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Ilse Cleenwerck - One of the best experts on this subject based on the ideXlab platform.
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novel acetic acid bacteria from cider fermentations Acetobacter conturbans sp nov and Acetobacter fallax sp nov
International Journal of Systematic and Evolutionary Microbiology, 2020Co-Authors: Atena Sadat Sombolestani, Ilse Cleenwerck, Margo Cnockaert, Wim Borremans, Anneleen D Wieme, Luc De Vuyst, Peter VandammeAbstract:Strains LMG 1627T, LMG 1636T and LMG 1637 were all isolated from cider fermentations in the 1940s and 1950s. A recent study based on MALDI-TOF MS and dnaK gene sequence analyses suggested they represented novel Acetobacter species. In the present study, we determined the whole-genome sequences of these strains and analysed their phenotypic and chemotaxonomic characteristics. A phylogenomic analysis based on 107 single-copy core genes revealed that they represented a single Acetobacter lineage with Acetobacter aceti, Acetobacter sicerae, Acetobacter musti and Acetobacter oeni, Acetobacter estunensis and with Acetobacter nitrogenifigens as an outgroup to this cluster. OrthoANIu value and dDDH analyses among these and other Acetobacter type strains confirmed that these three strains represented two novel Acetobacter species, which could be differentiated from other closely related type strains of Acetobacter by different phenotypic tests, such as ketogenesis from glycerol. We therefore propose to classify strain LMG 1627T in the novel species Acetobacter conturbans sp. nov., with LMG 1627T (=NCIMB 8945T) as the type strain, and to classify strains LMG 1636T and LMG 1637 in the novel species Acetobacter fallax sp. nov., with LMG 1636T (=NCIMB 8956T) as the type strain.
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Acetobacter sicerae sp nov isolated from cider and kefir and identification of species of the genus Acetobacter by dnak groel and rpob sequence analysis
International Journal of Systematic and Evolutionary Microbiology, 2014Co-Authors: Leilei Li, Ilse Cleenwerck, Anneleen D Wieme, Luc De Vuyst, Freek Spitaels, Tom Balzarini, Olga C Nunes, Celia M Manaia, Anita Van Landschoot, Peter VandammeAbstract:Five acetic acid bacteria isolates, awK9_3, awK9_4 (=LMG 27543), awK9_5 (=LMG 28092), awK9_6 and awK9_9, obtained during a study of micro-organisms present in traditionally produced kefir, were grouped on the basis of their MALDI-TOF MS profile with LMG 1530 and LMG 1531(T), two strains currently classified as members of the genus Acetobacter. Phylogenetic analysis based on nearly complete 16S rRNA gene sequences as well as on concatenated partial sequences of the housekeeping genes dnaK, groEL and rpoB indicated that these isolates were representatives of a single novel species together with LMG 1530 and LMG 1531 T in the genus Acetobacter, with Acetobacter aceti, Acetobacter nitrogenifigens, Acetobacter oeni and Acetobacter estunensis as nearest phylogenetic neighbours. Pairwise similarity of 16S rRNA gene sequences between LMG 1531(T) and the type strains of the above-mentioned species were 99.7 %, 99.1 %, 98.4 % and 98.2 %, respectively. DNA-DNA hybridizations confirmed that status, while amplified fragment length polymorphism (AFLP) and random amplified polymorphic DNA (RAPD) data indicated that LMG 1531(T), LMG 1530, LMG 27543 and LMG 28092 represent at least two different strains of the novel species. The major fatty acid of LMG 1531(T) and LMG 27543 was C-18:1 omega 7c. The major ubiquinone present was Q-9 and the DNA G+C contents of LMG 1531(T) and LMG 27543 were 58.3 and 56.7 mol%, respectively. The strains were able to grow on D-fructose and D-sorbitol as a single carbon source. They were also able to grow on yeast extract with 30 % D-glucose and on standard medium with pH 3.6 or containing 1 % NaCl. They had a weak ability to produce acid from D-arabinose. These features enabled their differentiation from their nearest phylogenetic neighbours. The name Acetobacter sicerae sp. nov. is proposed with LMG 1531(T) (= NCIMB 8941(T)) as the type strain.
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Acetobacter sicerae sp. nov., isolated from cider and kefir, and identification of species of the genus Acetobacter by dnaK, groEL and rpoB sequence analysis.
