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Es-Sbata I, Lakhlifi T, Yatim M, El-Abid H, Belhaj A, Hafidi M, Zouhair R. Screening and molecular characterization of new thermo- and ethanol-tolerant Acetobacter malorum strains isolated from two biomes Moroccan cactus fruits. Biotechnol Appl Biochem 2020; 68:476-485. [PMID: 32410247 DOI: 10.1002/bab.1941] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Accepted: 05/10/2020] [Indexed: 11/06/2022]
Abstract
Industrially, the sensitivity of acetic acid bacteria (AAB) to the high temperatures and the high ethanol concentrations is the major concerns for manufacturers. This study was conceived and designed to isolate and identify new thermo- and ethanol-tolerant AAB from Opuntia ficus-indica L. fruits. As a result, among 140 isolated bacterial strains, five selected strains (CR1, CR5, CR23, CZ2, and CZ15) exhibited important acetic acid production until 40 °C. The use of 16S rDNA gene analysis was insufficient to identify selected bacteria. Indeed, except CR5 that presented 100% similarity to A. cerevisiae, the other strains presented similar homology rates simultaneously to the 16S rDNA sequences of A. cerevisiae and A. malorum. The reidentification by 16S-23S rDNA gene sequencing showed that CR1, CR23, and CZ15 were A. malorum, which were shown tolerance to the highest concentration of ethanol (12%) and produced elevated amount (40 g/L) of acetic acid at 37 °C. In summary, we showed the thermotolerance and ethanol tolerant character of new A. malorum strains, which can be used as a starter for vinegar production. Furthermore, during the molecular characterization of the isolated strains, we concluded that 16S-23S rDNA internal transcribed spacer sequence is of great importance for discriminating between AAB species as a complement to the identification by 16S rDNA sequencing.
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Affiliation(s)
- Ikram Es-Sbata
- Laboratory of Plant Biotechnology and Molecular Biology, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes, Morocco
| | - Tarik Lakhlifi
- Laboratory of Ecology and Biodiversity of Wetlands Team, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes, Morocco
| | - Meriem Yatim
- Laboratory of Plant Biotechnology and Molecular Biology, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes, Morocco
| | - Hassan El-Abid
- Laboratory of Plant Biotechnology and Molecular Biology, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes, Morocco
| | - Abdelhaq Belhaj
- Laboratory of Ecology and Biodiversity of Wetlands Team, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes, Morocco
| | - Majida Hafidi
- Laboratory of Plant Biotechnology and Molecular Biology, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes, Morocco
| | - Rachid Zouhair
- Laboratory of Plant Biotechnology and Molecular Biology, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes, Morocco
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Lynch KM, Zannini E, Wilkinson S, Daenen L, Arendt EK. Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages. Compr Rev Food Sci Food Saf 2019; 18:587-625. [DOI: 10.1111/1541-4337.12440] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2018] [Revised: 02/06/2019] [Accepted: 02/18/2019] [Indexed: 12/16/2022]
Affiliation(s)
- Kieran M. Lynch
- School of Food and Nutritional SciencesUniv. College Cork Cork T12 K8AF Ireland
| | - Emanuele Zannini
- School of Food and Nutritional SciencesUniv. College Cork Cork T12 K8AF Ireland
| | - Stuart Wilkinson
- Global Innovation & Technology CentreAnheuser‐Busch InBev nv/sa Leuven 3000 Belgium
| | - Luk Daenen
- Global Innovation & Technology CentreAnheuser‐Busch InBev nv/sa Leuven 3000 Belgium
| | - Elke K. Arendt
- School of Food and Nutritional SciencesUniv. College Cork Cork T12 K8AF Ireland
- APC Microbiome IrelandUniv. College Cork Cork T12 K8AF Ireland
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Chen Y, Li Q, Xia C, Yang F, Xu N, Wu Q, Hu Y, Xia L, Wang C, Zhou M. Effect of selenium supplements on the antioxidant activity and nitrite degradation of lactic acid bacteria. World J Microbiol Biotechnol 2019; 35:61. [PMID: 30919142 DOI: 10.1007/s11274-019-2609-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Accepted: 01/29/2019] [Indexed: 11/24/2022]
Abstract
