Acetic acid bacteria spoilage

Bartowsky, E., Henschke, P. A. (2008). Acetic acid bacteria spoilage of bottled wine - a review. International Journal of Food Microbiology, 125, 60-70. 

Asada S, Ueno Y (2009) Study on isolation of useful microorganisms. Kyoto Prefecture Chusyo-kigyo Technological Center Report, no. 37, pp 38-42 Bartowsky EJ, Henschke P (2008) Acetic acid bacteria spoilage of bottled red wine a review, hit J Food Microbiol 125 60-70... 

Besides acetic acid, lactic spoilage produces lactic acid and various secondary compounds that contribute to various olfactory defects. Some bacteria convert fructose into mannitol, explaining why this phenomenon used to be known as man-nitic fermentation. 

Table 8.3 Conventional and rapid detection and characterisation methods for heer spoilage acetic acid bacteria, Zymomonas, and Enterobacteriaceae species...

Like some native yeast and acetic acid bacteria, native LAB may not be killed during primary processing and alcoholic fermentation. As some of these may be spoilage strains, they may represent a significant carry-through threat, in that if future conditions permit, they may develop into dense populations. 

Although sulfite may not be as inhibitory to native yeasts as once believed, prefermentation additions are, nevertheless, crucial in the control of native lactic acid bacteria (LAB) and acetic acid bacteria (AAB). Failure to utilize the agent, at least in the recent history of some California red wine fermentations, has been one step implicated in rapid proliferation of spoilage LAB, the metabolites of which are strongly inhibitory toward both indigeneous and inoculated strains of Saccharomyces sp. (see Sec 1.4.1). 

Considered to be spoilage microorganisms in winemaking (Drysdale and Fleet, 1988 Du Toit and Pretorius, 2002), growth of acetic acid bacteria results in oxidation of ethanol to acetic acid (the process of ace-tification). In addition, other odor- and flavor-active metabolites as well as polysaccharides including dextrans and levans may he formed (Colvin et al., 1977 Tayama et al., 1986). The latter can create problems during post-fermentation clarification and stabihty. 

Bartowsky, E.J., D. Xia, R.L. Gibson, G.H. Fleet, and P.A. Henschke. 2003. Spoilage of bottled red wine by acetic acid bacteria. Lett. Appl. Microbiol. 36 307-314. 

To avoid spoilage related to acetic acid bacteria, the winemaker should first of all concentrate on winery hygiene in order to eliminate... 

Bartowsky EJ, Xia D, Gibson RL, Fleet RL, Henschke PA (2003) Spoilage of bottled wine by acetic acid bacteria. Lett Appl Microbiol 36 307-314 Boesch C, Treck J, Sievers M, Teuber M (1998) Acetobacter intermedins sp. nov. Syst Appl Microbiol 21 220-229... 

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