Abstract
BackgroundAcetobacter pasteurianus 386B, an acetic acid bacterium originating from a spontaneous cocoa bean heap fermentation, proved to be an ideal functional starter culture for coca bean fermentations. It is able to dominate the fermentation process, thereby resisting high acetic acid concentrations and temperatures. However, the molecular mechanisms underlying its metabolic capabilities and niche adaptations are unknown. In this study, whole-genome sequencing and comparative genome analysis was used to investigate this strain’s mechanisms to dominate the cocoa bean fermentation process.ResultsThe genome sequence of A. pasteurianus 386B is composed of a 2.8-Mb chromosome and seven plasmids. The annotation of 2875 protein-coding sequences revealed important characteristics, including several metabolic pathways, the occurrence of strain-specific genes such as an endopolygalacturonase, and the presence of mechanisms involved in tolerance towards various stress conditions. Furthermore, the low number of transposases in the genome and the absence of complete phage genomes indicate that this strain might be more genetically stable compared with other A. pasteurianus strains, which is an important advantage for the use of this strain as a functional starter culture. Comparative genome analysis with other members of the Acetobacteraceae confirmed the functional properties of A. pasteurianus 386B, such as its thermotolerant nature and unique genetic composition.ConclusionsGenome analysis of A. pasteurianus 386B provided detailed insights into the underlying mechanisms of its metabolic features, niche adaptations, and tolerance towards stress conditions. Combination of these data with previous experimental knowledge enabled an integrated, global overview of the functional characteristics of this strain. This knowledge will enable improved fermentation strategies and selection of appropriate acetic acid bacteria strains as functional starter culture for cocoa bean fermentation processes.
Highlights
Acetobacter pasteurianus 386B, an acetic acid bacterium originating from a spontaneous cocoa bean heap fermentation, proved to be an ideal functional starter culture for coca bean fermentations
Different species within the Acetobacter genus are distinguished, among which Acetobacter pasteurianus, Acetobacter aceti and Acetobacter pomorum are important in industrial vinegar production [3,14,15], Acetobacter cerevisiae is present in beer and on grapes [16,17], and Acetobacter tropicalis and Acetobacter senegalensis are involved in the cocoa bean fermentation process [18]
The complete genome sequence of A. pasteurianus 386B, a strain originating from a spontaneous cocoa bean heap fermentation in Ghana, was determined, annotated, and described in this study
Summary
Acetobacter pasteurianus 386B, an acetic acid bacterium originating from a spontaneous cocoa bean heap fermentation, proved to be an ideal functional starter culture for coca bean fermentations. It is able to dominate the fermentation process, thereby resisting high acetic acid concentrations and temperatures. Different species within the Acetobacter genus are distinguished, among which Acetobacter pasteurianus, Acetobacter aceti and Acetobacter pomorum are important in industrial vinegar production [3,14,15], Acetobacter cerevisiae is present in beer and on grapes [16,17], and Acetobacter tropicalis and Acetobacter senegalensis are involved in the cocoa bean fermentation process [18]. A. pasteurianus IFO 3283 (originating from a fermentation) is the only member of the genus Acetobacter of which the genome has been sequenced completely, including six plasmids [20]. Acetobacter species possess relatively small genomes (approximately 3 Mb), including plasmids in particular cases [20,25,26,27]
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
