Preparation of a pure inoculum of acetic acid bacteria for the selective conversion of glucose in strawberry purée into gluconic acid

2015 ◽  
Vol 96 ◽  
pp. 35-42 ◽  
Author(s):  
Ana M. Cañete-Rodríguez ◽  
Inés M. Santos-Dueñas ◽  
M. Jesús Torija-Martínez ◽  
Albert Mas ◽  
Jorge E. Jiménez-Hornero ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Gluconic Acid ◽  
Acetic Acid Bacteria ◽  
Selective Conversion

scholarly journals Biotechnologically relevant features of gluconic acid production by acetic acid bacteria

2017 ◽  
Vol 6 (1) ◽  
Author(s):  
Isidoro García-García ◽  
Ana M. Cañete-Rodríguez ◽  
Inés M. Santos-Dueñas ◽  
Jorge E. Jiménez-Hornero ◽  
Armin Ehrenreich ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Gluconic Acid ◽  
Acid Production ◽  
Acetic Acid Bacteria ◽  
Operating Conditions ◽  
The Many ◽  
Gluconic Acid Production

The many uses of gluconic acid and some of its salts are arousing increasing interest in these compounds and in their production levels. Although gluconic acid and gluconates can be obtained chemically, they are currently almost exclusively biotechnologically produced, mostly by fungus based methods. There is, however, an ongoing search for alternative microorganisms to avoid the problems of using fungi for this purpose and to improve the productivity of the process. Especially promising in this respect are acetic acid bacteria, particularly Gluconobacter strains. This paper discusses the main variables and operating conditions to be considered in optimizing gluconic acid production by Gluconobacter.

scholarly journals Fermentation strategy to produce high gluconate vinegar

2016 ◽  
Vol 5 (1) ◽  
Author(s):  
Paolo Giudici ◽  
Luciana De Vero ◽  
Maria Gullo ◽  
Lisa Solieri ◽  
Federico Lemmetti
Keyword(s):  
Acetic Acid ◽  
Gluconic Acid ◽  
Physical Stability ◽  
Acetic Acid Bacteria ◽  
Starter Cultures ◽  
Small Scale ◽  
Volatile Acid ◽  
Grape Must ◽  
Balsamic Vinegar ◽  
Fermentation Strategy

Gluconic acid is a non-volatile acid that has many applications in food, pharmaceutical and cleaning fields. Gluconic acid has been detected as main oxidation product of <em>Acetobacter</em> and <em>Gluconobacter</em> strains growing on grape must, and it plays an important role in Traditional Balsamic Vinegar. Commonly, high gluconate vinegars have a greater physical stability and a greater preference by consumers because are perceived less pungent. In fact, gluconic acid reduces the pH and increases fixed acidity of the vinegar without increasing the sensation of pungency typical of acetic acid. Its taste is acid but mild sweet and, therefore, gluconic acid has influence on the sensory complexity of the vinegar. The aim of this work is to set up a fermentation procedure that improves the quality of balsamic vinegar by using selected yeasts and acetic acid bacteria strains able to oxidize glucose in grape must-based media having a different sugars concentration. In particular, <em>Saccharomycodes</em> <em>ludwigii</em> UMCC 297 and <em>Acetobacter</em> <em>pasteurianus</em> UMCC 1754 strains were chosen as selected starter cultures for small-scale fermentation of cooked grape must, to evaluate the physical-chemical parameters affecting gluconic acid production in the obtained vinegar. The strains used and the control of all production process have been fundamental for obtaining the vinegar with the desired characteristics.

