Excellence in Research and Innovation for Humanity

International Science Index


Select areas to restrict search in scientific publication database:
3932
Isolation and Identification of an Acetobacter Strain from Iranian White-Red Cherry with High Acetic Acid Productivity as a Potential Strain for Cherry Vinegar Production in Foodand Agriculture Biotechnology
Abstract:
According to FDA (Food and Drug Administration of the United States), vinegar is definedas a sour liquid containing at least 4 grams acetic acid in 100 cubic centimeter (4% solution of acetic acid) of solution that is produced from sugary materials by alcoholic fermentation. In the base of microbial starters, vinegars could be contained of more than 50 types of volatile and aromatic substances that responsible for their sweet taste and smelling. Recently the vinegar industry has a great proportion in agriculture, food and microbial biotechnology. The acetic acid bacteria are from the family Acetobacteraceae. Regarding to the latest version of Bergy-s Mannual of Systematic Bacteriology that has categorized bacteria in the base of their 16s RNA differences, the most important acetic acid genera are included Acetobacter (genus I), Gluconacetobacter (genus VIII) and Gluconobacter (genus IX). The genus Acetobacter that is primarily used in vinegar manufacturing plants is a gram negative, obligate aerobe coccus or rod shaped bacterium with the size 0.6 - 0.8 X 1.0 - 4.0 μm, nonmotile or motile with peritrichous flagella and catalase positive – oxidase negative biochemically. Some strains are overoxidizer that could convert acetic acid to carbon dioxide and water.In this research one Acetobacter native strain with high acetic acid productivity was isolated from Iranian white – red cherry. We used two specific culture media include Carr medium [yeast extract, 3%; ethanol, 2% (v/v); bromocresol green, 0.002%; agar, 2% and distilled water, 1000 ml], Frateur medium [yeast extract, 10 g/l; CaCO3, 20 g/l; ethanol, 20 g/l; agar, 20 g/l and distilled water, 1000 ml] and an industrial culture medium. In addition to high acetic acid production and high growth rate, this strain had a good tolerance against ethanol concentration that was examined using modified Carr media with 5%, 7% and 9% ethanol concentrations. While the industrial strains of acetic acid bacteria grow in the thermal range of 28 – 30 °C, this strain was adapted for growth in 34 – 36 °C after 96 hours incubation period. These dramatic characteristics suggest a potential biotechnological strain in production of cherry vinegar with a sweet smell and different nutritional properties in comparison to recent vinegar types. The lack of growth after 24, 48 and 72 hours incubation at 34 – 36 °C and the growth after 96 hours indicates a good and fast thermal flexibility of this strain as a significant characteristic of biotechnological and industrial strains.

References:

