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acetic acid bacteria alcohol tolerance

Terms and Conditions, Enhanced alcohol degradation and hepatic protective effects of an Acetobacter Pasteurianus-derived product, CureZyme-ACE, in an acute intoxication rat model. After 1 h, the ethanol level of the CA groups decreased in a dose-dependent manner. Arch Microbiol 143:47–51, Mills TY, Sandoval NR, Gill RT (2009) Cellulosic hydrolysate toxicity and tolerance mechanisms in Escherichia coli. et al. Google Scholar. isolated from spirit vinegar production. Applied Microbiology and Biotechnology Int J Food Microbiol. 3). Acetic acid bacteria (AAB) are widely used in acetic acid fermentation due to their remarkable ability to oxidize ethanol and high tolerance against acetic acid. All the isolated AAB belong to Acetobacter pasteurianus according to 16S rDNA analysis. Excess alcohol consumption also damages the mucous membrane of the digestive tract, resulting in malnutrition. J Appl Microbiol 96:853–860, Guan N, Shin HD, Chen RR, Li J, Liu L, Du G, Chen J (2014) Understanding of how Propionibacterium acidipropionici respond to propionic acid stress at the level of proteomics. Food Control 22:647–656, Tamura K, Peterson D, Peterson N, Stecher G, Nei M, Kumar S (2011) MEGA5: molecular evolutionary genetics analysis using maximum likelihood, evolutionary distance, and maximum parsimony methods. However, large doses of alcohol at one time can cause acute intoxication, acute alcoholic hangover, nausea, vomiting, dizziness, headache, and muscle aches [1].  |  J Food Prot 68:673–679, Zaldivar J, Ingram LO (1999) Effect of organic acids on the growth and fermentation of ethanologenic Escherichia coli LY01. J Bacteriol 180:767–772, Roe AJ, O’Bryne C, McLaggan D, Booth IR (2002) Inhibition of Escherichia coli growth by acetic acid: a problem with methionine biosynthesis and homocysteine toxicity. In this study, seven AAB that are tolerant to temperatures above 40 °C and ethanol concentrations above 10 % (v/v) were isolated from Chinese vinegar Pei. Acetic acid bacteria spoilage of bottled red wine -- a review. **p < 0.01, ***p < 0.001, relative to Normal. These findings indicate that CA reduces the serum alcohol concentration and some of the hepatic damage caused by alcohol intoxication. The absorbance of each well at 490 nm was measured using a microplate reader. The gastric and hepatic histological analyses were consistent with previous results [26,27,28]. Get the latest research from NIH: https://www.nih.gov/coronavirus. However, AAB have to tolerate the presence of ethanol and high temperatures, especially in submerged fermentation (SF), which inhibits AAB growth and acid yield. Cite this article. Springer Nature. (a) liver histology at 1 h, (b) liver histology at 8 h, (c) stomach wall change at 8 h. H&E: Hematoxylin and eosin staining. PubMed Google Scholar. https://doi.org/10.1007/s11274-015-1961-8, DOI: https://doi.org/10.1007/s11274-015-1961-8, Over 10 million scientific documents at your fingertips, Not logged in https://doi.org/10.9721/kjfst.2014.46.5.616, https://doi.org/10.3746/jkfn.2011.40.8.1107, https://doi.org/10.1152/ajpendo.90617.2008, https://doi.org/10.1007/s41782-017-0008-7, https://doi.org/10.4172/2329-6488.1000255, https://doi.org/10.1016/j.jep.2008.05.010, http://creativecommons.org/licenses/by/4.0/, http://creativecommons.org/publicdomain/zero/1.0/, https://doi.org/10.1186/s42826-020-00050-4. Your donation is guaranteed to directly contribute to Africans sharing their research output with a global readership. J Appl Bacteriol 75:18–24, Osuga J, Mori A, Kato J (1984) Acetic acid production by immobilized