Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection

International Journal of Food Microbiology

Volumn 125, Issue 1, 2008, Pages 46-53

  Gullo, Maria ^a   Giudici, Paolo ^a  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

Author keywords

Acetic acid bacteria; Selected starter culture; Traditional balsamic vinegar

Indexed keywords

ALCOHOL; CARBOHYDRATE; POLYSACCHARIDE; SUGAR; TRADITIONAL BALSAMIC VINEGAR; VINEGAR;

ACETIC ACID BACTERIA; ACETOBACTER; ACETOBACTER MALORUM; ACID TOLERANCE; ARTICLE; BACTERIAL GROWTH; BACTERIAL INFECTION; BACTERIAL METABOLISM; BACTERIOPHAGE; BACTERIUM CULTURE; GENETIC TRAIT; GLUCONACETOBACTER EUROPAEUS; GRAPE; MICROBIOLOGY; NONHUMAN; OXIDATION; OXYGEN CONSUMPTION; PH; PHENOTYPE; STARTER CULTURE; TECHNOLOGY; TEMPERATURE;

ACETIC ACID; ACETOBACTERACEAE; ADAPTATION, PHYSIOLOGICAL; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD MICROBIOLOGY; GLUCOSE; HYDROGEN-ION CONCENTRATION; OXIDATION-REDUCTION; TEMPERATURE;

ACETOBACTER MALORUM; GLUCONACETOBACTER EUROPAEUS; VITACEAE;

EID: 44749086438     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.11.076     Document Type: Article

References (73)