Selenium (Se) is one of the essential trace elements in the human body, and Se-enriched lactic acid bacteria (LAB) can improve the biological utilization value of inorganic Se. The aim of this study was to isolate Se-enriched LAB and study their effects on antioxidant activity and nitrite degradation. The Se-enriched LAB L.P2, which was nitrite-tolerant and could grow in 30 µg/mL sodium selenite (Na2SeO3) medium, was isolated from the traditional fermented Chinese sauerkraut. L.P2 belonged to Lactobacillus plantarum according to the 16S rDNA analysis. The biomass and lactic acid production of L.P2 reached to a maximum (9.52 log CFU/mL and 16.99 mg/mL) when 2.0 µg/mL Na2SeO3 was supplemented in the medium. Additionally, the nitrite degradation rate reached 85.76% when the initial concentration of Na2SeO3 was 2.0 µg/mL. The Se-enriched LAB enhanced the scavenging capacity of hydroxyl radical and superoxide free radical of L.P2 and improved the lipid peroxidation and ion-chelating abilities. Moreover, the activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) in Se 4 group (4.0 µg/mL Na2SeO3 was added) reached 48.49 and 50.35 U/mg, respectively. Thus, Se 4 concentration was significantly higher than that of Se 0 group (with no Se added). In particular, SOD and GSH-Px enzymes correlated with nitrite degradation (P < 0.01). Collectively, our results indicate that Se supplementation can enhance the antioxidant capacity of LAB, contribute to its nitrite degradation, and thus may have potential applications in functional foods.
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Affiliation(s)
- Yang Chen
- Research Center of Food Fermentation Engineering and Technology of Hubei, Department of Bioengineering and Food Science, Hubei Cooperative Innovation Center for Industrial Fermentation, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, 430068, Hubei Province, China
| | - Qin Li
- Research Center of Food Fermentation Engineering and Technology of Hubei, Department of Bioengineering and Food Science, Hubei Cooperative Innovation Center for Industrial Fermentation, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, 430068, Hubei Province, China
| | - Chengcheng Xia
- Research Center of Food Fermentation Engineering and Technology of Hubei, Department of Bioengineering and Food Science, Hubei Cooperative Innovation Center for Industrial Fermentation, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, 430068, Hubei Province, China
| | - Fan Yang
- Research Center of Food Fermentation Engineering and Technology of Hubei, Department of Bioengineering and Food Science, Hubei Cooperative Innovation Center for Industrial Fermentation, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, 430068, Hubei Province, China
| | - Ning Xu
- Research Center of Food Fermentation Engineering and Technology of Hubei, Department of Bioengineering and Food Science, Hubei Cooperative Innovation Center for Industrial Fermentation, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, 430068, Hubei Province, China
| | - Qian Wu
- Research Center of Food Fermentation Engineering and Technology of Hubei, Department of Bioengineering and Food Science, Hubei Cooperative Innovation Center for Industrial Fermentation, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, 430068, Hubei Province, China
| | - Yong Hu
- Research Center of Food Fermentation Engineering and Technology of Hubei, Department of Bioengineering and Food Science, Hubei Cooperative Innovation Center for Industrial Fermentation, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, 430068, Hubei Province, China
| | - Lusha Xia
- Department of gastroenterology, Renmin Hospital of Wuhan University, Wuhan, 430068, China
| | - Chao Wang
- Research Center of Food Fermentation Engineering and Technology of Hubei, Department of Bioengineering and Food Science, Hubei Cooperative Innovation Center for Industrial Fermentation, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, 430068, Hubei Province, China.
| | - Mengzhou Zhou
- Research Center of Food Fermentation Engineering and Technology of Hubei, Department of Bioengineering and Food Science, Hubei Cooperative Innovation Center for Industrial Fermentation, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, 430068, Hubei Province, China.
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Rameshkumar N, Dhanapaul S, Krishnan M, Kayalvizhi N. Bacillus tequilensis A Novel Thermotolerant Strain for Effective Bioremediation of Melanoidin Pigment in Its Natural Environment. ACTA ACUST UNITED AC 2017. [DOI: 10.1007/978-3-319-48439-6_25] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
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Draft Genome Sequence of Acetobacter malorum CECT 7742, a Strain Isolated from Strawberry Vinegar. GENOME ANNOUNCEMENTS 2016; 4:4/3/e00620-16. [PMID: 27340078 PMCID: PMC4919417 DOI: 10.1128/genomea.00620-16] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
The present article reports the draft genome sequence of the strain Acetobacter malorum CECT 7742, an acetic acid bacterium isolated from strawberry vinegar. This species is characterized by the production of d-gluconic acid from d-glucose, which it further metabolizes to keto-d-gluconic acids.
