Your browser doesn't support javascript.
loading
Show: 20 | 50 | 100
Results 1 - 10 de 10
Filter
Add more filters










Publication year range
1.
Molecules ; 29(11)2024 May 29.
Article in English | MEDLINE | ID: mdl-38893424

ABSTRACT

Acetic acid bacteria (AAB) and other members of the complex microbiotas, whose activity is essential for vinegar production, display biodiversity and richness that is difficult to study in depth due to their highly selective culture conditions. In recent years, liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) has emerged as a powerful tool for rapidly identifying thousands of proteins present in microbial communities, offering broader precision and coverage. In this work, a novel method based on LC-MS/MS was established and developed from previous studies. This methodology was tested in three studies, enabling the characterization of three submerged acetification profiles using innovative raw materials (synthetic alcohol medium, fine wine, and craft beer) while working in a semicontinuous mode. The biodiversity of existing microorganisms was clarified, and both the predominant taxa (Komagataeibacter, Acetobacter, Gluconacetobacter, and Gluconobacter) and others never detected in these media (Asaia and Bombella, among others) were identified. The key functions and adaptive metabolic strategies were determined using comparative studies, mainly those related to cellular material biosynthesis, energy-associated pathways, and cellular detoxification processes. This study provides the groundwork for a highly reliable and reproducible method for the characterization of microbial profiles in the vinegar industry.


Subject(s)
Acetic Acid , Bacterial Proteins , Tandem Mass Spectrometry , Tandem Mass Spectrometry/methods , Acetic Acid/metabolism , Acetic Acid/analysis , Acetic Acid/chemistry , Chromatography, Liquid/methods , Bacterial Proteins/metabolism , Bacterial Proteins/analysis , Bacteria/metabolism
2.
Biotechnol J ; 19(2): e2300566, 2024 Feb.
Article in English | MEDLINE | ID: mdl-38403443

ABSTRACT

Vinegar and related bioproducts containing acetic acid as the main component are among the most appreciated fermented foodstuffs in numerous European and Asian countries because of their exceptional organoleptic and bio-healthy properties. Regarding the acetification process and obtaining of final products, there is still a lack of knowledge on fundamental aspects, especially those related to the study of biodiversity and metabolism of the present microbiota. In this context, omic technologies currently allow for the massive analysis of macromolecules and metabolites for the identification and characterization of these microorganisms working in their natural media without the need for isolation. This review approaches comprehensive research on the application of omic tools for the identification of vinegar microbiota, mainly acetic acid bacteria, with subsequent emphasis on the study of the microbial diversity, behavior, and key molecular strategies used by the predominant groups throughout acetification. The current omics tools are enabling both the finding of new vinegar microbiota members and exploring underlying strategies during the elaboration process. The species Komagataeibacter europaeus may be a model organism for present and future research in this industry; moreover, the development of integrated meta-omic analysis may facilitate the achievement of numerous of the proposed milestones. This work might provide useful guidance for the vinegar industry establishing the first steps towards the improvement of the acetification conditions and the development of new products with sensory and bio-healthy profiles adapted to the agri-food market.


Subject(s)
Acetic Acid , Microbiota , Acetic Acid/metabolism , Fermentation , Biodiversity , Asia
3.
Foods ; 12(19)2023 Oct 09.
Article in English | MEDLINE | ID: mdl-37835358

ABSTRACT

Vinegar is one of the most appreciated fermented foods in European and Asian countries. In industry, its elaboration depends on numerous factors, including the nature of starter culture and raw material, as well as the production system and operational conditions. Furthermore, vinegar is obtained by the action of acetic acid bacteria (AAB) on an alcoholic medium in which ethanol is transformed into acetic acid. Besides the highlighted oxidative metabolism of AAB, their versatility and metabolic adaptability make them a taxonomic group with several biotechnological uses. Due to new and rapid advances in this field, this review attempts to approach the current state of knowledge by firstly discussing fundamental aspects related to industrial vinegar production and then exploring aspects related to AAB: classification, metabolism, and applications. Emphasis has been placed on an exhaustive taxonomic review considering the progressive increase in the number of new AAB species and genera, especially those with recognized biotechnological potential.

