Acetic Acid Fermentation ofAcetobacter pasteurianus: Relationship between Acetic Acid Resistance and Pellicle Polysaccharide Formation

2010 ◽  
Vol 74 (8) ◽  
pp. 1591-1597 ◽  
Author(s):  
Watchara KANCHANARACH ◽  
Gunjana THEERAGOOL ◽  
Taketo INOUE ◽  
Toshiharu YAKUSHI ◽  
Osao ADACHI ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Acid Resistance ◽  
Acid Fermentation ◽  
Acetic Acid Fermentation ◽  
Acetic Acid Resistance

scholarly journals Transcriptome Analysis of Komagataeibacter europaeus CGMCC 20445 Responses to Different Acidity Levels During Acetic Acid Fermentation

2021 ◽  
Vol 70 (3) ◽  
pp. 205-313
Author(s):  
LITING WANG ◽  
HOUSHENG HONG ◽  
CHENGBO ZHANG ◽  
ZUNXI HUANG ◽  
HUIMING GUO
Keyword(s):  
Acetic Acid ◽  
Differentially Expressed Genes ◽  
Transcriptome Analysis ◽  
Acid Resistance ◽  
Pentose Phosphate ◽  
Differentially Expressed ◽  
Limiting Factors ◽  
Pathway Enrichment Analysis ◽  
Acid Fermentation ◽  
Acetic Acid Fermentation

In the industrial production of high-acidity vinegar, the initial ethanol and acetic acid concentrations are limiting factors that will affect acetic acid fermentation. In this study, Komagataeibacter europaeus CGMCC 20445 was used for acetic acid shake flask fermentation at an initial ethanol concentration of 4.3% (v/v). We conducted transcriptome analysis of K. europaeus CGMCC 20445 samples under different acidity conditions to elucidate the changes in differentially expressed genes throughout the fermentation process. We also analyzed the expression of genes associated with acid-resistance mechanisms. Kyoto Encyclopedia of Genes and Genomes pathway enrichment analysis showed that the differentially expressed genes were enriched in ribosomes, citrate cycle, butanoate metabolism, oxidative phosphorylation, pentose phosphate, and the fatty acid biosynthetic pathways. In addition, this study found that K. europaeus CGMCC 20445 regulates the gene expression levels of cell envelope proteins and stress-responsive proteins to adapt to the gradual increase in acidity during acetic acid fermentation. This study improved the understanding of the acid resistance mechanism of K. europaeus and provided relevant reference information for the further genetic engineering of this bacterium.

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

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.

Modeling and Optimization of Acetic Acid Fermentation

2019 ◽  
pp. 299-325
Author(s):  
Isidoro García-García ◽  
Jorge E. Jiménez-Hornero ◽  
Inés María Santos-Dueñas ◽  
Zoilo González-Granados ◽  
Ana María Cañete-Rodríguez
Keyword(s):  
Acetic Acid ◽  
Acid Fermentation ◽  
Modeling And Optimization ◽  
Acetic Acid Fermentation

scholarly journals The dual role of candida glabrata drug:H+ antiporter CgAqr1 (ORF CAGL0J09944g) in antifungal drug and acetic acid resistance

2013 ◽  
Vol 4 ◽  
Author(s):  
Catarina Costa ◽  
André Henriques ◽  
Carla Pires ◽  
Joana Nunes ◽  
Michiyo Ohno ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Candida Glabrata ◽  
Acid Resistance ◽  
Dual Role ◽  
Antifungal Drug ◽  
Acetic Acid Resistance
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