Sainz F, Navarro D, Mateo E, Torija M J, Mas A
Biotecnologia Enológica, Dept. Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, C/ Marcel.lí Domingo 1, 43007 Tarragona, Spain.
Biotecnologia Enológica, Dept. Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, C/ Marcel.lí Domingo 1, 43007 Tarragona, Spain; Departamento de Inmunología, Microbiología y Parasitología, Facultad de Medicina y Odontología, Universidad del País Vasco/Euskal Herriko Unibertsitatea, UPV/EHU, Barrio Sarriena s/n, 48940 Leioa, Spain.
Int J Food Microbiol. 2016 Apr 2;222:40-7. doi: 10.1016/j.ijfoodmicro.2016.01.015. Epub 2016 Jan 25.
The oxidative metabolism of acetic acid bacteria (AAB) can be exploited for the production of several compounds, including D-gluconic acid. The production of D-gluconic acid in fermented beverages could be useful for the development of new products without glucose. In the present study, we analyzed nineteen strains belonging to eight different species of AAB to select those that could produce D-gluconic acid from D-glucose without consuming D-fructose. We tested their performance in three different media and analyzed the changes in the levels of D-glucose, D-fructose, D-gluconic acid and the derived gluconates. D-Glucose and D-fructose consumption and D-gluconic acid production were heavily dependent on the strain and the media. The most suitable strains for our purpose were Gluconobacter japonicus CECT 8443 and Gluconobacter oxydans Po5. The strawberry isolate Acetobacter malorum (CECT 7749) also produced D-gluconic acid; however, it further oxidized D-gluconic acid to keto-D-gluconates.
醋酸菌（AAB）的氧化代谢可用于生产多种化合物，包括D - 葡萄糖酸。在不含葡萄糖的发酵饮料中生产D - 葡萄糖酸可能有助于开发新产品。在本研究中，我们分析了属于八种不同醋酸菌的19个菌株，以筛选出那些能够从D - 葡萄糖生产D - 葡萄糖酸而不消耗D - 果糖的菌株。我们在三种不同的培养基中测试了它们的性能，并分析了D - 葡萄糖、D - 果糖、D - 葡萄糖酸和衍生葡糖酸盐水平的变化。D - 葡萄糖和D - 果糖的消耗以及D - 葡萄糖酸的生产在很大程度上取决于菌株和培养基。最适合我们目的的菌株是日本葡糖杆菌CECT 8443和氧化葡糖杆菌Po5。草莓分离株苹果醋杆菌（CECT 7749）也能产生D - 葡萄糖酸；然而，它会将D - 葡萄糖酸进一步氧化为酮 - D - 葡糖酸盐。
