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Physiology of Komagataeibacter spp. During Acetic Acid Fermentation

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Acetic Acid Bacteria

Abstract

Some species of the genus Komagataeibacter (formerly involved in genus Gluconacetobacter; see Chap. 1), known for their high acetic acid resistance, are involved in the industrial production of vinegar. Among acetic acid bacteria (AAB), the genus Acetobacter is mainly involved in surface static processes, where final acidities may reach a maximum range of 8 % to 9 %; Komagataeibacter strains are predominant in submerged processes, where vinegar may show acidities up to 15 % to 20 %. The final acidity that may be obtained in industrial vinegars is also dependent on the alcoholic raw material, so the highest levels may be reached by using distilled alcohol. Their intrinsic tolerance to extreme environmental conditions, such as high acetic acid and ethanol concentrations and low pH, is, among other intracellular molecular mechanisms, the result of a modification of the outer membrane, affecting phospholipids, fatty acids, and polysaccharides, as well as an increased activity and stability of alcohol dehydrogenase (ADH). In this chapter, the characteristics and genomic features of the bacteria implicated in submerged vinegar production are described.

Expertise: F. Barja: Microbiology, Biochemistry, Microscopy; C. Andrés-Barrao: Microbiology, Biochemistry, Molecular Biology; R. Ortega Pérez: Microbiology, Biochemistry, Molecular Biology; E.M. Cabello: Bioinformatics; M.L. Chappuis: Microbiology, Microscopy

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Acknowledgments

The authors are grateful for financial assistance to the European Project WINEGAR (COOP-CT-2005/017269), to Academic Society of Geneva and to Botany and Plant Biology Department of University of Geneva.

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Authors and Affiliations

  1. Microbiology Unit, Department of Botany and Plant Biology, Faculty of Sciences, University of Geneva, 30 Quai Ernest-Ansermet, 1211, Geneva 4, Switzerland

    François Barja, Ruben Ortega Pérez, Elena María Cabello & Marie-Louise Chappuis

  2. Department of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya, Tokyo, 156-8502, Japan

    Cristina Andrés-Barrao

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  1. François Barja
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Correspondence to François Barja .

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Editors and Affiliations

  1. Department of Biological Chemistry, Facu, Yamaguchi University, Yamaguchi, Japan

    Kazunobu Matsushita

  2. Department of Bioscience and Biotechnolo, University of the Ryukyus, Okinawa, Japan

    Hirohide Toyama

  3. Bio-Fine Research Institute Ajinomoto Co, Kawasaki, Japan

    Naoto Tonouchi

  4. Department of Fermentation Science, Facu, Tokyo University of Agriculture, Tokyo, Japan

    Akiko Okamoto-Kainuma

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Barja, F., Andrés-Barrao, C., Ortega Pérez, R., Cabello, E.M., Chappuis, ML. (2016). Physiology of Komagataeibacter spp. During Acetic Acid Fermentation. In: Matsushita, K., Toyama, H., Tonouchi, N., Okamoto-Kainuma, A. (eds) Acetic Acid Bacteria. Springer, Tokyo. https://doi.org/10.1007/978-4-431-55933-7_9

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