[1] A. Joyeux, S. Lafon-Lafourcade and P. Ribereau-Gayon, "Evolution of acetic acid bacteria during fermentation and storage of wine," Appl. Environ. Microbiol., vol. 48, 1984, pp.153-156.
[2] G. S. Drydale and G. H. Fleet, "Acetic acid bacteria in som Australian wines," Food Technol. Austr., vol. 37, 1985, pp.17-20.
[3] G. S. Kocher, K. L. Kalra and R. P. Phutela, "Comparative production of sugarcane vinegar by different immobilization techniques," J. Inst. Brew., vol. 112, 2006, pp.264-266.
[4] J. G. Holt, N. R. Krieg, P. H. A. Sneath, J. T. Staley and S. T. Williams, "Bergey-s Manual of Determinative Bacteriology, New York, Williams & Wilkins, 1994, pp.267-279.
[5] S. J. Sokollek, C. Hertel and W. P. Hammes, "Cultivation and preservation of vinegar bacteria," J. Biotechnol., vol. 60, 1998, pp.195- 206.
[6] T. D. Brock, M. T. Madigan, J. M. Martinko and J. Parker, "Biology of Microorganisms" London, Prentice Hall International Editions, 1994, pp. 361-397.
[7] M. Gullo and P. Giudici, "Acetic acid in traditional balsamic vinegar, phenotypic traits relevant for starter cultures selection," Int. J. Food Microbiol., vol. 125, 2008, pp.46-53.
[8] K. Nanda, M. Taniguchi, S. Ujike, N. Ishihara, H. Mori, H. Ono and Y. Murooka, "Characterization of acetic acid bacteria in traditional acetic acid fermentation of rice vinegar (komesu) and unpolished rice vinegar (kurosu) produced in Japan," Appl. Environ. Microbiol., vol. 67, 2001, pp.986-990.
[9] T. T. Kadere, T. Miamoto, R. K. Oniang-o, P. M. Kutima and S. M. Njoroge, "Isolation and identification of genera Acetobacter and Gluconobacter in coconut toddy (mnazi)," Afr. J. of Biotechnol., vol. 7, 2008, pp. 2963-2971.
[10] W. J. Du Toit and M. G. Lambrechts, "The enumeration an identification of acetic acid bacteria from South African red wine fermentations," Int. J. Food Microbiol., vol. 74, 2002, pp.57-64.
[11] P. Giudici and G. Rinaldi, "A theoretical model to predict the age of traditional balsamic vinegar, J. Food Eng., vol. 82, 2007, pp.121-127.
[12] P.M. Falcone and P. Giudici, "Molecular size and molecular size distribution affecting traditional balsamic vinegar aging," J. Agric. Food Chem., Vol. 56, 2008, pp.7057-7066.
Vol:11 No:03 2017Vol:11 No:02 2017Vol:11 No:01 2017
Vol:10 No:12 2016Vol:10 No:11 2016Vol:10 No:10 2016Vol:10 No:09 2016Vol:10 No:08 2016Vol:10 No:07 2016Vol:10 No:06 2016Vol:10 No:05 2016Vol:10 No:04 2016Vol:10 No:03 2016Vol:10 No:02 2016Vol:10 No:01 2016
Vol:9 No:12 2015Vol:9 No:11 2015Vol:9 No:10 2015Vol:9 No:09 2015Vol:9 No:08 2015Vol:9 No:07 2015Vol:9 No:06 2015Vol:9 No:05 2015Vol:9 No:04 2015Vol:9 No:03 2015Vol:9 No:02 2015Vol:9 No:01 2015
Vol:8 No:12 2014Vol:8 No:11 2014Vol:8 No:10 2014Vol:8 No:09 2014Vol:8 No:08 2014Vol:8 No:07 2014Vol:8 No:06 2014Vol:8 No:05 2014Vol:8 No:04 2014Vol:8 No:03 2014Vol:8 No:02 2014Vol:8 No:01 2014
Vol:7 No:12 2013Vol:7 No:11 2013Vol:7 No:10 2013Vol:7 No:09 2013Vol:7 No:08 2013Vol:7 No:07 2013Vol:7 No:06 2013Vol:7 No:05 2013Vol:7 No:04 2013Vol:7 No:03 2013Vol:7 No:02 2013Vol:7 No:01 2013
Vol:6 No:12 2012Vol:6 No:11 2012Vol:6 No:10 2012Vol:6 No:09 2012Vol:6 No:08 2012Vol:6 No:07 2012Vol:6 No:06 2012Vol:6 No:05 2012Vol:6 No:04 2012Vol:6 No:03 2012Vol:6 No:02 2012Vol:6 No:01 2012
Vol:5 No:12 2011Vol:5 No:11 2011Vol:5 No:10 2011Vol:5 No:09 2011Vol:5 No:08 2011Vol:5 No:07 2011Vol:5 No:06 2011Vol:5 No:05 2011Vol:5 No:04 2011Vol:5 No:03 2011Vol:5 No:02 2011Vol:5 No:01 2011
Vol:4 No:12 2010Vol:4 No:11 2010Vol:4 No:10 2010Vol:4 No:09 2010Vol:4 No:08 2010Vol:4 No:07 2010Vol:4 No:06 2010Vol:4 No:05 2010Vol:4 No:04 2010Vol:4 No:03 2010Vol:4 No:02 2010Vol:4 No:01 2010
Vol:3 No:12 2009Vol:3 No:11 2009Vol:3 No:10 2009Vol:3 No:09 2009Vol:3 No:08 2009Vol:3 No:07 2009Vol:3 No:06 2009Vol:3 No:05 2009Vol:3 No:04 2009Vol:3 No:03 2009Vol:3 No:02 2009Vol:3 No:01 2009
Vol:2 No:12 2008Vol:2 No:11 2008Vol:2 No:10 2008Vol:2 No:09 2008Vol:2 No:08 2008Vol:2 No:07 2008Vol:2 No:06 2008Vol:2 No:05 2008Vol:2 No:04 2008Vol:2 No:03 2008Vol:2 No:02 2008Vol:2 No:01 2008
Vol:1 No:12 2007Vol:1 No:11 2007Vol:1 No:10 2007Vol:1 No:09 2007Vol:1 No:08 2007Vol:1 No:07 2007Vol:1 No:06 2007Vol:1 No:05 2007Vol:1 No:04 2007Vol:1 No:03 2007Vol:1 No:02 2007Vol:1 No:01 2007