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Štornik A, Skok B, Trček J. Comparison of Cultivable Acetic Acid Bacterial Microbiota in Organic and Conventional Apple Cider Vinegar. Food Technol Biotechnol 2016; 54:113-119. [PMID: 27904401 DOI: 10.17113/ftb.54.01.16.4082] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Organic apple cider vinegar is produced from apples that go through very restricted treatment in orchard. During the first stage of the process, the sugars from apples are fermented by yeasts to cider. The produced ethanol is used as a substrate by acetic acid bacteria in a second separated bioprocess. In both, the organic and conventional apple cider vinegars the ethanol oxidation to acetic acid is initiated by native microbiota that survived alcohol fermentation. We compared the cultivable acetic acid bacterial microbiota in the production of organic and conventional apple cider vinegars from a smoothly running oxidation cycle of a submerged industrial process. In this way we isolated and characterized 96 bacteria from organic and 72 bacteria from conventional apple cider vinegar. Using the restriction analysis of the PCR-amplified 16S-23S rRNA gene ITS regions, we identified four different HaeIII and five different HpaII restriction profiles for bacterial isolates from organic apple cider vinegar. Each type of restriction profile was further analyzed by sequence analysis of the 16S-23S rRNA gene ITS regions, resulting in identification of the following species: Acetobacter pasteurianus (71.90%), Acetobacter ghanensis (12.50%), Komagataeibacter oboediens (9.35%) and Komagataeibacter saccharivorans (6.25%). Using the same analytical approach in conventional apple cider vinegar, we identified only two different HaeIII and two different HpaII restriction profiles of the 16S‒23S rRNA gene ITS regions, which belong to the species Acetobacter pasteurianus (66.70%) and Komagataeibacter oboediens (33.30%). Yeasts that are able to resist 30 g/L of acetic acid were isolated from the acetic acid production phase and further identified by sequence analysis of the ITS1-5.8S rDNA‒ITS2 region as Candida ethanolica, Pichia membranifaciens and Saccharomycodes ludwigii. This study has shown for the first time that the bacterial microbiota for the industrial production of organic apple cider vinegar is clearly more heterogeneous than the bacterial microbiota for the industrial production of conventional apple cider vinegar. Further chemical analysis should reveal if a difference in microbiota composition influences the quality of different types of apple cider vinegar.
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Affiliation(s)
- Aleksandra Štornik
- Department of Biology, Faculty of Natural Sciences and Mathematics, University of Maribor,
Koroška cesta 160, SI-2000 Maribor, Slovenia
| | - Barbara Skok
- Department of Biology, Faculty of Natural Sciences and Mathematics, University of Maribor,
Koroška cesta 160, SI-2000 Maribor, Slovenia
| | - Janja Trček
- Department of Biology, Faculty of Natural Sciences and Mathematics, University of Maribor,
Koroška cesta 160, SI-2000 Maribor, Slovenia; Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17,
SI-2000 Maribor, Slovenia
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Screening and characterization of ethanol-tolerant and thermotolerant acetic acid bacteria from Chinese vinegar Pei. World J Microbiol Biotechnol 2015; 32:14. [DOI: 10.1007/s11274-015-1961-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2015] [Accepted: 10/13/2015] [Indexed: 10/22/2022]
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9
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Chen Y, Bai Y, Li D, Wang C, Xu N, Wu S, He S, Hu Y. Correlation between ethanol resistance and characteristics of PQQ-dependent ADH in acetic acid bacteria. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2589-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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10
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Development of Primer Sets for Loop-Mediated Isothermal Amplification that Enables Rapid and Specific Detection of Streptococcus dysgalactiae, Streptococcus uberis and Streptococcus agalactiae. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2015; 12:5735-42. [PMID: 26016433 PMCID: PMC4483668 DOI: 10.3390/ijerph120605735] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/28/2015] [Accepted: 05/08/2015] [Indexed: 11/17/2022]
Abstract
Streptococcus dysgalactiae, Streptococcus uberis and Streptococcus agalactiae are the three main pathogens causing bovine mastitis, with great losses to the dairy industry. Rapid and specific loop-mediated isothermal amplification methods (LAMP) for identification and differentiation of these three pathogens are not available. With the 16S rRNA gene and 16S-23S rRNA intergenic spacers as targets, four sets of LAMP primers were designed for identification and differentiation of S. dysgalactiae, S. uberis and S. agalactiae. The detection limit of all four LAMP primer sets were 0.1 pg DNA template per reaction, the LAMP method with 16S rRNA gene and 16S-23S rRNA intergenic spacers as the targets can differentiate the three pathogens, which is potentially useful in epidemiological studies.
