Gluconobacter

Finally gluconolactone - largely produced from Gluconobacter suboxydans is used in baking powder and bread mixes and other areas where its effervescent properties may be exploited. 

Sorbose Gluconobacter suboxydans Manufacturing of ascorbic acid... 

The sugars in fruits such as grapes are feimented by yeasts to produce wines. In winemaking, lactic acid bacteria convert malic acid into lactic acid in malolactic fermentation in fruits with high acidity. Acetobacter and Gluconobacter oxidise ethanol in wine to acetic acid (vinegar). 

In case of primary alcohol substrates, biooxidation can also proceed to the carboxylic acid, enabling a facile separation of the chiral products by simple extraction. Whole-cells of Gluconobacter oxydans were utilized to produce S-2-phenylpro-panoic acid and R-2-phenylpropionic alcohol in excellent yields and optical purities (Scheme 9.4) [46]. 

Deoxy-4-fluoro-D-fructose (552) was prepared (59%) by fermentation of 3-deoxy-3-fluoro-D-mannitol with Gluconobacter oxydans. The structure of 552 (fi-T) form) was confirmed by the n.m.r. spectrum, which resembles that of 4-deoxy-4-fluoro-Q -D-sorbopyranose (553) 552 was identical with one of the products obtained from the oxirane-ring opening of 3,4-anhy-dro-l,2-0-isopropylidene- -D-tagatopyranose with KHFj. 

Gluconic acid Gluconobacter suboxydans Aspergillus niger Calcium gluconate is a source of Ca for oral administration gluconates are used to render bases more soluble, e.g. chlorhexidine gluconate... 

Figure 17.12 Direct electrocatal3ftic oxidation of D-fnictose at a glassy carbon electrode painted with a paste of Ketjen black particles modified with D-fructose dehydrogenase from a Gluconobacter species. The enzyme incorporates an additional heme center allowing direct electron transfer from the electrode to the flavin active site. Cyclic voltammograms were recorded at a scan rate of 20 mV s and at 25 + 2 °C and pH 5.0. Reproduced by permission of the PCCP Owner Societies, from Kamitaka et al., 2007.

Minteer and co-workers have also exploited the broad substrate specificity of PQQ-dependent alcohol dehydrogenase and aldehyde dehydrogenase from Gluconobacter species trapped within Nahon to oxidize either ethanol or glycerol at a fuel cell anode [Arechederra et al., 2007]. Although the alcohol dehydrogenase incorporates a series of heme electron transfer centers, it is unlikely that many enzyme molecules trapped within the mediator-free Nahon polymer are electronically engaged at the electrode. 

Yamada, Y. Aida, K. Uemura,T. Distribution of ubiquinone 10 and 9 in acetic acid bacteria and its relation to the classification of genera Gluconobacter and Aceto-bacter, especially of so-called intermediate strains. Agric. Biol. Chem. 1968, 32, 786-788. 

J. Razumiene, M. Niculescu, A. Ramanavicius, V. Laurinavicius, and E. Csoregi, Direct bioelectrocatalysis at carbon electrodes modified with quinohemoprotein alcohol dehydrogenase from Gluconobacter sp. 33. Electroanalysis 14, 43—49 (2002). 

Acetic acid Ethanol Acetobacter, Gluconobacter Vinegar with 10 to >20 %, >190,000 t year h yield -98% Aerobic cultivation at 100-m scale Frings aerator for high oxygen transfer rates [21,22, 38]... 

Short-chain carboxylic acids, e.g. 2-, and 3-methylbutyrate Fusel alcohols Gluconobacter, Acetobacter Up to 95 g L, 72 h Two-step cultivation biomass + bioconversion period used as flavour acids but also for ester syntheses [39]... 

The production of a closely related furanone starts with natural 5-oxo-glu-conic acid production from glucose with Gluconobacter suboxydans the acid is recovered by precipitation as the calcium salt for flavour applications, it is converted by heating to 4-hydroxy-5-methyl-2H-furan-3-one, a typical savoury reaction flavour with a meat-like taste [70] (Scheme 23.19). 

B. abortus, brucellosis), Flavobacterium, Gluconobacter, Legionella (L. pneumophila, Legionnaire s disease), Methylomonas, Neisseria (N. gonorrhea, gonorrhea), Pseudomonas, Rhizobium, Thermus, Xanthomonas, Rochalimaea (R. henselae, cat scratch disease)... 

Battey, A.S. and Schaffner, D.W. (2001) Modelling bacterial spoilage in cold-filled ready to drink beverages by Acinetobacter calcoaceticus and Gluconobacter oxydans Journal of Applied Microbiology 91(2), 237-247. 

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