By Kazunobu Matsushita, Hirohide Toyama, Naoto Tonouchi, Akiko Okamoto-Kainuma
This e-book presents all aspects of acetic acid micro organism (AAB) and gives the long run pursuits and instructions of AAB learn. It summarizes the specific physiological houses of AAB and the hot development on AAB learn, specially within the following 5 parts: 1) Molecular phylogeny and genome learn of AAB; 2) Ecological positive factors of AAB: interplay with vegetation, ordinary fermentation platforms, and bugs; three) Physiological beneficial properties and residing options of AAB, together with fast oxidation skill, acid resistance, biofilm formation, and genetic instability; four) Molecular mechanisms of a number of oxidative fermentations equivalent to acetate fermentation, sorbose fermentation, and ketogluconate fermentation; five) fresh biotechnological features of AAB: biocatalysts, biosensors, biocellulose, and different invaluable polysaccharides.
AAB study has an extended heritage because the discovery of AAB by means of Louis Pasteur and the id of AAB by means of Martinus Beijerinck within the 19th century. within the 20th century, simple learn at the taxonomic examine of AAB and on biochemical learn for the original oxidative reactions of AAB had advanced in addition to the economic program of AAB not just in vinegar fermentation but in addition within the bioconversion method for worthy chemical or pharmaceutical items. getting into the twenty-first century, AAB study has elevated extra, and additional growth is predicted to be obvious 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 important for numerous business makes use of. Readers can receive worthy and complete info that is fascinating in facets of easy technology and gives tricks for the higher software of those micro organism to varied types of useful construction eventualities as well.
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Extra resources for Acetic Acid Bacteria: Ecology and Physiology
L. fem. n. Swaminathania, Swaminathan, named after Swaminathan, an Indian biologist, the father of the Green Revolution in India. 5 from the rhizosphere, roots, and stems of salttolerant, mangrove-associated wild rice, were phylogenetically related especially to those of the genus Asaia. 35 % acetic acid (v/v) and 3 % NaCl (w/v) or 1 % KNO3 (w/v). 1 μm, and motile with peritrichous flagella. Colonies are initially yellowish and become dark orange later, smooth and raised, with entire margin on LGI medium.
The strains of the genus Saccharibacter that were isolated from the pollen of a Japanese flower were quite remote phylogenetically from the strains of any other genera of acetic acid bacteria. The strains of the genus were osmophilic, showing no growth on 1 % glutamate agar (w/v) but growing on 7 % glutamate agar (w/v). The phylogenetically related genera are Neokomagataea, Swingsia, and Gluconobacter. 0 μm, and non motile. Colonies are circular, entire, and pale in color on yeast extract/glucose/ peptone agar.
5 Genus and Species in Pseudacetic Acid Bacteria Several strains were once isolated and named ‘Acetobacter aurantium’ by Kondo and Ameyama (1958). According to the description of the species, the strains were not able to oxidize acetate. Asai et al. (1964) reinvestigated the strains for phenotypic characteristics and found that they had polar flagellation and oxidized acetate and lactate to carbon dioxide and water, and the strains were named the polarly flagellated intermediate strains. Additional three strains were then newly isolated and confirmed to have polar flagellation and the capability of oxidizing acetate and lactate (Ameyama and Kondo 1967).
Acetic Acid Bacteria: Ecology and Physiology by Kazunobu Matsushita, Hirohide Toyama, Naoto Tonouchi, Akiko Okamoto-Kainuma