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Production of Organic Acids from Agro-Industrial Waste and Their Industrial Utilization
Published in Anil Kumar Anal, Parmjit S. Panesar, Valorization of Agro-Industrial Byproducts, 2023
Navneet Kaur, Parmjit S. Panesar, Shilpi Ahluwalia
A range of micro-organisms is employed for the production of acetic acid among bacteria, yeasts, and filamentous fungi. The fermentation process for the production of acetic acid is divided into two parts: first, the conversion of the substrate into ethanol by yeast or S. cerevisiae, and second, the production of acetic acid by acetic acid bacteria. Acetic acid bacteria represent a group of aerobic gram-negative acidophilic α-proteobacteria that oxidizes ethanol into acetic acid under acidic or neutral conditions. Two genera of this group, i.e., Acetobacter and Gluconobacter, are used for aerobic acetic acid fermentations (Xu et al., 2011). Acetobacter strains employed include A. hansenii, A. xylinus, A. malorum, A. eoropheus, A. aceti, A. polyoxogenes, A. obodiens, and A. lovaniensis (Naraian and Kumari, 2017).
Gluconobacter
Published in Yoshikatsu Murooka, Tadayuki Imanaka, Recombinant Microbes for Industrial and Agricultural Applications, 2020
Since acetic acid bacteria are gram-negative and strictly aerobic, genetic techniques that have been developed for Escherichia coli and Pseudomonas can be applied to these bacteria. Host-vector systems for Acetobacter and Gluconobacter, including genetic information concerning the development of the systems, are surveyed in this review.
Computer-Based Fermentation Process Control
Published in Gauri S. Mittal, Computerized Control Systems in the Food Industry, 2018
Georges Corrieu, Bruno Perret, Daniel Picque, Eric Latrille
Vinegar is produced by the oxidation of ethanol to acetic acid using aerobic acetic acid bacteria (Acetobacter or Gluconobacter). Modern acetators involve submerged cultures, strongly stirred and aerated to transfer the oxygen needed for the biological oxidation of ethanol. Any oxygen starvation (air supply interruption) must be avoided: a short time (several seconds) of oxygen deprivation of the bacteria stops the rate of acetification irreversibly. It seems that oxygen starvation produces a breakdown of the acid resistance of the bacteria [80].
Significance of LED lights in enhancing the production of vinegar using Acetobacter pasteurianus AP01
Published in Preparative Biochemistry & Biotechnology, 2022
Jeong-Muk Lim, Seong-Hyeon Lee, Do-Youn Jeong, Seung-Wha Jo, Seralathan Kamala-Kannan, Byung-Taek Oh
For thousands of years, humans have produced vinegar through fermentation processes using ingredients that contained acetic acid bacteria (AAB). AAB is a group of Gram-negative, aerobic, rod-shaped organism capable of oxidizing ethanol into acetic acid. AAB belongs to the family Acetobacteriaceae, and it is mostly present in foods containing sugars or fermented products containing alcohol. AAB such as Acetobacter, Komagataeibacter, Gluconobacter and Gluconacetobacter sp. are commonly used for vinegar production from different type of raw materials including grains such as rice, barley, fruits such as grapes, apples, black currant, orange, mango, banana and coconuts, and vegetables such as tomatoes. However, Acetobacter pasteurianus is mainly used in vinegar fermentation because of its high acetic acid production rate and resistance.[8] Furthermore, A. pasteurianus is generally recognized as a safe strain by the Ministry of Food and Drug Safety (MFDS), Korea.[9]
Production of bacterial cellulose from Komagataeibacter saccharivorans strain BC1 isolated from rotten green grapes
Published in Preparative Biochemistry and Biotechnology, 2018
Gayathri Gopu, Srinikethan Govindan
Komagataeibacter are another genus that belongs to the class of AAB which are capable of producing crystalline cellulose as an extracellular product owing to which they can be recovered directly from a culture medium, and this was accounted for the first time by Yamada et al.[21] Earlier acetic acid bacteria were classified into two main genera Acetobacter and Gluconobacter, but with more diversity in taxonomy, the classification has been revised and updated to fourteen genera, several of them recently categorized under Komagataeibacter genus.[21] The Gluconacetobacter genus was further divided into two categories, of which one of them is genus Komagataeibacter, and species Komagataeibacter xylinus has been explored for its potential to synthesize cellulose. So far BC productions from Acetobacter and Gluconacetobacter strains have been extensively studied. However, very limited reports on the new strain Komagataeibacter saccharivorans and their ability to synthesize BC are available. Therefore the objective of this work was to isolate high yielding bacterial cellulose producing Komagataeibacter strain from rotten green grapes, followed by the optimization of the nutritional and physiological parameters of the media for bacteria. Thereafter, characterize the BC thus produced based on structure and morphology. Rotten/decayed grapes (Vitis vinifera) were chosen for the present experiment as they are found to accommodate the highest population of acetic acid bacteria.[22] This is hence the first study which demonstrates the isolation of K. saccharivorans strains from rotten green grapes.