Diversity of acetic acid bacteria present in healthy grapes from the Canary Islands

International Journal of Food Microbiology

Volumn 151, Issue 1, 2011, Pages 105-112

  Valera, Maria José ^a   Laich, Federico ^b   González, Sara S ^c   Torija, Maria Jesús ^a   Mateo, Estibaliz ^a   Mas, Albert ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^b INSTITUTO CANARIO DE INVESTIGACIONES AGRARIAS   (Spain)

^c Bodegas Insulares S A Vereda del Medio   (Spain)

Author keywords

Genotyping; Phylogenetic analysis; Spoilage; Vinegar; Wine

Indexed keywords

ACETIC ACID; BACTERIAL DNA; INTERNAL TRANSCRIBED SPACER; RIBOSOME RNA;

ACETIC ACID BACTERIA; ACETOBACTER PASTEURIANUS; ACETOBACTER TROPICALIS; ACETOBACTERACEAE; ARTICLE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CONTROLLED STUDY; GENETIC VARIABILITY; GLUCONACETOBACTER SACCHARIVORANS; GLUCONOBACTER JAPONICUS; GRAPE; MICROBIAL DIVERSITY; NUCLEOTIDE SEQUENCE; PHYLOGENETIC TREE; SPAIN; VINEYARD;

ACETOBACTER; BACTERIAL TYPING TECHNIQUES; BIODIVERSITY; DNA, RIBOSOMAL SPACER; GLUCONACETOBACTER; GLUCONOBACTER; PHYLOGENY; POLYMERASE CHAIN REACTION; RNA, BACTERIAL; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; SPAIN; VITIS;

ACETOBACTER CEREVISIAE; ACETOBACTER MALORUM; ACETOBACTER PASTEURIANUS; ACETOBACTER TROPICALIS; ENTEROBACTERIACEAE; GLUCONACETOBACTER SACCHARIVORANS; GLUCONOBACTER; VITACEAE;

EID: 80053454579     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.08.007     Document Type: Article

References (45)