International journal of systematic and evolutionary microbiology, 2014Co-Authors: Anneleen Wieme, Ilse Cleenwerck, Luc De Vuyst, Freek Spitaels, Tom Balzarini, Olga C Nunes, Celia M Manaia, Anita Van Landschoot, Peter VandammeAbstract:Five acetic acid bacteria isolates, awK9_3, awK9_4 ( = LMG 27543), awK9_5 ( = LMG 28092), awK9_6 and awK9_9, obtained during a study of micro-organisms present in traditionally produced kefir, were grouped on the basis of their MALDI-TOF MS profile with LMG 1530 and LMG 1531(T), two strains currently classified as members of the genus Acetobacter. Phylogenetic analysis based on nearly complete 16S rRNA gene sequences as well as on concatenated partial sequences of the housekeeping genes dnaK, groEL and rpoB indicated that these isolates were representatives of a single novel species together with LMG 1530 and LMG 1531(T) in the genus Acetobacter, with Acetobacter aceti, Acetobacter nitrogenifigens, Acetobacter oeni and Acetobacter estunensis as nearest phylogenetic neighbours. Pairwise similarity of 16S rRNA gene sequences between LMG 1531(T) and the type strains of the above-mentioned species were 99.7%, 99.1%, 98.4% and 98.2%, respectively. DNA-DNA hybridizations confirmed that status, while amplified fragment length polymorphism (AFLP) and random amplified polymorphic DNA (RAPD) data indicated that LMG 1531(T), LMG 1530, LMG 27543 and LMG 28092 represent at least two different strains of the novel species. The major fatty acid of LMG 1531(T) and LMG 27543 was C18 : 1ω7c. The major ubiquinone present was Q-9 and the DNA G+C contents of LMG 1531(T) and LMG 27543 were 58.3 and 56.7 mol%, respectively. The strains were able to grow on D-fructose and D-sorbitol as a single carbon source. They were also able to grow on yeast extract with 30% D-glucose and on standard medium with pH 3.6 or containing 1% NaCl. They had a weak ability to produce acid from d-arabinose. These features enabled their differentiation from their nearest phylogenetic neighbours. The name Acetobacter sicerae sp. nov. is proposed with LMG 1531(T) ( = NCIMB 8941(T)) as the type strain.
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Acetobacter fabarum sp nov an acetic acid bacterium from a ghanaian cocoa bean heap fermentation
International Journal of Systematic and Evolutionary Microbiology, 2008Co-Authors: Ilse Cleenwerck, Nicholas Camu, Katrien Engelbeen, Paul De Vos, Angel Gonzalez, Luc De VuystAbstract:Six acetic acid bacterial isolates, obtained during a study of the microbial diversity of spontaneous fermentations of Ghanaian cocoa beans, were subjected to a polyphasic taxonomic study. (GTG)(5)-PCR fingerprinting grouped the isolates together, but they could not be identified using this method. Phylogenetic analysis based on 16S rRNA gene sequences allocated the isolates to the genus Acetobacter and revealed Acetobacter lovaniensis, Acetobacter ghanensis and Acetobacter syzygii to be nearest neighbours. DNA-DNA hybridizations demonstrated that the isolates belonged to a single novel genospecies that could be differentiated from its phylogenetically nearest neighbours by the following phenotypic characteristics: no production of 2-keto-D-gluconic acid from D-glucose; growth on methanol and D-xylose, but not on maltose, as sole carbon sources; no growth on yeast extract with 30% D-glucose; and weak growth at 37 degrees C. The DNA G+C contents of four selected strains were 56.8-58.0 mol%. The results obtained prove that the isolates should be classified as representatives of a novel Acetobacter species, for which the name Acetobacter fabarum sp. nov. is proposed. The type strain is strain 985(T) (=R-36330(T) =LMG 24244(T) =DSM 19596(T)).
