Investigation of the microbiota associated with traditionally produced fruit vinegars with focus on acetic acid bacteria and lactic acid bacteria. (June 2022)

• Record Type: Journal Article
• Authors: Sengun, Ilkin Yucel; Kilic, Gulden; Charoenyingcharoen, Piyanat; Yukphan, Pattaraporn; Yamada, Yuzo
• Is Part Of: Food bioscience. Volume 47(2022)
• Publication Date: 2022-06
• Subjects: Microbial characterization -- Acetic acid bacteria -- Fig -- Mulberry -- Plum -- Fruit vinegar; Food -- Biotechnology -- Periodicals; Food -- Research -- Periodicals; Aliments -- Biotecnologia -- Revistes; Aliments -- Investigació -- Revistes; Food -- Biotechnology; Food -- Research; Revistes electròniques; Periodicals; 664.005
• DOI: 10.1016/j.fbio.2022.101636
• Languages: English
• ISSNs: 2212-4292

Abstract

Abstract: The microbiological properties of traditionally produced fruit vinegars, i.e., fig, mulberry, apple and plum vinegars, supplied from different cities in Turkey were investigated. The counts of acetic acid bacteria (AAB), lactic acid bacteria (LAB) and mold - yeast for fruit vinegars were found in the range of 2.54–7.05, 1.91–6.81 and 1.32–7.10 log CFU/mL, respectively. The indigenous AAB and LAB isolates were recovered from the vinegars and characterized based on a combination of phenotypic and genotypic approaches including 16S rRNA gene sequencing. In AAB three different species, Acetobacter pasteurianus, A. ghanensis and A. fabarum, and in LAB five species, Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, Levilactobacillus brevis, Leuconostoc sp. and Weisella confusa were identified in the vinegar samples. It was the first study reporting the identification of A. fabarum and Leuconostoc sp., which were isolated from fig vinegar. The results of the study showed that A. pasteurianus and L. paracasei were predominant species found in vinegar samples. The study provides potential strains which may be used as starter cultures in food industry. Highlights: The dominant microflora found in fruit vinegars were analyzed. The phenotypic and genotypic properties of the isolated AAB and LAB were revealed. Lacticaseibacillus paracasei is the dominant LAB species in the fruit vinegars. Three AAB species belonging to the genus Acetobacter were detected in the vinegars. Acetobacter fabarum and Leuconostoc sp. were firstly isolated from fig vinegar.