Isolation, identification and current taxonomy of acetic acid bacteria

Abstract

The acetic acid bacteria AAB are a group of microorganisms that are enormously important in both food industry and biotechnological applications. Taxonomy of AAB has been changed over the years. Though, only two genera were previously known as Acetobacter and Gluconobacter in AAB, 19 genera are descriped in this group with developing identification methods at the present time. They are represented by the following genera: Acetobacter, Acidomonas, Ameyamaea, Asaia, Bombella, Commensalibacter, Endobacter, Gluconacetobacter, Gluconobacter, Granulibacter, Swaminathania, Swingsia and Tanticharoenia. There are a number of media used for the isolation of AAB that are widely found in nature, and isolated bacteria by means of these media can be defined based on modern taxonomic principles. The unculturable species included in this group has been caused to identification difficulties over many years. However, in recent years, these restrictions could be removed to some extent with the use of culture-indipendent methods. In this review study, information on the current taxonomy of AAB is presented together with the interpretation of new isolation and identification methods of the group

Keywords

• acetic acid bacteria,Acetobacter,Gluconobacter,taxonomy,molecular identification

Asetik asit bakterilerinin izolasyonu, tanımlaması ve güncel taksonomisi

Abstract

Asetik asit bakterileri, hem gıda endüstirisinde hem de biyoteknolojik bazı uygulamalarda önemli bir mikroorganizma grubudur. Asetik asit bakterilerinin taksonomisi yıllar içerisinde büyük bir değişim göstermiştir. Önceleri Acetobacter ve Gluconobacter olarak sadece iki cins bilinmesine karşın, gelişen tanımlama yöntemleri ile birlikte şu an tanımlanmış toplam 19 AAB’si cinsi bulunmaktadır. Bu grup içerisinde yer alan cinsler Acetobacter, Acidomonas, Ameyamaea, Asaia, Bombella, Commensalibacter, Endobacter, Gluconacetobacter, Gluconobacter, Granulibacter, Swaminathania, Swingsia ve Tanticharoenia olarak adlandırılmıştır. Doğada yaygın şekilde bulunan AAB’lerinin izolasyonunda kullanılan birçok besi ortamı bulunmakta, bu ortamlar sayesinde izole edilen bakteriler modern taksonomik prensiplere dayalı olarak tanımlanabilmektedir. Bu grup içerisinde yer alan birçok türün kültüre edilemeyen özellikte olması, uzun yıllar boyunca AAB’lerinin çoğu türünün tanımlanamamasına neden olmuş, ancak son yıllarda geliştirilen kültüre dayalı olmayan yöntemlerin kullanımı ile birlikte bu kısıtlamalar belli ölçüde ortadan kaldırılabilmiştir. Bu derleme çalışmasında AAB’lerinin güncel sınıflandırmasına ilişkin bilgiler, yeni izolasyon ve tanımlama yöntemleri ile birlikte değerlendirilerek sunulmuştur

Keywords

• asetik asit bakterileri,Acetobacter,Gluconobacter,taksonomi,moleküler tanımlama

References

1. Alauzet, C., Teyssier, C., Jumas-Bilak, E., Gouby, A., Chiron, R., Rabaud, C., Counil, F., Lozniewski, A., Marchandin, H. 2010. Gluconobacter as well as Asaia species, newly emerging opportunistic human pathogens among acetic acid bacteria. Journal of Clinical Microbiology. 48/11: 3935-3942.
2. Baena-Ruano, S., Jimenez-Ot, C., Santos-Duenas, I.M., Cantero-Moreno, D., Barja, F., Garcia-Garcia, I. 2006. Rapid method for total, viable and non-viable acetic acid bacteria determination during acetification process. Process Biochemistry. 41/5: 1160-1164.
3. Bartowsky, E.J., Henschke, P.A. 2008. Acetic acid bacteria spoilage of bottled red wine-a review. International Journal of Food Microbiology. 125/1: 60-70.
4. Camu, N., De Winter, T., Verbrugghe, K., Cleenwerck, I., Vandamme, P., Takrama, J.S., Vancanneyt, M., De Vuyst, L. 2007. Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana. Applied and Environmental Microbiology. 73/6:1809- 1824.
5. Carr, J.G., Passmore, S.M. 1979.Methods for identifying acetic acid bacteria. In: Identification methods for microbiologists. (Eds) Skinner, F.A., Lovelock, D.W. Academic Press, UK. 33–47.
6. Cleenwerck, I., de Vos, P. 2008. Polyphasic taxonomy of acetic acid bacteria: an overview of the currently applied methodology. International Journal of Food Microbiology. 125/1: 2-14.
7. Conner, D.E., Kotrola, J.S. 1995. Growth and survival of Escherichia coli 0157:H7 under acidic conditions. Applied and Environmental Microbiology. 61/1: 382-385.
8. Fu, L., Zhang, B., Zhang, F. 2013. Isolation and identification of acetic acid bacteria. 4 th International Conference on Food Engineering and Biotechnology, Urumqi. 50: 114-119.