4.
Front Microbiol ; 13: 1055010, 2022.
Article in English | MEDLINE | ID: mdl-36569054

ABSTRACT

Vinegars elaborated in southern Spain are highly valued all over the world because of their exceptional organoleptic properties and high quality. Among the factors which influence the characteristics of the final industrial products, the composition of the microbiota responsible for the process and the raw material used as acetification substrate have a crucial role. The current state of knowledge shows that few microbial groups are usually present throughout acetification, mainly acetic acid bacteria (AAB), although other microorganisms, present in smaller proportions, may also affect the overall activity and behavior of the microbial community. In the present work, the composition of a starter microbiota propagated on and subsequently developing three acetification profiles on different raw materials, an alcohol wine medium and two other natural substrates (a craft beer and fine wine), was characterized and compared. For this purpose, two different "omics" tools were combined for the first time to study submerged vinegar production: 16S rRNA amplicon sequencing, a culture-independent technique, and matrix-assisted laser desorption/ionization-time of flight mass spectrometry (MALDI-TOF MS), a culture-dependent method. Analysis of the metagenome revealed numerous taxa from 30 different phyla and highlighted the importance of the AAB genus Komagataeibacter, which was much more frequent than the other taxa, and Acetobacter; interestingly, also archaea from the Nitrososphaeraceae family were detected by 16S rRNA amplicon sequencing. MALDI-TOF MS confirmed the presence of Komagataeibacter by the identification of K. intermedius. These tools allowed for identifying some taxonomic groups such as the bacteria genera Cetobacterium and Rhodobacter, the bacteria species Lysinibacillus fusiformis, and even archaea, never to date found in this medium. Definitely, the effect of the combination of these techniques has allowed first, to confirm the composition of the predominant microbiota obtained in our previous metaproteomics approaches; second, to identify the microbial community and discriminate specific species that can be cultivated under laboratory conditions; and third, to obtain new insights on the characterization of the acetification raw materials used. These first findings may contribute to improving the understanding of the microbial communities' role in the vinegar-making industry.

5.
Front Microbiol ; 13: 840119, 2022.
Article in English | MEDLINE | ID: mdl-35572698

ABSTRACT

The industrial production of vinegar is carried out by the activity of a complex microbiota of acetic acid bacteria (AAB) working, mainly, within bioreactors providing a quite specific and hard environment. The "omics" sciences can facilitate the identification and characterization analyses of these microbial communities, most of which are difficult to cultivate by traditional methods, outside their natural medium. In this work, two acetification profiles coming from the same AAB starter culture but using two natural raw materials of different alcoholic origins (fine wine and craft beer), were characterized and compared and the emphasis of this study is the effect of these raw materials. For this purpose, the composition and natural behavior of the microbiota present throughout these profiles were analyzed by metaproteomics focusing, mainly, on the quantitative protein profile of Komagataeibacter europaeus. This species provided a protein fraction significantly higher (73.5%) than the others. A submerged culture system and semi-continuous operating mode were employed for the acetification profiles and liquid chromatography with tandem mass spectrometry (LC-MS/MS) for the protein analyses. The results showed that neither of two raw materials barely modified the microbiota composition of the profiles, however, they had an effect on the protein expression changes in different biological process. A molecular strategy in which K. europaeus would prevail over other species by taking advantage of the different features offered by each raw material has been suggested. First, by assimilating the excess of inner acetic acid through the TCA cycle and supplying biosynthetic precursors to replenish the cellular material losses; second, by a previous assimilation of the excess of available glucose, mainly in the beer medium, through the glycolysis and the pentose phosphate pathway (PPP); and third, by triggering membrane mechanisms dependent on proton motive force to detoxify the cell at the final moments of acetification. This study could complement the current knowledge of these bacteria as well as to expand the use of diverse raw materials and optimize operating conditions to obtain quality vinegars. Clinical Trial Registration: [www.ClinicalTrials.gov], identifier [PXD031147].

