maria gullo, luciana de vero, gabriele zanichelli, paolo giudici
If you can't read please download the document
Transcript of maria gullo, luciana de vero, gabriele zanichelli, paolo giudici
PowerPoint Presentation
MARIA GULLO, LUCIANA DE VERO, GABRIELE ZANICHELLI, PAOLO GIUDICIDepartment of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2 (Besta Building) - 42122 Reggio Emilia, Italy
Emails: [email protected]; [email protected]
ACETIC ACID BACTERIA FROM UNIMORE MICROBIAL CULTURE COLLECTION: BIOLOMICS PLATFORM AS A TOOL FOR THEIR
INDUSTRIAL EXPLOITATION
Acetic acid bacteria (AAB) are Gram-negative, aerobic bacteria
widely spread in sugary and acidic niches, in beverages and
insects.
They are exploited by pharmaceutical, medical, chemical and
food-grade industries for the production of acetic acid,
dihydroxyacetone, gluconic acid, 2-keto-L-gulonic acid and
cellulose.
Unimore Microbial Culture Collection (UMCC) includes a pool of
157 non-redundant AAB strains.
UMCC follows data accuracy and information sharing in order to
investigate the key traits useful for AAB industrial exploitation.
Source: Consorzio Fitosanitario
Provinciale di Modena
Currently UMCC handles AAB mainly associated with the
biotechnological process of vinegar, cellulose production and
control of Drosophila suzukii (pest of small and stone fruit
production).
Acetobacter fabarum
Komagataeibacter xylinus
Cherry fruits(damaged by Drosophila suzukii)
Acetobacter orientalis
Acetobacter aceti
Acetobacter pasteurianus
Komagataeibacter europaeus
Gluconacetobacter spp.
Vinegars(from wine, traditional balsamic,
cereal and other)
Kombucha tea
Main isolation sources of the AAB strains are several kinds of
vinegars, kombucha tea and fruits.
Suitable preservation methods
and check procedures are
performed in UMCC in order to
avoid genetic drift and phenotypic
changes (Gullo et al. 2012).
A polyphasic approach is performed for AAB strains
typing and identification by using different
molecular techniques (Gullo et al. 2006; 2009).
The BioloMICS (BioAware) platform of UMCC allows a comprehensive data
management that combines phenotypic and molecular traits with industrial
strain performance.
REFERENCES:
Gullo M, Caggia C, De Vero L, Giudici P (2006). Characterization of acetic acid bacteria in traditional balsamic vinegar. Int J Food Microbiol 106: 209212.
Gullo M, Mamlouk D, De Vero L, Giudici, P. (2012). Acetobacter pasteurianus strain AB0220: Cultivability and phenotypic stability over 9 years of preservation. Current Microbiol, 64(6): 576-580.
Gullo M, De Vero L, Giudici P (2009). Succession of selected strains of Acetobacter pasteurianus and other acetic acid bacteria in traditional balsamic vinegar. Applied Environ Microbiol 75 (8): 2585-2589.
Target strain performance and fermentation assays are developed both
at lab and factory scale to provide industrial strains with desired traits.
Why UMCC collects AAB Strain preservation Polyphasic identification
Technological screening and selection AAB in UMCC UMCC Database
http://biolomics.umcc.unimore.it
ERIC-PCR
(GTG)5 REP-PCR
