Comparative Proteome of Acetobacter pasteurianus Ab3 During the High Acidity Rice Vinegar Fermentation

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• 作者：Zhe Wang ; Ning Zang ; Jieyan Shi ; Wei Feng ; Ye Liu…
• 关键词：Acetic acid resistance ; Vinegar fermentation ; Acetobacter pasteurianus ; Bidimensional gel electrophoresis ; MALDI ; TOF ; MS
• 刊名：Applied Biochemistry and Biotechnology
• 出版年：2015
• 出版时间：December 2015
• 年：2015
• 卷：177
• 期：8
• 页码：1573-1588
• 全文大小：768 KB
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• 作者单位：Zhe Wang (1)
  Ning Zang (2)
  Jieyan Shi (1)
  Wei Feng (3)
  Ye Liu (3)
  Xinle Liang (1)
  
  1. Department of Biochemical Engineering, Zhejiang Gongshang University, Hangzhou, 310018, China
  2. Medical Scientific Research Center, Guangxi Medical University, Nanning, 530021, China
  3. Hangzhou Xihu Brewing Company, Hangzhou, 310012, China
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Biotechnology
  Biochemistry
  
• 出版者：Humana Press Inc.
• ISSN：1559-0291

文摘

As a traditional Asian food for several centuries, vinegar is known to be produced by acetic acid bacteria. The Acetobacter species is the primary starter for vinegar fermentation and has evolutionarily acquired acetic acid resistance, in which Acetobacter pasteurianus Ab3 is routinely used for industrial production of rice vinegar with a high acidity (9 %, w/v). In contrast to the documented short-term and low acetic acid effects on A. pasteurianus, here we investigated the molecular and cellular signatures of long-term and high acetic acid responses by proteomic profiling with bidimensional gel electrophoresis and matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI TOF/MS) analyses. Protein spots of interest were selected based on the threshold ANOVA p value of 0.05 and minimal twofold of differential expression, leading to the identification of 26 proteins that are functionally enriched in oxidoreductase activity, cell membrane, and metabolism. The alterations in protein functioning in respiratory chain and protein denaturation may underlay cellular modifications at the outer membrane. Significantly, we found that at higher acidity fermentation phase, the A. pasteurianus Ab3 cells would adapt to distinct physiological processes from that of an ordinary vinegar fermentation with intermediate acidity, indicating increasing energy requirement and dependency of membrane integrity during the transition of acetic acid production. Together, our study provided new insights into the adaptation mechanisms in A. pasteurianus to high acetic acid environments and yield novel regulators and key pathways during the development of acetic acid resistance. Keywords Acetic acid resistance Vinegar fermentation Acetobacter pasteurianus Bidimensional gel electrophoresis MALDI-TOF-MS