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Changes in amino acid composition during wine vinegar production in a fully automatic pilot acetator

Paper ID Volume ID Publish Year Pages File Format Full-Text
35525 45094 2008 5 PDF Available
Title
Changes in amino acid composition during wine vinegar production in a fully automatic pilot acetator
Abstract

Changes in free amino acid, ammonium ion and urea contents in the culture medium were investigated during controlled acetification in the presence of acetic acid bacteria. The bacteria were found to use l-proline, l-leucine and ammonium ion as their primary sources of nitrogen; in fact, these three species accounted for 68.1% of their total nitrogen uptake. Concentration changes were very similar for all amino acids and consistent with changes in cell concentrations. Thus, cell concentration in the medium decreased through bacterial autolysis as the amino acid concentration increased. By contrast, when a cellular growth is produced the amino acid concentration was decreased. The concentration of acetic acid bacteria oscillated widely during the last fermentation stage. This can be ascribed to the bacteria using an apoptosis-like way in response to the stressing conditions produced by the high concentration of acetic acid present in the medium.

Keywords
Acetification; Vinegar; Wine; Amino acids; Acetic acid bacteria; Apoptosis
First Page Preview
Changes in amino acid composition during wine vinegar production in a fully automatic pilot acetator
Publisher
Database: Elsevier - ScienceDirect
Journal: Process Biochemistry - Volume 43, Issue 8, August 2008, Pages 803–807
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering