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Cited by 12Microbial metabolism and enzyme functionFermentation and Sensory AnalysisBiochemical and biochemical processes

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Isolation of thermotolerant and high acetic acid-producing Acetobacter pasteurianus from Ivorian palm wine

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Konate, Moussa, Akpa, Eric, Koffi, Louis, Kra, Kouassi, Megnanou, RoseMonde, Niamke, Sbastien·2014·Emirates Journal of Food and Agriculture
DOI 10.9755/ejfa.v26i9.18122
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Abstract

The aim of this work was to identify acetic acid bacteria expressing technological characteristics for further use in vinegar production in tropical countries.It was focused on isolation and identification of thermotolerant acetic acid bacteria strains from Elaeis guineensis wine of Côte d'Ivoire (Ivorian palm wine).A screening was performed to find out strains with high vinegar production, tolerant against high ethanol, acid and sugar concentrations as well as tolerating high production temperatures.Among 104 isolated strains, 5 were selected for their growth ability, acetification capacity (acetic acid production higher than 30 g/l) and suroxydation at 37°C.Tolerance against 6% acetic acid and 9% ethanol was observed.Osmotolerance study showed tolerance against 5% and 10% glucose giving 100% and 50% relative growth, respectively.Resistance against desiccation showed survival rate of 50% at 37°C after 5 h treatment and 10% after 20 h treatment.The best aeration rate in flasks for acetification was 70%.Polyphasic identification study based on biochemical, physiological and molecular characterization showed that the 5 isolates were all Acetobacter pasteurianus.Owing to their potentialities, these strains may be used as starters in vinegar production after conducting preservation studies.

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Figure 1 . Figure 1. Acetic acid bacteria isolation from Ivorian palm (Elaeis guineensis) wine and acetification checking. (a) Isolation of acetic acid bacteria using GYC medium. Incubation was performed at 30° C within five days. Colonies showing yellow zone around were purified for further studies. (b) : Screening of purified acetic acid bacteria isolated on GYC medium, based on acetic acid production. Purified strains were repiquated onto modified Hestrin-Schramm (HS) CaCO 3 medium within 4-5 days at 30°C. Strains giving biggest clear zone sizes were considered as high producers. (c): Gram staining (gram negative) of an isolated Acetobacter pasteurianus strain. Culture was obtained after 24 hours incubation at 30° C in YGC culture media. (d) : Acetification checking with Acetobacter pasteurianus strains. Modified Hestrin-Schramm (HS) broth with ethanol as the only carbon source was used. Cultures were incubated at 30° C within 72 hours. Two strainsshowed low acetification and the three other strains showed high acetification.
Figure 1 . Figure 1. Acetic acid bacteria isolation from Ivorian palm (Elaeis guineensis) wine and acetification checking. (a) Isolation of acetic acid bacteria using GYC medium. Incubation was performed at 30° C within five days. Colonies showing yellow zone around were purified for further studies. (b) : Screening of purified acetic acid bacteria isolated on GYC medium, based on acetic acid production. Purified strains were repiquated onto modified Hestrin-Schramm (HS) CaCO 3 medium within 4-5 days at 30°C. Strains giving biggest clear zone sizes were considered as high producers. (c): Gram staining (gram negative) of an isolated Acetobacter pasteurianus strain. Culture was obtained after 24 hours incubation at 30° C in YGC culture media. (d) : Acetification checking with Acetobacter pasteurianus strains. Modified Hestrin-Schramm (HS) broth with ethanol as the only carbon source was used. Cultures were incubated at 30° C within 72 hours. Two strainsshowed low acetification and the three other strains showed high acetification.CC-BY · From the PDF
Figure 2 . Figure 2. Agarose gel electrophoresis of five strains of acetic acid bacteria. M was Mark, C(+) was positif control (Lactobacillus pentosaceus), S3, S4, S11, S13 and S32 were the five selected strains. It is known that the length of acetic acid bacteria 16S rDNA was about 1500bp with the PCR kit, Hot Master Mix 5 PRIME (Dominique Deutcher, France).
Figure 2 . Figure 2. Agarose gel electrophoresis of five strains of acetic acid bacteria. M was Mark, C(+) was positif control (Lactobacillus pentosaceus), S3, S4, S11, S13 and S32 were the five selected strains. It is known that the length of acetic acid bacteria 16S rDNA was about 1500bp with the PCR kit, Hot Master Mix 5 PRIME (Dominique Deutcher, France).CC-BY · From the PDF
Figure 3 . Figure3. Growth of 5 selected A. pasteurianus strains isolated from Ivorian palm wine. Cultures were incubated at 30°C (a), 35°C (b), 37°C (c) and 39°C (d). The HS culture medium used was supplemented with ethanol 1.5% as sole carbon source. S3: strain UFHB-LBAAB003, S4: strain UFHB-LBAAB004, S11: strain UFHB-LBAAB011, S13: strain UFHB-LBAAB013, S32: strain UFHB-LBAAB032.
Figure 3 . Figure3. Growth of 5 selected A. pasteurianus strains isolated from Ivorian palm wine. Cultures were incubated at 30°C (a), 35°C (b), 37°C (c) and 39°C (d). The HS culture medium used was supplemented with ethanol 1.5% as sole carbon source. S3: strain UFHB-LBAAB003, S4: strain UFHB-LBAAB004, S11: strain UFHB-LBAAB011, S13: strain UFHB-LBAAB013, S32: strain UFHB-LBAAB032.CC-BY · From the PDF