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Acetobacter ghanensis sp nov a novel acetic acid bacterium isolated from traditional heap fermentations of ghanaian cocoa beans
International Journal of Systematic and Evolutionary Microbiology, 2007Co-Authors: Ilse Cleenwerck, Katrien Vandemeulebroecke, Nicholas Camu, Katrien Engelbeen, Tom De Winter, Paul De Vos, Luc De VuystAbstract:Twenty-three acetic acid bacteria, isolated from traditional heap fermentations of Ghanaian cocoa beans, were subjected to a polyphasic taxonomic study. The isolates were catalase-positive, oxidase-negative, Gram-negative rods. They oxidized ethanol to acetic acid and were unable to produce 2-ketogluconic acid, 5-ketogluconic acid and 2,5-diketogluconic acid from glucose; therefore, they were tentatively identified as Acetobacter species. 16S rRNA gene sequencing and phylogenetic analysis confirmed their position in the genus Acetobacter, with Acetobacter syzygii and Acetobacter lovaniensis as their closest phylogenetic neighbours. (GTG)(5)-PCR fingerprinting grouped the strains in a cluster that did not contain any type strains of members of the genus Acetobacter. DNA-DNA hybridization with the type strains of all recognized Acetobacter species revealed DNA-DNA relatedness values below the species level. The DNA G+C contents of three selected strains were 56.9-57.3 mol%. The novel strains had phenotypic characteristics that enabled them to be differentiated from phylogenetically related Acetobacter species, i.e. they were motile, did not produce 2-ketogluconic acid or 5-ketogluconic acid from glucose, were catalase-positive and oxidase-negative, grew on yeast extract with 30 % glucose, grew on glycerol (although weakly) but not on maltose or methanol as carbon sources, and did not grow with ammonium as sole nitrogen source and ethanol as carbon source. Based on the genotypic and phenotypic data, the isolates represent a novel species of the genus Acetobacter for which the name Acetobacter ghanensis sp. nov. is proposed. The type strain is R-29337(T) (=430A(T)=LMG 23848(T)=DSM 18895(T)).
Peter Vandamme - One of the best experts on this subject based on the ideXlab platform.
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novel acetic acid bacteria from cider fermentations Acetobacter conturbans sp nov and Acetobacter fallax sp nov
International Journal of Systematic and Evolutionary Microbiology, 2020Co-Authors: Atena Sadat Sombolestani, Ilse Cleenwerck, Margo Cnockaert, Wim Borremans, Anneleen D Wieme, Luc De Vuyst, Peter VandammeAbstract:Strains LMG 1627T, LMG 1636T and LMG 1637 were all isolated from cider fermentations in the 1940s and 1950s. A recent study based on MALDI-TOF MS and dnaK gene sequence analyses suggested they represented novel Acetobacter species. In the present study, we determined the whole-genome sequences of these strains and analysed their phenotypic and chemotaxonomic characteristics. A phylogenomic analysis based on 107 single-copy core genes revealed that they represented a single Acetobacter lineage with Acetobacter aceti, Acetobacter sicerae, Acetobacter musti and Acetobacter oeni, Acetobacter estunensis and with Acetobacter nitrogenifigens as an outgroup to this cluster. OrthoANIu value and dDDH analyses among these and other Acetobacter type strains confirmed that these three strains represented two novel Acetobacter species, which could be differentiated from other closely related type strains of Acetobacter by different phenotypic tests, such as ketogenesis from glycerol. We therefore propose to classify strain LMG 1627T in the novel species Acetobacter conturbans sp. nov., with LMG 1627T (=NCIMB 8945T) as the type strain, and to classify strains LMG 1636T and LMG 1637 in the novel species Acetobacter fallax sp. nov., with LMG 1636T (=NCIMB 8956T) as the type strain.
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Acetobacter sicerae sp nov isolated from cider and kefir and identification of species of the genus Acetobacter by dnak groel and rpob sequence analysis
International Journal of Systematic and Evolutionary Microbiology, 2014Co-Authors: Leilei Li, Ilse Cleenwerck, Anneleen D Wieme, Luc De Vuyst, Freek Spitaels, Tom Balzarini, Olga C Nunes, Celia M Manaia, Anita Van Landschoot, Peter VandammeAbstract:Five acetic acid bacteria isolates, awK9_3, awK9_4 (=LMG 27543), awK9_5 (=LMG 28092), awK9_6 and awK9_9, obtained during a study of micro-organisms present in traditionally produced kefir, were grouped on the basis of their MALDI-TOF MS profile with LMG 1530 and LMG 1531(T), two strains currently classified as members of the genus Acetobacter. Phylogenetic analysis based on nearly complete 16S rRNA gene sequences as well as on concatenated partial sequences of the housekeeping genes dnaK, groEL and rpoB indicated that these isolates were representatives of a single novel species together with LMG 1530 and LMG 1531 T in the genus Acetobacter, with Acetobacter aceti, Acetobacter nitrogenifigens, Acetobacter oeni and Acetobacter estunensis as nearest phylogenetic neighbours. Pairwise similarity of 16S rRNA gene sequences between LMG 1531(T) and the type strains of the above-mentioned species were 99.7 %, 99.1 %, 98.4 % and 98.2 %, respectively. DNA-DNA hybridizations confirmed that status, while amplified fragment length polymorphism (AFLP) and random amplified polymorphic DNA (RAPD) data indicated that LMG 1531(T), LMG 1530, LMG 27543 and LMG 28092 represent at least two different strains of the novel species. The major fatty acid of LMG 1531(T) and LMG 27543 was C-18:1 omega 7c. The major ubiquinone present was Q-9 and the DNA G+C contents of LMG 1531(T) and LMG 27543 were 58.3 and 56.7 mol%, respectively. The strains were able to grow on D-fructose and D-sorbitol as a single carbon source. They were also able to grow on yeast extract with 30 % D-glucose and on standard medium with pH 3.6 or containing 1 % NaCl. They had a weak ability to produce acid from D-arabinose. These features enabled their differentiation from their nearest phylogenetic neighbours. The name Acetobacter sicerae sp. nov. is proposed with LMG 1531(T) (= NCIMB 8941(T)) as the type strain.
