Rapid method for total, viable and non-viable acetic acid bacteria determination during acetification process

A Novel Hepcidin Isoform Jd-Hep from the Sin Croaker Johnius dussumieri (Cuvier, 1830): Recombinant Expression and Insights into the Antibacterial Property and Modes of Action

Hepcidin is a cysteine-rich antimicrobial peptide that plays an important role in fish immunity. In the current study, we report a novel isoform of hepcidin (Jd-Hep) from Sin croaker, Johnius dussumieri, with an open reading frame (ORF) of 258 nucleotide bases that encodes 85 amino acids containing a signal peptide (24 amino acids), a prodomain (35 amino acids) and a biologically active mature peptide (26 amino acids). Phylogenetic tree analysis showed that J. dussumieri hepcidin belonged to the HAMP2 cluster of hepcidin. The tissue distribution showed that the expression of hepcidin was highest in the liver in wild-caught J. dussumieri. The mature peptide mJd-Hep was recombinantly expressed in a prokaryotic host, E. coli Rosetta-gami™B (DE3) pLysS cells, and the peptide was isolated and purified. The recombinant peptide, rJd-Hep, exhibited notable antibacterial activity against aquatic pathogens such as Aeromonas hydrophila, Vibrio parahaemolyticus, Vibrio harveyi, Vibrio alginolyticus, Vibrio proteolyticus, and Vibrio fluvialis. The mode of action of the peptide was proven to be membrane-based (pore formation and depolarization). The rJd-Hep was found to be non-hemolytic to hRBCs and non-cytotoxic to the mammalian cell line. The peptide showed 85% growth inhibition of cancer cell line, MCF-7. These findings expand our knowledge of the potential application of hepcidin in aquaculture as a therapeutic agent.

Correlating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced Vinegars

Although vinegar is a product obtained by a well-known bioprocess from a technical point of view, the complex microbiota responsible for its production and their involvement in the organoleptic profiles are not clear yet. In this work, three acetification profiles in submerged culture using both synthetic and raw materials from Andalusia (Spain) were characterized by metagenomic (16S rRNA amplicon sequencing) and metabolomic tools (stir-bar sorptive extraction with thermo-desorption coupled to gas chromatography-mass spectrometry (SBSE-TD-GC-MS) and high-performance liquid chromatography (HPLC)). A total of 29 phyla, 208 families, and many more genera were identified, comprising bacteria and archaea as well as 75 metabolites, including minor volatile compounds, amino acids, biogenic amines, and other nitrogenous compounds. It can be concluded that Komagataeibacter and Acetobacter were not only the predominant genera but also the ones that most influenced vinegar metabolite profiles by using different metabolic strategies for mutual collaboration, and together with other microbial groups, some of them were previously practically unknown in vinegar. These results can be of interest not only to deepen the basic knowledge about vinegar but also to the vinegar industry by elucidating microbial succession and the key associated metabolites.

A Novel Beta-Defensin Isoform from Malabar Trevally, Carangoides malabaricus (Bloch & Schneider, 1801), an Arsenal Against Fish Bacterial Pathogens: Molecular Characterization, Recombinant Production, and Mechanism of Action

Antimicrobial peptides (AMPs), including beta-defensin from fish, are a crucial class of peptide medicines. The focus of the current study is the molecular and functional attributes of CmDef, a 63-amino acid beta-defensin AMP from Malabar trevally, Carangoides malabaricus. This peptide demonstrated typical characteristics of AMPs, including hydrophobicity, amphipathic nature, and +2.8 net charge. The CmDef was recombinantly expressed and the recombinant peptide, rCmDef displayed a strong antimicrobial activity against bacterial fish pathogens with an MIC of 8 µM for V. proteolyticus and 32 µM for A. hydrophila. The E. tarda and V. harveyi showed an inhibition of 94% and 54%, respectively, at 32 µM concentration. No activity was observed against V. fluvialis and V. alginolyticus. The rCmDef has a multimode of action that exerts an antibacterial effect by membrane depolarization followed by membrane permeabilization and ROS production. rCmDef also exhibited anti-cancer activities in silico without causing hemolysis. The peptide demonstrated stability under various conditions, including different pH levels, temperatures, salts, and metal ions (KCl and CaCl2), and remained stable in the presence of proteases such as trypsin and proteinase K at concentrations up to 0.2 µg/100 µl. The strong antibacterial efficacy and non-cytotoxic nature suggest that rCmDef is a single-edged sword that can contribute significantly to aquaculture disease management.

