Fermentation vinegar

Specific amino acid Wines, vinegars, Fermentation process control D-... 

In 1886, A. J. Brown [11] discovered BC as a biosynthetic product of Glu-conacetobacter xylinus strains. He identified a gelatinous mass, formed on the solution during the vinegar fermentation as cellulose. In the middle of the 20th century, Hestrin and Schramm developed a special culture medium for... 

Saeki, A., Taniguchi, M., Matsushita, K., Toyama, H., Theeragool, G., Lotong, G., and Adachi, O. 1997. Microbiological aspects of acetate oxidation by acetic acid bacteria, unfavorable phenomena in vinegar fermentation. Biosci. Biotechnol. Biochem. 61, 317-323. 

Schuller, G., Hertel, C., and Hammes, W.P. 2000. Gluconoacetobacter entanii sp. nov., isolated from submerged high-acid industrial vinegar fermentations. International Journal of Systematic and Evolutionary Microbiology 50 2013-2020. 

Sievers, M., Sellmer, S., and Teuber, M. 1992. Acetobacter europaeus sp. nov., a main component of industrial vinegar fermenters in central Europe. Systematic and Applied Microbiology 15 386-392. 

COMPARATIVE READINGS OH THE BRIX COE BALLING ) AND BAUME SAOOHARI. METERS, WITH THE APPRO XtM ATE PERCENTAGES OP ALCOHOL AND AOETIO ACED WHIOH MAY BE OBTAINED THEORETICALLY IN THE VINEGAR FERMENTATION. 

There are several types of acetic bacteria (Volume 1, Chapter 7) with different metabolic properties. These are responsible for serious problems due to acescence, sometimes called acetic spoilage . Wine is only affected by Acetobacter, or vinegar ferment. The main reaction consists of the oxidation of ethanol to produce acetic acid. In the presence of ethanol, this same bacterium may also esterify acetic acid to produce ethyl acetate. Acetic bacteria develop in the form of a white bloom that may take on various appearances. Prolonged development produces a viscous mass, known as vinegar mother . 

MC produced by the vinegar fermentation bacterium A. xylinum is synthesized in the form of twisting ribbons, which in stationary culture forms a thick, gelatinous membrane on the surface of a liquid medium. The membrane formed in such conditions is characterized by the 3D structure made of an ultrafine network of... 

T. Yano, T. Aimi, Y. Nakano, M. Tamai. Prediction of the concentrations of ethanol and acetic acid in the culture broth of a rice vinegar fermentation using near-infrared spectroscopy. J Ferment Bioeng 84(5) 461 65, 1997. 

An organic acid which is produced by (1) the metabolism of nutrients, and (2) vinegar fermentation. It reacts with alkalis to form acetates. 

Surprisingly, the microbiology of the modern vinegar fermentation is not entirely worked out as to the exact taxonomy of the participating Acetobflcter species. It is still state of the art to... 

Saeki A, Theeragol G, Matsushita K (1997b) Development of thermotolerant acetic acid bacteria useful for vinegar fermentation at high temperature. Biosci Biotech Biochem 61 138-145... 

SokoEek SJ, Hammes WP (1997) Description of a starter culture preparation for vinegar fermentation. Syst Appl Microbiol 20 481-491... 

The type strain is LTH 2458 (= CIP105762 = DSM 11825 = LMG 18848 ), isolated from a submerged cider vinegar fermentation at a factoiy in the southern part of Germany. The DNA G+C content of the type strain is 50.5 mol%. 

The type strain is LTH 4560 (= BCRC 17196 = DSM 13536 = LMG 20950 = LMG 21788 ), isolated from submerged high-acid industrial vinegar fermentations. The DNA G+C content of the t3 pe strain is 58 mol%. The type strain is not available in any culture coUections (Yamada et al. 2012b). This species is not listed as a new combination, according to Rule 27 of the Bacteriological Code (Tindall et al. 2006). 

Slapsak N, Cleenwerck I, De Vos P, Trcek J (2013) Gluconacetobacter maltaceti sp. nov., a novel vinegar producing acetic acid bacterium. Syst Appl Microbiol 36 17-21 Sokollek SJ, Hertel C, Hammes WP (1998) Description of Acetobacter oboediens sp. nov. and Acetobacterpomorum sp. nov., two new species isolated from industrial vinegar fermentations. Int J Syst Bacteriol 48 935-940... 

Keywords Acetic acid bacteria Vinegar Fermented food Spoiler... 

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). 

Whole-genome sequences of the highly acetic acid-resistant bacteria K. europaeus as the reference strain and a strain of K. oboediens isolated from vinegar fermentation were reported (Andres-Barrao et al. 2011). The genome sequence was also completed for Gluconacetobacter sp. strain SXCC-1 isolated from the starter of Chinese Shanxi vinegar (Du et al. 2011). 

Aritomi T, Izawa M, Asada K, Morimoto H (2008) The development of a system for rice vinegar fermentation using acetators. hi Abstracts, 2nd international conference on acetic acid bacteria, Nagoya, p 33... 

Solieri L, Landi S, De Vero L, Guidici P (2006) Molecular assessment of industrial vinegar fermentation from traditional balsamic vinegar. J Appl Microbiol 101 63-71 Spitaels F, Li L, Wieme A, Balzarini T, Cleenwerck I, Van Landschoot A, De Vuyst L, Vandamme P (2014) Acetobacter lambici sp. nov., isolated from fermenting Lambic beer. Int J Syst Evol Microbiol 64 1083-1089... 

Tantno T, Nara Y, Tsujiguchi T, Ohshima T (2013) Coproduction of acetic acid electricity by application of microbial fuel cell technology to vinegar fermentation. J Biosci Bioeng 116 219-223... 

---