Işlek Köklü Zeynep, Akkuş Süt Pınar, Eskihoran Üçüncüoğlu Esra, Kalayci Sadık, Şahin Fikrettin
Department of Genetics and Bioengineering, Faculty of Engineering, Yeditepe University, İstanbul, Turkiye.
Turk J Chem. 2023 Oct 18;48(1):76-84. doi: 10.55730/1300-0527.3640. eCollection 2024.
yeasts are capable of forming biofilms during vinegar production and causing spoilage in various beverages. In addition, there exists a significant likelihood of encountering yeast contamination which can prevent vinegar production. The present study investigates the detection and characterization of the () biofilm on traditionally produced homemade apple vinegar. The unique characteristics of vinegar were analyzed with a focus on the constituent, known as the "mother of vinegar", whose composition is comprised of cellulosic biofilm and acetic acid bacteria, including () Briefly, was isolated from apple vinegar and characterized in terms of the effect of biofilm formation on the surface of the cellulosic film on vinegar production. Microbial identification of vinegar with/without contamination by was analyzed through MALDI-TOF mass spectrometry (MS), and biofilm was characterized by Fourier transform infrared spectroscopy (FT-IR), Scanning electron microscopy (SEM), and crystal violet staining. Accordingly, MS spectrum of isolates was identified as and with a ratio of 2.01 and 1.94, respectively. The FTIR analysis indicated that the peaks within the range of 1150-900 cm revealed a high content of polysaccharide in contaminated biofilm, which is attributed to the stretching vibration of C-C and C-O bonds. The spectral region from 2921.51 to 2853.71 cm exhibited the characteristic of lipids in bacterial cell walls and membranes. SEM images of bacterial biofilms revealed a three-dimensional network composed of ultrafine fibers with a ribbon-like shape; however, the condensed reticulated structure was observed in contaminated biofilms. The presence of two microbial populations was detected regarding the morphological analysis. Crystal violet staining of contaminated-cellulosic biofilms visualized bacterial and yeast colonization. Concisely, this study emphasizes that the proliferation of during apple fermentation has the potential to adversely affect the quality of the homemade vinegar, due to its distinct biofilm characteristics.
酵母能够在醋的生产过程中形成生物膜，并导致各种饮料变质。此外，存在酵母污染的显著可能性，这可能会阻碍醋的生产。本研究调查了传统自制苹果醋上（）生物膜的检测和特性。分析了醋的独特特性，重点关注其成分，即所谓的“醋母”，其组成包括纤维素生物膜和醋酸菌，包括（）简而言之，从苹果醋中分离出（），并根据纤维素膜表面生物膜形成对醋生产的影响进行了表征。通过基质辅助激光解吸电离飞行时间质谱（MALDI-TOF MS）分析了有无（）污染的醋的微生物鉴定，并通过傅里叶变换红外光谱（FT-IR）、扫描电子显微镜（SEM）和结晶紫染色对生物膜进行了表征。因此，分离物的MS谱分别以2.01和1.94的比例鉴定为（）和（）。FTIR分析表明，在1150-900 cm范围内的峰显示受污染生物膜中多糖含量较高，这归因于C-C和C-O键的伸缩振动。2921.51至2853.71 cm的光谱区域表现出细菌细胞壁和细胞膜中脂质的特征。细菌生物膜的SEM图像显示由带状超细纤维组成的三维网络；然而，在受污染的生物膜中观察到凝聚的网状结构。关于形态学分析，检测到两种微生物群体的存在。受污染的纤维素生物膜的结晶紫染色显示了细菌和酵母的定殖。简而言之，本研究强调，由于其独特的生物膜特性，苹果发酵过程中（）的增殖有可能对自制醋的质量产生不利影响。