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Yetiman AE, Kesmen Z. Identification of acetic acid bacteria in traditionally produced vinegar and mother of vinegar by using different molecular techniques. Int J Food Microbiol 2015; 204:9-16. [PMID: 25828705 DOI: 10.1016/j.ijfoodmicro.2015.03.013] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2014] [Revised: 02/24/2015] [Accepted: 03/12/2015] [Indexed: 11/16/2022]
Abstract
Culture-dependent and culture-independent methods were combined for the investigation of acetic acid bacteria (AAB) populations in traditionally produced vinegars and mother of vinegar samples obtained from apple and grape. The culture-independent denaturing gradient gel electrophoresis (DGGE) analysis, which targeted the V7-V8 regions of the 16S rRNA gene, showed that Komagataeibacter hansenii and Komagataeibacter europaeus/Komagataeibacter xylinus were the most dominant species in almost all of the samples analyzed directly. The culture-independent GTG5-rep PCR fingerprinting was used in the preliminary characterization of AAB isolates and species-level identification was carried out by sequencing of the 16S rRNA gene, 16S-23S rDNA internally transcribed to the spacer (ITS) region and tuf gene. Acetobacter okinawensis was frequently isolated from samples obtained from apple while K. europaeus was identified as the dominant species, followed by Acetobacter indonesiensis in the samples originating from grape. In addition to common molecular techniques, real-time PCR intercalating dye assays, including DNA melting temperature (Tm) and high resolution melting analysis (HRM), were applied to acetic acid bacterial isolates for the first time. The target sequence of ITS region generated species-specific HRM profiles and Tm values allowed discrimination at species level.
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Affiliation(s)
- Ahmet E Yetiman
- Erciyes University, Faculty of Engineering, Food Engineering Department, Kayseri, Turkey
| | - Zülal Kesmen
- Erciyes University, Faculty of Engineering, Food Engineering Department, Kayseri, Turkey.
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Haghshenas B, Nami Y, Abdullah N, Radiah D, Rosli R, Khosroushahi AY. Anticancer impacts of potentially probiotic acetic acid bacteria isolated from traditional dairy microbiota. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.058] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Yim EJ, Jo SW, Lee ES, Park HS, Ryu MS, Uhm TB, Kim HY, Cho SH. Fermentation characteristics of mulberry (Cudrania tricuspidata) fruit vinegar produced by acetic acid bacteria isolated from traditional fermented foods. ACTA ACUST UNITED AC 2015. [DOI: 10.11002/kjfp.2015.22.1.108] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Trček J, Barja F. Updates on quick identification of acetic acid bacteria with a focus on the 16S-23S rRNA gene internal transcribed spacer and the analysis of cell proteins by MALDI-TOF mass spectrometry. Int J Food Microbiol 2014; 196:137-44. [PMID: 25589227 DOI: 10.1016/j.ijfoodmicro.2014.12.003] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2014] [Revised: 11/13/2014] [Accepted: 12/05/2014] [Indexed: 10/24/2022]
Abstract
Acetic acid bacteria have attracted much attention over the past few years, due mainly to their metabolic traits that are of interest to the biotechnology industry. In addition, it turns out that their ecological habitats are almost unlimited since they have been found as symbionts in different insects and also as emerging opportunistic human pathogens. Very surprising is the finding that they colonize niches considered anaerobic, disproving the generalized statement that they are strict aerobes. Since they have taken on different biological roles in our environment, more and more people are charged with the task of identifying them. However, this turns out to be not always easy, especially if we are using phenotypic approaches for identification. A substantial step forward in making the identification of acetic acid bacteria easier was made possible using molecular biological methods, which have been extensively tested since 2000. However, some molecular methods require expensive machines and experienced staff, and moreover the level of their discrimination varies. All these factors must be considered when selecting the most appropriate approach for identifying acetic acid bacteria. With this objective in mind, this review article discusses the benefits and drawbacks of molecular biological methods for identification of acetic acid bacteria, with a focus on the 16S-23S rRNA gene ITS regions and the recently described alternative method for identification of acetic acid bacteria, MALDI-TOF MS.
