Author(s)

Mariama Ciré Kourouma^1*, Malick Mbengue¹, Ndèye Coumba Daga Sarr¹, Khady Sarr¹, Coumba Touré Kane²

¹Laboratory of Applied Microbiology and Industrial Engineering (MAGI), Ecole Supérieure Polytechnique (ESP), Université Cheikh Anta Diop, Dakar-Fann, Senegal.
²Université Sine Saloum El Hadj Ibrahima Niass (USSEIN), Kaolack, Senegal.

Vinegar production is seriously affected by the sensitivity of acetic acid bacteria (AAB) to high temperature, high ethanol concentrations, and high acetic acid concentrations. The aim of this study was to investigate the thermo-ethanol-acid tolerance characters of five AAB strains (VMA1, VMA5, VMA7, VMAM, VMAO) previously isolated from fermented mango alcohol and belonging to Gluconoacetobacter genera. As result, the five AAB strains exhibited good growth and acid production at temperatures up to 45°C; they could tolerate and produce acetic acid at ethanol concentrations up to 20% (v/v). In addition, the studied strains showed growth at acetic acid concentrations up to 4.5% (w/v). Strains VMA7 and VMAO showed the highest resistance properties: they demonstrated acid production at 50°C and VMAO could even grow at 60°C; they tolerated and produced acetic acid at 25% (v/v) ethanol concentration; they showed resistance to acetic acid concentrations up to 6% (w/v). Considering all these properties, the use of these strains would seriously contribute to improving the quality of the vinegar produced and help to reduce the cooling water feeds in vinegar production especially in hot countries in the context of global warming.

Vinegar, Acetic Acid Bacteria, Thermotolerant, Ethanol-Tolerant, Acid-Tolerant

Kourouma, M. , Mbengue, M. , Sarr, N. , Sarr, K. and Kane, C. (2022) Thermoresistant, Ethanol-Resistant and Acid-Resistant Properties of Acetic Acid Bacteria Isolated from Fermented Mango Alcohol. Advances in Microbiology, 12, 177-191. doi: 10.4236/aim.2022.124014.