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Proteome analysis of Acetobacter pasteurianus during acetic acid fermentation.
Journal article

Proteome analysis of Acetobacter pasteurianus during acetic acid fermentation.

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  • 2011-12-14
Published in:
  • Journal of proteomics. - 2012
Acetic Acid
Acetobacter
Culture Media
Ethanol
Fermentation
Glucose
Microscopy, Electron, Scanning
Protein Biosynthesis
Protein Folding
Proteome
Tandem Mass Spectrometry
Two-Dimensional Difference Gel Electrophoresis
Up-Regulation
English Acetic acid bacteria (AAB) are Gram-negative, strictly aerobic microorganisms that show a unique resistance to ethanol (EtOH) and acetic acid (AcH). Members of the Acetobacter and Gluconacetobacter genera are capable of transforming EtOH into AcH via the alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) enzymes and are used for the industrial production of vinegar. Several mechanisms have been proposed to explain how AAB resist high concentrations of AcH, such as the assimilation of acetate through the tricarboxylic acid (TCA) cycle, the export of acetate by various transporters and modifications of the outer membrane. However, except for a few acetate-specific proteins, little is known about the global proteome responses to AcH. In this study, we used 2D-DIGE to compare the proteome of Acetobacter pasteurianus LMG 1262(T) when growing in glucose or ethanol and in the presence of acetic acid. Interesting protein spots were selected using the ANOVA p-value of 0.05 as threshold and 1.5-fold as the minimal level of differential expression, and a total of 53 proteins were successfully identified. Additionally, the size of AAB was reduced by approximately 30% in length as a consequence of the acidity. A modification in the membrane polysaccharides was also revealed by PATAg specific staining.
Language
  • English
Open access status
closed
Identifiers
Persistent URL
https://sonar.ch/global/documents/38780
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