1
|
El-Askri T, Yatim M, Sehli Y, Rahou A, Belhaj A, Castro R, Durán-Guerrero E, Hafidi M, Zouhair R. Screening and Characterization of New Acetobacter fabarum and Acetobacter pasteurianus Strains with High Ethanol−Thermo Tolerance and the Optimization of Acetic Acid Production. Microorganisms 2022; 10:microorganisms10091741. [PMID: 36144343 PMCID: PMC9500637 DOI: 10.3390/microorganisms10091741] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 08/22/2022] [Accepted: 08/24/2022] [Indexed: 11/16/2022] Open
Abstract
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.
Collapse
Affiliation(s)
- Taoufik El-Askri
- Laboratory of Plant Biotechnology and Bio-Resources Valorization, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes 50050, Morocco
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, Agrifood Campus of International Excellence (CeiA3), University of Cadiz, Polígono Río San Pedro, s/n, 11510 Cadiz, Spain
- Correspondence: ; Tel.: +212-706-801-037
| | - Meriem Yatim
- Laboratory of Plant Biotechnology and Bio-Resources Valorization, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes 50050, Morocco
| | - Youness Sehli
- Laboratory of Plant Biotechnology and Bio-Resources Valorization, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes 50050, Morocco
| | - Abdelilah Rahou
- Laboratory of Plant Biotechnology and Bio-Resources Valorization, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes 50050, Morocco
| | - Abdelhaq Belhaj
- Laboratory of Ecology and Biodiversity of Wetlands Team, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes 50050, Morocco
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, Agrifood Campus of International Excellence (CeiA3), University of Cadiz, Polígono Río San Pedro, s/n, 11510 Cadiz, Spain
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, Agrifood Campus of International Excellence (CeiA3), University of Cadiz, Polígono Río San Pedro, s/n, 11510 Cadiz, Spain
| | - Majida Hafidi
- Laboratory of Plant Biotechnology and Bio-Resources Valorization, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes 50050, Morocco
| | - Rachid Zouhair
- Laboratory of Plant Biotechnology and Bio-Resources Valorization, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes 50050, Morocco
| |
Collapse
|
2
|
Wang B, Rutherfurd-Markwick K, Zhang XX, Mutukumira AN. Isolation and characterisation of dominant acetic acid bacteria and yeast isolated from Kombucha samples at point of sale in New Zealand. Curr Res Food Sci 2022; 5:835-844. [PMID: 35600538 PMCID: PMC9121233 DOI: 10.1016/j.crfs.2022.04.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 04/19/2022] [Accepted: 04/28/2022] [Indexed: 11/23/2022] Open
Abstract
The demand for Kombucha, a sparkling sugared tea beverage fermented by a symbiotic culture of acetic acid bacteria (AAB) and yeast is increasing worldwide. Despite the popularity of the beverage which is mainly due to its perceived health benefits and appealing sensory properties, the microbial composition of the products at the time of consumption is unknown. Such information is important to both manufacturers and consumers. Therefore, this study characterised the dominant AAB and yeast present in six commercial Kombucha samples sold in New Zealand which comprised of three domestic and three imported samples. Acetic acid bacteria and yeast were isolated from the Kombucha samples using glucose yeast extract peptone mannitol (GYPM) and yeast extract glucose chloramphenicol (YGC) media, respectively. Phenotypic and taxonomic identification of AAB and yeast were achieved by morphological and biochemical characterisation, followed by sequence analysis of ribosomal RNA genes (16S rRNA for AAB and 26S rRNA for yeast). Viable AAB and yeast were only found in domestically produced Kombucha samples and not in the imported products. The dominant AAB species were identified as Acetobacter musti and Gluconobacter potus. The yeast isolates belonged to Dekkera bruxelensis, Schizosaccharomyces pombes, Hanseniaspora valbyensis, Brettanomyces anamalus, Pichia kudriavzevii, Starmerella vitis and Saccharomyces cerevisiae. The yeast communities were more complex and variable than the AAB communities in the analysed Kombucha samples.
Collapse
Affiliation(s)
- Boying Wang
- School of Food and Advanced Technology, Massey University, Auckland, 0745, New Zealand
| | - Kay Rutherfurd-Markwick
- School of Health Sciences, College of Health, Massey University, Auckland, 0745, New Zealand
| | - Xue-Xian Zhang
- School of Natural Sciences, Massey University, Auckland, 0745, New Zealand
| | - Anthony N. Mutukumira
- School of Food and Advanced Technology, Massey University, Auckland, 0745, New Zealand
| |
Collapse
|
3
|
Fernández-Pérez R, Sáenz Y, Rojo-Bezares B, Zarazaga M, Rodríguez JM, Torres C, Tenorio C, Ruiz-Larrea F. Production and Antimicrobial Activity of Nisin Under Enological Conditions. Front Microbiol 2018; 9:1918. [PMID: 30233504 PMCID: PMC6134021 DOI: 10.3389/fmicb.2018.01918] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Accepted: 07/30/2018] [Indexed: 01/10/2023] Open
Abstract
Lactic acid bacteria (LAB) are responsible for the malolactic fermentation of wines, and, therefore, controlling the growth of these bacteria is a key factor for elaborating premium wines. Sulfur dioxide has been traditionally used as an efficient antimicrobial and antioxidant agent, however, nowadays consumers' demand tends toward a reduction of sulfur dioxide levels in wine and other fermented foods. A previous study of our research group had demonstrated the effectiveness of the bacteriocin nisin to inhibit the growth of enological LAB, and its activity had been tested in culture broths. The aim of this study was to investigate the possibility of controlling the growth of bacteria in wine by the use of nisin in combination with sulfur dioxide, and to study nisin production by the natural producer Lactococcus lactis LM29 under enological conditions. Our results showed that L. lactis LM29 produced nisin in the presence of 2 and 4% ethanol (v/v), while higher concentrations of ethanol fully inhibited the production of nisin. We obtained a nisin enriched active extract (NAE) from the cell-free supernatant of a culture of L. lactis LM29 in MRS broth containing 60% (v/v) sterile grape juice, and the extract was fully active in inhibiting the growth of the enological LAB tested by the microtiter method. Moreover, the nisin concentration of the obtained NAE could actually prevent the formation of an undesirable biofilm of LAB strains. Finally, our results of wine ageing under winery conditions showed that the use of 50 mg/L nisin decreased fourfold the concentration of sulfur dioxide required to prevent LAB growth in the wines.