9. Gonzales, A. 2005. Application of molecular techniques for identification of acetic acid bacteria. PhD thesis, Universitat Rovira I Virgili, Tarragona, Spain.
10. Gullo, M., Caggia, C., De Vero, L., Giudici, P. 2006. Characterization of acetic acid bacteria in traditional balsamic vinegar. International Journal of Food Microbiology. 106/2: 209-212.
11. Gullo, M., Giudici, P. 2008. Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection. International Journal of Food Microbiology. 125/1: 46-53.
12. Haghshenas, B., Nami, Y., Abdullah, N., Radiah, D., Rosli, R., Barzegari, A., Khosroushahi, A.Y. 2015. Potentially probiotic acetic acid bacteria isolation and identification from traditional dairies microbiota. International Journal of Food Science and Technology. 50/4: 1056-1064.
13. Hamdouche, Y., Guehi, T., Durand, N., Kedjebo, K.B.D, Montet, D., Meile, J.C. 2015. Dynamics of microbial ecology during cocoa fermentation and drying: Towards the identification of molecular markers. Food Control. 48: 117-122.
14. Hidalgo, C., Garcia, D., Romero, J., Mas, A., Torija, M.J., Mateo, E. 2013. Acetobacter strains isolated during the acetification of blueberry (Vaccinium corymbosum L.) wine. Applied Microbiology. 57/3: 227-232.
15. Iino, T., Suzukı, R., Tanaka, N., Kosako, Y., Ohkuma, M., Komagata, K., Uchımura, T. 2012b. Gluconacetobacter kakiaceti sp. nov., an acetic acid bacterium isolated from a traditional Japanese fruit vinegar. International Journal of Systematic and Evolutionary Microbiology. 62: 1465-1469.
16. Iino, T., Suzukı, R., Kosako, Y., Ohkuma, M., Komagata, K., Uchımura, T. 2012a. Acetobacter okinawensis sp. nov., Acetobacter papayae sp. nov., and Acetobacter persicus sp. nov.; novel acetic acid bacteria isolated from stems of sugarcane, fruits, and a flower in Japan. The Journal of General and Applied Microbiology. 58/3: 235-243.
17. Konate, M., Akpa, E.E., Koffi, l.B., Kra, K.A.S., Megnanou, R-M., Niamke, S.S. 2014. Isolation of thermotolerant and high acetic acid-producing Acetobacter pasteurianus from Ivorian palm wine. Emirates Journal of Food and Agriculture. 26/9: 773-785.
18. Kregiel, D. 2013. Attachment of Asaia lannensis to materials commonly used in the beverage industry. Food Control. 32: 537-542.
19. Lee, K.W., Shim, J.M., Kim, G.M., Shin, J-H., Kim, J.H. 2015. Isolation and Characterization of Acetobacter Species from a Traditionally Prepared Vinegar. Microbiology and Biotechnology Letters. 43/3: 219-226.
20. Li, L., Praet, J., Borremans, W., Nunes, O.C., Manaia, C.L.M., Cleenwerck, I., Meeus, I., Smagghe, G., De Vuyst, L., Vandamme, P. 2015. Bombella intestini gen. nov., sp. nov., an acetic acid bacterium isolated from bumble bee crop. International Journal of Systematic Evolutionary Microbiology. 65: 267-273.
21. Malimas, T., Chaipitakchonlatarn, W., Thi Lan Vu, H., Yukphan, P., Muramatsu, Y., Tanasupawat, S., Potacharoen, W., Nakagawa, Y., Tanticharoen, M., Yamada, Y. 2013. Swingsia samuiensis gen. nov., sp. nov., an osmotolerant acetic acid bacterium in the alpha-Proteobacteria. The Journal of General and Applied Microbiology. 59: 375-384.
