Loss of acetic acid resistance and ethanol oxidizing ability in an Acetobacter strain.

Ohmori, Shouji; Uozumi, Tohru; Beppu, Teruhiko

doi:10.1271/bbb1961.46.381

Cited by 41 publications

(31 citation statements)

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“…The deficient strains always appeared at frequencies of about 10 to 60% after a prolonged cultivation of 48 h, during which viable cells decreased less than 103 per ml. They also showed a simultaneous decrease in acetic acid resistance, as was observed with A. aceti (16). All of these strains deficient in ethanol oxidation showed a complete loss of ADH activity along with a decreased level of aldehyde dehydrogenase activity.…”

Section: Resultsmentioning

confidence: 53%

“…pasteurianus NCI1380 showed a typical genetic instability like that observed with other acetic acid bacteria (4,12,16), which caused the loss of ethanol-oxidizing ability because of inactivation of ADH activity. Southern blot analysis of the mutant genomes by probing with the cloned ADH gene cluster.…”

Section: Resultsmentioning

confidence: 84%

“…We previously observed that a thermophilic strain of Acetobacter aceti produced spontaneous mutants deficient in both ethanol oxidation and acetic acid resistance at high frequencies in the stationary growth phase in liquid medium (16). We then examined whether a similar event also occurs in A. pasteurianus NCI1380.…”

Section: Resultsmentioning

confidence: 99%

“…The concentration of acetic acid was measured by titration with 1 N NaOH as described by Ohmori et al (15 ability of each strain thus obtained was determined by measuring the production of acetic acid as described by Ohmori et al (16). The resistance to acetic acid was determined by the method described by Ohmori et al (15).…”

Section: Methodsmentioning

confidence: 99%

“…are used for the industrial production of vinegar and sorbose, respectively. Marked genetic instability has been observed in these bacteria, which causes spontaneous mutations at high frequencies leading to deficiencies in various physiological properties, such as acetic acid resistance (16), ethanol oxidation (16), and cellulose formation (4). Very little is known about the genetic background of the instability, despite its significant influence on the industrial use of these organisms.…”

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confidence: 99%

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Novel insertion sequence IS1380 from Acetobacter pasteurianus is involved in loss of ethanol-oxidizing ability

1991

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Acetobacter pasteurianus NCI1380, a thermophilic strain isolated from the surface culture of acetic acid fermentation, showed genetic instability to produce at high frequency spontaneous mutants which were deficient in ethanol oxidation because of the loss of alcohol dehydrogenase activity. Southern hybridization experiments with the cloned alcohol dehydrogenase-cytochrome c gene cluster as the probe showed insertion of an unknown DNA fragment into a specific position in the cytochrome c gene in most of the mutant strains. Cloning and sequencing analyses revealed that the inserted sequence was 1,665 bp in length and had a terminal inverted repeat of 15 bp. In addition, this inserted sequence was found to generate a 4-bp duplication at the inserted site upon transposition. The target site specificity was not very strict, but a TCGA sequence appeared to be preferentially used. The inserted sequence contains two long open reading frames of 461 and 222 amino acids which are overlapped and encoded by different strands. Although these open reading frames showed no homology to any protein registered in the DNA data bases, the longer open reading frame contained many basic amino acids (87 of 461), as was observed with transposases of so-called insertion sequence (IS) elements. All of these characteristics are typical of IS elements, and the sequence was named IS1380. The copy number of IS1380 in a cell of A. pasteurianus NCI1380 was estimated to be about 100. Several strains of acetic acid bacteria also contained IS1380 at high copy numbers. These results suggest that IS1380 is associated with the genetic loss of ethanol-oxidizing ability as well as the genetic instability of acetic acid bacteria in general.

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Section: Resultsmentioning

confidence: 53%

Section: Resultsmentioning

confidence: 84%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

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Novel insertion sequence IS1380 from Acetobacter pasteurianus is involved in loss of ethanol-oxidizing ability

1991

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Kinetics of wine spoilage by acetic acid bacteria

Kösebalaban

Özilgen

1992

J of Chemical Tech & Biotech

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Acid production in wines inoculated with acetic acid bacteria from vinegar was studied at 15"C, 20°C, 25°C and 30°C and simulated with kinetic models. Results indicated that major wine spoilage did not occur during the growth of the microorganisms, but during their extended presence at high concentrations during the stationary and death phases. Acetophilic species were observed to resist death, which is in agreement with the mechanism suggested by Kittelmann et aL9 for the development of gradual acid tolerance by acetic acid bacteria.

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Formyl‐coenzyme A (CoA):oxalate CoA‐transferase from the acidophile Acetobacter aceti has a distinctive electrostatic surface and inherent acid stability

et al. 2012

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Bacterial formyl-CoA:oxalate CoA-transferase (FCOCT) and oxalyl-CoA decarboxylase work in tandem to perform a proton-consuming decarboxylation that has been suggested to have a role in generalized acid resistance. FCOCT is the product of uctB in the acidophilic acetic acid bacterium Acetobacter aceti. As expected for an acid-resistance factor, UctB remains folded at the low pH values encountered in the A. aceti cytoplasm. A comparison of crystal structures of FCOCTs and related proteins revealed few features in UctB that would distinguish it from nonacidophilic proteins and thereby account for its acid stability properties, other than a strikingly featureless electrostatic surface. The apparently neutral surface is a result of a ''speckled'' charge decoration, in which charged surface residues are surrounded by compensating charges but do not form salt bridges. A quantitative comparison among orthologs identified a pattern of residue substitution in UctB that may be a consequence of selection for protein stability by constant exposure to acetic acid. We suggest that this surface charge pattern, which is a distinctive feature of A. aceti proteins, creates a stabilizing electrostatic network without stiffening the protein or compromising protein-solvent interactions.

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Loss of acetic acid resistance and ethanol oxidizing ability in an Acetobacter strain.

Cited by 41 publications

References 0 publications

Novel insertion sequence IS1380 from Acetobacter pasteurianus is involved in loss of ethanol-oxidizing ability

Novel insertion sequence IS1380 from Acetobacter pasteurianus is involved in loss of ethanol-oxidizing ability

Kinetics of wine spoilage by acetic acid bacteria

Formyl‐coenzyme A (CoA):oxalate CoA‐transferase from the acidophile Acetobacter aceti has a distinctive electrostatic surface and inherent acid stability

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