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Affiliation(s)
- Janja Trček
- Department of Biology, Faculty of Natural Sciences and Mathematics, University of Maribor, Maribor, Slovenia; Faculty of Chemistry and Chemical Engineering, University of Maribor, Maribor, Slovenia.
| | - François Barja
- Microbiology Unit, Department of Botany and Plant Biology, University of Geneva, Jussy-Geneva, Switzerland
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Haghshenas B, Nami Y, Abdullah N, Radiah D, Rosli R, Barzegari A, Yari Khosroushahi A. Potentially probiotic acetic acid bacteria isolation and identification from traditional dairies microbiota. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12718] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Babak Haghshenas
- Institute of Biosciences; University Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Yousef Nami
- Institute of Biosciences; University Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Norhafizah Abdullah
- Chemical and Environmental Engineering Department; Faculty of Engineering; University Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Dayang Radiah
- Chemical and Environmental Engineering Department; Faculty of Engineering; University Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Rozita Rosli
- Institute of Biosciences; University Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Abolfazl Barzegari
- Drug Applied Research Center; Tabriz University of Medical Sciences; Tabriz Iran
| | - Ahmad Yari Khosroushahi
- Drug Applied Research Center; Tabriz University of Medical Sciences; Tabriz Iran
- Department of Pharmacognosy; Faculty of Pharmacy; Tabriz University of Medical Sciences; Tabriz Iran
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Nie Z, Zheng Y, Du H, Xie S, Wang M. Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar. Food Microbiol 2014; 47:62-8. [PMID: 25583338 DOI: 10.1016/j.fm.2014.11.006] [Citation(s) in RCA: 74] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2014] [Revised: 10/21/2014] [Accepted: 11/08/2014] [Indexed: 11/25/2022]
Abstract
The traditional fermentation of Shanxi aged vinegar (SAV), a well-known traditional Chinese vinegar, generally involves the preparation of starter daqu, starch saccharification, alcoholic fermentation (AF) and acetic acid fermentation (AAF). Dynamics and diversity of microbial community succession in daqu and other fermentation stages were investigated by denaturing gradient gel electrophoresis (DGGE). Results showed that eight bacterial genera and four fungal genera were found in daqu. However, Staphylococcus, Saccharopolyspora, Bacillus, Oceanobacillus, Enterobacter, Streptomyces, Eurotium, Monascus and Pichia in daqu were eradicated during AF. Four bacterial genera and three fungal genera were found in this stage. Weissella, Lactobacillus, Streptococcus, Saccharomyces, and Saccharomycopsis were the dominant microorganisms in the late stage of AF. During AAF, four bacterial genera and four fungal genera were found. Weissella, Streptococcus, Klebsiella, Escherichia, and Cladosporium gradually disappeared; the dominant microorganisms were Acetobacter, Lactobacillus, Saccharomycopsis, and Alternaria in the late stage of AAF. Alpha diversity metrics showed that fungal diversity in daqu was greater than that in AF and AAF. By contrast, bacterial diversity decreased from daqu to AF and increased in the first three days of AAF and then decreased. Hence, these results could help understand dynamics of microbial community succession in continuous fermentation of traditional Chinese vinegars.
