Detection of Spoilage-Associated Acetic Acid Levels Using a Transcription-Based Whole-Cell Biosensor.

ABSTRACT: Monitoring acetic acid (AC) in fermentation processes is essential as excessive AC accumulation, particularly during alcoholic fermentation, can disrupt fermentation and lead to spoilage. However, conventional detection methods such as steam distillation, GC-MS, and HPLC are costly, time-consuming, and require liquid-phase samples, limiting their use for real-time monitoring and early identification of AC buildup. Here, we present an alternative tool for AC detection using a whole-cell bacterial biosensor, which utilises the YwbIR transcriptional regulator from Bacillus subtilis . The designed biosensor exhibits high sensitivity, manifesting a linear response with (R² = 0.97) from 0 to 1.0 g/L and a 5-8 fold induction at wine spoilage-relevant concentrations. It retains function

SUBMITTER: Kesler YM 

PROVIDER: S-EPMC12716437 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature