By Kazunobu Matsushita, Hirohide Toyama, Naoto Tonouchi, Akiko Okamoto-Kainuma
This e-book offers all features of acetic acid micro organism (AAB) and gives the longer term objectives and instructions of AAB examine. It summarizes the exact physiological houses of AAB and the new development on AAB learn, specifically within the following 5 parts: 1) Molecular phylogeny and genome research of AAB; 2) Ecological beneficial properties of AAB: interplay with crops, ordinary fermentation platforms, and bugs; three) Physiological good points and dwelling innovations of AAB, together with quick oxidation skill, acid resistance, biofilm formation, and genetic instability; four) Molecular mechanisms of numerous oxidative fermentations akin to acetate fermentation, sorbose fermentation, and ketogluconate fermentation; five) contemporary biotechnological facets of AAB: biocatalysts, biosensors, biocellulose, and different worthy polysaccharides.
AAB learn has an extended historical past because the discovery of AAB by means of Louis Pasteur and the id of AAB through Martinus Beijerinck within the 19th century. within the 20th century, easy examine at the taxonomic learn of AAB and on biochemical examine for the original oxidative reactions of AAB had advanced in addition to the economic software of AAB not just in vinegar fermentation but in addition within the bioconversion technique for valuable chemical or pharmaceutical items. getting into the twenty-first century, AAB study has improved extra, and extra development is predicted to be visible in all fields of AAB: category 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 worthy for varied business makes use of. Readers can receive priceless and finished details that's interesting in points of simple technology and offers tricks for the higher software of those micro organism to numerous sorts of functional creation situations as well.
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Extra info for Acetic Acid Bacteria: Ecology and Physiology
Grows on glutamate agar and mannitol agar. Dihydroxyacetone is produced from glycerol. 2-Keto-D-gluconate, 5-keto-D-gluconate, and 2,5-diketo-D-gluconate are produced from D-glucose. A water-soluble pigment is produced. Acid is produced from L-arabinose weakly, Darabinose weakly, D-xylose weakly, L-rhamnose weakly, D-glucose, D-mannose weakly, D-galactose, D-fructose weakly, D-arabitol weakly, D-mannitol, maltose weakly, lactose weakly, melibiose, sucrose, or raffinose weakly. Grows on Dglucose, D-fructose, sucrose, L-arabitol weakly, D-arabitol weakly, or D-mannitol.
Aerobic. Catalase positive and oxidase negative. Acetic acid is not produced from ethanol. Acetate is oxidized to carbon dioxide and water, but lactate is not oxidized. Grows on glutamate agar and mannitol agar. Dihydroxyacetone is not produced from glycerol. 2-Keto-D-gluconate and 2,5-diketo-D-gluconate are produced from D-glucose. A water-soluble brown pigment is produced. Acid is produced from L-arabinose, D-xylose, D-glucose, D-galactose, D-fructose weakly, maltose, melibiose, sucrose, or raffinose weakly.
7 Asaia platycodi Suzuki, Zhang, Iino, Kosako, Komagata and Uchimura 2010 For the characteristics of the species, refer to Suzuki et al. (2010). The type strain is T-683T (¼ JCM 25414T ¼ DSM 23029T), isolated from balloon flower (Platycodon grandiflorum) in Akita, Japan. 0 mol%. 8 Y. Yamada Asaia prunellae Suzuki, Zhang, Iino, Kosako, Komagata and Uchimura 2010 For the characteristics of the species, refer to Suzuki et al. (2010). The type strain is T-153T (¼ DSM 23028T ¼ JCM 25354T), isolated from selfheal (Prunella vulgaris) in Akita, Japan.
Acetic Acid Bacteria: Ecology and Physiology by Kazunobu Matsushita, Hirohide Toyama, Naoto Tonouchi, Akiko Okamoto-Kainuma