Acetic Acid Bacteria

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José Manuel Guillamón - One of the best experts on this subject based on the ideXlab platform.

  • Population dynamics of Acetic Acid Bacteria during traditional wine vinegar production.
    International Journal of Food Microbiology, 2010
    Co-Authors: Carlos Vegas, Ángel González, Carla Jara, José Manuel Guillamón, María Jesús Torija, Montse Poblet, Estibaliz Mateo, Albert Mas
    Abstract:

    Abstract The population dynamics of Acetic Acid Bacteria in traditional vinegar production was determined in two independent vinegar plants at both the species and strain level. The effect of barrels made of four different woods upon the population dynamics was also determined. Acetic Acid Bacteria were isolated on solid media and the species were identified by RFLP-PCR of 16S rRNA genes and confirmed by 16S rRNA gene sequencing, while strains were typed by ERIC-PCR and (GTG) 5 -rep-PCR. The most widely isolated species was Acetobacter pasteurianus , which accounted for 100% of all the isolates during most of the acetification. Gluconacetobacter europaeus only appeared at any notable level at the end of the process in oak barrels from one vinegar plant. The various A. pasteurianus strains showed a clear succession as the concentration of Acetic Acid increased. In both vinegar plants the relative dominance of different strains was modified as the concentrations of Acetic Acid increased, and strain diversity tended to reduce at the end of the process.

  • Acetic Acid Bacteria
    Biology of Microorganisms on Grapes in Must and in Wine, 2009
    Co-Authors: José Manuel Guillamón, Albert Mas
    Abstract:

    Acetic Acid Bacteria (AAB) are considered one of the most common wine spoilage microorganisms and a threat for the oenologists. Their ability to transform most of the sugars and alcohols into organic Acids produces easily the transformation of glucose into gluconic Acid in damaged grapes and ethanol or glycerol into Acetic Acid or dihydroxyacetone in wines. As a result of their strictly aerobic metabolism and high dependence to oxygen, Acetic Acid Bacteria population is highly reduced during the must fermentation, with only few strains able to survive. However, wine aeration and oxygen exposure during oenological practices after alcoholic fermentation can activate their metabolism and increase their population with risks of Acetic Acid production. Inappropriate long-term wine storage and bottling conditions may also activate the Acetic Acid production. Good cellar practices such as high hygiene, microbiological control, oxygen restriction and reduction of porous surfaces reduce considerably the risks of wine spoilage by Acetic Acid Bacteria.

  • Enumeration and detection of Acetic Acid Bacteria by real-time PCR and nested PCR
    FEMS microbiology letters, 2006
    Co-Authors: Ángel González, Albert Mas, M Poblet, N. Hierro, José Manuel Guillamón
    Abstract:

    Acetic Acid Bacteria play a negative role in wine making because they increase the volatile Acidity of wines. They can survive in the various phases of alcoholic fermentation and it is very important to control their presence and ulterior development. The main objective of the present work is to test fast, sensitive and reliable techniques such as real‐time PCR (rt‐PCR) and nested PCR for enumerating and detecting the presence of this Bacterial group without plating. Primers were designed on the basis of the available 16S rRNA gene sequences and tested successfully with reference Acetic Acid Bacteria strains. The usefulness of rt‐PCR was demonstrated by comparing the results with traditional techniques (colony and microscope counting). The results were similar with all the techniques. Optimized rt‐PCR enabled numbers between 107 and 101 cells mL−1 to be enumerated, while nested PCR detected less than 10 cells mL−1. Although this latter technique cannot be used for enumeration, it has several advantages in routine laboratory analysis.

  • Application of molecular methods to demonstrate species and strain evolution of Acetic Acid Bacteria population during wine production.
    International journal of food microbiology, 2005
    Co-Authors: Ángel González, Albert Mas, N. Hierro, Montse Poblet, José Manuel Guillamón
    Abstract:

    The growth of Acetic Acid Bacteria on grapes or throughout the winemaking process influences the quality of wine, mainly because it increases the volatile Acidity. The objective of this study was to analyse how the Acetic Acid Bacteria population evolves in the changing environment of the grape surface and during wine fermentation. We have analysed the influence of yeast inoculation and SO2 addition on Acetic Acid Bacteria populations. These Bacteria were analysed at both the species and the strain level by molecular methods such as Restriction Fragment Length Polimorfism (RFLP) of amplified 16S rDNA, and amplification by polymerase chain reaction of EnteroBacterial Repetitive Intergenic Consensus (ERIC-PCR) and Repetitive Extragenic Palindromic (REP-PCR). Our results show that the increases in population size are normally accompanied by a proliferation of Acetobacter aceti, which is the main species during fermentation. The diversity of strains is considerable in natural environments such as the grape surface. Changes in the environment during alcoholic fermentation substantially reduce the survival and the diversity of Acetic Acid Bacteria. Few strains are able to survive these conditions and they seem to originate from both the grapes and the winery. To the best of our knowledge this is the first time that Acetic Acid Bacteria are analysed at the strain level in grape surfaces and during winemaking.

