Degradation of Cyanophycin by
            <i>Sedimentibacter hongkongensis</i>
            Strain KI and
            <i>Citrobacter amalonaticus</i>
            Strain G Isolated from an Anaerobic Bacterial Consortium

Obst, Martin; Krug, Andreas; Luftmann, Heinrich; Steinbüchel, Alexander

doi:10.1128/aem.71.7.3642-3652.2005

Cited by 42 publications

(38 citation statements)

References 55 publications

(56 reference statements)

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“…The notable effect of shaking the Hungate tubes during CGP degradation experiments was not observed for the strict anaerobic bacterium S. hongkongensis (31). A possible reason is the tendency of P. alcaligenes strain DIP1 cells to form biofilms.…”

Section: Discussionmentioning

confidence: 91%

“…Neighbor-joining tree based on 16S rRNA gene sequences showing the estimated phylogenetic relationships of the four consortium members to their closely related species and other bacteria. The underlined strains were previously investigated for CGP degradation (30,31,33). The names of species investigated in this study are boxed in the diagram.…”

Section: Downloaded Frommentioning

confidence: 99%

“…Recently, the anaerobic endospore-forming Sedimentibacter hongkongensis strain KI was isolated from an anaerobic CGP-degrading bacterial consortium (31). It was the first anaerobic bacterium for which the degradation of CGP was demonstrated.…”

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confidence: 99%

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Anaerobic and Aerobic Degradation of Cyanophycin by the Denitrifying Bacterium Pseudomonas alcaligenes Strain DIP1 and Role of Three Other Coisolates in a Mixed Bacterial Consortium

Sallam

Steinbüchel

2008

Appl Environ Microbiol

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Four bacterial strains were isolated from a cyanophycin granule polypeptide (CGP)-degrading anaerobic consortium, identified by 16S rRNA gene sequencing, and assigned to species of the genera Pseudomonas, Enterococcus, Clostridium, and Paenibacillus. The consortium member responsible for CGP degradation was assigned as Pseudomonas alcaligenes strain DIP1. The growth of and CGP degradation by strain DIP1 under anaerobic conditions were enhanced but not dependent on the presence of nitrate as an electron acceptor. CGP was hydrolyzed to its constituting ␤-Asp-Arg dipeptides, which were then completely utilized within 25 and 4 days under anaerobic and aerobic conditions, respectively. The end products of CGP degradation by strain DIP1 were alanine, succinate, and ornithine as determined by high-performance liquid chromatography analysis. The facultative anaerobic Enterococcus casseliflavus strain ELS3 and the strictly anaerobic Clostridium sulfidogenes strain SGB2 were coisolates and utilized the ␤-linked isodipeptides from the common pool available to the mixed consortium, while the fourth isolate, Paenibacillus odorifer strain PNF4, did not play a direct role in the biodegradation of CGP. Several syntrophic interactions affecting CGP degradation, such as substrate utilization, the reduction of electron acceptors, and aeration, were elucidated. This study demonstrates the first investigation of CGP degradation under both anaerobic and aerobic conditions by one bacterial strain, with regard to the physiological role of other bacteria in a mixed consortium.

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Section: Discussionmentioning

confidence: 91%

Section: Downloaded Frommentioning

confidence: 99%

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Anaerobic and Aerobic Degradation of Cyanophycin by the Denitrifying Bacterium Pseudomonas alcaligenes Strain DIP1 and Role of Three Other Coisolates in a Mixed Bacterial Consortium

Sallam

Steinbüchel

2008

Appl Environ Microbiol

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“…Petrimonas is reported to produce acetic acid, hydrogen, and CO 2 during glucose fermentation (29). Sedimentibacter ferments amino acids and glycine to ethanol or to acetic acid and butyric acid (30,31). Syntrophomonas can syntrophically degrade longchain fatty acids into acetic acid and H 2 in a coculture with methanogens (32,33).…”

Section: Discussionmentioning

confidence: 99%

Prokaryotic Communities in Pit Mud from Different-Aged Cellars Used for the Production of Chinese Strong-Flavored Liquor

