Acetobacter senegalensis isolated from mango fruits: Its polyphasic characterization and adaptation to protect against stressors in the industrial production of vinegar: A review

It has been more than a decade since Acetobacter senegalensis was isolated, identified and described as a thermotolerant strain of acetic acid bacteria. It was isolated from mango fruits in Senegal and used for industrial vinegar production in developing countries, mainly in sub-Saharan Africa. The strain was tested during several spirit vinegar fermentation processes at relatively high temperatures in accordance with African acclimation. The upstream fermentation process had significant stress factors, which are highlighted in this review so that the fermentation process can be better controlled. Due to its high industrial potential, this strain was extensively investigated by diverse industrial microbiologists worldwide; they concentrated on its microbiological, physiological and genomic features. A research group based in Belgium proposed an important project for the investigation of the whole-genome sequence of A. senegalensis. It would use a 454-pyrosequencing technique to determine and corroborate features that could give this strain significant diverse bio-industrial applications. For instance, its application in cocoa bean fermentation has made it a more suitable acetic acid bacterium for the making of chocolate than Acetobacter pasteurianus. Therefore, in this paper, we present a review that summarizes the current research on A. senegalensis at its microbial and genomic levels and also its specific bio-industrial applications, which can provide economic opportunities for African agribusiness. This review summarizes the physiological and genomic characteristics of Acetobacter senegalensis, a thermotolerant strain isolated from mango fruits and intended to be used in industrial vinegar fermentation processes. It also explores other bio-industrial applications such as cocoa fermentation. Vinegar fermentation is usually performed with mesophilic strains in temperate regions of the world. Developing countries, such as Senegal, import vinegar or make ‘fake’ vinegar by diluting acetic acid obtained from petrochemicals. The use of a thermotolerant Acetobacter senegalensis strain as a solid functional starter culture, as well as the design of a new adapted bioreactor, has significantly contributed to food security and the creation of small- to medium-sized enterprises that produce mango vinegar in West Africa.     

Production of highly concentrated vinegar in fed-batch culture

Vinegars of 170 g acetic acid l^–1 were obtained by fed-batch fermentation. Acetobacter grew up to a limit of 120 g acetic acid l^–1. Beyond this value, the total number of cells, approx. 10⁸ m^–1, decreased systematically irrespective of fermentation parameters.     

精制木醋液的安全性评价

目的:通过观察实验动物使用木醋液后的急、慢性毒性反应,评估精制木醋液的安全性.方法:①昆明种小鼠,雌雄各10只,木醋液经口灌胃1次,观察1周,并记录动物急性中毒症状及死亡情况.②Wistar大鼠80只,分为受试物高、中、低剂量组和空白对照组,经口灌胃30 d后,观察大鼠血液学、血液生化学及心、肝、脾、肺、肾、胃等主要脏器病理变化.结果:①1周内小鼠未见明显中毒症状及死亡发生,最大耐受剂量为20 g/kg.②30 d后大剂量组血清ALT明显升高,包括对照组偶见肝细胞脂肪变性或糖源变性,但各组间没有显著性差异,其他血液学、生化学、脏器重量和病理检查等无明显变化.结论:本品除了大剂量组出现轻微的生化毒性外,没有发现与受试物有关的其他毒性变化.     

双歧醋对高脂饮食大鼠血脂影响的机制探讨

目的 探讨双歧醋对高脂饮食大鼠血脂的影响机制.方法 48只SD大鼠被随机分成双歧醋低剂量组[1.8 mL/(kg·BW)]、中剂量组[3.4 mL/(kg· BW)]、高剂量组[6.8 mL/(kg·BW)]和市售醋组[3.4 mL/(kg·BW)]、高脂模型组以及基础对照组,观察双歧醋对高脂饮食大鼠血脂的影响作用机制,测定指标包括大鼠肝脏脂质、大鼠LDLR的免疫组化分析,HMGCoA还原酶和LDLR的RT-PCR分析.结果 双歧醋各组对于HMGCoA还原酶表达有抑制作用,但可以上调LDLR的基因和蛋白质表达.结论 双歧醋可以通过调节HMGCoA还原酶和LDLR的表达预防高脂饮食大鼠高血脂的发生.     