1. Adachi O., Moonmangmee D., Toyama H., Yamada M., Shinagawa E., and Matsushita K. New developments in oxidative fermentation. Applied Microbiology and Biotechnology 60 (2003) 643-653
2. Adams M.R. Vinegar. In: Wood B., and J.B. (Ed). Microbiology of Fermented Foods (1998), Blacki Academic and Professional, London 1-44
3. Attwood M.M., Van Dijken J.P., and Pronk J. Glucose metabolism and gluconic acid production by Acetobacter diazotrophicus. Journal of Fermentation and Bioengineering 72 (1991) 101-105
4. Baena-Ruano S., Jiménez-Ot C., Santos-Dueñas I.M., Cantero-Moreno D., Barja F., and García-García I. Rapid method for total, viable and non-viable acetic acid bacteria determination during acetification process. Process Biochemistry 41 (2006) 1160-1164
5. Bartowsky E.J., Xia D., Gibson R.L., Fleet G.H., and Henschke P.A. Spoilage of bottled red wine by acetic acid bacteria. Letters and Applied Microbiology 36 (2003) 307-314
6. Boesch C., Trcek J., Sievers M., and Teuber M. Acetobacter intermedius, sp. nov. Systematic and Applied Microbiology 21 (1998) 220-229
7. Buckenhüskes H.J. Selection criteria for lactic acid bacteria to be used as starter for food commodities. FEMS Microbiology Reviews 12 (1993) 252-272
8. Cleenwerck I., Vandemeulebroecke K., Janssens D., and Swings J. Re-examination of the genus Acetobacter, with descriptions of Acetobacter cerevisiae sp. nov. and Acetobacter malorum sp. nov. International Journal of Systematic and Evolutionary Microbiology 52 (2002) 1551-1558
9. De Ley J., Gillis M., and Swings J. In: Holt J.G. (Ed). Family VI. Acetobacteraceae. Bergey's Manual of Systematic Bacteriology vol. 1 (1984), Williams and Wilkins Baltimore, Baltimore 267-278
10. de Ory I., Romero L.E., and Cantero D. Modelling the kinetics of growth of Acetobacter aceti in discontinuous culture: influence of the temperature of operation. Applied Microbiology and Biotechnology 49 (1998) 189-193
11. De Vero L., Gala E., Gullo M., Solieri L., Landi S., and Giudici P. Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar. Food Microbiology 23 (2006) 809-813
12. De Vero L., Gullo M., Gala E., and Giudici P. Aspetti microbiologici nella gestione di una batteria di Aceto Balsamico Tradizionale. Industrie Delle Bevande XXXV (2006) 443-448
13. Drysdale G.S., and Fleet G.H. Acetic acid bacteria in some Australian wines. Food Technology in Australia 37 (1985) 17-20
14. Drysdale G.S., and Fleet G.H. Acetic acid bacteria in winemaking: a review. American Journal of Enology and Viticulture 39 (1988) 143-154
15. Drysdale G.S., and Fleet G.H. The growth and survival of acetic acid bacteria in wines at different concentrations of oxygen. American Journal of Enology and Viticulture 40 (1989) 99-105
16. Dupuy P., and Maugenet J. Métabolisme de l'acid lactique par Acetobacter rancens. Annales Technologie Agricole 12 (1963) 5-14
17. Du Toit W.J., and Pretorius I.S. The occurrence, control and esoteric effect of acetic acid bacteria in winemaking. Annals of Microbiology 52 (2002) 155-179
18. Dutta D., and Gachhui R. Novel nitrogen-fixing Acetobacter nitrogenifigens sp. nov., isolated from Kombucha tea. International Journal of Systematic and Evolutionary Microbiology 56 (2006) 1899-1903
19. Franke I.H., Fegan M., Hayward C., Leonard G., Stackebrandt E., and Sly L.I. Description of Gluconacetobacter sacchari sp. nov., a new species of acetic acid bacterium isolated from the leaf sheath of sugar cane and from the pink sugar-cane mealy bug. International Journal of Systematic Bacteriology 49 (1999) 1681-1693
20. Fregapane G., Rubio-Fernández H., Nieto J., and Salvador M.D. Wine vinegar production using a noncommercial 100-litre bubble column reactor equipped with a novel type of dynamic sparger. Biotechnology and Bioengineering 63 (1998) 141-146
21. Giudici P. Acido gluconico: criterio di genuinità dell'aceto balsamico tradizionale. Industrie Delle Bevande 22 (1993) 123-125
22. Giudici P., Barbagallo R.N., Altieri C., and Masini G. Origine ed evoluzione degli acidi organici durante l'invecchiamento dell'aceto balsamico tradizionale. Industrie Delle Bevande XXIII (1994) 569-574
23. Giudici P., Solieri L., Pulvirenti A., and Cassanelli S. Strategies and perspectives for genetic improvement of wine yeasts. Applied Microbiology and Biotechnology 66 (2005) 622-628
24. Giudici P., Gullo M., Solieri L., De Vero L., Landi S., Pulvirenti A., and Rainieri S. Gli aceti del mondo. In: Diabasis (Ed). Le fermentazioni dell'aceto balsamico tradizionale (2006), Reggio Emilia, Italy 7-13 ISBN: 888103421
25. González Á., Hierro N., Poblet M., Rozès N., Mas A., and Guillamón J.M. Application of molecular methods for the differentiation of acetic acid bacteria in a red wine fermentation. Journal of Applied Microbiology 96 (2004) 853-860
