Exemption for Acetobacter Aceti
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Acetobacter Sacchari Sp. Nov., for a Plant Growth-Promoting Acetic Acid Bacterium Isolated in Vietnam
Annals of Microbiology (2019) 69:1155–11631163 https://doi.org/10.1007/s13213-019-01497-0 ORIGINAL ARTICLE Acetobacter sacchari sp. nov., for a plant growth-promoting acetic acid bacterium isolated in Vietnam Huong Thi Lan Vu1,2 & Pattaraporn Yukphan3 & Van Thi Thu Bui1 & Piyanat Charoenyingcharoen3 & Sukunphat Malimas4 & Linh Khanh Nguyen1 & Yuki Muramatsu5 & Naoto Tanaka6 & Somboon Tanasupawat7 & Binh Thanh Le2 & Yasuyoshi Nakagawa5 & Yuzo Yamada3,8,9 Received: 21 January 2019 /Accepted: 7 July 2019 /Published online: 18 July 2019 # Università degli studi di Milano 2019 Abstract Purpose Two bacterial strains, designated as isolates VTH-Ai14T and VTH-Ai15, that have plant growth-promoting ability were isolated during the study on acetic acid bacteria diversity in Vietnam. The phylogenetic analysis based on 16S rRNA gene sequences showed that the two isolates were located closely to Acetobacter nitrogenifigens RG1T but formed an independent cluster. Methods The phylogenetic analysis based on 16S rRNA gene and three housekeeping genes’ (dnaK, groEL, and rpoB) sequences were analyzed. The genomic DNA of the two isolates, VTH-Ai14T and VTH-Ai15, Acetobacter nitrogenifigens RG1T, the closest phylogenetic species, and Acetobacter aceti NBRC 14818T were hybridized and calculated the %similarity. Then, phenotypic and chemotaxonomic characteristics were determined for species’ description using the conventional method. Results The 16S rRNA gene and concatenated of the three housekeeping genes phylogenetic analysis suggests that the two isolates were constituted in a species separated from Acetobacter nitrogenifigens, Acetobacter aceti,andAcetobacter sicerae. The two isolates VTH-Ai14T and VTH-Ai15 showed 99.65% and 98.65% similarity of 16S rRNA gene when compared with Acetobacter nitrogenifigens and Acetobacter aceti and they were so different from Acetobacter nitrogenifigens RG1T with 56.99 ± 3.6 and 68.15 ± 1.8% in DNA-DNA hybridization, when isolates VTH-Ai14T and VTH-Ai15 were respectively labeled. -
And Acetobacter Pornorurn Spm Nov., Two New Species Isolated from Industrial Vinegar Fermentations
International Journal of Systematic Bacteriology (1 998),48, 93 5-940 Printed in Great Britain Description of Acetobacter oboediens Spm nov, and Acetobacter pornorurn Spm nov., two new species isolated from industrial vinegar fermentations Stephan J. Sokollek, Christian HerteI and Walter P. Hammes Author for correspondence: Walter P. Hammes. Tel: +49 71 1 459 2305. Fax: +49 71 1 459 4255. e-mail: [email protected] lnstitut fur Two strains of Acetobacter sp., LTH 2460Tand LTH 2458T, have been isolated Lebensmitteltechnologie, from running red wine and cider vinegar fermentations, respectively. Universitat Hohenheim, GarbenstraBe 28, D-70599 Taxonomic characteristics of the isolates were investigated. Comparative Stuttg a rt, Germany analysis of the 165 rRNA sequences revealed > 99% similarity between strain LTH 2460Tand the type strains of the related species Acetobacter europaeus and Acetobacter xylinus and between strain LTH 2458Tand Acetobacter pasteurianus. On the other hand, low levels of DNA relatedness (< 34%) were determined in DNA-DNA similarity studies. This relatedness below the species level was consistent with specific physiological characteristics permitting clear identification of these strains within established species of acetic acid bacteria. Based on these results, the names Acetobacter oboediens sp. nov. and Acetobacterpomorum sp. nov. are proposed for strains LTH 2460Tand LTH 2458T, respectively. The phylogenetic positions of the new species are reflected by a 165 rRNA-based tree. Furthermore, a 165 rRNA-targeted oligonucleotide probe specific for A. oboediens was constructed. Keywords: Acetobacter oboediens sp. nov., Acetobacter pomorum sp. nov., vinegar fermentation, acetic acid bacteria INTRODUCTION isolated from vinegar fermentations are not suitable for preservation (Sievers & Teuber, 1995). -
Isolation and Characterization of Acetobacter Aceti from Rotten Papaya
