Bacteria, acetic acid identification

Du Toit, W J. and Lambrechts, M.G. 2002. The enumeration and identification of acetic acid bacteria from South African red wine fermentations. Int. J. Food Microbiol. 74, 57-64. 

Romano, P. and Suzzi, G. 1993. Sulphur dioxide and wine microorganisms. In Wine Microbiology and Biotechnology (G.H. Fleet, ed.), pp. 373-393. Harwood Academic Publishers, Switzerland. Ruiz, A., Poblet, M., Mas, A., and Guillamon, J.M. 2000. Identification of acetic acid bacteria by RFLP of PCR-amplified 16s rDNA and 16S-23S rDNA intergenic spacer. Ini. J. Syst. Microbiol. 50, 1981-1987. 

Trcek, J. 2005. 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 Applied Microbiology 28 735-745. 

Carr, J. G. (1969). Identification of acetic acid bacteria. In B. M. D.A. Shapton (Ed.), Identification methods for microbiologists. Part B (pp. 1-8). London Academic Press. 

Torija, M. J., Mateo, E., Guillamon, J. M., Mas, A. (2010). Identification and quantification of acetic acid bacteria in wine and vinegar by TaqMan-MGB probes. Food Microbiology, 27(2), 257-265. 

Yamada, Y, Hosono, R., Lisdyanti, R, Widyastuti, Y, Saono, S., Uchimura, T, et al. (1999). Identification of acetic acid bacteria isolated from Indonesian sources, especially of isolates classified in the genus Gluconobacter. The Journal of General and Applied Microbiology, 45(1), 23-28. 

LABORATORY PROCEDURES FOR IDENTIFICATION OF ACETIC ACID BACTERIA... 

Andres-Barrao C, Benagli C, Chappuis M, Perez RO, Tonolla M, Baija F. Rapid identification of acetic acid bacteria using MALDl-TOF mass spectrometry fingerprinting. Syst Appl Microbiol. 2013 36(2) 75 81. 

De Vuyst L, Camu N, De Winter T, Vandemeulebioecke K, Van de Perre V, Vancanneyt M, De Vos P, Cleenwerck I. Validation of the (GTG)j-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans. Int J Food Mierobiol. 2008 125(l) 79-90. doi 10.1016/j.ijfoodmi-cro. 2007.02.030. 

When a certain strain of acetic acid bacteria is isolated, the strain will be assigned to a proper or suitable systematic or taxonomic position. Such a process is called identification. The identification consists of two levels, genus level and species level. 

Identification of the species and characterization of the dominant strains in static surface acetic acid fermentation were required for the stabilization of fermentation procedures and improvement of the strain. Recent advances of genetic analyses including DNA—DNA hybridization, enterobacterial repetitive intergenic consensus (ERlC)-polymerase chain reaction (PCR) and repetitive extragenic palindromic (REP)-PCR, random amplified polymorphic DNA (RAPD), and 16S rRNA sequence analysis with PCR-denaturing gradient gel electrophoresis (DGGE) methods allow identificatiOTi of species of acetic acid bacteria. 

The fermentation of the Chanalan cocoa bean heap is seen in Sub-Saharan Africa. The cocoa beans undergo fermentation before processing for chocolate production. After removal of beans and pulp from pods, the pulp-bean mass is piled into heaps, covered with plantain leaves, and spontaneous fermentation starts. Camu et al. (2007, 2008) studied biodiversity of population d3mamics and metabolomics in several spontaneous heap fermentations. Culture-dependent and culture-independent molecular methods were used for identification of acetic acid bacteria. 

Femandez-Perez R, Torres S, Sanz S, Ruiz-Larrea F (2010b) Rapid molecular methods for enumeration and taxonomical identification of acetic acid bacteria responsible fru submerged vinegar production. Eur Food Res Technol 231(5) 813-819 Franke IH, Fegan M, Hayward C, Leonard G, Stackebrandt E, Sly LI (1999) 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. Int J Syst Bacteriol 49 (pt 4) 1681-1693... 

Trcek J, Barja F (2015) Updates on quick identification of acetic acid bacteria with a focus on the 16S-23S rRNA gene internal transcribed spacer and the analysis of cell proteins by MALDI-TOF mass spectrometry. Int J Food Microbiol 196 137-144 Trcek J, Raspor P, Teuber M (2000) Molecular identification of Acetobacter isolates fiom submerged vinegar production, sequence analysis of plasmid pJK2-l and application in development of a cloning vector. Appl Microbiol Biotechnol 35 1899-1901 Trcek J, Toyama H, Czuba J, Misiewicz A, Matsushita K (2006) Correlation between acetic acid resistance and characteristics of PQQ-dependent ADH in acetic acid bacteria. Appl Microbiol Biotechnol 70(3) 366-373... 

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