6.
Food Microbiol ; 98: 103799, 2021 Sep.
Article in English | MEDLINE | ID: mdl-33875225

ABSTRACT

Vinegar is elaborated using a semi-continuous submerged culture of a complex microbiota of acetic acid bacteria. The genus Komagataeibacter provides much of the proteins of the metaproteome, being K. europaeus the main species working in this environment. In this work, the protein profile of the vinegar microbiota, obtained by means of liquid chromatography-tandem mass spectrometry (LC-MS/MS) in samples from different cycle times of an acetification process using an alcohol medium, has been used to describe the functional metaproteome throughout the process. The analysis was focused on Komagataeibacter species which supplied about 90% of the metaproteome and particularly K. europaeus which accounts for more than 70%. According to these results, the natural behaviour of a microbial community in vinegar has been predicted at a quantitative proteomic level. The results revealed that most of the identified proteins involved in the metabolism of amino acids, biosynthesis of proteins, and energy production related-metabolic pathways increased their expression throughout the cycle loading phase and afterwards experimented a decrease coming into play other proteins acting against acetic acid stress. These findings may facilitate a better understanding of the microbiota's role and contributing to obtain a quality product.


Subject(s)
Acetic Acid/metabolism , Acetobacteraceae/metabolism , Bacterial Proteins/metabolism , Microbiota , Acetobacteraceae/chemistry , Acetobacteraceae/genetics , Bacterial Proteins/chemistry , Bacterial Proteins/genetics , Chromatography, Liquid , Ethanol/metabolism , Fermentation , Proteomics , Tandem Mass Spectrometry
7.
Int J Food Microbiol ; 333: 108797, 2020 Nov 16.
Article in English | MEDLINE | ID: mdl-32738750

ABSTRACT

Acetic acid bacteria form a complex microbiota that plays a fundamental role in the industrial production of vinegar through the incomplete oxidation reaction from ethanol to acetic acid. The organoleptic properties and the quality of vinegar are influenced by many factors, especially by the raw material used as acetification substrate, the microbial diversity and the technical methods employed in its production. The metaproteomics has been considered, among the new methods employed for the investigation of microbial communities, since it may provide information about the microbial biodiversity and behaviour by means of a protein content analysis. In this work, alcohol wine vinegar was produced through a submerged culture of acetic acid bacteria using a pilot acetator, operated in a semi-continuous mode, where the main system variables were monitored and the cycle profile throughout the acetification was obtained. Through a first approach, at qualitative level, of a metaproteomic analysis performed at relevant moments of the acetification cycle (end of fast and discontinuous loading phases and just prior to unloading phase), it is aimed to investigate the microbiota existent in alcohol wine vinegar as well as its changes during the cycle; to our knowledge, this is the first metaproteomics report carried out in this way on this system. A total of 1723 proteins from 30 different genera were identified; 1615 out of 1723 proteins (93.73%) belonged to the four most frequent (%) genera: Acetobacter, Gluconacetobacter, Gluconobacter and Komagataeibacter. Around 80% of identified proteins belonged to the species Komagataeibacter europaeus. In addition, GO Term enrichment analysis highlighted the important role of catalytic activity, organic cyclic compound binding, metabolic and biosynthesis processes throughout acetic acid fermentation. These findings provide the first step to obtain an AAB profile at omics level related to the environmental changes produced during the typical semi-continuous cycles used in this process and it would contribute to the optimization of operating conditions and improving the industrial production of vinegar.


Subject(s)
Acetic Acid/metabolism , Acetobacter/metabolism , Bioreactors/microbiology , Gluconacetobacter/metabolism , Gluconobacter/metabolism , Acetobacter/genetics , Biodiversity , Ethanol/metabolism , Fermentation/physiology , Gluconacetobacter/genetics , Gluconobacter/genetics , Microbiota/genetics , Wine/microbiology
8.
J Sci Food Agric ; 90(15): 2675-81, 2010 Dec.
Article in English | MEDLINE | ID: mdl-20812374