Discrimination of vinegars using a catalytic nanomaterials‐based chemiluminescence sensor array

Quality control of foods is important for both industrial and personal concerns. In the past decade, a variety of sensor techniques have been developed and various applications realized for the analysis of foods in both the liquid and gas phases. In this paper, we report a chemiluminescence (CL) sensor array based on nine catalytic nanomaterials for the discrimination of eight vinegars. CL response patterns can be obtained as ‘fingerprints’ for a given compound on the sensor array and then discriminated using linear discriminant analysis (LDA). The experiments demonstrate that the sensor array has excellent differentiability and reversibility. Copyright © 2013 John Wiley & Sons, Ltd.     

柿醋发酵工艺研究

本文研究了以涩柿为原料,采用液态深层发酵技术经过精酒精发酵、醋酸发酵生产柿醋的生产工艺,研究了发酵过程中酒度、糖度的变化,及醋酸发酵的最佳参数组合。     

山西醋醅中醋酸菌的分离及初步鉴定

目的从山西省某醋厂能正常发酵的醋醅中分离出优势醋酸菌株并加以鉴定。方法经过菌种的增殖培养,采用稀释涂布法分离菌株,得到127株醋酸菌,再经过初筛和复筛,筛选出9株产醋酸优势菌株,对9株优势菌株进行传代培养。结果筛选出在传代培养过程中,产醋酸酸度高且产量稳定的菌株为L4,其产酸量为66.92 g/L,酒精转化率为72.42%。结论根据菌株L4形态观察及生理生化特征初步判定为醋酸菌属醋化醋杆菌奥尔兰亚种。     

镇江香醋核心酿造微生物醋酸杆菌和乳酸杆菌共培养对生长代谢的影响

[目的]研究镇江香醋酿造过程核心功能微生物醋酸杆菌属与乳酸杆菌属菌株之间的相互作用关系.[方法]本文以分离到的镇江香醋酿造中的核心微生物2株醋酸杆菌和8株孔酸杆菌为研究对象,构建醋酸杆菌和乳酸杆菌共培养发酵体系,比较异位与原位条件下,纯培养及共培养中菌株的生长和代谢(包括还原糖、乙醇和总酸等含量)差异;采用GC-MS检...     

液固工艺山西陈醋发酵微生物群落组成、互作网络及溯源分析

【背景】传统山西陈醋是在开放环境下由多菌种固态发酵酿制而成,解析酿造过程中微生物群落的组成、互作网络及来源对认识和调控食醋发酵过程都具有重要意义。【目的】揭示山西陈醋酿造微生物群落的组成、演替、互作网络及来源。【方法】基于高通量测序技术揭示山西陈醋酿造过程中微生物群落的组成、演替和多样性;采用SPSS数据统计软件计算物种间的斯皮尔曼相关系数并利用Gephi软件对微生物群落互作网络进行可视化分析;采用快速期望最大化微生物源跟踪(fast expectation-maximization microbial source tracking, FEAST)方法解析发酵微生物群落的来源。【结果】山西陈醋酿造过程中有6个优势细菌属和5个优势真菌属(平均相对丰度大于1%);醋酸杆菌属(Acetobacter)、乳酸杆菌属(Lactobacillus)和复膜孢酵母属(Saccharomycopsis)的平均相对丰度较高,分别为20.76%、30.38%和46.24%;醋酸杆菌属(Acetobacter)的相对丰度在醋酸发酵阶段逐渐增加,而乳酸杆菌属(Lactobacillus)在此阶段的趋势则相反。微生物群落互作网络结果显示魏斯氏菌属(Weissella)、乳球菌属(Lactococcus)、季也蒙酵母属(Meyerozyma)、Loigolactobacillus、Schleiferilactobacillus和地杆菌属(Geobacter)具有较高的连接度(连接度≥7);此外,醋酸杆菌属(Acetobacter)与魏斯氏菌属(Weissella)、Schleiferilactobacillus、Loigolactobacillus、乳球菌属(Lactococcus)、季也蒙酵母属(Meyerozyma)具有显著的拮抗作用。来源追溯结果显示糖化发酵第2天样品中有1.02%的细菌群落和77.04%的真菌群落来源于大曲;在醋酸发酵第1天样品中有0.93%的细菌群落和52.82%的真菌群落来源于火醅。【结论】为了解山西陈醋酿造过程中微生物群落的组成、演替、互作网络和解释酿造微生物来源提供了重要的理论数据。