Abstract
This study aimed to verify the need for minerals and vitamins to increase the production of cell mass by acetic acid bacteria (AAB) isolated from the vinegar industry (086/06) and standard strain (Acetobacter aceti CCT 2565). Five minerals (Mo, B, Zn, Fe, and Mn) and eight vitamins (p-aminobenzoic acid, thiamine, niacin, pantothenic acid, pyridoxine, biotin, cyanocobalamin, and inositol) were tested in a fractional factorial design. To prepare the inoculum, different compositions of MYP (mannitol, yeast, and peptone) medium were tested. The most adequate medium was mannitol 25 g/L, yeast extract 0.625 g/L, and peptone 0.375 g/L. Through contour curves, it was determined that strain 086/06 needed supplementation with minerals Mo, B and Mn and vitamins p-aminobenzoic acid, pyridoxine and cyanocobalamin. Standard strain CCT 2565 needed supplementation of all minerals and vitamins studied, except inositol. The lower requirement of micronutrients for high cell multiplication of the 086/06 strain may be related to the adaptation of strain 086/06 to industrial production conditions.
Highlights
Vinegar is traditionally produced from alcohol-containing syrup that is obtained from a fermented raw material, which can come from several sources
Different techniques were used to prepare the inoculum because acetic acid bacteria have multiplication deficiency depending on how they are handled (Gomes et al, 2018)
This study showed that not all strains of acetic acid bacteria have the same requirement of micronutrients
Summary
Vinegar is traditionally produced from alcohol-containing syrup that is obtained from a fermented raw material, which can come from several sources. Depending on the raw material, the addition of nutrients, such as vitamins and minerals, might be necessary to a greater or lesser extent (Gullo et al, 2014). From a qualitative point of view, the nutrient requirements of microorganisms are the same of all living beings; to renew their protoplasm and to exert metabolic activities, they need medium supplementation with sources of energy (Hood & Skaar, 2012). They work as prosthetic groups or cofactors of important metabolic enzymes (Hood & Skaar, 2012)
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