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Acetobacter sicerae sp. nov., isolated from cider and kefir, and identification of species of the genus Acetobacter by dnaK, groEL and rpoB sequence analysis.
International journal of systematic and evolutionary microbiology, 2014Co-Authors: Anneleen Wieme, Ilse Cleenwerck, Luc De Vuyst, Freek Spitaels, Tom Balzarini, Olga C Nunes, Celia M Manaia, Anita Van Landschoot, Peter VandammeAbstract:Five acetic acid bacteria isolates, awK9_3, awK9_4 ( = LMG 27543), awK9_5 ( = LMG 28092), awK9_6 and awK9_9, obtained during a study of micro-organisms present in traditionally produced kefir, were grouped on the basis of their MALDI-TOF MS profile with LMG 1530 and LMG 1531(T), two strains currently classified as members of the genus Acetobacter. Phylogenetic analysis based on nearly complete 16S rRNA gene sequences as well as on concatenated partial sequences of the housekeeping genes dnaK, groEL and rpoB indicated that these isolates were representatives of a single novel species together with LMG 1530 and LMG 1531(T) in the genus Acetobacter, with Acetobacter aceti, Acetobacter nitrogenifigens, Acetobacter oeni and Acetobacter estunensis as nearest phylogenetic neighbours. Pairwise similarity of 16S rRNA gene sequences between LMG 1531(T) and the type strains of the above-mentioned species were 99.7%, 99.1%, 98.4% and 98.2%, respectively. DNA-DNA hybridizations confirmed that status, while amplified fragment length polymorphism (AFLP) and random amplified polymorphic DNA (RAPD) data indicated that LMG 1531(T), LMG 1530, LMG 27543 and LMG 28092 represent at least two different strains of the novel species. The major fatty acid of LMG 1531(T) and LMG 27543 was C18 : 1ω7c. The major ubiquinone present was Q-9 and the DNA G+C contents of LMG 1531(T) and LMG 27543 were 58.3 and 56.7 mol%, respectively. The strains were able to grow on D-fructose and D-sorbitol as a single carbon source. They were also able to grow on yeast extract with 30% D-glucose and on standard medium with pH 3.6 or containing 1% NaCl. They had a weak ability to produce acid from d-arabinose. These features enabled their differentiation from their nearest phylogenetic neighbours. The name Acetobacter sicerae sp. nov. is proposed with LMG 1531(T) ( = NCIMB 8941(T)) as the type strain.
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influence of turning and environmental contamination on the dynamics of populations of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in ghana
Applied and Environmental Microbiology, 2008Co-Authors: Nicholas Camu, Peter Vandamme, Tom De Winter, Angel Gonzalez, Ann Van Schoor, Katrien De Bruyne, Jemmy S Takrama, Solomon K Addo, Luc De VuystAbstract:The influence of turning and environmental contamination on six spontaneous cocoa bean heap fermentations performed in Ghana was studied through a multiphasic approach, encompassing both microbiological (culture-dependent and culture-independent techniques) and metabolite target analyses. A sensory analysis of chocolate made from the fermented, dried beans was performed as well. Only four clusters were found among the isolates of acetic acid bacteria (AAB) identified: Acetobacter pasteurianus, Acetobacter ghanensis, Acetobacter senegalensis, and a potential new Acetobacter lovaniensis-like species. Two main clusters were identified among the lactic acid bacteria (LAB) isolated, namely, Lactobacillus plantarum and Lactobacillus fermentum. No differences in biodiversity of LAB and AAB were seen for fermentations carried out at the farm and factory sites, indicating the cocoa pod surfaces and not the general environment as the main inoculum for spontaneous cocoa bean heap fermentation. Turning of the heaps enhanced aeration and increased the relative population size of AAB and the production of acetic acid. This in turn gave a more sour taste to chocolate made from these beans. Bitterness was reduced through losses of polyphenols and alkaloids upon fermentation and cocoa bean processing.
