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Abstract
Acetobacter pasteurianus (Ap) CICC 20001 and CGMCC 1.41 are two acetic acid bacteria strains that, because of their strong abilities to produce and tolerate high concentrations of acetic acid, have been widely used to brew vinegar in China. To globally understand the fermentation characteristics, acid-tolerant mechanisms and genetic stabilities, their genomes were sequenced. Genomic comparisons with 9 other sequenced Ap strains revealed that their chromosomes were evolutionarily conserved, whereas the plasmids were unique compared with other Ap strains. Analysis of the acid-tolerant metabolic pathway at the genomic level indicated that the metabolism of some amino acids and the known mechanisms of acetic acid tolerance, might collaboratively contribute to acetic acid resistance in Ap strains. The balance of instability factors and stability factors in the genomes of Ap CICC 20001 and CGMCC 1.41 strains might be the basis for their genetic stability, consistent with their stable industrial performances. These observations provide important insights into the acid resistance mechanism and the genetic stability of Ap strains and lay a foundation for future genetic manipulation and engineering of these two strains.
Highlights
Are still widely used to brew vinegar by solid-state and liquid-state fermentation, displaying high stabilities in acetic acid production[28,29,30,31]
The results showed that a low initial concentration of acetic acid (0.5% ~ 1%) could promote acetic acid fermentation in A. pasteurianus (Ap) Center of Industrial Culture Collection (CICC) 20001 and CGMCC 1.41
Ap CICC 20001 and CGMCC 1.41 were inoculated into modified GYP medium containing a range of concentrations of ethanol and optimized concentrations of acetic acid (1% in Ap CICC 20001 and 0.5% in Ap CGMCC 1.41) (Fig. 2)
Summary
Are still widely used to brew vinegar by solid-state and liquid-state fermentation, displaying high stabilities in acetic acid production[28,29,30,31]. In E. coli, the metabolic responses, the chloride transporters, the oxidative system, the cyclopropane fatty acid, the arginine-dependent system, the glutamate-dependent system and the lysine-dependent system are elegantly regulated systems that permit E. coli to survive when a nurturing environment at pH 7 declines sharply to a harsh pH 2 milieu[33,34,35,36,37] Other mechanisms, such as arginine deiminase pathway and urease system have been proved to confer acid resistance in bacteria[38,39,40,41]. To globally understand their fermentation characteristics, as well as the mechanisms conferring acetic acid resistance, the complete genomes of Ap CICC 20001 and CGMCC 1.41 were sequenced and analyzed. An integral understanding of the molecular mechanisms underlying their acetic acid tolerance has been undertaken by arranging a metabolic blueprint related to acetic acid resistance in Ap strains, which may lead to detailed information for improving their abilities to produce and tolerate acetic acid during vinegar fermentation
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