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Fermentation Microbiology | Applied Microbiology
Microbiol. Biotechnol. Lett.
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 
Tel : +90 212 692 9764, Fax : +90 212 693 8229, E-mail : firstname.lastname@example.org
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