ABSTRACT

BACKGROUND: In the scope of the wine vinegar production, this paper provides comprehensive information about the evolution of some volatile compounds during the biological acetification cycle. These data were compared with the acidity, cell concentration and ethanol concentration. Such information may allow a better understanding of the complex biological processes involved. RESULTS: The volatile compounds 2-phenylethanol, diethyl succinate (diethyl butanedioate), meso-2,3-butanediol (meso-butane-2,3-diol), levo-2,3-butanediol (levo-butane-2,3-diol), methanol and ethyl acetate exhibited no significant changes between the starting wine and produced vinegar, whereas the rest [acetoin (3-hydroxybutan-2-one) excepted] ethyl lactate (ethyl 2-hydroxypropanoate), isoamyl alcohols (3-methylbutan-1-ol and 2-methylbutan-1-ol), isobutanol (2-methylpropan-1-ol), 1-propanol (propan-1-ol), and acetaldehyde were consumed in substantial amounts during the process. Additionally, their specific evolution patterns alongside bacterial cell concentrations, acidity and ethanol concentration are shown. CONCLUSION: Concentrations of acetic acid bacteria at the end of the acetification cycle were found to vary because of cell lysis, a result of the high acidity and low ethanol concentration of the medium. Variations were similar to those in some volatile compounds, which suggests their involvement in the metabolism of acetic bacteria. The results testify to the usefulness of this pioneering study and suggest that there should be interest in similar, more detailed studies for a better knowledge of the presence of certain volatile compounds and metabolic activity in cells effecting the acetification of wine.


Subject(s)
Acetic Acid/metabolism , Bacteria/metabolism , Food Microbiology , Volatile Organic Compounds/metabolism , Wine/microbiology , Cell Survival , Fermentation , Wine/analysis
9.
Math Biosci ; 216(2): 154-62, 2008 Dec.
Article in English | MEDLINE | ID: mdl-18848572

ABSTRACT

Modelling has proved an essential tool for addressing research into biotechnological processes, particularly with a view to their optimization and control. Parameter estimation via optimization approaches is among the major steps in the development of biotechnology models. In fact, one of the first tasks in the development process is to determine whether the parameters concerned can be unambiguously determined and provide meaningful physical conclusions as a result. The analysis process is known as 'identifiability' and presents two different aspects: structural or theoretical identifiability and practical identifiability. While structural identifiability is concerned with model structure alone, practical identifiability takes into account both the quantity and quality of experimental data. In this work, we discuss the theoretical identifiability of a new model for the acetic acid fermentation process and review existing methods for this purpose.


Subject(s)
Acetic Acid/metabolism , Biotechnology/methods , Models, Biological , Fermentation , Numerical Analysis, Computer-Assisted
10.
Chembiochem ; 7(4): 612-22, 2006 Apr.
Article in English | MEDLINE | ID: mdl-16502473

ABSTRACT

A nonribosomal peptide synthetase (NRPS) in Schizosaccharomyces pombe, which possesses an unusual structure incorporating three adenylation domains, six thiolation domains and six condensation domains, has been shown to produce the cyclohexapeptide siderophore ferrichrome. One of the adenylation domains is truncated and contains a distorted key motif. Substrate-binding specificities of the remaining two domains were assigned by molecular modelling to glycine and to N-acetyl-N-hydroxy-L-ornithine. Hexapeptide siderophore synthetase genes of Magnaporthe grisea and Fusarium graminearum were both identified and analyzed with respect to substrate-binding sites, and the predicted product ferricrocin was identified in each. A comparative analysis of these synthetase systems, including those of the basidiomycete Ustilago maydis, the homobasidiomycete Omphalotus olearius and the ascomycetes Aspergillus nidulans, Aspergillus fumigatus, Fusarium graminearum, Cochliobolus heterostrophus, Neurospora crassa and Aureobasidium pullulans, revealed divergent domain compositions with respect to their number and positioning, although all produce similar products by iterative processes. A phylogenetic analysis of both NRPSs and associated L-N5-ornithine monooxygenases revealed that ferrichrome-type siderophore biosynthesis has coevolved in fungi with varying in trans interactions of NRPS domains.


Subject(s)
Ferrichrome/metabolism , Fungi/enzymology , Peptide Biosynthesis, Nucleic Acid-Independent , Peptide Synthases/metabolism , Schizosaccharomyces/enzymology , Siderophores/biosynthesis , Amino Acid Sequence , Binding Sites , Catalysis , Chromatography, High Pressure Liquid , Ferrichrome/chemistry , Models, Molecular , Molecular Sequence Data , Molecular Structure , Peptide Synthases/chemistry , Peptide Synthases/genetics , Phylogeny , Protein Conformation , Sensitivity and Specificity , Siderophores/chemistry , Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization
SELECTION OF CITATIONS
SEARCH DETAIL
...