  • Application of molecular methods for the differentiation of Acetic Acid Bacteria in a red wine fermentation.
    Journal of applied microbiology, 2004
    Co-Authors: Ángel González, Albert Mas, M Poblet, N. Hierro, Nicolas Rozès, José Manuel Guillamón
    Abstract:

    ABSTRACT A´ . GONZA´ LEZ, N. HIERRO, M. POBLET, N. ROZE` S, A. MAS AND J.M. GUILLAMO´ N. 2004. Aims: To apply rapid and reliable molecular techniques for typing Acetic Acid Bacteria and studying theirpopulation dynamics during wine-making processes.Methods and Results: We tested the usefulness of the EnteroBacterial Repetitive Intergenic Consensus-PCR(ERIC-PCR) and Repetitive Extragenic Palindromic-PCR (REP-PCR) techniques with reference strains of most ofthe species of Acetic Acid Bacteria. We obtained exclusive patterns for each strain with the ERIC-PCR technique,proving the utility for characterizing below species level. REP-PCR technique was not as adequate for this purposebecause some strains yielded identical fingerprint. One hundred twenty isolates from a commercial red winefermentation were fingerprinted using both techniques. We detected a high degree of strain diversity in thefirst stage of fermentation that decreased throughout the process. However, several strains and species weredominant in the alcoholic fermentation phases. The identification of different strains or genotypes at the specieslevel was carried out by restriction analysis of the 16S ribosomal DNA gene. Gluconobacter oxydans dominatedthe fresh must, while Acetobacter aceti was the only isolated species at the end of the process. Gluconacetobacterhansenii and G. liquefaciens were also isolated in significant numbers at the beginning of fermentation.Conclusions: ERIC-PCR and REP-PCR techniques proved useful for characterizing strains of Acetic Acid Bacteria.Significance and Impact of the study: The availability of molecular techniques for a fast and reliablegenotypic characterization should increase our knowledge of the ecology of Acetic Acid Bacteria and determinemore accurately their growth behaviour during various stages of vinification.Keywords: A. aceti, ERIC-PCR, G. oxydans, population dynamics, REP-PCR.

Michael Teuber - One of the best experts on this subject based on the ideXlab platform.

  • genetic and restriction analysis of the 16s 23s rdna internal transcribed spacer regions of the Acetic Acid Bacteria
    Fems Microbiology Letters, 2002
    Co-Authors: Janja Trcek, Michael Teuber
    Abstract:

    The 16S–23S rDNA internal transcribed spacer regions of the Acetic Acid Bacteria were sequenced and evaluated for molecular identification of these Bacteria. All the sequenced spacers contained genes for tRNAIle and tRNAAla, and the antitermination element. The sequences revealed 56.8–78.3% similarity. By PCR amplification of the spacers from 57 strains of Acetic Acid Bacteria, single products of similar sizes were produced. Digestion of the spacers by HaeIII and HpaII restriction enzymes resulted in 12 distinct groups of restriction types. All the restriction profiles obtained after analysis of microbial populations from vinegar matched one of the 12 groups.

  • Genetic and restriction analysis of the 16S–23S rDNA internal transcribed spacer regions of the Acetic Acid Bacteria
    FEMS microbiology letters, 2002
    Co-Authors: Janja Trcek, Michael Teuber
    Abstract:

    The 16S–23S rDNA internal transcribed spacer regions of the Acetic Acid Bacteria were sequenced and evaluated for molecular identification of these Bacteria. All the sequenced spacers contained genes for tRNAIle and tRNAAla, and the antitermination element. The sequences revealed 56.8–78.3% similarity. By PCR amplification of the spacers from 57 strains of Acetic Acid Bacteria, single products of similar sizes were produced. Digestion of the spacers by HaeIII and HpaII restriction enzymes resulted in 12 distinct groups of restriction types. All the restriction profiles obtained after analysis of microbial populations from vinegar matched one of the 12 groups.

Ángel González - One of the best experts on this subject based on the ideXlab platform.

