Classification of acetic acid bacteria and their acid resistant mechanism

Qiu, Xiaoman; Zhang, Yao; Hong, Hao

doi:10.1186/s13568-021-01189-6

Cited by 60 publications

(63 citation statements)

References 137 publications

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“…During oxidation, these bacteria convert ethanol and sugars into aldehydes, ketones, and organic acids ( Wang et al 2015 ). Currently, 19 genera and 92 species of acetic acid bacteria have been discovered ( Qiu et al 2021 ). The conversion of ethanol into acetic acid by acetic acid bacteria has broad applications.…”

Section: Introductionmentioning

confidence: 99%

Transcriptome Analysis of Komagataeibacter europaeus CGMCC 20445 Responses to Different Acidity Levels During Acetic Acid Fermentation

Wang

Hong

Zhang

et al. 2021

Polish Journal of Microbiology

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In the industrial production of high-acidity vinegar, the initial ethanol and acetic acid concentrations are limiting factors that will affect acetic acid fermentation. In this study, Komagataeibacter europaeus CGMCC 20445 was used for acetic acid shake flask fermentation at an initial ethanol concentration of 4.3% (v/v). We conducted transcriptome analysis of K. europaeus CGMCC 20445 samples under different acidity conditions to elucidate the changes in differentially expressed genes throughout the fermentation process. We also analyzed the expression of genes associated with acid-resistance mechanisms. Kyoto Encyclopedia of Genes and Genomes pathway enrichment analysis showed that the differentially expressed genes were enriched in ribosomes, citrate cycle, butanoate metabolism, oxidative phosphorylation, pentose phosphate, and the fatty acid biosynthetic pathways. In addition, this study found that K. europaeus CGMCC 20445 regulates the gene expression levels of cell envelope proteins and stress-responsive proteins to adapt to the gradual increase in acidity during acetic acid fermentation. This study improved the understanding of the acid resistance mechanism of K. europaeus and provided relevant reference information for the further genetic engineering of this bacterium.

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Section: Introductionmentioning

confidence: 99%

Transcriptome Analysis of Komagataeibacter europaeus CGMCC 20445 Responses to Different Acidity Levels During Acetic Acid Fermentation

Wang

Hong

Zhang

et al. 2021

Polish Journal of Microbiology

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“…Moreover, a total of 127 ORFs were further identified as CAZymes, while 43 auxiliary carbohydrate-metabolism genes were identified in vinegar Pei viruses, which belong to AAs, CEs, GHs, GTs and PLs family, including the common alcohol oxidases, acetylesterase, cellulase, peptidoglycan lytic transglycosylases, mannanase, chitinase, glucosyltransferase, starch phosphorylase, glucan synthase and pectate lyase ( Table 2 ). Among them, alcohol oxidases are key enzymes in acetic acid synthesis [ 30 ]. Cellulose-rich materials such as wheat bran and rice hulls are raw materials of Zhenjiang aromatic vinegar in the acetic acid fermentation process.…”

Section: Resultsmentioning

confidence: 99%

Metagenomics of Virus Diversities in Solid-State Brewing Process of Traditional Chinese Vinegar

Guan

et al. 2022

Foods

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Traditional Chinese vinegar offers an exceptional flavor and rich nutrients due to its unique solid-state fermentation process, which is a multiple microbial fermentation system including various bacteria, fungi and viruses. However, few studies on the virus diversities in traditional Chinese vinegar have been reported. In this paper, using Zhenjiang aromatic vinegar as a model system, we systemically explored the viral communities in the solid-state brewing process of traditional Chinese vinegar using bacterial and viral metagenomes. Results showed that the viral diversity in vinegar Pei was extensive and the virus communities varied along with the fermentation process. In addition, there existed some interactions between viral and bacterial communities. Moreover, abundant antibiotic resistance genes were found in viromes, indicating that viruses might protect fermentation bacteria strains from the stress of antibiotics in the fermentation environment. Remarkably, we identified abundant auxiliary carbohydrate metabolic genes (including alcohol oxidases, the key enzymes for acetic acid synthesis) from viromes, implying that viruses might participate in the acetic acid synthesis progress of the host through auxiliary metabolic genes. Taken together, our results indicated the potential roles of viruses in the vinegar brewing process and provided a new perspective for studying the fermentation mechanisms of traditional Chinese vinegar.

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“…In the study, the higher relative abundance (RA) of Acetobacter in CON of NFI silage might be associated with the higher AA than other silages. Qiu et al 42 . reported that although Acetobacter can oxidize ethanol or LA to AA, the accumulation of AA causes acid stress that inhibits Acetobacter .…”

Section: Discussionmentioning

confidence: 99%

Effects of hexanoic acid on microbial communities, fermentation, and hygienic quality of corn silages infested with toxigenic fungi

Wang

Yang

et al. 2021

J Sci Food Agric

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BACKGROUND: This study aims to reveal the effects of hexanoic acid on the microbial communities, fermentation, and the hygienic quality of corn silages with or without fungal infection. Fungal-infested (FI) and non-infested (NFI) whole-crop corn samples were separately ensiled without (control, CON) or with hexanoic acid (Hex, 90% purity) at 0.2 g•kg −1 fresh weight (FW).RESULT: The addition of Hex accelerated the pH decline during the first 5 days of ensiling regardless of fungal infestation. The lactic acid (LA) concentration in Hex silages was lower than that in CON during 45 days of ensiling; however the FI-Hex silage had the highest LA concentration among treatments on day 90. The Hex silage showed lower aflatoxin B 1 (AFB 1 ), zearalenone (ZEA), and deoxynivalenol (DON) concentrations than CON for FI silages. On day 5, the addition of Hex decreased the relative abundance of Klebsiella, Pantoea, and Enterobacter compared with CON, regardless of fungal infestation. This inhibitory effect lasted until day 90 for NFI silages but disappeared for FI silages on day 90. The fungal infestation resulted in the accumulation of Candida (34.05%) and Wickerhamomyces (19.46%). Hex decreased the relative abundance of Asperigillus, Issatchenkia, and Penicillium for NFI silages on day 5; however, its inhibitory effects were not observed in FI silages on day 5. CONCLUSION: Fungal infestation was associated with poor fermentation and hygienic quality of corn silage. Adding Hex accelerated the pH decline and maintained the antifungal activity until 90 days of ensiling, attenuating adverse effects of fungal infestation on the fermentation and preventing the accumulation of mycotoxins in corn silages.

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Classification of acetic acid bacteria and their acid resistant mechanism

Cited by 60 publications

References 137 publications

Transcriptome Analysis of Komagataeibacter europaeus CGMCC 20445 Responses to Different Acidity Levels During Acetic Acid Fermentation

Transcriptome Analysis of Komagataeibacter europaeus CGMCC 20445 Responses to Different Acidity Levels During Acetic Acid Fermentation

Metagenomics of Virus Diversities in Solid-State Brewing Process of Traditional Chinese Vinegar

Effects of hexanoic acid on microbial communities, fermentation, and hygienic quality of corn silages infested with toxigenic fungi

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