Collapse
Affiliation(s)
- Rocío Fernández-Pérez
- Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, CSIC, Gobierno de La Rioja), Logroño, Spain
| | - Yolanda Sáenz
- Area de Microbiología Molecular, Centro de Investigación Biomédica de La Rioja, Logroño, Spain
| | - Beatriz Rojo-Bezares
- Area de Microbiología Molecular, Centro de Investigación Biomédica de La Rioja, Logroño, Spain
| | - Myriam Zarazaga
- Área de Bioquímica y Biología Molecular, Departamento de Agricultura y Alimentación, Universidad de La Rioja, Logroño, Spain
| | - Juan M. Rodríguez
- Department of Nutrition and Food Science, Complutense University of Madrid, Madrid, Spain
| | - Carmen Torres
- Área de Bioquímica y Biología Molecular, Departamento de Agricultura y Alimentación, Universidad de La Rioja, Logroño, Spain
| | - Carmen Tenorio
- Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, CSIC, Gobierno de La Rioja), Logroño, Spain
| | - Fernanda Ruiz-Larrea
- Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, CSIC, Gobierno de La Rioja), Logroño, Spain
| |
Collapse
|
4
|
Fernández-Pérez R, Tenorio Rodríguez C, Ruiz-Larrea F. Fluorescence microscopy to monitor wine malolactic fermentation. Food Chem 2018; 274:228-233. [PMID: 30372931 DOI: 10.1016/j.foodchem.2018.08.088] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2018] [Revised: 08/06/2018] [Accepted: 08/20/2018] [Indexed: 02/03/2023]
Abstract
Malolactic fermentation (MLF) is a natural and biological deacidification of wines and a required step for making premium red wines. MLF is carried out by lactic acid bacteria (LAB) that are present in the fermenting wines. Currently, real-time control of MLF is an issue of great interest as the classical plate count technique for assessing bacterial populations requires long incubation times that are not compatible with a tight control of MLF. The aim of this study was to apply fluorescence microscopy and the bacteria staining kit Live/Dead BacLight™ to quantify viable LAB populations in red wines undergoing MLF. This method proved to be a fast and reliable culture-independent method to monitor wine MLF. Moreover, comparison of bacterial population data obtained by fluorescence microscopy and classical plate counts of LAB populations allowed discriminating a population of fully active and culturable cells, from total viable cells that include cells in an intermediate unculturable state.
Collapse
Affiliation(s)
- Rocío Fernández-Pérez
- University of La Rioja, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Edificio Científico Tecnológico (CCT), Av Madre de Dios 53, 26006 Logroño, Spain
| | - Carmen Tenorio Rodríguez
- University of La Rioja, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Edificio Científico Tecnológico (CCT), Av Madre de Dios 53, 26006 Logroño, Spain
| | - Fernanda Ruiz-Larrea
- University of La Rioja, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Edificio Científico Tecnológico (CCT), Av Madre de Dios 53, 26006 Logroño, Spain.
| |
Collapse
|
5
|
Andrés-Barrao C, Saad MM, Cabello Ferrete E, Bravo D, Chappuis ML, Ortega Pérez R, Junier P, Perret X, Barja F. Metaproteomics and ultrastructure characterization of Komagataeibacter spp. involved in high-acid spirit vinegar production. Food Microbiol 2016; 55:112-22. [DOI: 10.1016/j.fm.2015.10.012] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2015] [Revised: 10/15/2015] [Accepted: 10/18/2015] [Indexed: 02/06/2023]
|
9
|
Bouix M, Ghorbal S. Rapid enumeration of Oenococcus oeni
during malolactic fermentation by flow cytometry. J Appl Microbiol 2013; 114:1075-81. [DOI: 10.1111/jam.12117] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2012] [Revised: 11/21/2012] [Accepted: 12/16/2012] [Indexed: 11/28/2022]
Affiliation(s)
- M. Bouix
- AgroParisTech; INRA; UMR 782 Génie et Microbiologie des Procédés Alimentaires; Thiverval-Grignon France
| | - S. Ghorbal
- AgroParisTech; INRA; UMR 782 Génie et Microbiologie des Procédés Alimentaires; Thiverval-Grignon France
| |
Collapse
|