Bacteria, acetic acid isolation

In Turkey, fig (Ficus carica) vinegar has been produced in a homemade scale. Acetic acid bacteria were isolated from two different homemade vinegar fermentations together with mold, yeast, and lactic acid bacteria. Acetic acid bacteria were counted ranging between 1.6 x 10 and 8.8 x 10 CFU/ml culmre broth (Sengum and Karabiyikli 2008). 

Ether Cle va.ge, This is commonly observed as the initial step in the metaboHsm of the phenoxy herbicides 2,4-D (1), (2,4,5-trichlorophenoxy)acetic acid (2,4,5-T), and mecoprop (17). A wide variety of bacteria have been isolated which are able to catalyze this reaction (eq. 

Wober, W., Alaupovic, P. Studies on the protein moiety of endotoxin from Gram-negative bacteria. Characterization of the protein moiety isolated by acetic acid hydrolysis of endotoxin from Serratia marcescens 08. Eur J Biochem 19 (1971) 357-367. 

Experiment 10 Enrichment and Isolation of Bacteria that Degrade 2,4- Dichlorophenoxy-acetic acid... 

The ability of 40 strains of acetic acid bacteria isolated from grape must and wine to produce biogenic amines was screened in synthetic medium and wine (Landete et al. 2007b), but no positive results were obtained. No further mention regarding the formation of biogenic amines by acetic acid bacteria was found in the literature. 

Landete, J.M., Pardo, I. Ferrer, S. (2007b). Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine. Food Control, 18, 1569-1574. 

Nitrate can also be converted to N02 using cadmium reduction (columns or spongy cadmium) as described above. Once the NOa" is in the form of N02, the N02 can be isolated via organic extraction (e.g., Olson, 1981) or with SPE after the N02 is converted to an azo dye (Kator et al, 1992). Nitrate can be isolated by conversion to N2O via sodium azide in an acetic acid buffer solution (Mcllvin and Altabet, 2005). Another approaches uses a genetically engineered denitrifier to convert N03 to N2O (Sigman et al, 2001) the bacteria wiU denitrify NOa" in a sample to N2O, but lacking nitrous oxide reductase the bacteria cannot take the reaction to completion and form N2. The N2O produced by either approach can then be analyzed on a mass spectrometer. A more detailed discussion of these methods is presented in Chapter 31 by Lipschultz, this volume. 

Gullo, M. and Giudici, P. (2006). Isolation and selection of acetic acid bacteria strains for traditional balsamic vinegar. Industrie delle Bevande 35,345-350. 

The photosynthetic bacterium R. marinum A-501, which was considered to be the main (or only) H2 producer in BC1, could utilize various organic substrates for the photoproduction of H2 (Table 2). However, among the substrates tested, starch, cellobiose and acetic acid, which are utilized by BC1 as substrates for H2 production, could not be used for H2 production by a pure culture of strain A-501. The results indicate that the conversions of starch, cellobiose and acetic acid into H, require the contribution of other bacteria in BC1. Among the isolated strains, only V. fluvialis T-522 and T-59 possessed starch-degrading activity. This result suggests that V. fluvialis T-522 and T-59 contribute to the degradation of starch to supply some substrate(s) in a form that can be readily utilized by R. marinum A-501 for H2 production. 

Various strains of the AAB are ethanol-tolerant, and the majority of strains have been found to be able to grow at 5% v/v ethanol, and some even at 10%. Glucose tolerance has often been described in various AAB, and is frequently found in strains isolated from traditional balsamic vinegar. One of the inhibiting substances for acetic acid bacteria is high... 

Conjugates of indole-3-acetic acid. Listed are the naturally occurring conjugates of lAA and 4-Cl-IAA from plants and plant pathogenic bacteria described to date. With the exception of the Parthenocissus spp. callus tissue, these compounds have been isolated from tissues not exposed to exogenous sources of lAA. Compounds reported prior to 1982 are discussed in a comprehensive review of lAA conjugates (ref. 2 [83]). 

Stjernholm isolated a,a-trehalose from three species of D-glucose-fermenting propionibacteria (P. ardbinosum, P. shermanii, and P. pento-saceum). This identification was proved by formation of the crystalline dihydrate and conversion thereof into the crystalline octaacetate. In proliferating cells, 9% of the fermented D-glucose was converted into a,a-trehalose, and, in resting cells, as much as 30%. After the n-glucose had been utilized, the a,a-trehalose was converted by the bacteria into carbon dioxide, acetic acid, propionic acid, and succinic acid. 

Thus, indol and scatol result from the progressive transforma-tiort of tryptophane. F. Hopkins and W. Cole have verified this experimentally by showing that the action of the bacteria on tryptophane that is added to a gelatin undergoing putrefaction gives indol, scatol, scatol-carbonic acid, and scatol-acetic acid. If th.e fermentation is well carried out, the scatol may reach 65 per cent of the theoretical yield. Moreover, E. and H. Salkowski lia.d. already previously recogni2ied that the basic material for the production of scatol is scatol-carbonic add, which they had isolated from products of putrefaction of albuminoids. 

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