J. Bangladesh Agril. Univ. 13(2): 299–306, 2015 ISSN 1810-3030 Isolation and characterization of Acetobacter aceti from rotten papaya J. Kowser*, M. G. Aziz and M. B. Uddin Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh, *Email: [email protected] Abstract The present study was concerned with the isolation and characterization of Acetobacter aceti from rotten papaya for vinegar production. The samples were inoculated in sterilized GYC standard media and then incubated at 30°C for 48 hours. Successive subculture was performed to screen out the strains. In Gram’s staining, the morphology of the isolated bacteria exhibited pink, small rod shaped single, pair and chain in arrangement, in the hanging drops technique, all the isolates revealed motile. Biochemical tests were performed by fermentation of five basic sugars by producing both acid and gas bubbles in Durham tube. All of the isolates were Indole, Voges-Proskauer (VP) and Oxidase negative, Methyl Red (MR) and Catalase positive. The growth rate of isolated strain was optimized by weighing dry cell and turbidity at 600 nm at different concentrations of dextrose (1%, 5% and 10%). Ten (10) percent dextrose solution showed rapid growth and higher cell mass than 5% and 1% solution respectively. Acidity of the media gradually increased from 0.102% to 2.18% from day 0 to day 7 and pH of the media decreased from 6.8 to 5.5 during the period. This protocol was successful for enriching Acetobacter aceti, which was essential for vinegar production. Keywords: Rotten Papaya, Acetobacter aceti, GYC culture media, Morphological and Biochemical assessment Introduction Acetic acid bacteria (AAB) is a group of gram-negative, aerobic and motile rods that carry out incomplete oxidation of alcohol and sugars, leading to the accumulation of organic acids as end products. -
Contemporary Pursuits of Vinegar from Scullery to Dermatology
International Journal of Research in Dermatology Bansal M et al. Int J Res Dermatol. 2020 Sep;6(5):708-714 http://www.ijord.com DOI: http://dx.doi.org/10.18203/issn.2455-4529.IntJResDermatol20203539 Review Article Contemporary pursuits of vinegar from scullery to dermatology Mansi Bansal1*, Umesh Budhiraja2, Himanshu Bansal3 1Department of Dermatology, Venereology, Leprosy, Kaya Skin Clinics, New Delhi, India 2Guru Gobind Singh Hospital, New Delhi, India 3PGIMS, Rohtak, Haryana, India Received: 01 August 2020 Accepted: 10 August 2020 *Correspondence: Dr. Mansi Bansal, E-mail: [email protected] Copyright: © the author(s), publisher and licensee Medip Academy. This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. ABSTRACT Vinegar is widely available as a food ingredient for flavouring and as a preservative. It is one of the oldest skin remedy known to mankind. However, its status in treatment regimens has declined over the decades. This article is an attempt to highlight its therapeutic armamentarium in dermatology, venereology and leprosy. Acetic acid in vinegar has antibacterial, antifungal and antiviral properties. This review talks about various studies of acetic acid for various indications, such as screening for cervical cancer, healing of chronic wounds, atopic dermatitis, onychomycosis, marine dermatoses, acne vulgaris, warts, in sclerotherapy and many others dermatoses. Combination therapies and newer indications are also described in this article. Recently, its antiviral action in vitro has been demonstrated against the ongoing coronavirus disease of 2019 (COVID-19) pandemic. -
APPLE CIDER VINEGAR ~ How to Make from Scratch ~
APPLE CIDER VINEGAR ~ How to make from scratch ~ Apple Cider Quart Glass Jar &Plastic lid ¼ tsp. baker’s yeast ¼ cup “Mother of Vinegar” Vinegar: From the French “Vin-Aigre” meaning “sour wine” Fresh, sweet Cider turns to Hard cider cider - hard cider - turns to Contains yeast converts vinegar - natural or cider sugars acetobacter Step 1 Step 2 Step 3 Step added yeast; into alcohol; + oxygen - natural or acetobacter converts added (mother) alcohol into acetobacter introduced vinegar 1. Make or buy RAW apple cider. Raw cider contains natural yeast, the yeast in pasteurized juice has been killed (adding yeast is recommended for raw cider, required for pasteurized cider). The first step of turning cider to alcohol can be done by leaving the cider in the plastic jug it was purchased in or by pouring into a narrow-necked clean jar (smaller diameter neck helps prevent contamination). Cover with loosely fitting plastic wrap, plastic lid, or cheesecloth and rubber band (no metal!). Set in a clean, dark, warm place. 2. Yeast eats the sugar in fresh juice, converts to alcohol. Within a day to a week, the liquid will start to bubble (looks like champagne bubbles). As the bubble become more active, particles will float to the top and settle to the bottom. The smell should be of alcohol instead of sweet juice. You made hard cider – half way there! 3. Acetobacter convert alcohol to acetic acid (vinegar). Acetobacter (enemy to hard cider) are in the air, but to ensure a better transformation, you can add “mother of vinegar” to the cider alcohol as the bubbling starts to slow down. -
