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

Content Provider	Springer Nature Link
Author	Zheng, Yu Zhang, Keping Su, Guangyu Han, Qi Shen, Yanbing Wang, Min
Copyright Year	2015
Abstract	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.
Starting Page	133
Ending Page	140
Page Count	8
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	24
Issue Number	1
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2015-02-28
Publisher Place	Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Acetobacter pasteurianus ethanol resistance evolutionary adaptation random amplified polymorphic DNA enterobacterial repetitive intergenic consensus Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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