Self-Cross-Linkable Maleic Anhydride Terpolymer Coating with Inherent High Antimicrobial Activity and Low Cytotoxicity

Developing coating materials with low cytotoxicity and high antimicrobial activity has been recognized as an effective way to prevent medical device-associated infections. In this study, a maleic anhydride terpolymer (PPTM) is synthesized and covalently attached to silicone rubber (SR) surface. The formed coating can be further cross-linked (SPM) through the self-condensation of pendent siloxane groups of terpolymer. No crack or delamination of SPM was observed after 500 cycles of bending and 7 day immersion in deionized water. The sliding friction force of a catheter was reduced by 50% after coating with SPM. The SPM coating without adding any extra antibacterial reagents can kill 99.99% of Staphylococcus aureus and Escherichia coli and also significantly reduce bacterial coverage, while the coating displayed no antimicrobial activity when maleic anhydride groups of SPM were aminated or hydrolyzed. The results of the repeated disinfection tests showed that the SR coated with SPM could maintain 87.3% bactericidal activity within 5 cycles. Furthermore, the SPM coating only imparted slight toxic effect (>85% viability) on L929 cells after 36 h of coculture, which is superior to the coating of aminated SPM conjugated with the antimicrobial peptide E6. The terpolymer containing maleic anhydride units have great potential as a flexible and durable coating against implant infections.

Unraveling the Role of Acetic Acid Bacteria Comparing Two Acetification Profiles From Natural Raw Materials: A Quantitative Approach in Komagataeibacter europaeus

The industrial production of vinegar is carried out by the activity of a complex microbiota of acetic acid bacteria (AAB) working, mainly, within bioreactors providing a quite specific and hard environment. The “omics” sciences can facilitate the identification and characterization analyses of these microbial communities, most of which are difficult to cultivate by traditional methods, outside their natural medium. In this work, two acetification profiles coming from the same AAB starter culture but using two natural raw materials of different alcoholic origins (fine wine and craft beer), were characterized and compared and the emphasis of this study is the effect of these raw materials. For this purpose, the composition and natural behavior of the microbiota present throughout these profiles were analyzed by metaproteomics focusing, mainly, on the quantitative protein profile of Komagataeibacter europaeus. This species provided a protein fraction significantly higher (73.5%) than the others. A submerged culture system and semi-continuous operating mode were employed for the acetification profiles and liquid chromatography with tandem mass spectrometry (LC-MS/MS) for the protein analyses. The results showed that neither of two raw materials barely modified the microbiota composition of the profiles, however, they had an effect on the protein expression changes in different biological process. A molecular strategy in which K. europaeus would prevail over other species by taking advantage of the different features offered by each raw material has been suggested. First, by assimilating the excess of inner acetic acid through the TCA cycle and supplying biosynthetic precursors to replenish the cellular material losses; second, by a previous assimilation of the excess of available glucose, mainly in the beer medium, through the glycolysis and the pentose phosphate pathway (PPP); and third, by triggering membrane mechanisms dependent on proton motive force to detoxify the cell at the final moments of acetification. This study could complement the current knowledge of these bacteria as well as to expand the use of diverse raw materials and optimize operating conditions to obtain quality vinegars.