26. Gosselé F., den Mooter M., Van Verdonck L., Swings J., and De Ley J. The nitrogen requirements of Gluconobacter, Acetobacter and Frateuria. Antonie van Leeuwenhoek 47 (1981) 289-296
27. Greenfield S., and Claus G.W. Nonfunctional tricarboxylic acid cycle and the mechanism of glutamate biosynthesis in Acetobacter suboxydans. Journal of Bacteriology 112 (1972) 1295-1301
28. Gullo M. Tesi di dottorato: "I batteri dell'aceto balsamico tradizionale: caratteristiche fenotipiche e molecolari" (2004)
29. Gullo M., and Giudici P. Isolation and selection of acetic acid bacteria strains for traditional balsamic vinegar. Industrie Delle Bevande 35 (2006) 345-350
30. Gullo M., Caggia C., De Vero L., and Giudici P. Characterization of acetic acid bacteria in "traditional balsamic vinegar". International Journal Food Microbiology 106 (2006) 209-212
31. Haruta S., Ueno S., Egawa I., Hashiguchi K., Fujii A., Nagano M., Ishii M., and Igarashi Y. Succession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis. International Journal of Food Microbiology 109 (2006) 79-87
32. Horiuchi J.I., Kanno T., and Kobayashi M.I. New vinegar production from onions. Journal of Bioscience and Bioengineering 88 (1999) 107-109
33. Hwang J.W., Yang Y.K., Hwang J.K., Pyun Y.R., and Kim Y.S. Effects of pH and dissolved oxygen on cellulose production by Acetobacter xylinum BRC5 in agitated culture. Journal of Bioscience and Bioengineering 88 (1999) 183-188
34. Jojima Y., Mihara Y., Suzuki S., Yokozeki K., Yamanaka S., and Fudou R. Saccharibacter floricola gen. nov., sp. nov., a novel osmophilic acetic acid bacterium isolated from pollen. International Journal of Systematic and Evolutionary Microbiology 54 (2004) 2263-2267
35. Joyeux A., Lafon-Lafourcade S., and Ribereau-Gayon P. Evolution of acetic acid bacteria during fermentation and storage of wine. Applied and Environmental Microbiology 48 (1984) 153-156
36. Kittelmann M., Stamm W.W., Follmann H., and Truper H.G. Isolation and classification of acetic acid bacteria from high percentage vinegar fermentations. Applied Microbiology and Biotechnology 30 (1989) 47-52
37. Kondo K., and Horinouchi S. Characterization of the genes encoding the three-component membrane-bound alcohol dehydrogenase from Gluconobacter suboxydans and their expression in Acetobacter pasteurianus. Applied and Environmental Microbiology 63 (1997) 1131-1138
38. Leroy F., and De Vuyst L. Lactic acid bacteria as functional starter cultures fro the food fermentation industry. Trends in Food Science & Technology 15 (2004) 67-68
39. Mariette I., Schwarz E., Vogel R.F., and Hammes W.P. Characterization by plasmid profile analysis of acetic acid bacteria from wine, spirit and cider acetators for industrial vinegar production. Journal of Applied Bacteriology 71 (1991) 134-138
40. Matsushita K., Inoue T., Theeragool G., Trcek J., Toyama H., and Adachi O. Acetic acid production in acetic acid bacteria leading to their 'death' and survival. In: Yamada M.K. (Ed). Survival and Death in BacteriaResearch Signpost, Kerala, India, (2005) 169-181
41. Millet V., and Lonvaud-Funel A. The viable but non-culturable state of wine micro-organisms during storage. Letters in Applied Microbiology 30 (2000) 136-141
42. Moonmangmee D., Adachi O., Ano Y., Shinagawa E., Toyama H., Theeragool G., Lotong N., and Matsushita K. Isolation and characterization of thermotolerant Gluconobacter strains catalyzing oxidative fermentation at higher temperatures. Bioscience, Biotechnology and Biochemistry 64 (2000) 2306-2315
43. Nanda K., Taniguchi M., Ujike S., Ishihara N., Mori H., Ono H., and Murooka Y. Characterization of acetic acid bacteria in traditional acetic acid fermentation of rice vinegar (Komesu) and unpolished rice vinegar (Kurosu) produced in Japan. Applied and Environmental Microbiology 67 (2001) 986-990
44. Ndoye B., Lebecque S., Dubois-Dauphin R., Tounkara L., Guiro A.T., Kere C., Diawara B., and Thonart P. Thermoresistant properties of acetic acids bacteria isolated from tropical products of Sub-Saharan Africa and destined to industrial vinegar. Enzyme and Microbial Technology 39 (2006) 916-923
45. Plessi M., Monzani A., and Coppini D. Quantitative determination of acids and derivatives in balsamic and other vinegars. Sciences Des Aliments 9 (1989) 179-183
46. Production disciplinary of DOP. Aceto balsamico tradizionale di Modena. Provv. May 15, 2000, published in Gazzetta Ufficiale Italiana (2000) 124 (May 30)
47. Prust C., Hoffmeister M., Liesegang H., Wiezer A., Fricke W.F., Ehrenreich A., Gottschalk G., and Deppenmeier U. Complete genome sequence of the acetic acid bacterium Gluconobacter oxydans. Nature Biotechnology 23 (2005) 195-200
48. Ramachandran S., Fontanille P., Pandey A., and Larroche C. Gluconic acid: properties, applications and microbial production. Food Technology and Biotechnology 44 (2006) 185-195
