Change in viability of Acetobacter senegalensis cells during gluconic acid fermentation at high temperature

Introduction: Gluconic acid (GA) is a multifunctional carbonic acid with versatile applications in food, beverage and pharmaceutical industries. Although the production of GA and its derivative dating backs decades, but use of this acid and its derivatives due to high prices is currently restricted. Using a thermotolerant bacterium in production of this acid at high temperature can provide a new option for industrially cost effective production. However, fermentation productivity may be negatively affected by factors (such as high temperature) leading to loss of cell viability. Objectives: In this study, the ability of a thermotolerant bacterium, Acetobacter senegalensis, in gluconic acid production at high temperature and its survival responses to some factors including temperature and carbon sources were evaluated. Materials and Method: Different batch fermentation processes were carried out at 38 °C, and then cell viability (total dehydrogenase activity) and culturability were assessed using flow cytometry and plate counting techniques, respectively. Results: A. senegalensis oxidized 95 g/L of glucose to gluconic acid at 38 °C. In exponential growth phase, cells were less subjected to damages; but upon transition of cells to stationary phase, cell viability and culturability reduced. Consequently, due to the lack of dehydrogenase activity the specific rate of glucose consumption and gluconic acid production decreased dramatically. High temperature (38 °C), oxidation of high amount of glucose and accumulation of inhibitory compounds (possibly gluconic acid) were dominant inducers leading cells into a viable but non-culturable state (VBNC) during the course of stationary phase. In contrast, presence of ethanol accompanied with glucose, and low incubation temperature assisted in resuscitation of senescent cells of stationary phase. Conclusions: A. senegalensis is able to produce gluconic acid at 38 °C. But, due to entrance of cells into VBNC state during stationary phase, the performance of batch fermentation is adversely affected