Survival of planktonic and sessile Acetobacter cerevisiae

This study was designed to investigate the individual or combined effects of ethanol (4-12%), glucose (10-30%) and acetic acid (0-6%) on survival of planktonic and sessile cells of one strain belonging to the new species Acetobacter cerevisiae isolated from traditional balsamic vinegar. The results confirm that the planktonic cells' survival was negatively affected by ethanol and by acetic acid; moreover, there was a positive correlation between survival and glucose concentration. On the contrary, biofilm formation was observed only in the absence of acetic acid, which was the most affecting variable on the natural ability of cells to attach and grow on surfaces. The obtained results supply new information about the physiology of a novel Acetobacter species and about its natural capability to develop biofilms so that improved control over balsamic vinegar fermentation could be implemented in the future.