Acetobacteraceae

Abstract: The characterization by capillary gas chromatography-mass spectrometry of the plant hormones indole-3-acetic acid and the gibberellins GA1 and GA3 from chemically-defined cultures of Acetobacter diazotrophicus and Herbaspirillum seropedicae is reported. Both bacteria are endophytic in gramineae species where they promote growth and yield. Quantification was also done by selected ion monitoring with [17,17-2H2]-Gibberellin A1, [17,17-2H2]-Gibberellin A3 and [13C6]-indole-3-acetic acid as internal standards. The results presented show the importance of studying phytohormonal production when the interrelationships between plants and microorganisms are analyzed and may help explain the beneficial effects of endophytic bacteria to the host plant, as has been demonstrated previously for Azospirillum spp.

Abstract: The acetic acid bacteria (AAB) have important roles in food and beverage production, as well as in the bioproduction of industrial chemicals. In recent years, there have been major advances in understanding their taxonomy, molecular biology, and physiology, and in methods for their isolation and identification. AAB are obligate aerobes that oxidize sugars, sugar alcohols, and ethanol with the production of acetic acid as the major end product. This special type of metabolism differentiates them from all other bacteria. Recently, the AAB taxonomy has been strongly rearranged as new techniques using 16S rRNA sequence analysis have been introduced. Currently, the AAB are classified in ten genera in the family Acetobacteriaceae. AAB can not only play a positive role in the production of selected foods and beverages, but they can also spoil other foods and beverages. AAB occur in sugar- and alcohol-enriched environments. The difficulty of cultivation of AAB on semisolid media in the past resulted in poor knowledge of the species present in industrial processes. The first step of acetic acid production is the conversion of ethanol from a carbohydrate carried out by yeasts, and the second step is the oxidation of ethanol to acetic acid carried out by AAB. Vinegar is traditionally the product of acetous fermentation of natural alcoholic substrates. Depending on the substrate, vinegars can be classified as fruit, starch, or spirit substrate vinegars. Although a variety of bacteria can produce acetic acid, mostly members of Acetobacter, Gluconacetobacter, and Gluconobacter are used commercially. Industrial vinegar manufacturing processes fall into three main categories: slow processes, quick processes, and submerged processes. AAB also play an important role in cocoa production, which represents a significant means of income for some countries. Microbial cellulose, produced by AAB, possesses some excellent physical properties and has potential for many applications. Other products of biotransformations by AAB or their enzymes include 2keto-L-gulonic acid, which is used for the production of vitamin C; D-tagatose, which is used as ab ulking agent in food and a noncalorific sweetener; and shikimate, which is a key intermediate fo ra large number of antibiotics. Recently, for the first time, a pathogenic acetic acid bacterium was described, representing the newest and tenth genus of AAB.

Abstract: Thirty-six strains of acetic acid bacteria classified in the genera Acetobacter, Gluconobacter, and Acidomonas were examined for their partial base sequences in positions 1220 through 1375, 156 bases, of 16S rRNA. The strains of the Q10-equipped Gluconobacter species examined were divided into two subgroups, which included the type strains of Gluconobacter oxydans, the type species of the genus Gluconobacter, and of a second species, Gluconobacter cerinus, respectively. The base differences numbered four between the two type strains. The strains of the Q9-equipped species examined classified in the type subgenus Acetobacter of the genus Acetobacter were not very distant phylogenetically from those of the genus Gluconobacter. The calculated number of base differences was 9–6 between the type strains of G. oxydans and G. cerinus and the type strains of Acetobacter aceti and Acetobacter pasteurianus. In contrast, the strains of the Q10-equipped species examined classified in the subgenus Gluconoacetobacter o...

Abstract: The genus Gluconacetobacter Yamada et al. 1998 (Gluconoacetobacter [sic]) was introduced as the type species of Gluconacetobacter liquefaciens (Asai 1935) Yamada et al. 1998 by the elevation of the subgenus Gluconacetobacter (ex Asai 1935) Yamada and Kondo 1985 (Yamada et al., 1997, 1998). To date, 17 species have been accommodated to the genus (Yamada et al., 2012). Franke et al. (1999) found a phylogenetic duality in the new genus Gluconacetobacter. Yamada et al. (2000) divided the genus Gluconacetobacter into two subclusters, i.e., Subclusters 1 and 2. Subsequently, Dellaglio et al. (2005) and Lisdiyanti et al. (2006) recognized respectively two groups and two subclusters as well. Yamada and Yukphan (2008) suggested that the Gluconacetobacter liquefaciens group and the Gluconacetobacter xylinus group in the genus Gluconacetobacter can be phylogenetically, phenotypically and ecologically distinguished from each other at the generic level. Yamada et al. (2012) proposed the new genus Komagataeibacter (Komagatabacter [sic]) with 12 new combinations on the basis of these taxonomic characteristics. However, the new name of the genus and the new combinations were not recognized in their validations, since the proposals that were done without any indications of the deposits in the type strains in at least two different collections in two different countries were not in accordance with Rule 27 of the Bacteriological J. Gen. Appl. Microbiol., 58, 397‒404 (2012)