Luc De Vuyst - One of the best experts on this subject based on the ideXlab platform.
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novel acetic acid bacteria from cider fermentations Acetobacter conturbans sp nov and Acetobacter fallax sp nov
International Journal of Systematic and Evolutionary Microbiology, 2020Co-Authors: Atena Sadat Sombolestani, Ilse Cleenwerck, Margo Cnockaert, Wim Borremans, Anneleen D Wieme, Luc De Vuyst, Peter VandammeAbstract:Strains LMG 1627T, LMG 1636T and LMG 1637 were all isolated from cider fermentations in the 1940s and 1950s. A recent study based on MALDI-TOF MS and dnaK gene sequence analyses suggested they represented novel Acetobacter species. In the present study, we determined the whole-genome sequences of these strains and analysed their phenotypic and chemotaxonomic characteristics. A phylogenomic analysis based on 107 single-copy core genes revealed that they represented a single Acetobacter lineage with Acetobacter aceti, Acetobacter sicerae, Acetobacter musti and Acetobacter oeni, Acetobacter estunensis and with Acetobacter nitrogenifigens as an outgroup to this cluster. OrthoANIu value and dDDH analyses among these and other Acetobacter type strains confirmed that these three strains represented two novel Acetobacter species, which could be differentiated from other closely related type strains of Acetobacter by different phenotypic tests, such as ketogenesis from glycerol. We therefore propose to classify strain LMG 1627T in the novel species Acetobacter conturbans sp. nov., with LMG 1627T (=NCIMB 8945T) as the type strain, and to classify strains LMG 1636T and LMG 1637 in the novel species Acetobacter fallax sp. nov., with LMG 1636T (=NCIMB 8956T) as the type strain.
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Acetobacter sicerae sp nov isolated from cider and kefir and identification of species of the genus Acetobacter by dnak groel and rpob sequence analysis
International Journal of Systematic and Evolutionary Microbiology, 2014Co-Authors: Leilei Li, Ilse Cleenwerck, Anneleen D Wieme, Luc De Vuyst, Freek Spitaels, Tom Balzarini, Olga C Nunes, Celia M Manaia, Anita Van Landschoot, Peter VandammeAbstract:Five acetic acid bacteria isolates, awK9_3, awK9_4 (=LMG 27543), awK9_5 (=LMG 28092), awK9_6 and awK9_9, obtained during a study of micro-organisms present in traditionally produced kefir, were grouped on the basis of their MALDI-TOF MS profile with LMG 1530 and LMG 1531(T), two strains currently classified as members of the genus Acetobacter. Phylogenetic analysis based on nearly complete 16S rRNA gene sequences as well as on concatenated partial sequences of the housekeeping genes dnaK, groEL and rpoB indicated that these isolates were representatives of a single novel species together with LMG 1530 and LMG 1531 T in the genus Acetobacter, with Acetobacter aceti, Acetobacter nitrogenifigens, Acetobacter oeni and Acetobacter estunensis as nearest phylogenetic neighbours. Pairwise similarity of 16S rRNA gene sequences between LMG 1531(T) and the type strains of the above-mentioned species were 99.7 %, 99.1 %, 98.4 % and 98.2 %, respectively. DNA-DNA hybridizations confirmed that status, while amplified fragment length polymorphism (AFLP) and random amplified polymorphic DNA (RAPD) data indicated that LMG 1531(T), LMG 1530, LMG 27543 and LMG 28092 represent at least two different strains of the novel species. The major fatty acid of LMG 1531(T) and LMG 27543 was C-18:1 omega 7c. The major ubiquinone present was Q-9 and the DNA G+C contents of LMG 1531(T) and LMG 27543 were 58.3 and 56.7 mol%, respectively. The strains were able to grow on D-fructose and D-sorbitol as a single carbon source. They were also able to grow on yeast extract with 30 % D-glucose and on standard medium with pH 3.6 or containing 1 % NaCl. They had a weak ability to produce acid from D-arabinose. These features enabled their differentiation from their nearest phylogenetic neighbours. The name Acetobacter sicerae sp. nov. is proposed with LMG 1531(T) (= NCIMB 8941(T)) as the type strain.
