By Kazunobu Matsushita, Hirohide Toyama, Naoto Tonouchi, Akiko Okamoto-Kainuma
This e-book presents all points of acetic acid micro organism (AAB) and provides the longer term goals and instructions of AAB learn. It summarizes the particular physiological homes of AAB and the new growth on AAB research, in particular within the following 5 parts: 1) Molecular phylogeny and genome research of AAB; 2) Ecological positive factors of AAB: interplay with crops, common fermentation structures, and bugs; three) Physiological good points and residing techniques of AAB, together with swift oxidation skill, acid resistance, biofilm formation, and genetic instability; four) Molecular mechanisms of numerous oxidative fermentations resembling acetate fermentation, sorbose fermentation, and ketogluconate fermentation; five) contemporary biotechnological facets of AAB: biocatalysts, biosensors, biocellulose, and different valuable polysaccharides.
AAB study has an extended background because the discovery of AAB by means of Louis Pasteur and the identity of AAB via Martinus Beijerinck within the 19th century. within the 20th century, easy learn at the taxonomic learn of AAB and on biochemical examine for the original oxidative reactions of AAB had advanced in addition to the commercial software of AAB not just in vinegar fermentation but additionally within the bioconversion approach for precious chemical or pharmaceutical items. getting into the twenty-first century, AAB learn has extended extra, and extra growth is predicted to be noticeable in all fields of AAB: type and ecology, body structure and biochemistry, genetics, and biotechnology of vinegar fermentation and different oxidative fermentations. Far-reaching improvement within the final decade makes those micro organism extra necessary for varied commercial makes use of. Readers can receive worthwhile and complete info that is interesting in facets of easy technology and gives tricks for the higher software of those micro organism to varied different types of useful construction situations as well.
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Extra resources for Acetic Acid Bacteria: Ecology and Physiology
Cellulosic pellicles and water-soluble mucous substances are not produced. Not pigmented. Grows in the glucose range between 2 % and 40 % (w/v), with an optimum around 10 % (w/v). High glucose concentration, for example, 10 % D-glucose (w/v), is preferable for growth. Osmophilic. 5. Temperature for growth ranges from 20 to 33 C; the optimum is around 25–30 C. 0. 0. 8 %). The major quinone is Q-10. The DNA GþC content is 52–53 mol%. For more details of characteristics, see Komagata et al. (2014).
1998) Yamada, Yukphan, Vu, Muramatsu, Ochaikul, Tanasupawat and Nakagawa 2013 Basonym: Acetobacter intermedius Boesch, Trcˇek, Sievers and Teuber 1998. Synonym: Gluconacetobacter intermedius (Boesch et al. 1998) Yamada 2000. For the characteristics of the species, refer to Boesch et al. (1998) and Yamada (2000). The type strain is TF2T (¼ DSM 11804T ¼ JCM 16936T ¼ BCC 36447T ¼ LMG 18909T), isolated from a commercially available tea fungus beverage (Kombucha) in Switzerland. 55 mol%. 6 Gluconacetobacter entanii Schu¨ller, Hertel and Hammes 2000 For the characteristics of the species, refer to Schu¨ller et al.
D-Gluconate, 2-keto-D-gluconate, and 5-keto-D-gluconate are produced from D-glucose. Acid is produced from L-arabinose, D-xylose, D-glucose, Dgalactose, D-mannose, melibiose, sucrose, or D-mannitol. Methanol is not utilized. Ammoniac nitrogen is not assimilated on Hoyer–Frateur medium with D-glucose, Dmannitol, or ethanol. Cellulosic pellicles and water-soluble mucous substances are not produced. Not pigmented. Grows in the glucose range between 2 % and 40 % (w/v), with an optimum around 10 % (w/v).
Acetic Acid Bacteria: Ecology and Physiology by Kazunobu Matsushita, Hirohide Toyama, Naoto Tonouchi, Akiko Okamoto-Kainuma