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.

454-pyrosequencing adaptation, cocoa bean fermentation, mango vinegar fermentation, pilot plant acetifier, starter cultures, stressors