49. Ramana K.V., Tomar A., and Singh L. Effect of various carbon and nitrogen sources on cellulose synthesis by Acetobacter xylinum. World Journal of Microbiology and Biotechnology 16 (2000) 245-248
50. Rao M.R., and Stokes J.L. Nutrition of the acetic acid bacteria. Journal of Bacteriology 65 (1953) 405-412
51. Rubio-Fernández H., Salvador M.D., and Fregapane G. Influence of fermentation oxygen partial pressure on semicontinuous acetification for wine vinegar production. European Food Research and Technology 219 (2004) 393-397
52. Sacchetti M. Sull'Aceto Balsamico Modenese (1970), Edagricole, Bologna
53. Saeki A., Taniguchi M., Matsushita K., Toyama H., Theeragool G., Lotong N., and Adachi O. Microbiological aspects of acetate oxidation by acetic acid bacteria, unfavorable phenomena in vinegar fermentation. Bioscience, Biotechnology, and Biochemistry 61 (1997) 317-323
54. Saeki A., Theeragool G., Matsushita K., Toyama H., Lotong N., and Adachi O. Development of thermotolerant acetic acid bacteria useful for vinegar fermentation at higher temperatures. Bioscience, Biotechnology, and Biochemistry 61 (1997) 138-145
55. Schmid M.W., Lehner A., Stephan R., Schleifer K.H., and Meier H. Development and application of oligonucleotide probes for in situ detection of thermotolerant Campylobacter in chicken faecal and liver samples. International Journal of Food Microbiology 105 (2005) 245-255
56. Schüller G., Hertel C., and Hammes W.P. Gluconacetobacter entanii sp. nov., isolated from submerged high-acid industrial vinegar fermentations. International Journal of Systematic and Evolutionary Microbiology 50 (2000) 2013-2020
57. Sellmer S., Sievers M., and Teuber M. Morphology, virulence and epidemiology of bacteriophage particle isolated from industrial vinegar fermentations. Systematic and Applied Microbiology 15 (1992) 610-616
58. Sievers, M., Teuber, M., 1995. The microbiology and taxonomy of Acetobacter europaeus in commercial vinegar production. 1995. Journal of Applied Bacteriology-Symposium Supplement 79, 84-95.
59. Sievers M., Sellmer S., and Teuber M. Acetobacter europaeus sp. nov., a main component of industrial vinegar fermenters in central Europe. Systematic and Applied Microbiology 15 (1992) 386-392
60. Silva L.R., Cleenwerck I., Rivas R., Swings J., Trujillo M.E., Willems A., and Velázquez E. Acetobacter oeni sp. nov., isolated from spoiled red wine. International Journal of Systematic and Evolutionary Microbiology 56 (2006) 21-24
61. Sokollek S.J., and Hammes W.P. Description of a starter culture preparation for vinegar fermentation. Systematic and Applied Microbiology 20 (1997) 481-491
62. Sokollek S.J., Hertel C., and Hammes W.P. Description of Acetobacter obiediens sp. nov. and Acetobacter pomorum sp. nov., two new species isolated from industrial vinegar fermentations. International Journal of Systematic and Bacteriology 48 (1998) 935-940
63. Solieri L., Landi S., De Vero L., and Giudici P. Molecular assessment of indigenous yeast population from traditional balsamic vinegar. Journal of Applied Microbiology 101 (2006) 63-71
64. Stamm W.W., Kittelmann M., Follmann H., and Trüper H.G. The occurrence of bacteriophages in spirit vinegar fermentation. Applied Microbiology and Biotechnology 30 (1989) 41-46
65. Stanley G. Cheeses. In: Wood B., and J.B. (Ed). Microbiology of Fermented Foods (1998), Blacki Academic and Professional, London 285-286
66. Steiner P., and Sauer U. Long-term continuous evolution of acetate resistant Acetobacter aceti. Biotechnology and Bioengineering 84 (2003) 40-44
67. Swings J. The Genera Acetobacter and Gluconobacter. In: Balows A., Trüper H.G., Dworkin M., Harder W., and Schleifer K.H. (Eds). The Prokaryotes (1992), Springer-Verlag, New York, NY 2268-2286
68. Tesfaye W., Morales M.L., Garcίa-Parrilla M.C., and Troncoso A.M. Wine vinegar: technology, authenticity and quality evaluation. Trends in Food Science & Technology 13 (2002) 12-21
69. Teuber M., Andresen A., and Sievers M. Bacteriophage problems in vinegar fermentations. Biotechnology Letters 9 (1987) 37-38
70. Trcek J. Quick identification of acetic acid bacteria based on nucleotide sequences of the 16S-23S rDNA internal transcribed spacer region and of the PQQ-dependent alcohol dehydrogenase gene. Systematic and Applied Microbiology 28 (2005) 735-745
71. Trcek J., Toyama H., Czuba J., Misiewicz A., and Matsushita K. Correlation between acetic acid resistance and characteristics of PQQ-dependent ADH in acetic acid bacteria. Applied Microbial and Cell Physiology 70 (2006) 366-373
72. Turtura G.C., and Benfanti L. Caratteristiche microbiologiche e chimiche dell'aceto balsamico naturale. Studio del prodotto. Annals of Microbiology 38 (1998) 51-74
73. Zwirglmaier K. Fluorescence in situ hybridisation (FISH)-the next generation. FEMS Microbiology Letters 246 2 (2005) 151-158