Metaproteomics of microbiota involved in submerged culture production of alcohol wine vinegar: A first approach

Acetic acid bacteria form a complex microbiota that plays a fundamental role in the industrial production of vinegar through the incomplete oxidation reaction from ethanol to acetic acid. The organoleptic properties and the quality of vinegar are influenced by many factors, especially by the raw material used as acetification substrate, the microbial diversity and the technical methods employed in its production. The metaproteomics has been considered, among the new methods employed for the investigation of microbial communities, since it may provide information about the microbial biodiversity and behaviour by means of a protein content analysis. In this work, alcohol wine vinegar was produced through a submerged culture of acetic acid bacteria using a pilot acetator, operated in a semi-continuous mode, where the main system variables were monitored and the cycle profile throughout the acetification was obtained. Through a first approach, at qualitative level, of a metaproteomic analysis performed at relevant moments of the acetification cycle (end of fast and discontinuous loading phases and just prior to unloading phase), it is aimed to investigate the microbiota existent in alcohol wine vinegar as well as its changes during the cycle; to our knowledge, this is the first metaproteomics report carried out in this way on this system. A total of 1723 proteins from 30 different genera were identified; 1615 out of 1723 proteins (93.73%) belonged to the four most frequent (%) genera: Acetobacter, Gluconacetobacter, Gluconobacter and Komagataeibacter. Around 80% of identified proteins belonged to the species Komagataeibacter europaeus. In addition, GO Term enrichment analysis highlighted the important role of catalytic activity, organic cyclic compound binding, metabolic and biosynthesis processes throughout acetic acid fermentation. These findings provide the first step to obtain an AAB profile at omics level related to the environmental changes produced during the typical semi-continuous cycles used in this process and it would contribute to the optimization of operating conditions and improving the industrial production of vinegar.

Modelling Acetification with Artificial Neural Networks and Comparison with Alternative Procedures

Modelling techniques allow certain processes to be characterized and optimized without the need for experimentation. One of the crucial steps in vinegar production is the biotransformation of ethanol into acetic acid by acetic bacteria. This step has been extensively studied by using two predictive models: first-principles models and black-box models. The fact that first-principles models are less accurate than black-box models under extreme bacterial growth conditions suggests that the kinetic equations used by the former, and hence their goodness of fit, can be further improved. By contrast, black-box models predict acetic acid production accurately enough under virtually any operating conditions. In this work, we trained black-box models based on Artificial Neural Networks (ANNs) of the multilayer perceptron (MLP) type and containing a single hidden layer to model acetification. The small number of data typically available for a bioprocess makes it rather difficult to identify the most suitable type of ANN architecture in terms of indices such as the mean square error (MSE). This places ANN methodology at a disadvantage against alternative techniques and, especially, polynomial modelling.

Effect of chitosan and SO2 on viability of Acetobacter strains in wine

Wine spoilage is an important concern for winemakers to preserve the quality of their final product and avoid contamination throughout the production process. The use of sulphur dioxide (SO₂) is highly recommended to prevent wine spoilage due to its antimicrobial activity. However, SO₂ has a limited effect on the viability of acetic acid bacteria (AAB). Currently, the use of SO₂ alternatives is favoured in order to reduce the use of chemicals and improve stabilization in winemaking. Chitosan is a biopolymer that is approved by the European authorities and the International Organization of Vine and Wine to be used as a fining agent and antimicrobial in wines. However, its effectiveness in AAB prevention has not been studied. Two strains of Acetobacter, adapted to high ethanol environments, were analysed in this study. Both chitosan and SO₂ effects were compared in artificially contaminated wines. Both molecules reduced the metabolic activity of both AAB strains. Although AAB populations were detected by culture independent techniques, their numbers were reduced with time, and their viability decreased following the application of both products, especially with chitosan.

Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry

Anthocyanins are the major polyphenolic compounds in strawberry fruit responsible for its color. Due to their sensitivity, they are affected by food processing techniques such as fermentation that alters both their chemical composition and organoleptic properties. This work aims to evaluate the impact of different fermentation processes on individual anthocyanins compounds in strawberry wine and vinegar by UHPLC-MS/MS Q Exactive analysis. Nineteen, 18, and 14 anthocyanin compounds were identified in the strawberry initial substrate, strawberry wine, and strawberry vinegar, respectively. Four and 8 anthocyanin compounds were tentatively identified with high accuracy for the 1st time to be present in the beverages obtained by alcoholic fermentation and acetic fermentation of strawberry, respectively. Both, the total and the individual anthocyanin concentrations were decreased by both fermentation processes, affecting the alcoholic fermentation to a lesser extent (19%) than the acetic fermentation (91%). Indeed, several changes in color parameters have been assessed. The color of the wine and the vinegar made from strawberry changed during the fermentation process, varying from red to orange color, this fact is directly correlated with the decrease of anthocyanins compounds.

Design and Performance Testing of a DNA Extraction Assay for Sensitive and Reliable Quantification of Acetic Acid Bacteria Directly in Red Wine Using Real Time PCR

Although strategies exist to prevent AAB contamination, the increased interest for wines with low sulfite addition leads to greater AAB spoilage. Hence, there is a real need for a rapid, specific, sensitive, and reliable method for detecting these spoilage bacteria. All these requirements are met by real time Polymerase Chain Reaction (or quantitative PCR; qPCR). Here, we compare existing methods of isolating DNA and their adaptation to a red wine matrix. Two different protocols for isolating DNA and three PCR mix compositions were tested to select the best method. The addition of insoluble polyvinylpolypyrrolidone (PVPP) at 1% (v/v) during DNA extraction using a protocol succeeded in eliminating PCR inhibitors from red wine. We developed a bacterial internal control which was efficient in avoiding false negative results due to decreases in the efficiency of DNA isolation and/or amplification. The specificity, linearity, repeatability, and reproducibility of the method were evaluated. A standard curve was established for the enumeration of AAB inoculated into red wines. The limit of quantification in red wine was 3.7 log AAB/mL and about 2.8 log AAB/mL when the volume of the samples was increased from 1 to 10 mL. Thus, the DNA extraction method developed in this paper allows sensitive and reliable AAB quantification without underestimation thanks to the presence of an internal control. Moreover, monitoring of both the AAB population and the amount of acetic acid in ethanol medium and red wine highlighted that a minimum about 6.0 log cells/mL of AAB is needed to significantly increase the production of acetic acid leading to spoilage.

Rapid evaluation of the antibacterial activity of arylene-ethynylene compounds

A series of oligo(arylene-ethynylene) (1-3 repeat units) compounds functionalized with quaternary ammonium groups was screened for their antibacterial activity in the dark and with activation by long-wavelength (365 nm) UV irradiation. Several of these compounds have effective bactericidal activity (>99.9% killing) at concentrations between 0.01 and 10 μg/mL. Our approach uses flow cytometry to rapidly screen and evaluate the susceptibility of bacterial populations. The rapidity, high information content, and accuracy of this approach make it an extremely valuable method for the study of antibacterial compounds.

Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine

BACKGROUND

In the scope of the wine vinegar production, this paper provides comprehensive information about the evolution of some volatile compounds during the biological acetification cycle. These data were compared with the acidity, cell concentration and ethanol concentration. Such information may allow a better understanding of the complex biological processes involved.

RESULTS

The volatile compounds 2-phenylethanol, diethyl succinate (diethyl butanedioate), meso-2,3-butanediol (meso-butane-2,3-diol), levo-2,3-butanediol (levo-butane-2,3-diol), methanol and ethyl acetate exhibited no significant changes between the starting wine and produced vinegar, whereas the rest [acetoin (3-hydroxybutan-2-one) excepted] ethyl lactate (ethyl 2-hydroxypropanoate), isoamyl alcohols (3-methylbutan-1-ol and 2-methylbutan-1-ol), isobutanol (2-methylpropan-1-ol), 1-propanol (propan-1-ol), and acetaldehyde were consumed in substantial amounts during the process. Additionally, their specific evolution patterns alongside bacterial cell concentrations, acidity and ethanol concentration are shown.

