scholarly journals Fermentation strategy to produce high gluconate vinegar

2016 ◽  
Vol 5 (1) ◽  
Author(s):  
Paolo Giudici ◽  
Luciana De Vero ◽  
Maria Gullo ◽  
Lisa Solieri ◽  
Federico Lemmetti
Keyword(s):  
Acetic Acid ◽  
Gluconic Acid ◽  
Physical Stability ◽  
Acetic Acid Bacteria ◽  
Starter Cultures ◽  
Small Scale ◽  
Volatile Acid ◽  
Grape Must ◽  
Balsamic Vinegar ◽  
Fermentation Strategy

Gluconic acid is a non-volatile acid that has many applications in food, pharmaceutical and cleaning fields. Gluconic acid has been detected as main oxidation product of <em>Acetobacter</em> and <em>Gluconobacter</em> strains growing on grape must, and it plays an important role in Traditional Balsamic Vinegar. Commonly, high gluconate vinegars have a greater physical stability and a greater preference by consumers because are perceived less pungent. In fact, gluconic acid reduces the pH and increases fixed acidity of the vinegar without increasing the sensation of pungency typical of acetic acid. Its taste is acid but mild sweet and, therefore, gluconic acid has influence on the sensory complexity of the vinegar. The aim of this work is to set up a fermentation procedure that improves the quality of balsamic vinegar by using selected yeasts and acetic acid bacteria strains able to oxidize glucose in grape must-based media having a different sugars concentration. In particular, <em>Saccharomycodes</em> <em>ludwigii</em> UMCC 297 and <em>Acetobacter</em> <em>pasteurianus</em> UMCC 1754 strains were chosen as selected starter cultures for small-scale fermentation of cooked grape must, to evaluate the physical-chemical parameters affecting gluconic acid production in the obtained vinegar. The strains used and the control of all production process have been fundamental for obtaining the vinegar with the desired characteristics.

scholarly journals Draft Genome Sequences of Gluconobacter cerinus CECT 9110 and Gluconobacter japonicus CECT 8443, Acetic Acid Bacteria Isolated from Grape Must

2016 ◽  
Vol 4 (3) ◽  
Author(s):  
Florencia Sainz ◽  
Albert Mas ◽  
María Jesús Torija
Keyword(s):  
Acetic Acid ◽  
Draft Genome ◽  
Acetic Acid Bacteria ◽  
Genome Sequences ◽  
Sugar Alcohols ◽  
Grape Must

We report here the draft genome sequences of Gluconobacter cerinus strain CECT9110 and Gluconobacter japonicus CECT8443, acetic acid bacteria isolated from grape must. Gluconobacter species are well known for their ability to oxidize sugar alcohols into the corresponding acids. Our objective was to select strains to oxidize effectively d -glucose.

scholarly journals Preparation of kombucha from winter savory (Satureja Montana L.) in the laboratory bioreactor

2005 ◽  
pp. 187-196 ◽  
Author(s):  
Dragoljub Cvetkovic ◽  
Sinisa Markov
Keyword(s):  
Acetic Acid ◽  
Starter Culture ◽  
Acetic Acid Bacteria ◽  
Starter Cultures ◽  
Sensory Characteristics ◽  
Basic Parameters ◽  
Satureja Montana

The possibility of obtaining kombucha from winter savory tea has been tested in the laboratory bioreactor by applying starter cultures and traditional way of inoculation. On the basis of the obtained results, it can be concluded that applying the inoculating method with the beverage from the previous process of biotransformation yielded kombucha beverage (capacity 15 I) from winter savory tea in the laboratory bioreactor. The application of defined starter culture from the isolate of yeast and acetic acid bacteria of local tea in the glass jar (capacity 5 I) gave 3 litres of kombucha beverage, which is acceptable according to the basic parameters and sensory characteristics. However, the application of the same starter culture in the laboratory bioreactor did not result in synchronized activity of yeast and bacteria.

scholarly journals Aeration, Agitation and Cell Immobilization on Corncobs and Oak Wood Chips Effects on Balsamic-Styled Vinegar Production

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 303 ◽  
Author(s):  
Ucrecia F. Hutchinson ◽  
Sivuyile Gqozo ◽  
Neil P. Jolly ◽  
Boredi S. Chidi ◽  
Heinrich W. Du Plessis ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Microbial Consortium ◽  
Cell Immobilization ◽  
Acetic Acid Bacteria ◽  
Wood Chips ◽  
Oak Wood ◽  
High Sugar Concentration ◽  
Balsamic Vinegar ◽  
Aeration Conditions ◽  
Static Conditions

Optimum fermentor conditions are essential for desired microbial growth and activity in fermentations. In balsamic vinegar fermentation systems, the microorganisms used must endure several stressful conditions including high sugar concentration, low water activity, high osmotic pressure and high acetic acid concentration. Consequently, the present study was aimed at improving the performance of a microbial consortium of non-Saccharomyces yeast and acetic acid bacteria during balsamic-styled vinegar fermentation. Cell immobilization via adsorption on corncobs and oak wood chips in combination with aeration and agitation effects, have never been tested during balsamic-styled vinegar fermentation. Therefore, fermentations were initially conducted under static conditions without aeration with successive fermentations also being subjected to low (0.15 vvm min−1) and high (0.3 vvm min−1) aeration. The results showed improved acetification rates when cells were immobilized on corncobs under static conditions. Low aeration showed better acetification rates (1.45–1.56 g·L·day−1), while only free-floating cells were able to complete fermentations (1.2 g·L·day−1) under high aeration conditions. Overall, cells immobilized on corncobs showed higher acetification rates of 1.56 and 2.7 g·L·day−1 under low aeration and static fermentations, respectively. Oak wood chips were determined to be less efficient adsorbents due to their relatively smooth surface, while the rough surface and porosity of corncobs led to improved adsorption and, therefore, enhanced acetification rates.

