Since we haven’t done much travelling recently, we’re going to take a journey around the world in 80 strains, following the route of Phileas Fogg in the novel “Around the World in 80 Days”.
We have travelled down to London from our laboratories in Aberdeen, and begin our journey with a hearty lunch to prepare us for the road ahead. Here we encounter our first two strains! There’s a choice of fish and chips with salt and vinegar or steak pie.
Bacteria are sometimes classified as “good” or “bad” but with acetic acid bacteria, its all about the context.
Acetic acid bacteria can cause spoilage in wines and beers, through their production of acetic acid, but of course acetic acid can also be a desirable product – making the vinegar for your chips or salad dressing. Acetic acid bacteria are also one of the groups of bacteria that are involved cocoa bean fermentation – an essential part of cocoa and chocolate manufacture. They are important in the production of kombucha and can be found in sourdough starter cultures.
Our catalogue states that NCIMB 2224 Acetobacter cerevisiae was deposited by the National Collection of Type Cultures (NCTC), which was at that time located in London. Our culture collection was established in 1950 to take over the non-pathogenic cultures held by NCTC, and it looks like this was one of the first strains we received. We continue to receive strains from other culture collections, highlighting how collections work together to ensure that their precious resources are available for future generations of scientists – and acetic acid bacteria may become increasingly important in future, as they have potential for a range of biotechnological applications. For example, acetic acid itself has a range of industrial applications, and species of Acetobacter have been studied with respect to the production of cellulose.
NCIMB 84 Aeromonas hydrophila subsp. hydrophila was isolated from a meat pie and deposited at NCIMB in 1958 by the Lister Institute, which at that time was located in Chelsea, London. Species from the genus Aeromonas are frequently found in foods, and strains of Aeromonas hydrophila have been associated with gastroenteritis. Hmm… I think I’ll go for the fish and chips.
For more information about the National Collection of Industrial, Food and Marine Bacteria, or the services we provide to support companies with their microbial products and processes, contact email@example.com or search our culture collection catalogue here.