Literature DB >> 16133326

Correlation between acetic acid resistance and characteristics of PQQ-dependent ADH in acetic acid bacteria.

Janja Trcek1, Hirohide Toyama, Jerzy Czuba, Anna Misiewicz, Kazunobu Matsushita.   

Abstract

In this study, we compared the growth properties and molecular characteristics of pyrroloquinoline quinone (PQQ)-dependent alcohol dehydrogenase (ADH) among highly acetic acid-resistant strains of acetic acid bacteria. Gluconacetobacter europaeus exhibited the highest resistance to acetic acid (10%), whereas Gluconacetobacter intermedius and Acetobacter pasteurianus resisted up to 6% of acetic acid. In media with different concentrations of acetic acid, the maximal acetic acid production rate of Ga. europaeus slowly increased, but specific growth rates decreased concomitant with increased concentration of acetic acid in medium. The lag phase of A. pasteurianus was twice and four times longer in comparison to the lag phases of Ga. europaeus and Ga. intermedius, respectively. PQQ-dependent ADH activity was twice as high in Ga. europaeus and Ga. intermedius as in A. pasteurinus. The purified enzymes showed almost the same specific activity to each other, but in the presence of acetic acid, the enzyme activity decreased faster in A. pasteurianus and Ga. intermedius than in Ga. europaeus. These results suggest that high ADH activity in the Ga. europaeus cells and high acetic acid stability of the purified enzyme represent two of the unique features that enable this species to grow and stay metabolically active at extremely high concentrations of acetic acid.

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Year:  2005        PMID: 16133326     DOI: 10.1007/s00253-005-0073-z

Source DB:  PubMed          Journal:  Appl Microbiol Biotechnol        ISSN: 0175-7598            Impact factor:   4.813


  20 in total

1.  Oxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentation.

Authors:  Frédéric Moens; Timothy Lefeber; Luc De Vuyst
Journal:  Appl Environ Microbiol       Date:  2014-01-10       Impact factor: 4.792

2.  Screening and characterization of ethanol-tolerant and thermotolerant acetic acid bacteria from Chinese vinegar Pei.

Authors:  Yang Chen; Ye Bai; Dongsheng Li; Chao Wang; Ning Xu; Yong Hu
Journal:  World J Microbiol Biotechnol       Date:  2015-12-28       Impact factor: 3.312

3.  Comparison of Cultivable Acetic Acid Bacterial Microbiota in Organic and Conventional Apple Cider Vinegar.

Authors:  Aleksandra Štornik; Barbara Skok; Janja Trček
Journal:  Food Technol Biotechnol       Date:  2016-03       Impact factor: 3.918

4.  16S rRNA in situ Hybridization Followed by Flow Cytometry for Rapid Identification of Acetic Acid Bacteria Involved in Submerged Industrial Vinegar Production.

Authors:  Janja Trček; Luka Lipoglavšek; Gorazd Avguštin
Journal:  Food Technol Biotechnol       Date:  2016-03       Impact factor: 3.918

Review 5.  Overview on mechanisms of acetic acid resistance in acetic acid bacteria.

Authors:  Bin Wang; Yanchun Shao; Fusheng Chen
Journal:  World J Microbiol Biotechnol       Date:  2015-01-10       Impact factor: 3.312

6.  Two-stage oxygen supply strategy based on energy metabolism analysis for improving acetic acid production by Acetobacter pasteurianus.

Authors:  Yu Zheng; Yangang Chang; Renkuan Zhang; Jia Song; Ying Xu; Jing Liu; Min Wang
Journal:  J Ind Microbiol Biotechnol       Date:  2018-07-14       Impact factor: 3.346

7.  The highly tolerant acetic acid bacterium Gluconacetobacter europaeus adapts to the presence of acetic acid by changes in lipid composition, morphological properties and PQQ-dependent ADH expression.

Authors:  Janja Trcek; Katarina Jernejc; Kazunobu Matsushita
Journal:  Extremophiles       Date:  2007-05-09       Impact factor: 3.035

8.  Global insights into acetic acid resistance mechanisms and genetic stability of Acetobacter pasteurianus strains by comparative genomics.

Authors:  Bin Wang; Yanchun Shao; Tao Chen; Wanping Chen; Fusheng Chen
Journal:  Sci Rep       Date:  2015-12-22       Impact factor: 4.379

9.  Unraveling the correlation between microbiota succession and metabolite changes in traditional Shanxi aged vinegar.

Authors:  Zhiqiang Nie; Yu Zheng; Sankuan Xie; Xianglong Zhang; Jia Song; Menglei Xia; Min Wang
Journal:  Sci Rep       Date:  2017-08-23       Impact factor: 4.379

10.  Comparative Genomics of Acetobacterpasteurianus Ab3, an Acetic Acid Producing Strain Isolated from Chinese Traditional Rice Vinegar Meiguichu.

Authors:  Kai Xia; Yudong Li; Jing Sun; Xinle Liang
Journal:  PLoS One       Date:  2016-09-09       Impact factor: 3.240

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