An Overview on Types, Medicinal Uses and Production of Vinegar
The Pharma Innovation Journal 2019; 8(6): 1083-1087 ISSN (E): 2277- 7695 ISSN (P): 2349-8242 NAAS Rating: 5.03 An overview on types, medicinal uses and production of TPI 2019; 8(6): 1083-1087 © 2019 TPI vinegar www.thepharmajournal.com Received: 10-04-2019 Accepted: 12-05-2019 Avinash A Sankpal Avinash A Sankpal Department of Pharmaceutics, Abstract Satara College of Pharmacy, Vinegar is the fermented product which consisting about 5-20% of acetic acid, prepared by fermentation Satara. Maharashtra, India of alcohol with the help of Acecobactor species. Vinegar is the food additive it is used in ketchup, salad dressing and in pickle. It is also used as food preservatives. The use of vinegar as a medicine is firstly carried out by Hippocrates. He used vinegar for the treatment of wound healing. Different types of Vinegar are present in the world. The different possible medicinal uses of Vinegar are reviewed in the present review. Vinegar is used as Antidiabetic, Antimicrobial, Antioxidant, Antitumor, Antiobesity, it reduces Cholesterol level, it maintains different Brain functions and it is also used in Injuries. In present Article we are reviewed all previous work which are carried out on the Vinegar including Method of preparation, Characterization of Vinegar and uses of Vinegar etc. The Vinegar is prepared with the help of different methods like artificial method and natural fermentation method etc. The characterization of Vinegar is mainly carried out with the help of following tests pH, Titratable acidity, Specific gravity etc. Keywords: Vinegar, types, uses of vinegar, fermentation, characterization 1. Introduction Vinegar is prepared by different methods and from various raw materials. -
Acetobacteraceae Sp., Strain AT-5844 Catalog No
Product Information Sheet for HM-648 Acetobacteraceae sp., Strain AT-5844 immediately upon arrival. For long-term storage, the vapor phase of a liquid nitrogen freezer is recommended. Freeze- thaw cycles should be avoided. Catalog No. HM-648 Growth Conditions: For research use only. Not for human use. Media: Tryptic Soy broth or equivalent Contributor: Tryptic Soy agar with 5% sheep blood or Chocolate agar or Carey-Ann Burnham, Ph.D., Medical Director of equivalent Microbiology, Department of Pediatrics, Washington Incubation: University School of Medicine, St. Louis, Missouri, USA Temperature: 35°C Atmosphere: Aerobic with 5% CO2 Manufacturer: Propagation: BEI Resources 1. Keep vial frozen until ready for use, then thaw. 2. Transfer the entire thawed aliquot into a single tube of Product Description: broth. Bacteria Classification: Rhodospirillales, Acetobacteraceae 3. Use several drops of the suspension to inoculate an agar Species: Acetobacteraceae sp. slant and/or plate. Strain: AT-5844 4. Incubate the tube, slant and/or plate at 35°C for 18-24 Original Source: Acetobacteraceae sp., strain AT-5844 was hours. isolated at the St. Louis Children’s Hospital in Missouri, USA, on May 28, 2010, from a leg wound infection of a Citation: human patient that was stepped on by a bull.1 Acknowledgment for publications should read “The following Comments: Acetobacteraceae sp., strain AT-5844 (HMP ID reagent was obtained through BEI Resources, NIAID, NIH as 9946) is a reference genome for The Human Microbiome part of the Human Microbiome Project: Acetobacteraceae Project (HMP). HMP is an initiative to identify and sp., Strain AT-5844, HM-648.” characterize human microbial flora. -
REPORT on APPLES – Fruit Pathway and Alert List