  • Differentiation of Acetic Acid Bacteria based on sequence analysis of 16S-23S rRNA gene internal transcribed spacer sequences.
    International Journal of Food Microbiology, 2011
    Co-Authors: Ángel González
    Abstract:

    The 16S–23S gene internal transcribed spacer sequence of sixty-four strains belonging to different Acetic Acid Bacteria genera were analyzed, and phylogenetic trees were generated for each genera. The topologies of the different trees were in accordance with the 16S rRNA gene trees, although the similarity percentages obtained between the species was shown to be much lower. These values suggest the usefulness of including the 16S–23S gene internal transcribed spacer region as a part of the polyphasic approach required for the further classification of Acetic Acid Bacteria. Furthermore, the region could be a good target for primer and probe design. It has also been validated for use in the identification of unknown samples of this Bacterial group from wine vinegar and fruit condiments.

  • Population dynamics of Acetic Acid Bacteria during traditional wine vinegar production.
    International Journal of Food Microbiology, 2010
    Co-Authors: Carlos Vegas, Ángel González, Carla Jara, José Manuel Guillamón, María Jesús Torija, Montse Poblet, Estibaliz Mateo, Albert Mas
    Abstract:

    Abstract The population dynamics of Acetic Acid Bacteria in traditional vinegar production was determined in two independent vinegar plants at both the species and strain level. The effect of barrels made of four different woods upon the population dynamics was also determined. Acetic Acid Bacteria were isolated on solid media and the species were identified by RFLP-PCR of 16S rRNA genes and confirmed by 16S rRNA gene sequencing, while strains were typed by ERIC-PCR and (GTG) 5 -rep-PCR. The most widely isolated species was Acetobacter pasteurianus , which accounted for 100% of all the isolates during most of the acetification. Gluconacetobacter europaeus only appeared at any notable level at the end of the process in oak barrels from one vinegar plant. The various A. pasteurianus strains showed a clear succession as the concentration of Acetic Acid increased. In both vinegar plants the relative dominance of different strains was modified as the concentrations of Acetic Acid increased, and strain diversity tended to reduce at the end of the process.

  • Enumeration and detection of Acetic Acid Bacteria by real-time PCR and nested PCR
    FEMS microbiology letters, 2006
    Co-Authors: Ángel González, Albert Mas, M Poblet, N. Hierro, José Manuel Guillamón
    Abstract:

    Acetic Acid Bacteria play a negative role in wine making because they increase the volatile Acidity of wines. They can survive in the various phases of alcoholic fermentation and it is very important to control their presence and ulterior development. The main objective of the present work is to test fast, sensitive and reliable techniques such as real‐time PCR (rt‐PCR) and nested PCR for enumerating and detecting the presence of this Bacterial group without plating. Primers were designed on the basis of the available 16S rRNA gene sequences and tested successfully with reference Acetic Acid Bacteria strains. The usefulness of rt‐PCR was demonstrated by comparing the results with traditional techniques (colony and microscope counting). The results were similar with all the techniques. Optimized rt‐PCR enabled numbers between 107 and 101 cells mL−1 to be enumerated, while nested PCR detected less than 10 cells mL−1. Although this latter technique cannot be used for enumeration, it has several advantages in routine laboratory analysis.

  • Application of molecular methods to demonstrate species and strain evolution of Acetic Acid Bacteria population during wine production.
    International journal of food microbiology, 2005
    Co-Authors: Ángel González, Albert Mas, N. Hierro, Montse Poblet, José Manuel Guillamón
    Abstract:

    The growth of Acetic Acid Bacteria on grapes or throughout the winemaking process influences the quality of wine, mainly because it increases the volatile Acidity. The objective of this study was to analyse how the Acetic Acid Bacteria population evolves in the changing environment of the grape surface and during wine fermentation. We have analysed the influence of yeast inoculation and SO2 addition on Acetic Acid Bacteria populations. These Bacteria were analysed at both the species and the strain level by molecular methods such as Restriction Fragment Length Polimorfism (RFLP) of amplified 16S rDNA, and amplification by polymerase chain reaction of EnteroBacterial Repetitive Intergenic Consensus (ERIC-PCR) and Repetitive Extragenic Palindromic (REP-PCR). Our results show that the increases in population size are normally accompanied by a proliferation of Acetobacter aceti, which is the main species during fermentation. The diversity of strains is considerable in natural environments such as the grape surface. Changes in the environment during alcoholic fermentation substantially reduce the survival and the diversity of Acetic Acid Bacteria. Few strains are able to survive these conditions and they seem to originate from both the grapes and the winery. To the best of our knowledge this is the first time that Acetic Acid Bacteria are analysed at the strain level in grape surfaces and during winemaking.