1. Andorra I., Landi S., Mas A., Guillamón J.M., Esteve-Zarzoso B. Effect of oenological practices on microbial populations using culture-independent techniques. Food Microbiology 2008, 25(7):849-856.
2. Ausubel F.M., Brent R., Kingston R., Moore D.D., Seidman J.G., Smith J.A., Struh K. Short Protocols In Molecular Biology 1992, Wiley, John.
3. 2 binding phenomena. Journal of Applied Microbiology 2001, 90(1):34-42.
4. Bartowsky E.J., Henschke P.A. Acetic acid bacteria spoilage of bottled red wine - a review. International Journal of Food Microbiology 2008, 125(1):60-70.
5. Bartowsky E.J., Xia D., Gibson R.L., Fleet G.H., Henschke P.A. Spoilage of bottled red wine by acetic acid bacteria. Letters in Applied Microbiology 2003, 36(5):307-314.
6. Cleenwerck I., De Vos P. Polyphasic taxonomy of acetic acid bacteria: an overview of the currently applied methodology. International Journal of Food Microbiology 2008, 125(1):2-14.
7. Cleenwerck I., De Vos P., De Vuyst L. Phylogeny and differentiation of species of the genus Gluconacetobacter and related taxa based on multilocus sequence analyses of housekeeping genes and reclassification of Acetobacter xylinus subsp. sucrofermentans as Gluconacetobacter sucrofermentans (Toyosaki et al. 1996) sp. nov., comb. nov. International Journal of Systematic and Evolutionary Microbiology 2010, 60(10):2277-2283.
8. Cleenwerck I., De Wachter M., Gonzalez A., De Vuyst L., De Vos P. Differentiation of species of the family Acetobacteraceae by AFLP DNA fingerprinting: Gluconacetobacter kombuchae is a later heterotypic synonym of Gluconacetobacter hansenii. International Journal of Systematic and Evolutionary Microbiology 2009, 59:1771-1786.
9. Cleenwerck I., Vandemeulebroecke K., Janssens D., Swings J. Reexamination of the genus Acetobacter, with descriptions of Acetobacter cerevisiae sp. nov. and Acetobacter malorum sp. nov. International Journal of Systematic and Evolutionary Microbiology 2002, 52(5):551-1558.
10. De Vero L., Gala E., Gullo M., Solieri L., Landi S., Giudici P. Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar. Food Microbiology 2006, 23(8):809-813.
11. De Vuyst L., Camu N., De Winter T., Vandemeulebroecke K., De Perre V.V., Vancanneyt M., De Vos P., Cleenwerck I. Validation of the (GTG)(5)-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans. International Journal of Food Microbiology 2008, 125(1):79-90.
12. Drysdale G.S., Fleet G.H. The effect of acetic acid bacteria upon the growth and metabolism of yeasts during the fermentation of grape juice. Journal of Applied Microbiology 1989, 67(5):471-481.
13. Du Toit W.J., Lambrechts M.G. The enumeration and identification of acetic acid bacteria from South African red wine fermentations. International Journal of Food Microbiology 2002, 74(1-2):57-64.
14. Escalante A., Giles-Gómez M., Hernández G., Córdova-Aguilar M.S., López Munguía A., Gosset G., Bolívar F. Analysis of bacterial community during the fermentation of pulque, a traditional Mexican alcoholic beverage, using a polyphasic approach. International Journal of Food Microbiology 2008, 124(2):126-134.
15. Fernández-Pérez R., Torres C., Sanz S., Ruiz-Larrea F. Strain typing of acetic acid bacteria responsible for vinegar production by the submerged elaboration method. Food Microbiology 2010, 27(8):973-978.
16. González A., Guillamón J.M., Mas A., Poblet M. Application of molecular methods for routine identification of acetic acid bacteria. International Journal of Food Microbiology 2006, 108(1):141-146.
17. González A., Hierro N., Poblet M., Rozes N., Mas A., Guillamón J.M. Application of molecular methods for the differentiation of acetic acid bacteria in a red wine fermentation. Journal of Applied Microbiology 2004, 96(4):853-860.
18. González A., Hierro N., Poblet M., Mas A., Guillamón J.M. Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during wine production. International Journal of Food Microbiology 2005, 102(3):295-304.
19. González A., Mas A. Differentiation of acetic acid bacteria based on sequence analysis of 16S-23S rRNA gene internal transcribed spacer sequences. International Journal of Food Microbiology 2011, 147(3):217-222.
20. González S.S., Barrio E., Gafner J., Querol A. Molecular identification and characterization of wine yeasts isolated from Tenerife (Canary Island, Spain). Journal of Applied Microbiology 2007, 102(4):1018-1025.
21. Gosselé F., Swings J., Mossel D.A.A., De Ley J. Identification of Acetobacter strains isolated from spoiled lactic acid fermented meat food for pets. Antonie Van Leeuwenhoek 1984, 50:269-274.
22. Guillamón J.M., Mas A. Acetic acid bacteria. Biology of Microorganisms on Grapes, in Must and in Wine 2009, 31-46. Springer, Mainz. H. König, G. Unden, J. Fröhlich (Eds.).
23. Gullo M., De Vero L., Giudici P. Succession of selected strains of Acetobacter pasteurianus and other acetic acid bacteria in traditional balsamic vinegar. Applied and Environmental Microbiology 2009, 75(8):2585-2589.
