@article{8744224,
  abstract     = {{It has been more than a decade since Acetobacter senegalensis was isolated, identified and described as a thermotolerant strain of acetic acid bacteria. It was isolated from mango fruits in Senegal and used for industrial vinegar production in developing countries, mainly in sub-Saharan Africa. The strain was tested during several spirit vinegar fermentation processes at relatively high temperatures in accordance with African acclimation. The upstream fermentation process had significant stress factors, which are highlighted in this review so that the fermentation process can be better controlled. Due to its high industrial potential, this strain was extensively investigated by diverse industrial microbiologists worldwide; they concentrated on its microbiological, physiological and genomic features. A research group based in Belgium proposed an important project for the investigation of the whole-genome sequence of A. senegalensis. It would use a 454-pyrosequencing technique to determine and corroborate features that could give this strain significant diverse bio-industrial applications. For instance, its application in cocoa bean fermentation has made it a more suitable acetic acid bacterium for the making of chocolate than Acetobacter pasteurianus. Therefore, in this paper, we present a review that summarizes the current research on A. senegalensis at its microbial and genomic levels and also its specific bio-industrial applications, which can provide economic opportunities for African agribusiness. This review summarizes the physiological and genomic characteristics of Acetobacter senegalensis, a thermotolerant strain isolated from mango fruits and intended to be used in industrial vinegar fermentation processes. It also explores other bio-industrial applications such as cocoa fermentation. Vinegar fermentation is usually performed with mesophilic strains in temperate regions of the world. Developing countries, such as Senegal, import vinegar or make 'fake' vinegar by diluting acetic acid obtained from petrochemicals. The use of a thermotolerant Acetobacter senegalensis strain as a solid functional starter culture, as well as the design of a new adapted bioreactor, has significantly contributed to food security and the creation of small- to medium-sized enterprises that produce mango vinegar in West Africa.}},
  author       = {{Ndoye, Bassirou and Shafiei, Rasoul and Sanaei, Nastaran Shah and Cleenwerck, Ilse and Somda, Marius K. and Dicko, Mamoudou Hama and Tounkara, Lat Souk and Guiro, Amadou Tidiane and Delvigne, Frank and Thonart, Philippe}},
  issn         = {{1364-5072}},
  journal      = {{JOURNAL OF APPLIED MICROBIOLOGY}},
  keywords     = {{Applied Microbiology and Biotechnology,General Medicine,Biotechnology,454-pyrosequencing adaptation,cocoa bean fermentation,mango vinegar fermentation,pilot plant acetifier,starter cultures,stressors,thermotolerant Acetobacter senegalensis,ACETIC-ACID BACTERIA,BEAN FERMENTATION PROCESS,PLANT SCALE ACETIFIER,SUB-SAHARAN AFRICA,GHANENSIS SP-NOV.,STARTER CULTURE,COCOA FERMENTATIONS,TROPICAL PRODUCTS,BOX FERMENTATIONS,SPECIES-DIVERSITY}},
  language     = {{eng}},
  number       = {{6}},
  pages        = {{4130--4149}},
  title        = {{Acetobacter senegalensis isolated from mango fruits : its polyphasic characterization and adaptation to protect against stressors in the industrial production of vinegar : a review}},
  url          = {{http://doi.org/10.1111/jam.15495}},
  volume       = {{132}},
  year         = {{2022}},
}

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