CONCLUSION

Concentrations of acetic acid bacteria at the end of the acetification cycle were found to vary because of cell lysis, a result of the high acidity and low ethanol concentration of the medium. Variations were similar to those in some volatile compounds, which suggests their involvement in the metabolism of acetic bacteria. The results testify to the usefulness of this pioneering study and suggest that there should be interest in similar, more detailed studies for a better knowledge of the presence of certain volatile compounds and metabolic activity in cells effecting the acetification of wine.

Kinetics of trichloroethylene and toluene toxicity to Pseudomonas putida F1

The goal of the present study was to elucidate the distribution of viable bacteria in chemical gradients and to evaluate the toxic effect of high concentrations of contaminants on contaminant-degrading bacteria under prolonged exposure. Accumulations of viable Pseudomonas putida F1 (P. putida F1) cells were observed surrounding trichloroethylene (TCE)-containing plugs. Results from this work indicate that P. putida F1 immediately adjacent to a TCE source become nonviable, whereas cells accumulating farther away use chemotaxis to migrate toward regions with optimal chemical concentrations in the form of concentrated bacterial bands. A method was developed to test the toxicity of model contaminant stressors, TCE and toluene, to P. putida F1; data obtained from toxicity experiments were fit to linear and exponential bacterial viability-decay models. Toxicity of TCE to P. putida F1 was best described with an exponential viability-decay model, with a viability-decay constant k(TCE) = 0.025 h(-4.95) (r(2) = 0.965). Toluene toxicity showed a marginally better fit to the linear viability-decay model (r(2) = 0.976), with a viability-decay constant k(toluene) = 0.208 h(-1). Best-fit model parameters obtained for both TCE and toluene were used to predict bacterial viability in toxicity experiments with higher contaminant concentrations and matched well with experimental data. Results from the present study can be used to predict bacterial accumulation and viability near nonaqueous-phase liquid (NAPL) sources in groundwater and may be helpful in designing bioremediation strategies for sites contaminated with residual NAPLs.

Biotechnological applications of acetic acid bacteria

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 2-keto-L-gulonic acid, which is used for the production of vitamin C; D-tagatose, which is used as a bulking agent in food and a noncalorific sweetener; and shikimate, which is a key intermediate for a large number of antibiotics. Recently, for the first time, a pathogenic acetic acid bacterium was described, representing the newest and tenth genus of AAB.

Acetic acid bacteria in traditional balsamic vinegar: phenotypic traits relevant for starter cultures selection

This review focuses on acetic acid bacteria in traditional balsamic vinegar process. Although several studies are available on acetic acid bacteria ecology, metabolism and nutritional requirements, their activity as well as their technological traits in homemade vinegars as traditional balsamic vinegar is not well known. The basic technology to oxidise cooked grape must to produce traditional balsamic vinegar is performed by the so called "seed-vinegar" that is a microbiologically undefined starter culture obtained from spontaneous acetification of previous raw material. Selected starter cultures are the main technological improvement in order to innovate traditional balsamic vinegar production but until now they are rarely applied. To develop acetic acid bacteria starter cultures, selection criteria have to take in account composition of raw material, acetic acid bacteria metabolic activities, applied technology and desired characteristics of the final product. For traditional balsamic vinegar, significative phenotypical traits of acetic acid bacteria have been highlighted. Basic traits are: ethanol preferred and efficient oxidation, fast rate of acetic acid production, tolerance to high concentration of acetic acid, no overoxidation and low pH resistance. Specific traits are tolerance to high sugar concentration and to a wide temperature range. Gluconacetobacter europaeus and Acetobacter malorum strains can be evaluated to develop selected starter cultures since they show one or more suitable characters.