models (p < 0.05), R 2 (coefficient of correlation) respectively 0.96, 0.94, 0.98, and adjusted R 2 0.95, 0.92, 0.98).The maximum acidity was obtained respectively at fermentation temperatures, original alcohol concentrations and original acetic acid concentrations ranging from [37.5˚C -45˚C], [16% -20% (v/v)], [1.5% -2% (w/v)] for VMA1, [40˚C -45˚C], [14.5% -20% (v/v)], [1.7% -2% (w/v)] for VMA7 and [42˚C -45˚C], [17% -20% (v/v)], [1.5% -2% (w/v)] for VMAO. The use of these acetic strains in the production of vinegar may seriously lead to a decrease or even an ablation of the costs related to the cooling of bioreactors especially in warm and hot countries, in the context of global warming.

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Thermoresistant, Ethanol-Resistant and Acid-Resistant Properties of Acetic Acid Bacteria Isolated from Fermented Mango Alcohol

Cited by 5 publications

References 45 publications

Screening and Characterization of New Acetobacter fabarum and Acetobacter pasteurianus Strains with High Ethanol–Thermo Tolerance and the Optimization of Acetic Acid Production

Screening and Characterization of New Acetobacter fabarum and Acetobacter pasteurianus Strains with High Ethanol–Thermo Tolerance and the Optimization of Acetic Acid Production

Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria

Response Surface Methodology as an Approach for Optimization of Vinegar Fermentation Conditions Using Three Different Thermotolerant Acetic Acid Bacteria

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