Kinetics of wine spoilage by acetic acid bacteria

2007 ◽  
Vol 55 (1) ◽  
pp. 59-63 ◽  
Author(s):  
F. Kösebalaban ◽  
M. Özilgen
Keyword(s):  
Acetic Acid ◽  
Acetic Acid Bacteria ◽  
Wine Spoilage ◽  
Kinetics Of

Growth inhibitory effect of grape phenolics against wine spoilage yeasts and acetic acid bacteria

2013 ◽  
Vol 161 (3) ◽  
pp. 209-213 ◽  
Author(s):  
E. Pastorkova ◽  
T. Zakova ◽  
P. Landa ◽  
J. Novakova ◽  
J. Vadlejch ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Acetic Acid Bacteria ◽  
Inhibitory Effect ◽  
Growth Inhibitory Effect ◽  
Spoilage Yeasts ◽  
Growth Inhibitory ◽  
Wine Spoilage

scholarly journals The Type and Concentration of Inoculum and Substrate as Well as the Presence of Oxygen Impact the Water Kefir Fermentation Process

2021 ◽  
Vol 12 ◽  
Author(s):  
David Laureys ◽  
Frédéric Leroy ◽  
Tom Hauffman ◽  
Marc Raes ◽  
Maarten Aerts ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Fermentation Process ◽  
Acetic Acid Bacteria ◽  
Kefir Grain ◽  
Alternative Means ◽  
Kefir Grains ◽  
The One ◽  
The Impact ◽  
Kinetics Of ◽  
Water Kefir

Eleven series of water kefir fermentation processes differing in the presence of oxygen and the type and concentration of inoculum and substrate, were followed as a function of time to quantify the impact of these parameters on the kinetics of this process via a modeling approach. Increasing concentrations of the water kefir grain inoculum increased the water kefir fermentation rate, so that the metabolic activity during water kefir fermentation was mainly associated with the grains. Water kefir liquor could also be used as an alternative means of inoculation, but the resulting fermentation process progressed slower than the one inoculated with water kefir grains, and the production of water kefir grain mass was absent. Substitution of sucrose with glucose and/or fructose reduced the water kefir grain growth, whereby glucose was fermented faster than fructose. Lacticaseibacillus paracasei (formerly known as Lactobacillus paracasei), Lentilactobacillus hilgardii (formerly known as Lactobacillus hilgardii), Liquorilactobacillus nagelii (formerly known as Lactobacillus nagelii), Saccharomyces cerevisiae, and Dekkera bruxellensis were the main microorganisms present. Acetic acid bacteria were present in low abundances under anaerobic conditions and only proliferated under aerobic conditions. Visualization of the water kefir grains through scanning electron microscopy revealed that the majority of the microorganisms was attached onto their surface. Lactic acid bacteria and yeasts were predominantly associated with the grains, whereas acetic acid bacteria were predominantly associated with the liquor.

Kinetics of immobilized acetic acid bacteria

2008 ◽  
Vol 136 ◽  
pp. S484-S485
Author(s):  
Akihiko S. Mori ◽  
Hideki Takemoto
Keyword(s):  
Acetic Acid ◽  
Acetic Acid Bacteria ◽  
Kinetics Of

OXIDATION OF ALIPHATIC GLYCOLS BY ACETIC ACID BACTERIA

1964 ◽  
Vol 28 (2) ◽  
pp. 164-180 ◽  
Author(s):  
J. De Ley ◽  
K. Kersters
Keyword(s):  
Acetic Acid ◽  
Acetic Acid Bacteria

Thermal adaptation of acetic acid bacteria for practical high-temperature vinegar fermentation

2021 ◽  
Vol 85 (5) ◽  
pp. 1243-1251
Author(s):  
Nami Matsumoto ◽  
Naoki Osumi ◽  
Minenosuke Matsutani ◽  
Theerisara Phathanathavorn ◽  
Naoya Kataoka ◽  
...  
Keyword(s):  
Acetic Acid ◽  
High Temperature ◽  
Experimental Evolution ◽  
Culture Medium ◽  
Thermal Adaptation ◽  
Acetic Acid Bacteria ◽  
Acid Fermentation ◽  
Acetic Acid Production ◽  
Fermentation System ◽  
Fermentor Culture