  • Application of molecular methods for the differentiation of Acetic Acid Bacteria in a red wine fermentation.
    Journal of applied microbiology, 2004
    Co-Authors: Ángel González, Albert Mas, M Poblet, N. Hierro, Nicolas Rozès, José Manuel Guillamón
    Abstract:

    ABSTRACT A´ . GONZA´ LEZ, N. HIERRO, M. POBLET, N. ROZE` S, A. MAS AND J.M. GUILLAMO´ N. 2004. Aims: To apply rapid and reliable molecular techniques for typing Acetic Acid Bacteria and studying theirpopulation dynamics during wine-making processes.Methods and Results: We tested the usefulness of the EnteroBacterial Repetitive Intergenic Consensus-PCR(ERIC-PCR) and Repetitive Extragenic Palindromic-PCR (REP-PCR) techniques with reference strains of most ofthe species of Acetic Acid Bacteria. We obtained exclusive patterns for each strain with the ERIC-PCR technique,proving the utility for characterizing below species level. REP-PCR technique was not as adequate for this purposebecause some strains yielded identical fingerprint. One hundred twenty isolates from a commercial red winefermentation were fingerprinted using both techniques. We detected a high degree of strain diversity in thefirst stage of fermentation that decreased throughout the process. However, several strains and species weredominant in the alcoholic fermentation phases. The identification of different strains or genotypes at the specieslevel was carried out by restriction analysis of the 16S ribosomal DNA gene. Gluconobacter oxydans dominatedthe fresh must, while Acetobacter aceti was the only isolated species at the end of the process. Gluconacetobacterhansenii and G. liquefaciens were also isolated in significant numbers at the beginning of fermentation.Conclusions: ERIC-PCR and REP-PCR techniques proved useful for characterizing strains of Acetic Acid Bacteria.Significance and Impact of the study: The availability of molecular techniques for a fast and reliablegenotypic characterization should increase our knowledge of the ecology of Acetic Acid Bacteria and determinemore accurately their growth behaviour during various stages of vinification.Keywords: A. aceti, ERIC-PCR, G. oxydans, population dynamics, REP-PCR.

Janja Trcek - One of the best experts on this subject based on the ideXlab platform.

  • genetic and restriction analysis of the 16s 23s rdna internal transcribed spacer regions of the Acetic Acid Bacteria
    Fems Microbiology Letters, 2002
    Co-Authors: Janja Trcek, Michael Teuber
    Abstract:

    The 16S–23S rDNA internal transcribed spacer regions of the Acetic Acid Bacteria were sequenced and evaluated for molecular identification of these Bacteria. All the sequenced spacers contained genes for tRNAIle and tRNAAla, and the antitermination element. The sequences revealed 56.8–78.3% similarity. By PCR amplification of the spacers from 57 strains of Acetic Acid Bacteria, single products of similar sizes were produced. Digestion of the spacers by HaeIII and HpaII restriction enzymes resulted in 12 distinct groups of restriction types. All the restriction profiles obtained after analysis of microbial populations from vinegar matched one of the 12 groups.

  • Genetic and restriction analysis of the 16S–23S rDNA internal transcribed spacer regions of the Acetic Acid Bacteria
    FEMS microbiology letters, 2002
    Co-Authors: Janja Trcek, Michael Teuber
    Abstract:

    The 16S–23S rDNA internal transcribed spacer regions of the Acetic Acid Bacteria were sequenced and evaluated for molecular identification of these Bacteria. All the sequenced spacers contained genes for tRNAIle and tRNAAla, and the antitermination element. The sequences revealed 56.8–78.3% similarity. By PCR amplification of the spacers from 57 strains of Acetic Acid Bacteria, single products of similar sizes were produced. Digestion of the spacers by HaeIII and HpaII restriction enzymes resulted in 12 distinct groups of restriction types. All the restriction profiles obtained after analysis of microbial populations from vinegar matched one of the 12 groups.

Albert Mas - One of the best experts on this subject based on the ideXlab platform.

  • Acetic Acid Bacteria and the production and quality of wine vinegar.
    TheScientificWorldJournal, 2014
    Co-Authors: Albert Mas, María Jesús Torija, Maria Carmen García-parrilla, Ana M. Troncoso
    Abstract:

    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.