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Acetobacter sicerae sp. nov., isolated from cider and kefir, and identification of species of the genus Acetobacter by dnaK, groEL and rpoB sequence analysis.
International journal of systematic and evolutionary microbiology, 2014Co-Authors: Anneleen Wieme, Ilse Cleenwerck, Luc De Vuyst, Freek Spitaels, Tom Balzarini, Olga C Nunes, Celia M Manaia, Anita Van Landschoot, Peter VandammeAbstract:Five acetic acid bacteria isolates, awK9_3, awK9_4 ( = LMG 27543), awK9_5 ( = LMG 28092), awK9_6 and awK9_9, obtained during a study of micro-organisms present in traditionally produced kefir, were grouped on the basis of their MALDI-TOF MS profile with LMG 1530 and LMG 1531(T), two strains currently classified as members of the genus Acetobacter. Phylogenetic analysis based on nearly complete 16S rRNA gene sequences as well as on concatenated partial sequences of the housekeeping genes dnaK, groEL and rpoB indicated that these isolates were representatives of a single novel species together with LMG 1530 and LMG 1531(T) in the genus Acetobacter, with Acetobacter aceti, Acetobacter nitrogenifigens, Acetobacter oeni and Acetobacter estunensis as nearest phylogenetic neighbours. Pairwise similarity of 16S rRNA gene sequences between LMG 1531(T) and the type strains of the above-mentioned species were 99.7%, 99.1%, 98.4% and 98.2%, respectively. DNA-DNA hybridizations confirmed that status, while amplified fragment length polymorphism (AFLP) and random amplified polymorphic DNA (RAPD) data indicated that LMG 1531(T), LMG 1530, LMG 27543 and LMG 28092 represent at least two different strains of the novel species. The major fatty acid of LMG 1531(T) and LMG 27543 was C18 : 1ω7c. The major ubiquinone present was Q-9 and the DNA G+C contents of LMG 1531(T) and LMG 27543 were 58.3 and 56.7 mol%, respectively. The strains were able to grow on D-fructose and D-sorbitol as a single carbon source. They were also able to grow on yeast extract with 30% D-glucose and on standard medium with pH 3.6 or containing 1% NaCl. They had a weak ability to produce acid from d-arabinose. These features enabled their differentiation from their nearest phylogenetic neighbours. The name Acetobacter sicerae sp. nov. is proposed with LMG 1531(T) ( = NCIMB 8941(T)) as the type strain.
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Acetobacter fabarum sp nov an acetic acid bacterium from a ghanaian cocoa bean heap fermentation
International Journal of Systematic and Evolutionary Microbiology, 2008Co-Authors: Ilse Cleenwerck, Nicholas Camu, Katrien Engelbeen, Paul De Vos, Angel Gonzalez, Luc De VuystAbstract:Six acetic acid bacterial isolates, obtained during a study of the microbial diversity of spontaneous fermentations of Ghanaian cocoa beans, were subjected to a polyphasic taxonomic study. (GTG)(5)-PCR fingerprinting grouped the isolates together, but they could not be identified using this method. Phylogenetic analysis based on 16S rRNA gene sequences allocated the isolates to the genus Acetobacter and revealed Acetobacter lovaniensis, Acetobacter ghanensis and Acetobacter syzygii to be nearest neighbours. DNA-DNA hybridizations demonstrated that the isolates belonged to a single novel genospecies that could be differentiated from its phylogenetically nearest neighbours by the following phenotypic characteristics: no production of 2-keto-D-gluconic acid from D-glucose; growth on methanol and D-xylose, but not on maltose, as sole carbon sources; no growth on yeast extract with 30% D-glucose; and weak growth at 37 degrees C. The DNA G+C contents of four selected strains were 56.8-58.0 mol%. The results obtained prove that the isolates should be classified as representatives of a novel Acetobacter species, for which the name Acetobacter fabarum sp. nov. is proposed. The type strain is strain 985(T) (=R-36330(T) =LMG 24244(T) =DSM 19596(T)).