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Affiliation(s)
- Zhiqiang Nie
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Yu Zheng
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Hongfu Du
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Sankuan Xie
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Min Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
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Acetic acid bacteria isolated from grapes of South Australian vineyards. Int J Food Microbiol 2014; 178:98-106. [PMID: 24681711 DOI: 10.1016/j.ijfoodmicro.2014.03.010] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2013] [Revised: 03/05/2014] [Accepted: 03/09/2014] [Indexed: 10/25/2022]
Abstract
Acetic acid bacteria (AAB) diversity from healthy, mould-infected and rot-affected grapes collected from three vineyards of Adelaide Hills (South Australia) was analyzed by molecular typing and identification methods. Nine different AAB species were identified from the 624 isolates recovered: Four species from Gluconobacter genus, two from Asaia and one from Acetobacter were identified by the analysis of 16S rRNA gene and 16S-23S rRNA gene internal transcribed spacer. However, the identification of other isolates that were assigned as Asaia sp. and Ameyamaea chiangmaiensis required more analysis for a correct species classification. The species of Gluconobacter cerinus was the main one identified; while one genotype of Asaia siamensis presented the highest number of isolates. The number of colonies recovered and genotypes identified was strongly affected by the infection status of the grapes; the rot-affected with the highest number. However, the species diversity was similar in all the cases. High AAB diversity was detected with a specific genotype distribution for each vineyard.
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19
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Acetic acid bacteria and the production and quality of wine vinegar. ScientificWorldJournal 2014; 2014:394671. [PMID: 24574887 PMCID: PMC3918346 DOI: 10.1155/2014/394671] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2013] [Accepted: 11/11/2013] [Indexed: 11/18/2022] Open
Abstract
The production of vinegar depends on an oxidation process that is mainly performed by acetic acid bacteria. Despite the different methods of vinegar production (more or less designated as either “fast” or “traditional”), the use of pure starter cultures remains far from being a reality. Uncontrolled mixed cultures are normally used, but this review proposes the use of controlled mixed cultures. The acetic acid bacteria species determine the quality of vinegar, although the final quality is a combined result of technological process, wood contact, and aging. This discussion centers on wine vinegar and evaluates the effects of these different processes on its chemical and sensory properties.
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Nie Z, Zheng Y, Wang M, Han Y, Wang Y, Luo J, Niu D. Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar. BIORESOURCE TECHNOLOGY 2013; 148:325-333. [PMID: 24055975 DOI: 10.1016/j.biortech.2013.08.152] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2013] [Revised: 08/26/2013] [Accepted: 08/27/2013] [Indexed: 06/02/2023]
Abstract
Tianjin duliu mature vinegar was one of famous Chinese traditional vinegars. The unique flavor and taste of vinegar are mainly generated by the multitudinous microorganisms during fermentation. In this research, the composition and succession of microbial communities in the entire solid-state fermentation were investigated, including starter daqu and acetic acid fermentation (AAF). Molds and yeasts in daqu, including Aspergillus, Saccharomycopsis and Pichia, decreased in AAF. The bacterial compositions increased from four genera in daqu to more than 13 genera in AAF. Principal component analysis showed that Acetobacter, Gluconacetobacter, Lactobacillus and Nostoc were dominant bacteria that were correlated well with AAF process. In the early fermentation period, lactic acid bacteria (LAB) decreased while acetic acid bacteria and Nostoc increased rapidly with the accumulation of total acids. Then, the abundance and diversity of LAB increased (more than 80%), indicating that LAB had important influences on the flavor and taste of vinegar.
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Affiliation(s)
- Zhiqiang Nie
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
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Illeghems K, De Vuyst L, Weckx S. Complete genome sequence and comparative analysis of Acetobacter pasteurianus 386B, a strain well-adapted to the cocoa bean fermentation ecosystem. BMC Genomics 2013; 14:526. [PMID: 23902333 PMCID: PMC3751514 DOI: 10.1186/1471-2164-14-526] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2013] [Accepted: 07/27/2013] [Indexed: 01/21/2023] Open
Abstract
Background Acetobacter pasteurianus 386B, an acetic acid bacterium originating from a spontaneous cocoa bean heap fermentation, proved to be an ideal functional starter culture for coca bean fermentations. It is able to dominate the fermentation process, thereby resisting high acetic acid concentrations and temperatures. However, the molecular mechanisms underlying its metabolic capabilities and niche adaptations are unknown. In this study, whole-genome sequencing and comparative genome analysis was used to investigate this strain’s mechanisms to dominate the cocoa bean fermentation process. Results The genome sequence of A. pasteurianus 386B is composed of a 2.8-Mb chromosome and seven plasmids. The annotation of 2875 protein-coding sequences revealed important characteristics, including several metabolic pathways, the occurrence of strain-specific genes such as an endopolygalacturonase, and the presence of mechanisms involved in tolerance towards various stress conditions. Furthermore, the low number of transposases in the genome and the absence of complete phage genomes indicate that this strain might be more genetically stable compared with other A. pasteurianus strains, which is an important advantage for the use of this strain as a functional starter culture. Comparative genome analysis with other members of the Acetobacteraceae confirmed the functional properties of A. pasteurianus 386B, such as its thermotolerant nature and unique genetic composition. Conclusions Genome analysis of A. pasteurianus 386B provided detailed insights into the underlying mechanisms of its metabolic features, niche adaptations, and tolerance towards stress conditions. Combination of these data with previous experimental knowledge enabled an integrated, global overview of the functional characteristics of this strain. This knowledge will enable improved fermentation strategies and selection of appropriate acetic acid bacteria strains as functional starter culture for cocoa bean fermentation processes.
