Article
Microbiology
Taoufik El-Askri, Meriem Yatim, Youness Sehli, Abdelilah Rahou, Abdelhaq Belhaj, Remedios Castro, Enrique Duran-Guerrero, Majida Hafidi, Rachid Zouhair
Summary: This study isolated 6 strains of heat- and ethanol-tolerant acetic acid bacteria from 25 samples of different fruits. These strains can be used in the industrial production of vinegar.
Article
Microbiology
Warawut Krusong, Salvatore La China, Ruttipron Pothimon, Maria Gullo
Summary: In this study, the P8 strain, isolated from saccharified rice, was chosen as a candidate for producing acetic acid. It was found that P8 strain, identified as Paenibacillus azoreducens, is suitable for acetic acid production due to its ability to grow at higher temperature and its inability to assimilate acetic acid. These features allow for the design of multiple strains cultures, boosting acetic acid production.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Microbiology
O. G. G. Almeida, M. P. Gimenez, E. C. P. De Martinis
Summary: Acetobacter senegalensis, belonging to acetic acid bacteria (AAB), shows potential for producing D-gluconate, cellulose, and acetic acid. This study conducted pangenome analysis on five strains of A. senegalensis isolated from Brazilian cocoa fermentation, revealing unique biosynthetic clusters and genes related to oxidative stress among cocoa-related AAB. A. senegalensis lacks virulence determinants or antibiotic resistance, making it suitable for food fermentation applications.
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY
(2022)
Article
Food Science & Technology
Wenxia Nie, Xuan Zheng, Wei Feng, Ye Liu, Yudong Li, Xinle Liang
Summary: This study isolated novel strains capable of producing bacterial cellulose (BC) from traditional rice vinegar, with one strain exhibiting high BC yield in laboratory conditions. The researchers also investigated the use of lotus rhizome byproducts as a source for BC synthesis, achieving good quality and yield compared to traditional media. The findings suggest potential for utilizing lotus rhizome byproducts to reduce waste in food processing.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Microbiology
Arne Bouchez, Luc De Vuyst
Summary: Beer is produced through a multistep brewing process, where certain bacteria can have different effects during fermentation and maturation. While bacteria can cause spoilage, they can also contribute to the desirable acidic flavors in certain sour beers.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Ikram Es-sbata, Tarik Lakhlifi, Meriem Yatim, Hassan El-Abid, Abdelhaq Belhaj, Majida Hafidi, Rachid Zouhair
Summary: The study isolated and identified new thermo- and ethanol-tolerant acetic acid bacteria from Opuntia ficus-indica L. fruits, some of which produced a significant amount of acetic acid at high temperatures. Reidentification through 16S-23S rDNA gene sequencing proved the tolerance characteristics of these A. malorum strains. The internal transcribed spacer sequence of 16S-23S rDNA is essential for discriminating between AAB species in addition to 16S rDNA sequencing for identification.
BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY
(2021)
Article
Biochemistry & Molecular Biology
Roberta Marchetti, Ferran Nieto Fabregat, Mateusz Pallach, Djamel Gully, Eric Giraud, Antonio Molinaro, Katarzyna A. Duda, Alba Silipo
Summary: Acetobacter pasteurianus, a member of the Alphaproteobacteria, is commonly found on sugar-rich substrates like fruits and vegetables, and is used in fermented food production. The core oligosaccharide from A. pasteurianus CIP103108 LPS has a high concentration of negatively charged groups, which may help reinforce the bacterial membrane.
Article
Multidisciplinary Sciences
Airi Sato, Kentaro M. Tanaka, Joanne Y. Yew, Aya Takahashi
Summary: The study found that the presence of commensal microbes affects egg laying of Drosophila melanogaster and Drosophila biarmipes positively, but negatively impacts D. suzukii. This suggests a significant change in how females of D. suzukii respond to chemical cues produced by microbes. Additionally, the hardness of the substrate influences the choice of oviposition site by interacting with chemosensory-guided decisions.
