Acetic Acid Bacteria of Unimore Microbial Culture Collection: from strains preservation to selected starter cultures distribution

Increased knowledge on physiological, biochemical and genetic properties of acetic acid bacteria (AAB) is driving advancements in biotechnology and innovative fermentation processes. AAB scalable fermentations require robust strains able to maintain their functional traits over processes and to dominate unsterile environments. Accordingly, microbial collections of well-characterized AAB strains are fundamental sources to select cultures with desired properties for biotechnological applications. The University of Modena and Reggio Emilia Microbial Culture Collection (UMCC), specialised in the selection of functional microorganisms for both academic and industrial purposes, holds several AAB strains collected from must, wine, vinegars and kombucha tea. Selective strain isolation, molecular typing, polyphasic identification, and technological selection are the core of UMCC activity finalized to build up appropriate AAB starters for different industrial needs. Shift from preservation status to active AAB cultures is optimised to maintain high cell viability and to reduce genetic drift or strain instability. Technological screening of strains, design and development of selected starters at pilot scale, in static and submerged conditions, are performed to provide industrial cultures for vinegar production. Moreover, consumer demand for high added-value products, including fermented and low sour beverages indicates potential applications for novel and functional starter cultures. UMCC strain information is managed by the BioloMICS NET software (BioAware/ http://biolomics.umcc.unimore.it), which acts as a comprehensive platform able to combine phenotypic and molecular traits with industrial strain performance.