Acetobacter senegalensis
| Acetobacter senegalensis | |
|---|---|
| Scientific classification | |
| Domain: | Bacteria |
| Kingdom: | Pseudomonadati |
| Phylum: | Pseudomonadota |
| Class: | Alphaproteobacteria |
| Order: | Rhodospirillales |
| Family: | Acetobacteraceae |
| Genus: | Acetobacter |
| Species: | A. senegalensis
|
| Binomial name | |
| Acetobacter senegalensis Ndoye, 2007
| |
Acetobacter senegalensis is a species of Alphaproteobacteria known for its tendency to live in certain fruit species and its potential in bacterial cellulose and vinegar production.
Discovery
Acetobacter senegalensis was first described in 2007 from a strain isolated from mango wine in Senegal.[1][2] Its binomial name is inspired by its country of origin.[1]
Growth and morphology
Acetobacter senegalensis is gram-negative, catalase-positive, oxidase-negative, and a strict aerobe.[1] It is coccoid in shape, and measures roughly 1.2-2.0 μm in length and 0.8 μm in width. Growth has been observed between 28-40°C, with optimal growth occurring around 35°C. When grown on agar plates containing yeast extract, D-mannitol, and peptone, colonies are visible within 24 hours of incubation at 28°C, and appear circular, convex, and beige in color.[1] A. senegalensis is capable of using glycerol as a sole carbon source; however, it cannot use maltose or methanol. Its inability to utilize methanol can be used to differentiate it from one of its closest relatives, Acetobacter tropicalis.[1] It has the ability to produce acetic acid; however, acetic acid has been shown to damage A. senegalensis cells at a concentration of 1% w/v.[3]
Industrial utility
Acetobacter senegalensis, like other Acetobacter species, has the ability to produce vinegar. Due to its thermotolerant nature, it has been proposed as a useful species in the industrial production of vinegar in areas of the world that may be too hot for other acetic acid bacteria.[1][4]
Acetobacter senegalensis is also known as a potential starter culture species in the cocoa bean fermentation process, although it may be outcompeted by its relative Acetobacter pasteurianus.[5]
In addition, A. senegalensis has also been investigated for its ability to synthesize bacterial cellulose.[6]
References
- ^ a b c d e f Ndoye, Bassirou; Cleenwerck, Ilse; Engelbeen, Katrien; Dubois-Dauphin, Robin; Guiro, Amadou Tidiane; Van Trappen, Stefanie; Willems, Anne; Thonart, Phillipe (2007). "Acetobacter senegalensis sp. nov., a thermotolerant acetic acid bacterium isolated in Senegal (sub-Saharan Africa) from mango fruit (Mangifera indica L.)". International Journal of Systematic and Evolutionary Microbiology. 57 (7): 1576–1581. doi:10.1099/ijs.0.64678-0. ISSN 1466-5034. PMID 17625197.
- ^ Ndoye, B.; Lebecque, S.; Dubois-Dauphin, R.; Tounkara, L.; Guiro, A. -T.; Kere, C.; Diawara, B.; Thonart, P. (2006-08-02). "Thermoresistant properties of acetic acids bacteria isolated from tropical products of Sub-Saharan Africa and destined to industrial vinegar". Enzyme and Microbial Technology. 39 (4): 916–923. doi:10.1016/j.enzmictec.2006.01.020. ISSN 0141-0229.
- ^ Shafiei, Rasoul; Delvigne, Frank; Babanezhad, Manoochehr; Thonart, Philippe (2013-05-15). "Evaluation of viability and growth of Acetobacter senegalensis under different stress conditions". International Journal of Food Microbiology. 163 (2): 204–213. doi:10.1016/j.ijfoodmicro.2013.03.011. ISSN 0168-1605.
- ^ Ndoye, Bassirou; Shafiei, Rasoul; Sanaei, Nastaran Shah; Cleenwerck, Ilse; Somda, Marius K.; Dicko, Mamoudou Hama; Tounkara, Lat Souk; Guiro, Amadou Tidiane; Delvigne, Frank; Thonart, Philippe (2022). "Acetobacter senegalensis isolated from mango fruits: Its polyphasic characterization and adaptation to protect against stressors in the industrial production of vinegar: A review". Journal of Applied Microbiology. 132 (6): 4130–4149. doi:10.1111/jam.15495. ISSN 1365-2672. PMID 35182093.
- ^ Illeghems, Koen; Pelicaen, Rudy; De Vuyst, Luc; Weckx, Stefan (2016-09-01). "Assessment of the contribution of cocoa-derived strains of Acetobacter ghanensis and Acetobacter senegalensis to the cocoa bean fermentation process through a genomic approach". Food Microbiology. 58: 68–78. doi:10.1016/j.fm.2016.03.013. ISSN 0740-0020.
- ^ Aswini, K.; Gopal, N. O.; Uthandi, Sivakumar (2020-08-26). "Optimized culture conditions for bacterial cellulose production by Acetobacter senegalensis MA1". BMC Biotechnology. 20 (1): 46. doi:10.1186/s12896-020-00639-6. ISSN 1472-6750. PMC 7448454. PMID 32843009.