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influence of turning and environmental contamination on the dynamics of populations of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in ghana
Applied and Environmental Microbiology, 2008Co-Authors: Nicholas Camu, Peter Vandamme, Tom De Winter, Angel Gonzalez, Ann Van Schoor, Katrien De Bruyne, Jemmy S Takrama, Solomon K Addo, Luc De VuystAbstract:The influence of turning and environmental contamination on six spontaneous cocoa bean heap fermentations performed in Ghana was studied through a multiphasic approach, encompassing both microbiological (culture-dependent and culture-independent techniques) and metabolite target analyses. A sensory analysis of chocolate made from the fermented, dried beans was performed as well. Only four clusters were found among the isolates of acetic acid bacteria (AAB) identified: Acetobacter pasteurianus, Acetobacter ghanensis, Acetobacter senegalensis, and a potential new Acetobacter lovaniensis-like species. Two main clusters were identified among the lactic acid bacteria (LAB) isolated, namely, Lactobacillus plantarum and Lactobacillus fermentum. No differences in biodiversity of LAB and AAB were seen for fermentations carried out at the farm and factory sites, indicating the cocoa pod surfaces and not the general environment as the main inoculum for spontaneous cocoa bean heap fermentation. Turning of the heaps enhanced aeration and increased the relative population size of AAB and the production of acetic acid. This in turn gave a more sour taste to chocolate made from these beans. Bitterness was reduced through losses of polyphenols and alkaloids upon fermentation and cocoa bean processing.
Michael Teuber - One of the best experts on this subject based on the ideXlab platform.
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molecular identification of Acetobacter isolates from submerged vinegar production sequence analysis of plasmid pjk2 1 and application in the development of a cloning vector
Applied Microbiology and Biotechnology, 2000Co-Authors: J Trcek, Peter Raspor, Michael TeuberAbstract:Three new Acetobacter strains were isolated from vinegar. By plasmid profiling they were recognized as genotypically different from each other. Sequencing of the genes for 16S and 23S rRNA and DNA–DNA hybridization of total DNA against DNA of all type strains of Acetobacter identified Acetobacter strains JK2 and V3 as A. europaeus, and Acetobacter strain JK3 as A. intermedius. In contrast to the type strain of A. europaeus (DSM 6160), A. europaeus JK2 and V3 do not require acetic acid for growth and can be successfully transferred between media with and without acetic acid. This phenotypic characteristic enables convenient handling of both strains in genetic studies. Plasmid pJK2-1 from A. europaeus JK2 was used as the basis for shuttle plasmid construction with the aim of developing an efficient vector system for these strains. The entire nucleotide sequence of pJK2-1 was determined. High amino acid identities were found for three open reading frames: Rep (replication protein); Dinj1 (DNA damage inducible enzyme); and Dinj2 proteins. A recombinant plasmid pUCJK2-1 (5.6 kb) consisting of the entire plasmid pJK2-1 and the entire plasmid pUC18 was successfully used in transformation experiments. Plasmid pJT2 (5.8 kb) was constructed from pUCJK2-1 with the aim of reactivating the lacZ′ gene.
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phylogenetic positioning of Acetobacter gluconobacter rhodopila and acidiphilium species as a branch of acidophilic bacteria in the α subclass of proteobacteria based on 16s ribosomal dna sequences
Systematic and Applied Microbiology, 1994Co-Authors: Martin Sievers, Wolfgang Ludwig, Michael TeuberAbstract:Summary 16S rRNA gene (rDNA) sequences from Acetobacter europaeus, Acetobacter xylinum, Acetobacter hansenii, Acetobacter liquefaciens, Acetobacter diazotrophicus, Acetobacter aceti, Acetobacter pasteurianus and Gluconobacter oxydans were determined. Phylogenetic trees were constructed that reflected the distant and close relationships. All investigated species had unique 16S rDNA sequences by demonstrated high sequence similarities (99.6 to 94.2%, corresponding to 7 to 83 base differences). Therefore, the studied species are closely related and represent together with other acidophilic bacteria ( Rhodopila globiformis and the Acidiphilium species) a distinct line of descent within the a-subclass of Proteobacteria .
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Revival of the Species Acetobacter methanolicus (ex Uhlig et al. 1986) nom. rev.
Systematic and Applied Microbiology, 1994Co-Authors: Martin Sievers, Wolfgang Ludwig, Michael TeuberAbstract:Summary The 16S rRNA gene (rDNA) sequence from Acetobacter methanolicus MB58 was determined and aligned with known sequences of Acetobacter and Gluconobacter species from a previous study ( Sievers et al. 1994). Acetobacter methanolicus forms a single branch between Acetobacter pasteurianus / Acetobacter aceti and the cluster comprising Acetobacter europaeus, Acetobacter xylinum, Acetobacter hansenii, Acetobacter diazotrophicus and Acetobacter liquefaciens . The phylogenetic data provide sufficient and clear evidence for the revival of Acetobacter methanolicus from “ Acidomonas methanolica ”.
