Isolation of Acetic acid Bacteria from fruit
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Acetic acid bacteria (AAB) have been isolated and selected from farm-produced vinegars using a CaCO3-containing medium. The isolated strains belonged to Acetobacter cerevisiae and Acetobacter pasteurianus. These strains showed tolerance to ethanol concentrations up to 12% (v/v) and exhibited acidification at a growth temperature of 40 °C . Additionally, thermotolerant AAB strains were isolated from waste pomegranate and apple fruit, with one strain identified as Acetobacter aceti . Furthermore, yeasts and acetic acid bacteria were isolated from apple cider vinegar (ACV) to prepare a starter culture for commercial vinegar production . Finally, indigenous AAB and LAB species were identified in traditionally produced fruit vinegars, including Acetobacter pasteurianus and Lacticaseibacillus paracasei, which could potentially be used as starter cultures in the food industry .
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4 Citations | Copilot couldn't generate the response. Please try again after some time. |
| The paper investigates the microbiological properties of traditionally produced fruit vinegars and identifies three species of Acetic acid bacteria (AAB) in the vinegar samples. | |
| The paper is about the isolation and characterization of Acetic Acid Bacteria (AAB) from farm-produced vinegars. It does not specifically mention the isolation of AAB from fruit. | |
27 Mar 2023 | The paper is about the isolation and characterization of Acetic acid bacteria (AAB) from farm-produced vinegars. It does not specifically mention the isolation of AAB from fruit. |
01 Sep 2020 2 Citations | The paper is about the isolation and identification of thermotolerant acetic acid bacteria from waste pomegranate and apple fruit. |
Related Questions
Which bacterial species produce acetic acid in anaerobic environments?5 answersAcetogens, such as Acetobacterium species, are anaerobic bacteria capable of producing acetic acid in anaerobic environments through the Wood-Ljungdahl pathway (WLP). Acetobacterium woodii, a key member of this genus, has been instrumental in understanding the biochemistry and energy conservation in acetogens. These bacteria fix CO2 or CO to generate acetyl-CoA, which is then converted to acetate, contributing significantly to the global carbon cycle. The Acetobacterium genus displays metabolic diversity, with conserved pathways for fructose, lactate, and H2:CO2 metabolism, while ethanol, methanol, caffeate, and 2,3-butanediol metabolism varies across species. This metabolic versatility highlights the potential of Acetobacterium species as valuable sources for producing fuels and chemicals from CO2 feedstocks.
What is the bacteria load in fresh fruit?5 answersFresh fruits can harbor varying levels of bacterial contamination. Studies conducted in different regions like Arba Minch, Bida, and Sango-Ota have highlighted the presence of bacteria in fresh fruits. The bacterial load in fresh fruits was found to range from 2.6x10^3 to 6.3x10^3 cfu/g in sliced fruits from Bida, while in Arba Minch, fresh fruit juices contained TVC, TCC, FCC, and TSC within specific ranges. Additionally, in Sango-Ota, the mean microbial load in fruits and vegetables ranged from 1.3 x 10^6 to 3.0 x 10^7 cfu/ml, with various bacteria like Staphylococcus aureus, Escherichia coli, and Salmonella spp. being identified. These findings emphasize the importance of proper washing and handling techniques to reduce bacterial contamination and minimize the risk of foodborne illnesses associated with fresh fruits.
Do acetic acid bacteria grow on sucrose?5 answersAcetic acid bacteria (AAB) have been found to grow on sucrose, as indicated by multiple studies. The ability of AAB to utilize sucrose as a carbon source and produce various products, such as levan and exopolysaccharides (EPS), has been investigated. Different strains of AAB have shown variability in their ability to produce these products, with some strains exhibiting high yields of levan and EPS when grown on sucrose. Additionally, sucrose has been shown to affect the production of acetic acid and gluconic acid by AAB. The presence of sucrose in the environment has been proposed as a determinant for habitat selection by AAB, as it is a common carbon source in their natural habitats. Overall, the studies suggest that sucrose can support the growth and metabolic activities of AAB.
Isolation of acetic acid bacteria5 answersAcetic acid bacteria have been isolated and characterized in several studies. In one study, acetic acid bacteria were isolated from Kombucha samples and identified as Komagataeibacter saccharivorans and Komagataeibacter rhaeticus. Another study isolated thermotolerant acetic acid bacteria from waste pomegranate and apple fruit, with one strain tentatively identified as Acetobacter aceti. A study in Aceh Province, Indonesia, successfully isolated acetic acid bacteria from palm sap, with one isolate showing potential as a starter culture for vinegar production. Propionic acid bacteria strains were isolated from raw milk in Republic of North Ossetia-Alania and identified as Propionibacterium freudenreichii. In the Philippines, acetic acid bacteria were isolated from fermented rice cake batters, with some isolates possibly belonging to a new species under the genus Acetobacter. These studies demonstrate the successful isolation and characterization of acetic acid bacteria from various sources.
Isolation of AAB from fruit5 answersIsolation of AAB from fruit can be achieved using different methods. One study focused on isolating Alicyclobacillus acidoterrestris spores from fruit juices and compared the effectiveness of various isolation media. It was found that K agar, a novel medium, showed the highest recovery of spores when incubated at 43 degrees C. Another study investigated the nucleosidase activity in ripe tomato fruit and found that it catalyzes the deribosylation of N6 (Δ2-isopentenyl) adenosine. The enzyme system exhibited pH optima at 6.0 and 7.5. Additionally, a method for plant regeneration via somatic embryogenesis was established using shoot apices from axillary buds in liquid culture medium. This method was successfully applied to the plantain cultivar 'FHIA - 25' (AAB) to improve fruit quality.
What is the effect of acetic acid on the fermentation process?1 answersAcetic acid has different effects on the fermentation process depending on the specific conditions and organisms involved. In the case of succinic acid production from a birchwood chip-soybean hull mixture, low initial acetic acid concentration resulted in a decline in succinic acid production, while medium and high initial acetic acid sustained higher succinic acid production. In the integrated ethanol-methane fermentation process, a low concentration of acetic acid (≤25 mM) stimulated ethanol fermentation, leading to increased ethanol yields and decreased glycerol yields. However, in the integrated citric acid-methane fermentation process, propionic acid, a byproduct of anaerobic digestion, had both inhibitory and promotive effects on citric acid fermentation, depending on its concentration. Low concentrations of propionic acid promoted isomaltase activity and increased citric acid production, while high concentrations inhibited citric acid fermentation and prolonged the lag phase. Similarly, in the integrated citric acid-methane fermentation process, acetic acid had a concentration-dependent effect on Aspergillus niger growth and citric acid production, with lower concentrations promoting growth and production, and higher concentrations inhibiting activity and decreasing production.