ROYAL SOCIETY OPEN SCIENCE
(2021)
Article
Microbiology
Menglei Xia, Xiaofeng Zhang, Yun Xiao, Qing Sheng, Linna Tu, Fusheng Chen, Yufeng Yan, Yu Zheng, Min Wang
Summary: This study reveals the interaction between acetic acid bacteria and lactic acid bacteria in the solid-state fermentation of Shanxi aged vinegar. High-throughput sequencing results show that Acetobacter pasteurianus and Lactobacillus helveticus are the dominant species, and they exhibit a negative interrelationship during fermentation. Transcriptomic analysis reveals differential gene expression and pathway regulations in both bacteria during co-culture.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Microbiology
Pattaraporn Yukphan, Piyanat Charoenyingcharoen, Yutthana Kingcha, Somsak Likhitrattanapisal, Supattra Muangham, Somboon Tanasupawat, Yuzo Yamada
Summary: Two bacterial isolates obtained from fermented mangosteen peel in vinegar were identified as a new species within the genus Acetobacter, named Acetobacter garciniae. The isolates showed high sequence similarity to closely related species based on 16S rRNA gene sequencing, but further genomic and phenotypic analysis revealed distinct characteristics that supported their assignment as a separate species.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Toshihiro Suzuki, Seiya Kobayashi, Kyoko Miyahira, Minami Sugiyama, Kohei Katsuki, Morio Ishikawa
Summary: The study reveals that the DNA-binding protein Dps in Acetobacter pasteurianus exhibits defensive activity against oxidative stress by suppressing DNA fragmentation and reducing hydroxyl radical production, ultimately enhancing the resistance to oxidative stress after the fermentation phase.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
(2021)
Article
Food Science & Technology
Boying Wang, Kay Rutherfurd-Markwick, Xue-Xian Zhang, Anthony N. Mutukumira
Summary: This study characterized the dominant acetic acid bacteria (AAB) and yeast present in six commercial Kombucha samples sold in New Zealand. The results showed that viable AAB and yeast were only found in domestically produced Kombucha samples and not in the imported ones. The yeast communities were more complex and variable than the AAB communities in the analyzed Kombucha samples.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Article
Medicine, General & Internal
Sophie Lefevre-Arbogast, Boris P. Hejblum, Catherine Helmer, Christian Klose, Claudine Manach, Dorrain Y. Low, Mireia Urpi-Sarda, Cristina Andres-Lacueva, Raul Gonzalez-Dominguez, Ludwig Aigner, Barbara Altendorfer, Paul J. Lucassen, Silvie R. Ruigrok, Chiara De Lucia, Andrea Du Preez, Cecile Proust-Lima, Sandrine Thuret, Aniko Korosi, Cecilia Samieri
Summary: This study found that a specific profile of lipids involved in membrane fluidity, myelination, and lipid rafts in the blood lipidome of non-demented older persons is associated with subsequent cognitive decline.
Article
Public, Environmental & Occupational Health
Yana Zorkina, Olga Abramova, Valeria Ushakova, Denis Andreyuk, Nika Andriushchenko, Konstantin Pavlov, Victor Savilov, Kristina Soloveva, Marat Kurmishev, Timur Syunyakov, Olga Karpenko, Alisa Andryushchenko, Olga Gurina, Georgiy Kostyuk, Anna Morozova
Summary: The detection of specific markers of dementia and mild cognitive decline (MCI) is crucial for disease prevention and early treatment. Female gender is a major risk factor for dementia. This study compared the concentration of factors related to lipid metabolism and the immune system in MCI and dementia patients. It was found that Apo A1 and HDL levels were significantly decreased in dementia patients, and Apo A1 levels were also decreased in MCI patients. Furthermore, certain markers were elevated in dementia patients compared to controls, while others were decreased in MCI patients and increased in dementia patients compared to controls.
Article
Food Science & Technology
Petra Kubizniakova, Lucie Kyselova, Martina Brozova, Katarina Hanzalikova, Dagmar Matoulkova
Summary: This paper discusses the current importance of acetic acid bacteria (AAB) in brewing, including their impact on beer and their role in sour beer production. The detection and identification methods of AAB, including traditional cultivation, are also examined.