Surfactants in microbiology and biotechnology: Part 2. Application aspects.

Color and Chromism of Polydiacetylene Vesicles

Genetically engineered whole-cell sensing systems: coupling biological recognition with reporter genes.

Recent advances in the development and application of biosensors for environmental analysis and monitoring are reviewed in this article. Several examples of biosensors developed for relevant environmental pollutants and parameters are briefly overviewed. Special attention is paid to the application of biosensors to real environmental samples, taking into consideration aspects such as sample pretreatment, matrix effects and validation of biosensor measurements. Current trends in biosensor development are also considered and commented on in this work. In this context, nanotechnology, miniaturisation, multi-sensor array development and, especially, biotechnology arise as fast-growing areas that will have a marked influence on the development of new biosensing strategies in the near future.

Biosensors as useful tools for environmental analysis and monitoring

The acetic acid bacteria (AAB) have important roles in food and beverage production, as well as in the bioproduction of industrial chemicals. In recent years, there have been major advances in understanding their taxonomy, molecular biology, and physiology, and in methods for their isolation and identification. AAB are obligate aerobes that oxidize sugars, sugar alcohols, and ethanol with the production of acetic acid as the major end product. This special type of metabolism differentiates them from all other bacteria. Recently, the AAB taxonomy has been strongly rearranged as new techniques using 16S rRNA sequence analysis have been introduced. Currently, the AAB are classified in ten genera in the family Acetobacteriaceae. AAB can not only play a positive role in the production of selected foods and beverages, but they can also spoil other foods and beverages. AAB occur in sugar- and alcohol-enriched environments. The difficulty of cultivation of AAB on semisolid media in the past resulted in poor knowledge of the species present in industrial processes. The first step of acetic acid production is the conversion of ethanol from a carbohydrate carried out by yeasts, and the second step is the oxidation of ethanol to acetic acid carried out by AAB. Vinegar is traditionally the product of acetous fermentation of natural alcoholic substrates. Depending on the substrate, vinegars can be classified as fruit, starch, or spirit substrate vinegars. Although a variety of bacteria can produce acetic acid, mostly members of Acetobacter, Gluconacetobacter, and Gluconobacter are used commercially. Industrial vinegar manufacturing processes fall into three main categories: slow processes, quick processes, and submerged processes. AAB also play an important role in cocoa production, which represents a significant means of income for some countries. Microbial cellulose, produced by AAB, possesses some excellent physical properties and has potential for many applications. Other products of biotransformations by AAB or their enzymes include 2keto-L-gulonic acid, which is used for the production of vitamin C; D-tagatose, which is used as ab ulking agent in food and a noncalorific sweetener; and shikimate, which is a key intermediate fo ra large number of antibiotics. Recently, for the first time, a pathogenic acetic acid bacterium was described, representing the newest and tenth genus of AAB.

Biotechnological Applications of Acetic Acid Bacteria

Bacteria-degraders as the base of an amperometric biosensor for detection of anionic surfactants.

Evaluation of a Gluconobacter oxydans whole cell biosensor for amperometric detection of xylose

Characteristics of Gluconobacter oxydans B-1280 and Pichia methanolica MN4 cell based biosensors for detection of ethanol

The amperometric biosensor for detection of sodium dodecyl sulfate

Effects of high oxygen concentrations on microbial biosensor signals. Hyperoxygenation by means of perfluorodecalin

Il'iasov Pv

Papers

Bacteria-degraders as the base of an amperometric biosensor for detection of anionic surfactants.

Evaluation of a Gluconobacter oxydans whole cell biosensor for amperometric detection of xylose

Characteristics of Gluconobacter oxydans B-1280 and Pichia methanolica MN4 cell based biosensors for detection of ethanol

The amperometric biosensor for detection of sodium dodecyl sulfate

Effects of high oxygen concentrations on microbial biosensor signals. Hyperoxygenation by means of perfluorodecalin