Evaluation of representativity of the acetic acid bacteria species identified by culture-dependent method during a traditional wine vinegar production

Food Research International

Volumn 51, Issue 1, 2013, Pages 404-411

  Vegas, Carlos ^a   González, Ángel ^a   Mateo, Estibaliz ^a   Mas, Albert ^a   Poblet, Montse ^a   Torija, Maria Jesús ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Acetobacter; DGGE PCR; Gluconacetobacter; RT PCR; TaqMan MGB probes

Indexed keywords

16S RRNA GENE; ACETIC ACID BACTERIA; COMPARATIVE ANALYSIS; CULTURE MEDIA; DGGE-PCR; ERIC-PCR; GLUCONACETOBACTER; GLUCONACETOBACTER XYLINUS; MICROBIOTAS; PCR-RFLP; PHYLOGENETIC ANALYSIS; REAL-TIME PCR; REP-PCR; REPRESENTATIVITY; RT-PCR; SOLID MEDIA; VINEGAR PRODUCTION; WINE VINEGAR;

ACETIC ACID; ACETOBACTER; GENES; PH; POLYMERASE CHAIN REACTION; RNA;

BACTERIA;

ACETOBACTER; BACTERIA (MICROORGANISMS); GLUCONACETOBACTER; GLUCONACETOBACTER EUROPAEUS; GLUCONACETOBACTER INTERMEDIUS; GLUCONACETOBACTER XYLINUS;

EID: 84873271115     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.12.055     Document Type: Article

References (42)