22. Mamlouk, D., Gullo, M. 2013. Acetic acid bacteria: Physiology and carbon sources oxidation. Indian Journal of Microbiology. 53/4: 377-384.
23. Mateo, E., Valera, M.J., Torija, M.J., Mas, A. 2014. Cellulose production and cellulose synthase gene detection in acetic acid bacteria. Applied Microbiology and Biotechnology. 99/3: 1349-1361.
24. Moore, J.E., Mc Calmont, M., Xu, J., Millar, B.C., Heaney, N. 2002. Asaia sp., an unusual spoilage organism of fruit- flavored bottled water. Applied and Environmental Microbiology. 68/8: 4130-4131.
25. Nguyen, N.K., Nguyen, P.B., Nguyen, H.T., Le, P.H. 2015. Screening the optimal ratio of symbiosis between isolated yeast and acetic acid bacteria strain from traditional kombucha for high-level production of glucuronic acid. LWT - Food Science and Technology. 64/2: 1149-1155.
26. Nishijima, M., Tazato, N., Handa, Y., Tomita, J., Kigawa, R., Sano, C., Sugiyama, J. 2013. Gluconacetobacter tumulisoli sp. nov., Gluconacetobacter takamatsuzukensis sp. nov. and Gluconacetobacter aggeris sp. nov., isolated from Takamatsuzuka Tumulus samples before and during the dismantling work in 2007.International Journal of Systematic Evolutionary and Microbiology. 63: 3981-3988.
27. Özdemir, N., Kök Taş, T., Güzel-Seydim Z.B. 2015. Effect of Gluconacetobacter spp. on Kefir grain and Kefir quality. Food Science and Biotechnology. 24/1: 99-106.
28. Pitiwittayakul, N., Yukphan, P., Chaipitakchonlatarn, W., Yamada, Y., Theeragool, G. 2015. Acetobacter thailandicus sp. nov., for a strain isolated in Thailand. Annals of Microbiology 65: 1855-1863.
29. Ramirez-Bahena, M.H., Tejedor, C., Martín, I., Velázquez, E., Peix, A. 2013. Endobacter medicaginis gen. nov., sp. nov., isolated from alfalfa nodules in an acidic soil. International Journal of Systematic and Evolutionary Microbiology. 63: 1760-1765.
30. Raspor, P., Goranovic, D. 2008. Biotechnological applications of acetic acid bacteria. Critical Reviews in Biotechnology. 28/2: 101-124.
31. Roh, S.W., Nam, Y.D., Chang, H.W., Kim, K.H., Kim, M.S., Ryu, J.H., Kim, S.H., Lee, W.J., Bae, J.W. 2008. Phylogenetic characterization of two novel commensal bacteria related to innate immune homeostasis in Drosophila. Applied and Environmental Microbiology. 74/20: 6171-6177.
32. Sengun, I., Karabiyikli S. 2011. Importance of acetic acid bacteria in food industry. Food Control. 22/5: 647-656.
33. Sengun, I.Y. 2015. Acetic Acid Bacteria in Food Fermentations. In: Fermented Foods: Part 1. Biochemistry and Biotechnology (Eds) Montet, D., Ray, R.C. CRC Press. 91-111.
34. Sokollek, S.J., Hertel, C., Hammes, W.P. 1998. Cultivation and preservation of vinegar bacteria. Journal of Biotechnology. 60/3: 195-206.
35. Spitaels, F., Li, L., Wieme, A., Balzarini, T., Cleenwerck, I., Van Landschoot, A., De Vuyst, L., Vandamme, P. 2014. Acetobacter lambici sp. nov., isolated from fermenting lambic beer. International Journal of Systematic and Evolutionary Microbiology.64/4: 1083-1089.