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Citations

Cites

Research works printed but not linked: 7

  1. Adams, M.R. 1998. Vinegar. Microbiology of fermented foods. In: J. B. Woods (Eds.), pp. 1-44. Blacki Academic and Professional, London.
  2. Andelib, A. Y. and D. A. Nuran. 2009. Isolation of cellulose producing bacteria from wastes of vinegar fermentation. In: Proceedings of the World Congress on Engineering and Computer Science Vol I, San Francisco, USA. pp. 978-988.
  3. Brosius, J., L. M. Palmer, P. J. Kennedy and H. F. Noller. 1978. Complete nucleotide sequence of a 16S ribosomal RNA gene from Escherichia coli. Proc. Natl. Acad. Sci. USA. 75:4801-4805.
  4. De Ley, J., M. Gillis and J. Swings. 1984. Acetobacteriaceae. In: N. R. Krieg and J. G. Holt (Eds.), pp. 267-278. Bergey's Manual of Systematic Bacteriology.
  5. Drysdale, G. S. and G. H. Fleet. 1988. Acetic acid bacteria in winemaking:a review. Am. J. Enol. Vitic. 39:143-154.
  6. Holt, J. G., N. R. Krieg, P. H. A. Sneath, J. T. Stanley and S. T. Williams. 1994. Bergey's Manual of Determinative Bacteriology. 9 th Eds. pp. 164-181.
  7. Legrand-Sow, N. 2004. Sélection et caractérisation de bactéries lactiques d'origine africaine en vue d'une utilisation comme probiotiques. Ph. D. dissertation. Faculté universitaire des sciences agronomiques de Gembloux. Belgium.

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Metadata

Authors
Konate, M., Akpa, E., Koffi, L., Kra, K., Megnanou, R., & Niamke, S.
Affiliations
  • Université Félix Houphouët-Boigny (CI)
  • Centre National de Recherche Agronomique (CI)
ORCID
Kra, Kouassi
Venue
Emirates Journal of Food and Agriculture
Publisher
Pensoft Publishers
Published
2014
Volume
26
Issue
9
Pages
773
ISSN
2079-052X (ISSN-L)
DOI
10.9755/ejfa.v26i9.18122
OpenAlex
W1990904469
Cited by
12
References
1
Citations by year
2025: 2 · 2023: 3 · 2022: 1 · 2020: 1 · 2019: 1 · 2017: 2 · 2015: 2
FWCI
0.50
Type
journal article
Language
en
Open access
Licence
cc-by
Locations
Emirates Journal of Food and Agriculture (publishedVersion, cc-by)
Topics
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Microbial metabolism and enzyme function
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
Keywords
Acetobacter pasteurianus, thermotolerant bacteria, acetic acid production, palm wine, oil palm, vinegar production, starter cultures, osmotolerance, ethanol tolerance, desiccation tolerance, air flow rate, polyphasic identification, Côte d'Ivoire

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