Article Search

Microbiology and Biotechnology Letters


Fermentation Microbiology  |  Applied Microbiology

Microbiol. Biotechnol. Lett.

Received: September 30, 2021; Revised: October 8, 2021

Molecular identification and technological properties of acetic acid bacteria isolated from Malatya apricot and home-made fruit vinegars

Eda Buyukduman 1, Hatice Ebrar Kirtil 1 and Banu Metin 1, 2*

1Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, Halkali cad. No: 281, 34303, Istanbul, Turkey, 2Food and Agricultural Research Center, Istanbul Sabahattin Zaim University, Halkali cad. No: 281, 34303, Istanbul, Turkey

Correspondence to :
Banu Metin, Department of Food Engineering, Istanbul Sabahattin Zaim University, Halkali cad. No:281, Istanbul, Turkey [34303]
Tel : +90 212 692 9764, Fax : +90 212 693 8229, E-mail :


Acetic acid bacteria (AAB) are versatile organisms involved in the production of not only a variety of fermented foods, such as vinegar and kombucha, but also some products of biotechnological relevance, such as bacterial cellulose. In the present study, Malatya apricot, a variety with Protected Designation of Origin (PDO), and vinegar samples produced using various fruits were used to isolate AAB. Nineteen AAB isolates obtained were typed using (GTG)5 fingerprinting and those selected were identified molecularly by sequencing either 16S rDNA alone or in combination with 16S–23S rRNA internal transcribed spacer region or ligA gene. While all apricot isolates (n = 10) were Gluconobacter cerinus, vinegar isolates (n = 9) were composed of Komagataeibacter saccharivorans, Acetobacter syzygii, and two possibly new species, Komagataeibacter sp., and Gluconobacter sp. (GTG)5 fingerprinting showed the presence of several genotypes of G. cerinus in the apricot samples. Screening of some technologically relevant properties—thermotolerance, ethanol tolerance, and cellulose production capability—showed that all Komagataeibacter and some Gluconobacter isolates could tolerate 35°C, and that vinegar isolates were mostly tolerant up to 8% ethanol. One isolate, Komagataeibacter sp. GUS3, produced bacterial cellulose (1 g/L) and has the potential to be used in cellulose production.

Keywords: Acetic acid bacteria (AAB), Malatya apricot, bacterial cellulose, Komagataeibacter, Gluconobacter cerinus

Starts of Metrics

Share this article on :

  • mail

Most KeyWord ?

What is Most Keyword?

  • It is most registrated keyword in articles at this journal during for 2 years.