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Influence of carbon sources on the viability and resuscitation of Acetobacter senegalensis during high-temperature gluconic acid fermentation

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Abstract

Much research has been conducted about different types of fermentation at high temperature, but only a few of them have studied cell viability changes during high-temperature fermentation. In this study, Acetobacter senegalensis, a thermo-tolerant strain, was used for gluconic acid production at 38 °C. The influences of different carbon sources and physicochemical conditions on cell viability and the resuscitation of viable but nonculturable (VBNC) cells formed during fermentation were studied. Based on the obtained results, A. senegalensis could oxidize 95 g l− 1 glucose to gluconate at 38 °C (pH 5.5, yield 83%). However, despite the availability of carbon and nitrogen sources, the specific rates of glucose consumption (qs) and gluconate production (qp) reduced progressively. Interestingly, gradual qs and qp reduction coincided with gradual decrease in cellular dehydrogenase activity, cell envelope integrity, and cell culturability as well as with the formation of VBNC cells. Entry of cells into VBNC state during stationary phase partly stemmed from high fermentation temperature and long-term oxidation of glucose, because just about 48% of VBNC cells formed during stationary phase were resuscitated by supplementing the culture medium with an alternative favorite carbon source (low concentration of ethanol) and/or reducing incubation temperature to 30 °C. This indicates that ethanol, as a favorable carbon source, supports the repair of stressed cells. Since formation of VBNC cells is often inevitable during high-temperature fermentation, using an alternative carbon source together with changing physicochemical conditions may enable the resuscitation of VBNC cells and their use for several production cycles.

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Abbreviations

AAB:

Acetic acid bacteria

GA:

Gluconic acid

VBNC:

Viable but nonculturable

rx (g l− 1 h− 1):

Cell growth rate

rs (g l− 1 h− 1):

Substrate (glucose) consumption rate

rp (g l− 1 h− 1):

Gluconic acid production rate

μmax (h− 1):

Maximum specific growth rate

qs (h− 1):

Specific rate of substrate (glucose) consumption

qp (h− 1):

Specific rate of gluconic acid production

qs max (h− 1):

Maximum specific rate of substrate (glucose) consumption

qp max (h− 1):

Maximum specific rate of gluconic acid production

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Acknowledgements

The authors thank Dr. Sandra Ormenese and Mr. Raafat Stephan for their help, and scientific and technical advice in the flow-cytometric analyses.

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    Authors and Affiliations

    1. Department of Biology, Faculty of Sciences, University of Isfahan, Isfahan, Iran

      Rasoul Shafiei & Philippe Thonart

    2. Walloon Center for Industrial Biology, University of Liège, Bld. du Rectorat 29, Sart-Tilman, 4000, Liège, Belgium

      Raziyeh Zarmehrkhorshid & Philippe Thonart

    3. Microbial Processes and Interactions (MiPI), Gembloux Agro-Bio Tech, Bio-Industry Unit, University of Liège, 5030, Gembloux, Belgium

      Raziyeh Zarmehrkhorshid, Philippe Thonart & Frank Delvigne

    4. Hassan II Institute of Agronomy and Veterinary Medicine (IAV), PB 6202, Rabat, Morocco

      Majid Mounir

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    1. Rasoul Shafiei
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    Correspondence to Raziyeh Zarmehrkhorshid.

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    R. Shafiei and R. Zarmehrkhorshid contributed equally to this work.

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    Shafiei, R., Zarmehrkhorshid, R., Mounir, M. et al. Influence of carbon sources on the viability and resuscitation of Acetobacter senegalensis during high-temperature gluconic acid fermentation. Bioprocess Biosyst Eng 40, 769–780 (2017). https://doi.org/10.1007/s00449-017-1742-x

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