EU project number 613678 Strategies to develop effective, innovative and practical approaches to protect major European fruit crops from pests and pathogens Work package 1. Pathways of introduction of fruit pests and pathogens Deliverable 1.3. PART 5 - REPORT on APPLES – Fruit pathway and Alert List Partners involved: EPPO (Grousset F, Petter F, Suffert M) and JKI (Steffen K, Wilstermann A, Schrader G). This document should be cited as ‘Wistermann A, Steffen K, Grousset F, Petter F, Schrader G, Suffert M (2016) DROPSA Deliverable 1.3 Report for Apples – Fruit pathway and Alert List’. An Excel file containing supporting information is available at https://upload.eppo.int/download/107o25ccc1b2c DROPSA is funded by the European Union’s Seventh Framework Programme for research, technological development and demonstration (grant agreement no. 613678). www.dropsaproject.eu [email protected] DROPSA DELIVERABLE REPORT on Apples – Fruit pathway and Alert List 1. Introduction ................................................................................................................................................... 3 1.1 Background on apple .................................................................................................................................... 3 1.2 Data on production and trade of apple fruit ................................................................................................... 3 1.3 Pathway ‘apple fruit’ ..................................................................................................................................... -
The History of Vinegar and of Its Acetifcation Systems
The history of vinegar and of its acetifcation systems Autor(en): Bourgeois, Jacques F. / Barja, François Objekttyp: Article Zeitschrift: Archives des sciences [2004-ff.] Band (Jahr): 62 (2009) Heft 2 PDF erstellt am: 11.10.2021 Persistenter Link: http://doi.org/10.5169/seals-738455 Nutzungsbedingungen Die ETH-Bibliothek ist Anbieterin der digitalisierten Zeitschriften. Sie besitzt keine Urheberrechte an den Inhalten der Zeitschriften. Die Rechte liegen in der Regel bei den Herausgebern. Die auf der Plattform e-periodica veröffentlichten Dokumente stehen für nicht-kommerzielle Zwecke in Lehre und Forschung sowie für die private Nutzung frei zur Verfügung. Einzelne Dateien oder Ausdrucke aus diesem Angebot können zusammen mit diesen Nutzungsbedingungen und den korrekten Herkunftsbezeichnungen weitergegeben werden. Das Veröffentlichen von Bildern in Print- und Online-Publikationen ist nur mit vorheriger Genehmigung der Rechteinhaber erlaubt. Die systematische Speicherung von Teilen des elektronischen Angebots auf anderen Servern bedarf ebenfalls des schriftlichen Einverständnisses der Rechteinhaber. Haftungsausschluss Alle Angaben erfolgen ohne Gewähr für Vollständigkeit oder Richtigkeit. Es wird keine Haftung übernommen für Schäden durch die Verwendung von Informationen aus diesem Online-Angebot oder durch das Fehlen von Informationen. Dies gilt auch für Inhalte Dritter, die über dieses Angebot zugänglich sind. Ein Dienst der ETH-Bibliothek ETH Zürich, Rämistrasse 101, 8092 Zürich, Schweiz, www.library.ethz.ch http://www.e-periodica.ch I 777e d/sfo/y of w'negar and of /ts acef/f/caf/'on systems I 147 I The history of vinegar and of its acetification systems Jacques F. BOURGEOIS', François BARJA^ Ms reçu /e 24 févr/'er 2009, accepté /e 27 noi/emdre 2009 Abstract The history of vinegar and of its acetification systems. -
An Investigation of Simultaneous Pineapple Vinegar Fermentation Interaction Between Acetic Acid Bacteria and Yeast
As. J. Food Ag-Ind. 2010, 3(01), 192-203 Asian Journal of Food and Agro-Industry ISSN 1906-3040 Available online at www.ajofai.info Research Article An investigation of simultaneous pineapple vinegar fermentation interaction between acetic acid bacteria and yeast Warawut Krusong* and Assanee Vichitraka Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Chalongkrung Rd., Ladkrabang, Bangkok 10520, Thailand. Author to whom correspondence should be addressed, email: [email protected] This paper was originally presented at Food Innovation Asia, Bangkok, Thailand, August, 2009. Abstract Simultaneous pineapple vinegar fermentation interaction between two microorganisms was investigated, wherein the interaction between acetic acid bacteria (AAB) Acetobacter aceti WK and a flocculate yeast Saccharomyces cerevisiae M30 was conducted. The inoculated yeast was allowed to ferment for 1 - 4 days prior to inoculating the AAB into the fermenting mash. Non-aerated conditions for alcohol fermentation were used to enhance the ability of S. cerevisiae M30, whereas aeration was supplied to assist vinegar fermentation by A. aceti WK. During aeration, alcohol production by S. cerevisiae M30 was drastically decreased and observed, while A. aceti WK cells increased for two more log cycles within 10 days and produced 1.6 – 2.1% acetic acid. By this simultaneous fermentation, the commensalisms interaction was primarily observed by supplying of alcohol to AAB by yeast, while the AAB provided nothing to yeast. The accumulating acetic acid produced by A. aceti WK caused an antagonistic effect on growth of S. cerevisiae M30. Keywords: Acetobacter aceti, Saccharomyces cerevisiae M30, simultaneous pineapple vinegar fermentation, biological interaction, acetic acid bacteria, yeast, commensalisms, antagonistic effect, Thailand. -
