The evolutionary response of alcohol dehydrogenase and aldehyde dehydrogenases of Acetobacter pasteurianus CGMCC 3089 to ethanol adaptation

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• 作者：Yu Zheng (1)
  Keping Zhang (1)
  Guangyu Su (1)
  Qi Han (1)
  Yanbing Shen (1)
  Min Wang (1)
  
  1. Key Laboratory of Industrial Fermentation Microbiology ; Ministry of Education ; College of Biotechnology ; Tianjin University of Science and Technology ; Tianjin ; 300457 ; P. R. China
  
• 关键词：Acetobacter pasteurianus ; ethanol resistance ; evolutionary adaptation ; random amplified polymorphic DNA ; enterobacterial repetitive intergenic consensus
• 刊名：Food Science and Biotechnology
• 出版年：2015
• 出版时间：February 2015
• 年：2015
• 卷：24
• 期：1
• 页码：133-140
• 全文大小：359 KB
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• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

The acetic acid bacterium Acetobacter pasteurianus is used for vinegar fermentation with ethanol as a substrate. However, growth of A. pasteurianus is inhibited by high ethanol concentrations. The ethanol resistance of A. pasteurianus CGMCC 3089 was improved using a continuous ethanol stress adaptation culture. Characterization studies of strains during evolutionary processes were performed for improved ethanol resistance by comparison of cell growth and alcohol dehydrogenase (ADH) and aldehyde dehydrogenases (ALDH) activities. Improved resistance against ethanol was an inheritable phenotype instead of a transient physiologic adaptation. The evolutionary response of ADH and ALDH to high concentrations of ethanol was responsible for the ethanol resistance of A. pasteurianus, instead of mutations in the open reading frames of ADH and ALDH, or long nucleotide sequence insertion or deletion in the genome.