Acetobacter aceti cells entrapped in a Κ-carrageenan gel. Data were expressed as mean ± SE (n = 3). In this study, we investigated the effects of CA on alcohol degradation activity and alcoholic hepatic damage. Lett Appl Microbiol 15:210–213, Huang Z, Cai M (1999) Vinegar. The AUC of the serum ethanol concentration-time was calculated with reference to the previous paper [12]. In this study, the ADH and ALDH activities recovered rapidly in the CA group after alcohol administration. Acetic acid bacteria (AAB) are important microorganisms in the vinegar industry. 3). Alcohol is mainly absorbed in the digestive tract, with up to 30% absorbed in the upper gastrointestinal tract and 60% in the small intestine. PLoS One 8:e77422, Cleenwerck I, De Vos P (2008) Polyphasic taxonomy of acetic acid bacteria: an overview of the currently applied methodology. Clin Mole Hepatol. Alcohol has long been a favorite beverage across the world. Absorbed alcohol is oxidized to acetaldehyde by alcohol dehydrogenase (ADH). Google Scholar. Rats were treated with CA and Dawn808 at 30 min before ethanol administration. Epub 2002 Dec 18. 2014;46(5):616–21. 4c). 4a). The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. World J Microbiol Biotechnol 32, 14 (2016). The ethanol and acetaldehyde levels of serum were lower in rats treated with CA than those who only treated ethanol. J Gen Appl Microbiol 37:415–422, Mollapour M, Piper PW (2007) Hog1 mitogen-activated protein kinase phosphorylation targets the yeast Fps1 aquaglyceroporin for endocytosis, thereby rendering cells resistant to acetic acid. CA treatment decreased the effects of ethanol and acetaldehyde. Biotechnol Bioeng 66:203–210, Zhang X, Zhang Y, Li Z, Xia Y, Ye Q (2011) Continuous culture and proteomic analysis of Escherichia coli DH5α and its acetate-tolerant mutant DA19 under conditions of nitrogen source limitation. In: Balows A, Trüper HG, Dworkin M, Harder W, Schleifer KHE (eds) The prokaryotes. Statistical analyses were performed using Student’s t-test and repeated-measures ANOVA followed by a Bonferroni test. Appl Environ Microbiol 57:255–259, Saeki A, Matsushita S, Takeno S, Taniguchi M, Toyama H, Theeragool G, Lotong N, Adachi O (1999) Enzymes responsible for acetate oxidation by acetic acid bacteria. Epub 2007 Dec 23. Appl Microbiol Biotechnol 49:189–193, Article  J Food Prot 61:542–546, Brul S, Coote P (1999) Preservative agents in foods: mode of action and microbial resistance mechanisms. In vinegar production, oxygen has to be made available for the production of acetic acid, whereas with wine it is essential to exclude oxygen to prevent oxidation of the alcohol and spoilage of the wine. However, this level was lower than in the Control group. Chen, Y., Bai, Y., Li, D. et al. Chen Y, Li Q, Xia C, Yang F, Xu N, Wu Q, Hu Y, Xia L, Wang C, Zhou M. World J Microbiol Biotechnol. Int J Food Microbiol 50:1–17, Carmelo V, Santos H, Sá-Correia I (1997) Effect of extracellular acidification on the activity of plasma membrane ATPase and on the cytosolic and vacuolar pH of Saccharomyces cerevisiae. Fermentation characteristics of mulberry (Cudrania tricuspidata) fruit vinegar produced by acetic acid bacteria isolated from traditional fermented foods. Immediate online access to all issues from 2019. In this study, the liver tissues of the CA groups recovered against ethanol-induced damage (Fig. Google Scholar, Ingram LO (1976) Adaptation of membrane lipids to alcohols. J Ethnopharmacol. We measured the serum activities of ADH and ALDH in order to determine the effect of CA on the activity of the alcohol degradation enzyme.

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