ABSTRACT Thermotolerant microorganisms are useful for high-temperature fermentation. Several thermally adapted strains were previously obtained from Acetobacter pasteurianus in a nutrient-rich culture medium, while these adapted strains could not grow well at high temperature in the nutrient-poor practical culture medium, “rice moromi.” In this study, A. pasteurianus K-1034 originally capable of performing acetic acid fermentation in rice moromi was thermally adapted by experimental evolution using a “pseudo” rice moromi culture. The adapted strains thus obtained were confirmed to grow well in such the nutrient-poor media in flask or jar-fermentor culture up to 40 or 39 °C; the mutation sites of the strains were also determined. The high-temperature fermentation ability was also shown to be comparable with a low-nutrient adapted strain previously obtained. Using the practical fermentation system, “Acetofermenter,” acetic acid production was compared in the moromi culture; the results showed that the adapted strains efficiently perform practical vinegar production under high-temperature conditions.

scholarly journals On the way toward regulatable expression systems in acetic acid bacteria: target gene expression and use cases

2021 ◽  
Author(s):  
Philipp Moritz Fricke ◽  
Angelika Klemm ◽  
Michael Bott ◽  
Tino Polen
Keyword(s):  
Gene Expression ◽  
Acetic Acid ◽  
Literature Search ◽  
Target Gene ◽  
Target Genes ◽  
Recombinant Dna ◽  
Acetic Acid Bacteria ◽  
Homoserine Lactone ◽  
Expression Systems ◽  
Target Gene Expression

Abstract Acetic acid bacteria (AAB) are valuable biocatalysts for which there is growing interest in understanding their basics including physiology and biochemistry. This is accompanied by growing demands for metabolic engineering of AAB to take advantage of their properties and to improve their biomanufacturing efficiencies. Controlled expression of target genes is key to fundamental and applied microbiological research. In order to get an overview of expression systems and their applications in AAB, we carried out a comprehensive literature search using the Web of Science Core Collection database. The Acetobacteraceae family currently comprises 49 genera. We found overall 6097 publications related to one or more AAB genera since 1973, when the first successful recombinant DNA experiments in Escherichia coli have been published. The use of plasmids in AAB began in 1985 and till today was reported for only nine out of the 49 AAB genera currently described. We found at least five major expression plasmid lineages and a multitude of further expression plasmids, almost all enabling only constitutive target gene expression. Only recently, two regulatable expression systems became available for AAB, an N-acyl homoserine lactone (AHL)-inducible system for Komagataeibacter rhaeticus and an l-arabinose-inducible system for Gluconobacter oxydans. Thus, after 35 years of constitutive target gene expression in AAB, we now have the first regulatable expression systems for AAB in hand and further regulatable expression systems for AAB can be expected. Key points • Literature search revealed developments and usage of expression systems in AAB. • Only recently 2 regulatable plasmid systems became available for only 2 AAB genera. • Further regulatable expression systems for AAB are in sight.

Identifying membrane-bound quinoprotein glucose dehydrogenase from acetic acid bacteria that produce lactobionic and cellobionic acids

2019 ◽  
Vol 83 (6) ◽  
pp. 1171-1179 ◽  
Author(s):  
Takaaki Kiryu ◽  
Taro Kiso ◽  
Daisuke Koma ◽  
Shigemitsu Tanaka ◽  
Hiromi Murakami
Keyword(s):  
Acetic Acid ◽  
Glucose Dehydrogenase ◽  
Acetic Acid Bacteria ◽  
Membrane Bound

Influence of levan-producing acetic acid bacteria on buckwheat-sourdough breads

2017 ◽  
Vol 65 ◽  
pp. 95-104 ◽  
Author(s):  
Tharalinee Ua-Arak ◽  
Frank Jakob ◽  
Rudi F. Vogel
Keyword(s):  
Acetic Acid ◽  
Acetic Acid Bacteria

Kinetics of the acid-catalyzed isomerization of phenylbutenes in glacial acetic acid

1972 ◽  
Vol 94 (4) ◽  
pp. 1247-1249 ◽  
Author(s):  
R. S. Schwartz ◽  
H. Yokokawa ◽  
E. W. Graham
Keyword(s):  
Acetic Acid ◽  
Glacial Acetic Acid ◽  
Acid Catalyzed ◽  
Kinetics Of
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