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

2010 ◽  
Vol 90 (15) ◽  
pp. 2675-2681 ◽  
Author(s):  
Silvia Baena-Ruano ◽  
Inés M Santos-Dueñas ◽  
Juan C Mauricio ◽  
Isidoro García-García
Keyword(s):  
Acetic Acid ◽  
Volatile Compounds ◽  
Total Concentration ◽  
Acetic Acid Bacteria ◽  
White Wine ◽  
Acid Fermentation ◽  
Acetic Acid Fermentation

Improvement of the Flavor and Quality of Watermelon Vinegar by High Ethanol Fermentation using Ethanol-Tolerant Acetic Acid Bacteria

2017 ◽  
Vol 13 (4) ◽  
Author(s):  
Yang Chen ◽  
Ye Bai ◽  
Dongsheng Li ◽  
Chao Wang ◽  
Ning Xu ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Ethanol Fermentation ◽  
Cell Mass ◽  
Acetic Acid Bacteria ◽  
Acid Fermentation ◽  
Acetic Acid Fermentation ◽  
Essential Step ◽  
High Ethanol ◽  
Acceptance Score

Abstract Acetic acid fermentation is an essential step in the production of high-quality fruit vinegar and typically involves the use of acetic acid bacteria (AAB). The present study showed that the high cell mass and acetic acid yields of ethanol-tolerant AAB under high ethanol conditions were related to the high activities and stability of both pyrroloquinoline quinone (PQQ)-dependent alcohol dehydrogenase and PQQ-dependent aldehyde dehydrogenase. Additionally, in acetic acid fermentation with watermelon wine (8 % ethanol), the main organic acids (acetic, tartaric and malic acids) produced by ethanol-tolerant Acetobacter pasteurianus AAB4 were higher than those by conventional A. pasteurianus AS1.41 (1.42-fold, 3.53-fold and 2.12-fold, respectively). Also, the main esters (ethyl acetate and phenylethyl acetate) produced by AAB4 were higher than those by AS1.41 (1.69-fold and 1.48-fold, respectively). In addition, the total sweet and umami free amino acids produced by AAB4 increased significantly. According to sensory analysis, the flavor, taste and overall acceptance score of watermelon vinegar produced by AAB4 were significantly higher than those by AS1.41. Therefore, high ethanol fermentation with ethanol-tolerant AAB improved the flavor and quality of watermelon vinegar, indicating that this technology can be applied to fruit vinegar production.

scholarly journals Acetic Acid Fermentation with Quince, Asparagus and All That Using Isolated Acetic Acid Bacteria.

1996 ◽  
Vol 43 (7) ◽  
pp. 858-865 ◽  
Author(s):  
Syunichi MIYAZAKI ◽  
Msashi OTSUBO ◽  
Hiroshi AOKI ◽  
Takuji SAWAYA
Keyword(s):  
Acetic Acid ◽  
Acetic Acid Bacteria ◽  
Acid Fermentation ◽  
Acetic Acid Fermentation

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.

Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar

2011 ◽  
Vol 28 (6) ◽  
pp. 1175-1181 ◽  
Author(s):  
Wei Xu ◽  
Zhiyong Huang ◽  
Xiaojun Zhang ◽  
Qi Li ◽  
Zhenming Lu ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Microbial Community ◽  
Solid State ◽  
Acid Fermentation ◽  
Acetic Acid Fermentation

Pomegranate juice functional constituents after alcoholic and acetic acid fermentation

2014 ◽  
Vol 8 ◽  
pp. 161-168 ◽  
Author(s):  
Stella A. Ordoudi ◽  
Fani Mantzouridou ◽  
Eleni Daftsiou ◽  
Christine Malo ◽  
Efimia Hatzidimitriou ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Pomegranate Juice ◽  
Acid Fermentation ◽  
Acetic Acid Fermentation
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