1. Andorrà 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, 25:849-856.
2. Ausubel F.M., Brent R., Kingston R.E., Moore D.D., Seidman J.G., Smith J.A., et al. Short protocols in molecular biology 1992, John Wiley & Sons Inc., London.
3. Cocolin L., Manzano M., Cantoni C., Comi G. Development of a rapid method for the identification of Lactobacillus spp. isolated from naturally fermented Italian sausage using a polymerase chain reaction-temperature gradient gel electrophoresis. Letters in Applied Microbiology 2000, 30:126-129.
4. Cole J.R., Chai B., Farris R.J., Wang Q., Kulam-Syed-Mohideen A.S., McGarrell D.M., et al. The ribosomal database project (RDP-II): Introducing my RDP space and quality controlled public data. Nucleic Acids Research 2007, 35:D169-D172.
5. De Vero L., Giudici P. Genus-specific profile of acetic acid bacteria by 16S rDNA PCR-DGGE. International Journal of Food Microbiology 2008, 125:96-101.
6. Du Toit W.J., Pretorius I.S., Lonvaud-Funel A. The effect of sulphur dioxide and oxygen on the viability and culturability of a strain of Acetobacter pasteurianus and a strain of Brettanomyces bruxellensis isolated from wine. Journal of Applied Microbiology 2005, 98:862-871.
7. Entani E., Ohmori S., Masai H., Suzuki K. Acetobacter polyoxogenes sp. nov., a new species of an acetic acid bacterium useful for producing vinegar with high acidity. Journal of General and Applied Microbiology 1985, 31:475-490.
8. 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, 27:973-978.
9. Fleet G.H. Microorganisms in food ecosystems. International Journal of Food Microbiology 1999, 50:101-117.
10. Franke-Whittle I.H., O'Shea M.G., Leonard G.J., Sly L.I. Design, development, and use of molecular primers and probes for the detection of Gluconacetobacter species in the pink sugarcane mealybug. Microbial Ecology 2005, 50:128-139.
11. Gammon K.S., Livens S., Pawlowsky K., Rawling S.J., Chandra S., Middleton A.M. Development of real-time PCR methods for the rapid detection of low concentrations of Gluconobacter and Gluconacetobacter species in an electrolyte replacement drink. Letters in Applied Microbiology 2007, 44:262-267.
12. González A., Hierro N., Poblet M., Mas A., Guillamón J.M. Enumeration and detection of acetic acid bacteria by real-time PCR and nested PCR. FEMS Microbiology Letters 2006, 254:123-128.
13. 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, 147:217-222.
14. Gullo M., Caggia C., De Vero L., Giudici P. Characterization of acetic acid bacteria in "traditional balsamic vinegar". International Journal of Food Microbiology 2006, 106:209-212.
15. Gullo M., De Vero L., Guidici P. Succession of selected strains of Acetobacter pasteurianus and other acetic acid bacteria in traditional balsamic vinegar. Applied and Environmental Microbiology 2009, 75:2585-2589.
16. Hidalgo C., Mateo E., Mas A., Torija M.J. Identification of yeast and acetic acid bacteria isolated from the fermentation and acetification of persimmon (Diospyros kaki). Food Microbiology 2012, 30:98-104.
17. Hidalgo C., Vegas C., Mateo E., Tesfaye W., Cerezo A.B., Callejón R.M., et al. Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production. International Journal of Food Microbiology 2010, 141:56-62.
18. Hierro N., Esteve-Zarzoso B., González A., Mas A., Guillamón J.M. Real-time quantitative PCR (QPCR) and reverse transcription-QPCR for detection and enumeration of total yeasts in wine. Applied and Environmental Microbiology 2006, 72:7148-7155.
19. Holzapfel W.H. Use of starter cultures in fermentation on a household scale. Food Control 1997, 8:241-258.
20. Ilabaca C., Navarrete P., Mardones P., Romero J., Mas A. Application of culture culture-independent molecular biology based methods to evaluate acetic acid bacteria diversity during vinegar processing. International Journal of Food Microbiology 2008, 126:245-249.
21. Jara C., Mateo E., Guillamón J.M., Torija M.J., Mas A. Analysis of several methods for the extraction of high quality DNA from acetic acid bacteria in wine and vinegar for characterization by PCR-based methods. International Journal of Food Microbiology 2008, 128:336-341.
22. Lisdiyanti P., Navarro R.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, 56:2101-2111.
23. López I., Ruiz-Larrea F., Cocolin L., Orr E., Phister T., Marshall M., et al. Design and evaluation of PCR primers for analysis of bacterial populations in wine by denaturing gradient gel electrophoresis. Applied and Environmental Microbiology 2003, 69:6801-6807.
24. Mesa M.M., Macías M., Cantero D., Barja F. Use of the direct epifluorescence filter technique for the enumeration of viable and total acetic acid bacteria from vinegar fermentation. Journal of Fluorescence 2003, 13:261-265.
25. Millet V., Lonvaud-Funel A. The viable but non-culturable state of wine microorganisms during storage. Letters in Applied Microbiology 2000, 30:136-141.
26. Moreno C.E. Métodos para medir la biodiversidad 2001, M and T SEA, Zaragoza - Spain. 1st ed.
27. Muyzer G., Smalla K. Application of denaturing gradient gel electrophoresis (DGGE) and temperature gradient gel electrophoresis (TGGE) in microbial ecology. Antonie Van Leeuwenhoek 1998, 73:127-141.
28. Omar N.B., Ampe F. Microbial community dynamics during production of the Mexican fermented maize dough pozol. Applied and Environmental Microbiology 2000, 66:3664-3673.
29. Ough C.S., Amerine M.A. Methods for analysis of must and wines 1987, Wiley-Interscience, California.
30. Renouf V., Strehaiano P., Lonvaud-Funel A. Yeast and bacteria analysis of grape, wine and cellar equipments by PCR-DGGE. Journal International des Sciences de la Vigne et du Vin 2007, 41:51-61.
31. Ruiz A., Poblet M., Mas A., Guillamón J.M. Identification of acetic acid bacteria by RFLP of PCR-amplified 16 rDNA and 16S-23S rDNA intergenic spacer. International Journal of Systematic and Evolutionary Microbiology 2000, 50:1981-1987.
32. Schüller G., Hertel C., Hammes W.P. Gluconacetobacter entanii sp. nov., isolated from submerged high-acid industrial vinegar fermentations. International Journal of Systematic and Evolutionary Microbiology 2000, 6:2013-2020.
33. Sievers M., Sellmer S., Teuber M. Acetobacter europaeus sp. nov., a main component of industrial vinegar fermenters in Central Europe. Systematic and Applied Microbiology 1992, 15:386-392.
34. Sokollek S.J., Hertel C., Hammes W.P. Description of Acetobacter oboediens sp. nov. and Acetobacter pomorum sp. nov., two new species isolated from industrial vinegar fermentation. International Journal of Systematic and Evolutionary Microbiology 1998, 48:935-940.
35. Tamura K., Dudley J., Nei M., Kumar S. MEGA4: molecular evolutionary genetics analysis (MEGA) software version 4.0. Molecular Biology and Evolution 2007, 24:1596-1599.
36. Torija M.J., Mateo E., Guillamón J.M., Mas A. Identification and quantification of acetic acid bacteria in wine and vinegar by TaqMan-MGB probes. Food Microbiology 2010, 27:257-265.
37. 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 2005, 28:735-745.
38. 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, 208:69-75.
39. Valera M.J., Laich F., González S.S., Torija M.J., Mateo E., Mas A. Diversity of acetic acid bacteria present in healthy grapes from the Canary Islands. International Journal of Food Microbiology 2011, 151(105-112):2011.
40. Vegas C., Mateo E., González A., Jara C., Guillamón J.M., Poblet M., et al. Population dynamic of acetic acid bacteria during traditional wine vinegar production. International Journal of Food Microbiology 2010, 138:130-136.
41. Versalovic J., Koeuth T., Lupski R.J. Distribution of repetitive DNA sequences in eubacteria and application to fingerprinting of bacterial genomes. Nucleic Acids Research 1991, 19:6823-6831.
42. Versalovic J., Schneider M., De Bruijn F.J., Lupski J.R. Genomic fingerprinting of bacteria using repetitive sequence-based polymerase chain reaction. Methods in Molecular and Cellular Biology 1994, 5:25-40.