Isolation, identification and current taxonomy of acetic acid bacteria
Küçük Resim Yok
Tarih
2016
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Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Asetik asit bakterileri, hem gıda endüstirisinde hem de biyoteknolojik bazı uygulamalarda önemli bir mikroorganizma grubudur. Asetik asit bakterilerinin taksonomisi yıllar içerisinde büyük bir değişim göstermiştir. Önceleri Acetobacter ve Gluconobacter olarak sadece iki cins bilinmesine karşın, gelişen tanımlama yöntemleri ile birlikte şu an tanımlanmış toplam 19 AAB'si cinsi bulunmaktadır. Bu grup içerisinde yer alan cinsler Acetobacter, Acidomonas, Ameyamaea, Asaia, Bombella, Commensalibacter, Endobacter, Gluconacetobacter, Gluconobacter, Granulibacter, Komagataeibacter, Kozakia, Neoasaia, Neokomagataea, Nguyenibacter, Saccharibacter, Swaminathania, Swingsia ve Tanticharoenia olarak adlandırılmıştır. Doğada yaygın şekilde bulunan AAB'lerinin izolasyonunda kullanılan birçok besi ortamı bulunmakta, bu ortamlar sayesinde izole edilen bakteriler modern taksonomik prensiplere dayalı olarak tanımlanabilmektedir. Bu grup içerisinde yer alan birçok türün kültüre edilemeyen özellikte olması, uzun yıllar boyunca AAB'lerinin çoğu türünün tanımlanamamasına neden olmuş, ancak son yıllarda geliştirilen kültüre dayalı olmayan yöntemlerin kullanımı ile birlikte bu kısıtlamalar belli ölçüde ortadan kaldırılabilmiştir. Bu derleme çalışmasında AAB'lerinin güncel sınıflandırmasına ilişkin bilgiler, yeni izolasyon ve tanımlama yöntemleri ile birlikte değerlendirilerek sunulmuştur.
The acetic acid bacteria (AAB) are a group of microorganisms that are enormously important in both food industry and biotechnological applications. Taxonomy of AAB has been changed over the years. Though, only two genera were previously known as Acetobacter and Gluconobacter in AAB, 19 genera are descriped in this group with developing identification methods at the present time. They are represented by the following genera: Acetobacter, Acidomonas, Ameyamaea, Asaia, Bombella, Commensalibacter, Endobacter, Gluconacetobacter, Gluconobacter, Granulibacter, Komagataeibacter, Kozakia, Neoasaia, Neokomagataea, Nguyenibacter, Saccharibacter, Swaminathania, Swingsia and Tanticharoenia. There are a number of media used for the isolation of AAB that are widely found in nature, and isolated bacteria by means of these media can be defined based on modern taxonomic principles. The unculturable species included in this group has been caused to identification difficulties over many years. However, in recent years, these restrictions could be removed to some extent with the use of culture-indipendent methods. In this review study, information on the current taxonomy of AAB is presented together with the interpretation of new isolation and identification methods of the group.
The acetic acid bacteria (AAB) are a group of microorganisms that are enormously important in both food industry and biotechnological applications. Taxonomy of AAB has been changed over the years. Though, only two genera were previously known as Acetobacter and Gluconobacter in AAB, 19 genera are descriped in this group with developing identification methods at the present time. They are represented by the following genera: Acetobacter, Acidomonas, Ameyamaea, Asaia, Bombella, Commensalibacter, Endobacter, Gluconacetobacter, Gluconobacter, Granulibacter, Komagataeibacter, Kozakia, Neoasaia, Neokomagataea, Nguyenibacter, Saccharibacter, Swaminathania, Swingsia and Tanticharoenia. There are a number of media used for the isolation of AAB that are widely found in nature, and isolated bacteria by means of these media can be defined based on modern taxonomic principles. The unculturable species included in this group has been caused to identification difficulties over many years. However, in recent years, these restrictions could be removed to some extent with the use of culture-indipendent methods. In this review study, information on the current taxonomy of AAB is presented together with the interpretation of new isolation and identification methods of the group.
Açıklama
Anahtar Kelimeler
Biyoloji
Kaynak
Biological Diversity and Conservation
WoS Q Değeri
Scopus Q Değeri
Cilt
9
Sayı
1
