Gene associated with foam formation in acetic acid bacterium, acetic acid bacterium modified to reduce foam formation, and a method for producing vinegar by culturing an acetic acid bacterium modified to reduce foam formation

• Main Author: IIDA AYA
• Format: Patent
• Language: English
• Published: 11.12.2012
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; VINEGAR; WINE

The object of the present invention is to provide a method for suppressing foam formation by identifying a gene involved in foam formation during culture of an acetic acid bacterium and reducing or deleting the function of a protein encoded by the gene, a method for more efficiently producing vinegar that contains a high concentration of acetic acid by using an acetic acid bacterium in which foam formation has been suppressed by the above method, and vinegar produced by the above production method. An acetic acid bacterium with suppressed foam formation was obtained by isolating a gene encoding a protein involved in foam formation during culture of an acetic acid bacterium, then by altering the gene by a modification to reduce or delete the function of a protein involved in foam formation. Further provided is a method for efficiently producing vinegar with higher concentration of acetic acid with the use of the acetic acid bacterium.