36. Tazato, N., Nishijima, M., Handa, Y., Kigawa, R., Sano, C., Sugiyama, J. 2012. Gluconacetobacter tumulicola sp. nov. and Gluconacetobacter asukensis sp. nov., isolated from the stone chamber interior of the Kitora Tumulus. International Journal of Systematic and Evolutionary Microbiology. 62: 2032-2038.
37. Timke, M., Wolking, D., Wang-Lieu, N.Q., Altendorf, K., Lipski, A. 2004. Microbial composition of biofilms in a brewery investigated by fatty acid analysis, fluorescence in situ hybridization and isolation techniques. Applied and Environmental Microbiology. 66: 100-107.
38. Trček, J., Barja, F. 2015. Updates on quick identification of acetic acid bacteria with a focus on the 16S–23S rRNA gene internal transcribed spacer and the analysis of cell proteins by MALDI-TOF mass spectrometry. International Journal of Food Microbiology. 196: 137-144.
39. Valera, M.J., Torija, M.J., Mas, A., Mateo, E. 2015. Acetic acid bacteria from biofilm of strawberry vinegar visualized by microscopy and detected by complementing culture-dependent and culture-independent techniques. Food Microbiology. 46: 452-462.
40. Visintin, S., Alessandria, V., Valente, A., Dolci, P., Cocolin, L. 2015. Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in West Africa. International Journal of Food Microbiology. 216: 69-78.
41. Vu, H.T.L., Malimas, T., Chaipitakchonlatarn, W., Bui, V.T.T., Yukphan, P., Bui, U.T.T., Muramatsu, Y., Sitdhipol, J., Tanasupawat, S., Duong, K.C., Nakagawa, Y., Pham, H.T., Yamada, Y. 2015. Tanticharoenia aidae sp. nov., for acetic acid bacteria isolated in Vietnam. Annals of Microbiology. 66/1: 417-423.
42. Vu, H.T.L., Yukphan, P., Chaipitakchonlatarn, W., Malimas, T. et al. 2013. Nguyenibacter vanlangensis gen. nov., sp. nov., an unusual acetic acid bacterium in the a-Proteobacteria. Journal of General and Applied Microbiology. 59/2: 153-166.
43. Wang, B., Shao, Y., Chen, F. 2015. Overview on mechanisms of acetic acid resistance in acetic acid bacteria. World Journal of Microbiology and Biotechnology. 31/2: 255-263.
44. Yamada, Y., Yukphan, P., Vu, H.T.L., Muramatsu, Y., Ochaikul, D., Nakagawa, Y., 2012a. Subdivision of the genus Gluconacetobacter. Annals of Microbiology. 62/2: 849-859.
45. Yamada, Y., Yukphan, P., Vu, H.T.L., Muramatsu, Y., Ochaikul, D., Tanasupawat, S., Nakagawa, Y., 2012b. Description of Komagataeibacter gen. nov., with proposals of new combinations (Acetobacteraceae). Journal of General and Applied Microbiology. 58: 397-404.
46. Yetiman, A.E., Kesmen, Z. 2015. Identification of acetic acid bacteria in traditionally produced vinegar and mother of vinegar by using different molecular technique. International Journal of Food Microbiology. 204: 9-16.
47. Yukphan, P., Malimas, T., Potacharoen, W., Tanasupawat, S., Tanticharoen, M., Yamada, Y. 2005. Neoasaia chiangmaiensis gen. nov., sp. nov., a novel osmotolerant acetic acid bacterium in the a- Proteobacteria. Journal of General and Applied Microbiology. 51: 301-311.
48. Zahoor, T., Siddique, F., Farooq, U. 2006. Isolation and characterization of vinegar culture (Acetobacter aceti) from indigenous sources. British Food Journal. 108/6: 429-439.