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

The effect of the microbial flora on the flavour and free fatty acid composition of cheddar cheese

1967 ◽  
Vol 34 (3) ◽  
pp. 257-272 ◽  
Author(s):  
B. Reiter ◽  
T. F. Fryer ◽  
A. Pickering ◽  
Helen R. Chapman ◽  
R. C. Lawrence ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Fatty Acid Composition ◽  
Milk Fat ◽  
Gluconic Acid ◽  
Bacterial Flora ◽  
Single Strain ◽  
Acid Lactone ◽  
Aseptic Conditions ◽  
Higher Fatty Acids

SummaryComparisons were made of the flavour, free fatty acids and bacterial flora of commercial cheese made at different factories and experimental cheese made under aseptic conditions: (i) with δ-gluconic acid lactone instead of starter, (ii) with starter only, (iii) with starter and added floras derived from the curd of the commercial cheeses (reference flora cheeses).Comparison of the bacterial flora of commercial and reference flora cheeses showed that replication of organisms was better with some reference floras than with others. In all the cheeses the lactobacilli increased in numbers during maturation, whilst other groups of organisms died out.The amount of acetic acid present was influenced by the starter and by the lactobacilli. Single-strain starters produced some acetic acid, most of which was lost in the whey; commercial starters produced considerably more, due to the presence in them of Streptococcus diacetilactis. Later in maturation lactobacilli increased the acetic acid content, a greater increase being observed with homo-than with heterofermentative strains.The initial levels of butyric and higher fatty acids in the milk varied with source of the milk and with the season, summer milk having higher levels than winter milk. During cheese-making a slight increase of these acids occurred in every cheese made with starter and a further small increase occurred during ripening. However, there was no increase in the content of these acids in the cheese made with δ-gluconic acid lactone, indicating that lactic acid bacteria were weakly hydrolysing the milk fat.Flavour trials showed that Cheddar flavour was present not only in the reference flora and commercial cheese, but also in the cheese made with starter only. Different starters produced different intensities of flavour; one strain produced an intense fruity off-flavour. Cheeses made with δ-gluconic acid lactone were devoid of cheese flavour.

scholarly journals Microbial Production of Glyceric Acid, an Organic Acid That Can Be Mass Produced from Glycerol

2009 ◽  
Vol 75 (24) ◽  
pp. 7760-7766 ◽  
Author(s):  
Hiroshi Habe ◽  
Yuko Shimada ◽  
Toshiharu Yakushi ◽  
Hiromi Hattori ◽  
Yoshitaka Ano ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Growth Parameters ◽  
Operating Time ◽  
Enantiomeric Excess ◽  
Gluconobacter Oxydans ◽  
Acetic Acid Bacteria ◽  
Culture Broth ◽  
Glyceric Acid ◽  
Bacterial Strains ◽  
Biotechnological Production

ABSTRACT Glyceric acid (GA), an unfamiliar biotechnological product, is currently produced as a small by-product of dihydroxyacetone production from glycerol by Gluconobacter oxydans. We developed a method for the efficient biotechnological production of GA as a target compound for new surplus glycerol applications in the biodiesel and oleochemical industries. We investigated the ability of 162 acetic acid bacterial strains to produce GA from glycerol and found that the patterns of productivity and enantiomeric GA compositions obtained from several strains differed significantly. The growth parameters of two different strain types, Gluconobacter frateurii NBRC103465 and Acetobacter tropicalis NBRC16470, were optimized using a jar fermentor. G. frateurii accumulated 136.5 g/liter of GA with a 72% d-GA enantiomeric excess (ee) in the culture broth, whereas A. tropicalis produced 101.8 g/liter of d-GA with a 99% ee. The 136.5 g/liter of glycerate in the culture broth was concentrated to 236.5 g/liter by desalting electrodialysis during the 140-min operating time, and then, from 50 ml of the concentrated solution, 9.35 g of GA calcium salt was obtained by crystallization. Gene disruption analysis using G. oxydans IFO12528 revealed that the membrane-bound alcohol dehydrogenase (mADH)-encoding gene (adhA) is required for GA production, and purified mADH from G. oxydans IFO12528 catalyzed the oxidation of glycerol. These results strongly suggest that mADH is involved in GA production by acetic acid bacteria. We propose that GA is potentially mass producible from glycerol feedstock by a biotechnological process.

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