Micronutrient requirements and effects on cellular growth of acetic acid bacteria involved in vinegar production

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.

Keywords:
vitamins; minerals; fermentation; bacterial stress response; fermentation technology