Acetobacter Explained

Acetobacter is a genus of acetic acid bacteria. Acetic acid bacteria are characterized by the ability to convert ethanol to acetic acid in the presence of oxygen. Of these, the genus Acetobacter is distinguished by the ability to oxidize lactate and acetate into carbon dioxide and water.[1] Bacteria of the genus Acetobacter have been isolated from industrial vinegar fermentation processes and are frequently used as fermentation starter cultures.[2]

History of research

The acetic fermentation was demonstrated by Louis Pasteur, who discovered the first acetobacter - Acetobacter aceti - in 1864.

In 1998, two strains of Acetobacter isolated from red wine and cider vinegar were named Acetobacter oboediens and Acetobacter pomorum.[3]

In 2000, Acetobacter oboediens and Acetobacter intermedius were transferred to Gluconacetobacter on the basis of 16S rRNA sequencing.[4]

In 2002, Acetobacter cerevisiae and Acetobacter malorum were identified by 16S rRNA sequence analysis of Acetobacter strains.[1]

In 2006, a strain of Acetobacter isolated from spoiled red wine was named Acetobacter oeni.[5]

Microbiota

The genus Acetobacter contains species which are important commensal bacteria in the gut microbiome of Drosophila melanogaster.[6] [7] The species A. pomorum specifically helps uphold the physiology and development of D. melanogaster through insulin/insulin-like growth factor signaling.[8]

Further reading

Notes and References

  1. Cleenwerck I . Vandemeulebroecke D . Janssens D . Swings J . Re-examination of the genus Acetobacter, with descriptions of Acetobacter cerevisiae sp. nov. and Acetobacter malorum sp. nov. . International Journal of Systematic and Evolutionary Microbiology . 2002 . 52 . 5 . 1551–1558 . 10.1099/00207713-52-5-1551 . 12361257. free .
  2. Sokollek SJ. Hertel C. Hammes WP. Cultivation and preservation of vinegar bacteria. Journal of Biotechnology. 60. 3. February 1998. 195–206. 10.1016/s0168-1656(98)00014-5.
  3. Spokollek SJ. Hertel C. Hammes WP. 24579813. Description of Acetobacter oboediens sp. nov. and Acetobacter pomorum sp. nov., two new species isolated from industrial vinegar fermentations . International Journal of Systematic and Evolutionary Microbiology . July 1998 . 48 . 3. 935–940 . 9734049 . 10.1099/00207713-48-3-935. free.
  4. Yamada Y. Transfer of Acetobacter oboediens Sokollek et al. 1998 and Acetobacter intermedius Boesch et al. 1998 to the genus Gluconacetobacter as Gluconacetobacter oboediens comb. nov. and Gluconacetobacter intermedius comb. nov. . International Journal of Systematic and Evolutionary Microbiology . 2000 . 50 . 6 . 2225–2227 . 10.1099/00207713-50-6-2225 . 11155999. free .
  5. Silva LR . Cleenwerck I . Rivas R . Swings J . Trujilo ME . Willems A . Velazuez E . Acetobacter oeni sp. nov. isolated from spoiled red wine . International Journal of Systematic and Evolutionary Microbiology . 2006 . 56 . Pt 1 . 21–24 . 10.1099/ijs.0.46000-0 . 16403860. free .
  6. Leitão-Gonçalves. Ricardo. Carvalho-Santos. Zita. Francisco. Ana Patrícia. Fioreze. Gabriela Tondolo. Anjos. Margarida. Baltazar. Célia. Elias. Ana Paula. Itskov. Pavel M.. Piper. Matthew D. W.. Ribeiro. Carlos. 2017-04-25. Vosshall. Leslie. Commensal bacteria and essential amino acids control food choice behavior and reproduction. PLOS Biology. en. 15. 4. e2000862. 10.1371/journal.pbio.2000862. 1545-7885. 5404834. 28441450 . free .
  7. Wong. Chun Nin Adam. Ng. Patrick. Douglas. Angela E.. July 2011. Low-diversity bacterial community in the gut of the D. melanogaster. Bacterial community in Drosophila melanogaster. Environmental Microbiology. en. 13. 7. 1889–1900. 10.1111/j.1462-2920.2011.02511.x. 3495270. 21631690.
  8. Shin. S. C.. Kim. S.-H.. You. H.. Kim. B.. Kim. A. C.. Lee. K.-A.. Yoon. J.-H.. Ryu. J.-H.. Lee. W.-J.. 2011-11-04. Drosophila Microbiome Modulates Host Developmental and Metabolic Homeostasis via Insulin Signaling. Science. en. 334. 6056. 670–674. 10.1126/science.1212782. 22053049. 2011Sci...334..670S. 206536986. 0036-8075.

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