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
[edit]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
[edit]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 occuring 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
[edit]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
[edit]- ^ 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.