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Thermal adaptation of acetic acid bacteria for practical high-temperature vinegar fermentation.
Matsumoto, Nami; Osumi, Naoki; Matsutani, Minenosuke; Phathanathavorn, Theerisara; Kataoka, Naoya; Theeragool, Gunjana; Yakushi, Toshiharu; Shiraishi, Yasushi; Matsushita, Kazunobu.
Afiliación
  • Matsumoto N; Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Yamaguchi, Japan.
  • Osumi N; Graduate School of Science and Technology for Innovation, Yamaguchi University, Yamaguchi, Japan.
  • Matsutani M; Kewpie Jyozo Co., Ltd, Ibaraki, Japan.
  • Phathanathavorn T; Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Yamaguchi, Japan.
  • Kataoka N; Graduate School of Science and Technology for Innovation, Yamaguchi University, Yamaguchi, Japan.
  • Theeragool G; NODAI Genome Research Center, Tokyo University of Agriculture, Tokyo, Japan.
  • Yakushi T; Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok, Thailand.
  • Shiraishi Y; Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Yamaguchi, Japan.
  • Matsushita K; Graduate School of Science and Technology for Innovation, Yamaguchi University, Yamaguchi, Japan.
Biosci Biotechnol Biochem ; 85(5): 1243-1251, 2021 Apr 24.
Article en En | MEDLINE | ID: mdl-33686416
Thermotolerant microorganisms are useful for high-temperature fermentation. Several thermally adapted strains were previously obtained from Acetobacter pasteurianus in a nutrient-rich culture medium, while these adapted strains could not grow well at high temperature in the nutrient-poor practical culture medium, "rice moromi." In this study, A. pasteurianus K-1034 originally capable of performing acetic acid fermentation in rice moromi was thermally adapted by experimental evolution using a "pseudo" rice moromi culture. The adapted strains thus obtained were confirmed to grow well in such the nutrient-poor media in flask or jar-fermentor culture up to 40 or 39 °C; the mutation sites of the strains were also determined. The high-temperature fermentation ability was also shown to be comparable with a low-nutrient adapted strain previously obtained. Using the practical fermentation system, "Acetofermenter," acetic acid production was compared in the moromi culture; the results showed that the adapted strains efficiently perform practical vinegar production under high-temperature conditions.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Acetobacter / Adaptación Fisiológica / Ácido Acético / Etanol / Fermentación / Termotolerancia Idioma: En Revista: Biosci Biotechnol Biochem Asunto de la revista: BIOQUIMICA / BIOTECNOLOGIA Año: 2021 Tipo del documento: Article País de afiliación: Japón Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Acetobacter / Adaptación Fisiológica / Ácido Acético / Etanol / Fermentación / Termotolerancia Idioma: En Revista: Biosci Biotechnol Biochem Asunto de la revista: BIOQUIMICA / BIOTECNOLOGIA Año: 2021 Tipo del documento: Article País de afiliación: Japón Pais de publicación: Reino Unido