Preparation of a pure inoculum of acetic acid bacteria for the selective conversion of glucose in strawberry purée into gluconic acid

2015 ◽  
Vol 96 ◽  
pp. 35-42 ◽  
Author(s):  
Ana M. Cañete-Rodríguez ◽  
Inés M. Santos-Dueñas ◽  
M. Jesús Torija-Martínez ◽  
Albert Mas ◽  
Jorge E. Jiménez-Hornero ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Gluconic Acid ◽  
Acetic Acid Bacteria ◽  
Selective Conversion

scholarly journals Acetic Acid Bacteria and the Production and Quality of Wine Vinegar

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Albert Mas ◽  
María Jesús Torija ◽  
María del Carmen García-Parrilla ◽  
Ana María Troncoso
Keyword(s):  
Acetic Acid ◽  
Technological Process ◽  
Oxidation Process ◽  
Acetic Acid Bacteria ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Mixed Cultures ◽  
Wine Vinegar

The production of vinegar depends on an oxidation process that is mainly performed by acetic acid bacteria. Despite the different methods of vinegar production (more or less designated as either “fast” or “traditional”), the use of pure starter cultures remains far from being a reality. Uncontrolled mixed cultures are normally used, but this review proposes the use of controlled mixed cultures. The acetic acid bacteria species determine the quality of vinegar, although the final quality is a combined result of technological process, wood contact, and aging. This discussion centers on wine vinegar and evaluates the effects of these different processes on its chemical and sensory properties.

scholarly journals Biotechnologically relevant features of gluconic acid production by acetic acid bacteria

2017 ◽  
Vol 6 (1) ◽  
Author(s):  
Isidoro García-García ◽  
Ana M. Cañete-Rodríguez ◽  
Inés M. Santos-Dueñas ◽  
Jorge E. Jiménez-Hornero ◽  
Armin Ehrenreich ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Gluconic Acid ◽  
Acid Production ◽  
Acetic Acid Bacteria ◽  
Operating Conditions ◽  
The Many ◽  
Gluconic Acid Production

The many uses of gluconic acid and some of its salts are arousing increasing interest in these compounds and in their production levels. Although gluconic acid and gluconates can be obtained chemically, they are currently almost exclusively biotechnologically produced, mostly by fungus based methods. There is, however, an ongoing search for alternative microorganisms to avoid the problems of using fungi for this purpose and to improve the productivity of the process. Especially promising in this respect are acetic acid bacteria, particularly Gluconobacter strains. This paper discusses the main variables and operating conditions to be considered in optimizing gluconic acid production by Gluconobacter.

scholarly journals Validation of the 2H-SNIF NMR and IRMS Methods for Vinegar and Vinegar Analysis: An International Collaborative Study

Molecules ◽  
2020 ◽  
Vol 25 (12) ◽  
pp. 2932 ◽  
Author(s):  
Federica Camin ◽  
Marco Simoni ◽  
Armin Hermann ◽  
Freddy Thomas ◽  
Matteo Perini
Keyword(s):  
Acetic Acid ◽  
Stable Isotope ◽  
Collaborative Study ◽  
Isotope Ratios ◽  
Stable Isotope Ratios ◽  
Grape Must ◽  
Wine Vinegar ◽  
Two Samples ◽  
Balsamic Vinegar ◽  
International Collaborative Study

This paper presents the results of a collaborative study involving seven laboratories and concerning two samples of wine vinegar, one of apple vinegar and four of balsamic vinegar. The aim of the study was to define standard deviations of repeatability (sr) and reproducibility (sR) for vinegar and balsamic vinegar stable isotope ratios of H (D/H), C (δ13C) and O (δ18O), in order to establish them as fully recognized official standards. Acetic acid was extracted and subjected to (D/H)CH3 and δ13C analysis. δ18O analysis was performed on whole samples. The grape must solution remained after distillation of balsamic vinegar was fermented and the resulting ethanol was subjected to (D/H)I, (D/H)II, R and δ13C analysis. The sr and sR were 0.6 ppm and 1.1 ppm for (D/H)CH3, 0.14‰ and 0.25‰ for δ13C of acetic acid, 0.1‰ and 0.17‰ for δ18O of water, 0.19 ppm and 0.64 ppm for ethanol (D/H)I, 1.14 and 1.31 ppm for (D/H)II, 0.09 and 0.11‰ for δ13C of ethanol. These data are in line with those in the literature or reported in corresponding official methods, and sr and sR of balsamic vinegar are in line with those of vinegar and must.

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