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Affiliation(s)
- Koen Illeghems
- Research Group of Industrial Microbiology and Food Biotechnology, IMDO, Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, Brussels B-1050, Belgium.
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Valera MJ, Torija MJ, Mas A, Mateo E. Acetobacter malorum and Acetobacter cerevisiae identification and quantification by Real-Time PCR with TaqMan-MGB probes. Food Microbiol 2013; 36:30-9. [PMID: 23764217 DOI: 10.1016/j.fm.2013.03.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2012] [Revised: 03/06/2013] [Accepted: 03/27/2013] [Indexed: 10/27/2022]
Abstract
The identification and quantification of Acetobacter malorum and Acetobacter cerevisiae in wine and vinegar were performed using the Real-Time PCR (RT-PCR) with two TaqMan-MGB probes designed to amplify the internal transcribed spacer (ITS) region between the 16S-23S rRNA genes. The primers and probes were highly specific, with a detection limit of 10² cells/ml for both species, and the efficiency of the technique was >80%. The RT-PCR technique with these two new TaqMan-MGB probes, together with the five (Acetobacter aceti, Acetobacter pasteurianus, Gluconobacter oxydans, Gluconacetobacter hansenii and Gluconacetobacter europaeus) that are already available (Torija et al., 2010), were validated on known concentrations of Acetic Acid Bacteria (AAB) grown in glucose medium (GY) and in inoculated matrices of wine and vinegar. Furthermore, this technique was applied to evaluate the AAB population in real wine samples collected in the Canary Islands. PCR enrichment performed prior to RT-PCR increased the accuracy of quantification and produced results similar to those detected with SYBR-Green. In real wine samples, the total AAB enumeration ranged from 9 × 10² to 10⁶ cells/ml, and the seven AAB species tested were detected in more than one sample. However, AAB recovery on plates was poor; the isolates obtained on plates were A. malorum, G. oxydans, A. cerevisiae and A. pasteurianus species. RT-PCR with TaqMan-MGB probes is an accurate, specific and fast method for the identification and quantification of AAB species commonly found in wine and vinegar.
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Affiliation(s)
- Maria José Valera
- Biotecnologia Enológica, Dept. Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, C/ Marcel·lí Domingo s/n, 43007 Tarragona, Spain
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Vegas C, González Á, Mateo E, Mas A, Poblet M, Torija MJ. Evaluation of representativity of the acetic acid bacteria species identified by culture-dependent method during a traditional wine vinegar production. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.12.055] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Rapid identification of acetic acid bacteria using MALDI-TOF mass spectrometry fingerprinting. Syst Appl Microbiol 2013. [DOI: 10.1016/j.syapm.2012.09.002] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Directional isolation of ethanol-tolerant acetic acid bacteria from industrial fermented vinegar. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1885-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Valera MJ, Laich F, González SS, Torija MJ, Mateo E, Mas A. Diversity of acetic acid bacteria present in healthy grapes from the Canary Islands. Int J Food Microbiol 2011; 151:105-12. [DOI: 10.1016/j.ijfoodmicro.2011.08.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2011] [Revised: 08/01/2011] [Accepted: 08/13/2011] [Indexed: 10/17/2022]
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