24. Hidalgo C., Vegas C., Mateo E., Tesfaye W., Cerezo A.B., Callejón R.M., Poblet M., Guillamón J.M., Mas A., Torija M.J. Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production. International Journal of Food Microbiology 2010, 141(1-2):56-62.
25. Joyeux A., Lafon-Lafourcade S., Ribéreau-Gayon P. Evolution of acetic acid bacteria during fermentation and storage of wine. Applied and Environmental Microbiology 1984, 48(1):153-156.
26. Kato S., Ishihara T., Hemmi H., Kobayashi H., Yoshimura T. Alterations in d-amino acid concentrations and microbial community structures during the fermentation of red and white wines. Journal of Biosciences and Bioengineering 2011, 111:104-108.
27. Kimura M. A simple method for estimating evolutionary rates of base substitutions through comparative studies of nucleotide sequences. Journal of Molecular Evolution 1980, 16:111-120.
28. Lisdiyanti P., Kawasaki H., Seki T., Yamada Y., Uchimura T., Komagata K. Systematic study of the genus Acetobacter with descriptions of Acetobacter indonesiensis sp. nov., Acetobacter tropicalis sp. nov., Acetobacter orleanensis (Henneberg 1906) comb. nov., Acetobacter lovaniensis (Frateur 1950) comb. nov., and Acetobacter estunensis (Carr 1958) comb. nov. The Journal of General and Applied Microbiology 2000, 46(3):147-165.
29. Lisdiyanti P., Navarro R., Uchimura T., Komagata K. Reclassification of Gluconacetobacter hansenii strains and proposals of Gluconacetobacter saccharivorans sp. nov. and Gluconacetobacter nataicola sp. nov. International Journal of Systematic and Evolutionary Microbiology 2006, 56(9):2101-2111.
30. Malimas T., Yukphan P., Takahashi M., Muramatsu Y., Kaneyasu M., Potacharoen W., Tanasupawat S., Nakagawa Y., Tanticharoen M., Yamada Y. Gluconobacter japonicus sp. nov., an acetic acid bacterium in the Alphaproteobacteria. International Journal of Systematic and Evolutionary Microbiology 2009, 59(3):466-471.
31. Mas A., Torija M.J., González Á., Poblet M., Guillamón J.M. Acetic acid bacteria in oenology. Contributions to Science 2007, 3:511-521.
32. Nanda K., Taniguchi M., Ujike S., Ishihara N., Mori H., Ono H., 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 2001, 67(2):986-990.
33. Panaro N.J., Yuen P.K., Sakazume T., Fortina P., Kricka L.J., Wilding P. Evaluation of DNA fragment sizing and quantification by the agilent 2100 bioanalyzer. Clinical Chemistry 2000, 46(11):1851-1853.
34. Papalexandratou Z., Cleenwerck I., De Vos P., De Vuyst L. (GTG)(5)-PCR reference framework for acetic acid bacteria. FEMS Microbiology Letters 2009, 301(1):44.
35. Prieto C., Jara C., Mas A., Romero J. Application of molecular methods for analysing the distribution and diversity of acetic acid bacteria in Chilean vineyards. International Journal of Food Microbiology 2007, 115(3):348-355.
36. Renouf V., Claisse O., Lonvaud-Funel A. Understanding the microbial ecosystem on the grape berry surface through numeration and identification of yeast and bacteria. Australian Journal of Grape and Wine Research 2005, 11(3):316-327.
37. Ruiz A., Poblet M., Mas A., Guillamon J.M. Identification of acetic acid bacteria by RFLP of PCR-amplified 16S rDNA and 16S-23S rDNA intergenic spacer. International Journal of Systematic and Evolutionary Microbiology 2000, 50:1981-1987.
38. Silhavy K., Mandl K. Acetobacter tropicalis in spontaneously fermented wines with vinegar fermentation in Austria. Mitteilungen Klostemeuburg 2006, 56:102-107.
39. Silva L.R., Cleenwerck I., Rivas R., Swings J., Trujillo M.E., Willems A., Velázquez E. Acetobacter oeni sp. nov., isolated from spoiled red wine. International Journal of Systematic and Evolutionary Microbiology 2006, 56(1):21-24.
40. Tamura K., Dudley J., Nei M., Kumar S. MEGA4: Molecular Evolutionary Genetics Analysis (MEGA) software version 4.0. Molecular Biology and Evolution 2007, 24(8):1596-1599.
41. Torija M.J., Mateo E., Guillamon J.M., Mas A. Identification and quantification of acetic acid bacteria in wine and vinegar by TaqMan-MGB probes. Food Microbiology 2010, 27(2):257-265.
42. Trcek J., Ramus J., Raspor P. Phenotypic characterization and RAPD-PCR profiling of Acetobacter sp. isolated from spirit vinegar production. Food Technology and Biotechnology 1997, 35(1):63-67.
43. Trcek J., Teuber M. Genetic and restriction analysis of the 16S-23S rDNA internal transcribed spacer regions of the acetic acid bacteria. FEMS Microbiology Letters 2002, 208(1):69-75.
44. Vegas C., Mateo E., Gonzalez A., Jara C., Guillamon J.M., Poblet M., Torija M.J., Mas A. Population dynamics of acetic acid bacteria during traditional wine vinegar production. International Journal of Food Microbiology 2010, 138(1-2):130-136.
45. Yamada Y., Yukphan P. Genera and species in acetic acid bacteria. International Journal of Food Microbiology 2008, 125(1):15-24.