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Acetobacter europaeus sp nov a main component of industrial vinegar fermenters in central europe
Systematic and Applied Microbiology, 1992Co-Authors: Martin Sievers, Sylvia Sellmer, Michael TeuberAbstract:Summary A new species in the genus Acetobacter , for which we propose the name A. europaeus sp. nov., has been isolated and characterized in pure culture from high acid vinegar fermentations in Germany and Switzerland. In contrast to the other species of acetic acid bacteria, the isolated strains from industrial vinegar fermenters need acetic acid for growth. They could be cultivated on a special double layer agar with 4 to 8% acetic acid ( Entani et al., 1985). DNA-DNA hybridization between the DNA of 10 isolated A. europaeus strains as labelled DNA probe with the type strains of Acetobacter aceti, A. hansenii, A. liquefaciens, A. methanolicus, A. pasteurianus, A. xylinum, Gluconobacter oxydans and G. oxydans subsp. melanogenes indicated less than 25% DNA similarity. The important features of the new species are described. Acetobacter europaeus strain DES 11 (DSM 6160) is the type strain.
Martin Sievers - One of the best experts on this subject based on the ideXlab platform.
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phylogenetic positioning of Acetobacter gluconobacter rhodopila and acidiphilium species as a branch of acidophilic bacteria in the α subclass of proteobacteria based on 16s ribosomal dna sequences
Systematic and Applied Microbiology, 1994Co-Authors: Martin Sievers, Wolfgang Ludwig, Michael TeuberAbstract:Summary 16S rRNA gene (rDNA) sequences from Acetobacter europaeus, Acetobacter xylinum, Acetobacter hansenii, Acetobacter liquefaciens, Acetobacter diazotrophicus, Acetobacter aceti, Acetobacter pasteurianus and Gluconobacter oxydans were determined. Phylogenetic trees were constructed that reflected the distant and close relationships. All investigated species had unique 16S rDNA sequences by demonstrated high sequence similarities (99.6 to 94.2%, corresponding to 7 to 83 base differences). Therefore, the studied species are closely related and represent together with other acidophilic bacteria ( Rhodopila globiformis and the Acidiphilium species) a distinct line of descent within the a-subclass of Proteobacteria .
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Revival of the Species Acetobacter methanolicus (ex Uhlig et al. 1986) nom. rev.
Systematic and Applied Microbiology, 1994Co-Authors: Martin Sievers, Wolfgang Ludwig, Michael TeuberAbstract:Summary The 16S rRNA gene (rDNA) sequence from Acetobacter methanolicus MB58 was determined and aligned with known sequences of Acetobacter and Gluconobacter species from a previous study ( Sievers et al. 1994). Acetobacter methanolicus forms a single branch between Acetobacter pasteurianus / Acetobacter aceti and the cluster comprising Acetobacter europaeus, Acetobacter xylinum, Acetobacter hansenii, Acetobacter diazotrophicus and Acetobacter liquefaciens . The phylogenetic data provide sufficient and clear evidence for the revival of Acetobacter methanolicus from “ Acidomonas methanolica ”.
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Acetobacter europaeus sp nov a main component of industrial vinegar fermenters in central europe
Systematic and Applied Microbiology, 1992Co-Authors: Martin Sievers, Sylvia Sellmer, Michael TeuberAbstract:Summary A new species in the genus Acetobacter , for which we propose the name A. europaeus sp. nov., has been isolated and characterized in pure culture from high acid vinegar fermentations in Germany and Switzerland. In contrast to the other species of acetic acid bacteria, the isolated strains from industrial vinegar fermenters need acetic acid for growth. They could be cultivated on a special double layer agar with 4 to 8% acetic acid ( Entani et al., 1985). DNA-DNA hybridization between the DNA of 10 isolated A. europaeus strains as labelled DNA probe with the type strains of Acetobacter aceti, A. hansenii, A. liquefaciens, A. methanolicus, A. pasteurianus, A. xylinum, Gluconobacter oxydans and G. oxydans subsp. melanogenes indicated less than 25% DNA similarity. The important features of the new species are described. Acetobacter europaeus strain DES 11 (DSM 6160) is the type strain.