  • Acetic Acid Bacteria in grape must
    Acetic Acid Bacteria, 2013
    Co-Authors: D Navarro, Estibaliz Mateo, María Jesús Torija, Albert Mas
    Abstract:

    Acetic Acid Bacteria (AAB) have undergone continuous taxonomic revision, resulting in an increased number of genera and species ascribed to this group. Thus, the description of the most common AAB in grapes, must and wine has changed dramatically since the initial assessments, which were primarily based on physiological methods. In the present study, we identified the AAB isolated from different grape musts by sequencing the 16S rRNA gene and 16S-23S rRNA gene internal transcribed spacer region. We had previously performed studies from the same winery. However, in this study we now identified AAB species that have been recently described in wines, as well as others that were identified for first time in this niche. Gluconobacter cerinus , G. japonicus , G. thailandicus and G. oxydans were previously identified as G. oxydans . Kozakia baliensis was also within this group. Acetobacter pasteurianus , A. cerevisiae and A. malorum were formerly grouped as Acetobacter sp . Many isolates previously described as G. oxydans or A. aceti likely correspond to other, newly described species of the same genera.

  • Population dynamics of Acetic Acid Bacteria during traditional wine vinegar production.
    International Journal of Food Microbiology, 2010
    Co-Authors: Carlos Vegas, Ángel González, Carla Jara, José Manuel Guillamón, María Jesús Torija, Montse Poblet, Estibaliz Mateo, Albert Mas
    Abstract:

    Abstract The population dynamics of Acetic Acid Bacteria in traditional vinegar production was determined in two independent vinegar plants at both the species and strain level. The effect of barrels made of four different woods upon the population dynamics was also determined. Acetic Acid Bacteria were isolated on solid media and the species were identified by RFLP-PCR of 16S rRNA genes and confirmed by 16S rRNA gene sequencing, while strains were typed by ERIC-PCR and (GTG) 5 -rep-PCR. The most widely isolated species was Acetobacter pasteurianus , which accounted for 100% of all the isolates during most of the acetification. Gluconacetobacter europaeus only appeared at any notable level at the end of the process in oak barrels from one vinegar plant. The various A. pasteurianus strains showed a clear succession as the concentration of Acetic Acid increased. In both vinegar plants the relative dominance of different strains was modified as the concentrations of Acetic Acid increased, and strain diversity tended to reduce at the end of the process.

  • Acetic Acid Bacteria
    Biology of Microorganisms on Grapes in Must and in Wine, 2009
    Co-Authors: José Manuel Guillamón, Albert Mas
    Abstract:

    Acetic Acid Bacteria (AAB) are considered one of the most common wine spoilage microorganisms and a threat for the oenologists. Their ability to transform most of the sugars and alcohols into organic Acids produces easily the transformation of glucose into gluconic Acid in damaged grapes and ethanol or glycerol into Acetic Acid or dihydroxyacetone in wines. As a result of their strictly aerobic metabolism and high dependence to oxygen, Acetic Acid Bacteria population is highly reduced during the must fermentation, with only few strains able to survive. However, wine aeration and oxygen exposure during oenological practices after alcoholic fermentation can activate their metabolism and increase their population with risks of Acetic Acid production. Inappropriate long-term wine storage and bottling conditions may also activate the Acetic Acid production. Good cellar practices such as high hygiene, microbiological control, oxygen restriction and reduction of porous surfaces reduce considerably the risks of wine spoilage by Acetic Acid Bacteria.

  • Enumeration and detection of Acetic Acid Bacteria by real-time PCR and nested PCR
    FEMS microbiology letters, 2006
    Co-Authors: Ángel González, Albert Mas, M Poblet, N. Hierro, José Manuel Guillamón
    Abstract:

    Acetic Acid Bacteria play a negative role in wine making because they increase the volatile Acidity of wines. They can survive in the various phases of alcoholic fermentation and it is very important to control their presence and ulterior development. The main objective of the present work is to test fast, sensitive and reliable techniques such as real‐time PCR (rt‐PCR) and nested PCR for enumerating and detecting the presence of this Bacterial group without plating. Primers were designed on the basis of the available 16S rRNA gene sequences and tested successfully with reference Acetic Acid Bacteria strains. The usefulness of rt‐PCR was demonstrated by comparing the results with traditional techniques (colony and microscope counting). The results were similar with all the techniques. Optimized rt‐PCR enabled numbers between 107 and 101 cells mL−1 to be enumerated, while nested PCR detected less than 10 cells mL−1. Although this latter technique cannot be used for enumeration, it has several advantages in routine laboratory analysis.