Diversity and Dynamics Stability of Bacterial Community in Traditional Solid-State Fermentation of Qishan Vinegar
Ann Microbiol (2017) 67:703–713 DOI 10.1007/s13213-017-1299-6 ORIGINAL ARTICLE Diversity and dynamics stability of bacterial community in traditional solid-state fermentation of Qishan vinegar Xing Gan1 & Hanlan Tang1 & Dongdong Ye 1 & Pan Li1 & Lixin Luo1 & Weifeng Lin 2 Received: 20 August 2017 /Accepted: 3 September 2017 /Published online: 16 September 2017 # Springer-Verlag GmbH Germany and the University of Milan 2017 Abstract Qishan vinegar is a typical Chinese fermented ce- and showed batch-to-batch consistency and stability. real product that is prepared using traditional solid-state fer- Therefore, the conformity of bacterial community succession mentation (SSF) techniques. The final qualities of the vinegar with physiochemical parameters guaranteed the final quality produced are closely related to the multiple bacteria present of Qishan vinegar products. This study provided a scientific during SSF. In the present study, the dynamics of microbial perspective for the uniformity and stability of Qishan vinegar, communities and their abundance in Daqu and vinegar Pei and might aid in controlling the manufacturing process. were investigated by the combination of high throughput se- quencing and quantitative PCR. Results showed that the Keywords Bacterial composition . Physiochemical Enterobacteriales members accounted for 94.7%, 94.6%, parameters . Uniformity . Chinese Qishan vinegar and 92.2% of total bacterial sequences in Daqu Q3, Q5, and Q10, respectively. Conversely, Lactobacillales and Rhodospirillales dominated during the acetic acid fermenta- Introduction tion (AAF) stage, corresponding to the quantitative PCR re- sults. Lactobacillus, Acetobacter, Weissella, Leuconostoc and Vinegar—a fermented food—is a common and important Bacillus were the dominant and characteristic bacterial genera condiment with a unique flavor, nutritional value, and health of Qishan vinegar during AAF process. -
Acetic Acid Bacteria – Perspectives of Application in Biotechnology – a Review
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES www.pan.olsztyn.pl/journal/ Pol. J. Food Nutr. Sci. e-mail: [email protected] 2009, Vol. 59, No. 1, pp. 17-23 ACETIC ACID BACTERIA – PERSPECTIVES OF APPLICATION IN BIOTECHNOLOGY – A REVIEW Lidia Stasiak, Stanisław Błażejak Department of Food Biotechnology and Microbiology, Warsaw University of Life Science, Warsaw, Poland Key words: acetic acid bacteria, Gluconacetobacter xylinus, glycerol, dihydroxyacetone, biotransformation The most commonly recognized and utilized characteristics of acetic acid bacteria is their capacity for oxidizing ethanol to acetic acid. Those microorganisms are a source of other valuable compounds, including among others cellulose, gluconic acid and dihydroxyacetone. A number of inves- tigations have recently been conducted into the optimization of the process of glycerol biotransformation into dihydroxyacetone (DHA) with the use of acetic acid bacteria of the species Gluconobacter and Acetobacter. DHA is observed to be increasingly employed in dermatology, medicine and cosmetics. The manuscript addresses pathways of synthesis of that compound and an overview of methods that enable increasing the effectiveness of glycerol transformation into dihydroxyacetone. INTRODUCTION glucose to acetic acid [Yamada & Yukphan, 2007]. Another genus, Acetomonas, was described in the year 1954. In turn, Multiple species of acetic acid bacteria are capable of in- in the year 1984, Acetobacter was divided into two sub-genera: complete oxidation of carbohydrates and alcohols to alde- Acetobacter and Gluconoacetobacter, yet the year 1998 brought hydes, ketones and organic acids [Matsushita et al., 2003; another change in the taxonomy and Gluconacetobacter was Deppenmeier et al., 2002]. Oxidation products are secreted recognized as a separate genus [Yamada & Yukphan, 2007].