Tao

Rui

et al. 2014

Appl Environ Microbiol

162

228

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cChinese strong-flavored liquor (CSFL) accounts for more than 70% of all Chinese liquor production. Microbes in pit mud play key roles in the fermentation cellar for the CSFL production. However, microbial diversity, community structure, and cellar-agerelated changes in pit mud are poorly understood. Here, we investigated the prokaryotic community structure and diversity in pit-mud samples with different cellar ages (1, 10, 25, and 50 years) using the pyrosequencing technique. Results indicated that prokaryotic diversity increased with cellar age until the age reached 25 years and that prokaryotic community structure changed significantly between three cellar ages (1, 10, and 25 years). Significant correlations between prokaryotic communities and environmental variables (pH, NH 4 ؉ , lactic acid, butyric acid, and caproic acid) were observed. Overall, our study results suggested that the long-term brewing operation shapes unique prokaryotic community structure and diversity as well as pit-mud chemistry. We have proposed a three-phase model to characterize the changes of pit-mud prokaryotic communities. C hinese strong-flavored liquor (CSFL), also called "Luzhou flavor liquor," accounts for more than 70% of Chinese liquor production (1). It is produced by the unique and traditional Chinese solid-state fermentation technique, which has a history of several thousand years. In brief, a cellar is constructed by digging a rectangular soil pit in which the entire inner wall is covered with precultured pit mud. The precultured pit mud is usually prepared by mixing aged pit mud (as an inoculum), fresh common soil, and water and incubating the mixture for about a year in an anaerobic cellar before use. The raw materials for the fermentation, including wheat, sorghum, and corn, are mixed, crushed, and distilled by steaming. The steamed raw material is supplied with 2% to 3% (wt/wt) Daqu-starter, which mainly includes mold and yeast, and placed into the cellar. The cellar is sealed with common mud, and fermentation is allowed to proceed for 60 days. Fermented material is then taken out of the cellar and distilled to make Chinese liquor. The process described above is periodically repeated after new fermentation materials are supplied.Microbes in the pit mud produce various flavor components such as butyric acid, caproic acid, and ethyl caproate. In particular, ethyl caproate is recognized as a key component affecting the CSFL flavor and quality. In general, CSFL quality improves with increasing cellar age. High-quality liquor is produced only in old cellars, which are maintained at least for 20 years by continuous use (2, 3). In particular, some long-aged cellars have been used for several hundred years without interruption, and well-known CSFLs such as Wuliangye, Jiannanchun, and Luzhoulaojiao are brewed in such long-aged cellars (1, 4). High CSFL quality is attributed to the maturing process of pit mud, which results in a well-balanced microbial community structure and diversity in the pit mud to produce distinctive flavo...

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“…Homology searches. Several kinds of storage granules (SGs) have been described in bacteria, including glycogen, poly-␤-hydroxybutyrate (PHB), polyphosphate, "sulfur-rich" granules, and "nitrogen-rich" granules (18)(19)(20)(21)(22). We searched for genes encoding enzymes associated with the production of storage granules in the genomes of A. longum and a number of "control" species, including Ralstonia eutropha (known to form PHB granules) (23), Caulobacter crescentus (known to form polyphosphate granules) (24), Escherichia coli (known to store glycogen) (25), and Allochromatium vinosum (known to form sulfur globules).…”

Section: Methodsmentioning

confidence: 99%

Polyphosphate Storage during Sporulation in the Gram-Negative Bacterium Acetonema longum

Tocheva

Dekas

McGlynn

et al. 2013

Journal of Bacteriology

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Using electron cryotomography, we show that the Gram-negative sporulating bacterium Acetonema longum synthesizes highdensity storage granules at the leading edges of engulfing membranes. The granules appear in the prespore and increase in size and number as engulfment proceeds. Typically, a cluster of 8 to 12 storage granules closely associates with the inner spore membrane and ultimately accounts for ϳ7% of the total volume in mature spores. Energy-dispersive X-ray spectroscopy (EDX) analyses show that the granules contain high levels of phosphorus, oxygen, and magnesium and therefore are likely composed of polyphosphate (poly-P). Unlike the Gram-positive Bacilli and Clostridia, A. longum spores retain their outer spore membrane upon germination. To explore the possibility that the granules in A. longum may be involved in this unique process, we imaged purified Bacillus cereus, Bacillus thuringiensis, Bacillus subtilis, and Clostridium sporogenes spores. Even though B. cereus and B. thuringiensis contain the ppk and ppx genes, none of the spores from Gram-positive bacteria had granules. We speculate that poly-P in A. longum may provide either the energy or phosphate metabolites needed for outgrowth while retaining an outer membrane. Bacteria have the ability to store energy and nutrients such as carbon, phosphate, and nitrogen in the form of granules (1). Inorganic phosphorus (P i ) is stored in the form of polyphosphate (poly-P), chains of tens to hundreds of P i residues, linked by high-energy phosphoanhydride bonds (2). A variety of roles for poly-P granules have been suggested in cell membrane formation, transcriptional and enzymatic regulation, stress and stationary-phase responses, and cation sequestration (3). Even though the mechanism underlying poly-P accumulation is not clearly understood, the principal enzymes involved in the metabolism of poly-P in bacteria have been identified: two classes of poly-P kinases (PPK1 and PPK2) polymerize the terminal phosphate of ATP onto a poly-P chain and can also work in reverse to generate ATP from poly-P, and exopolyphosphatase (PPX) hydrolyzes the terminal phosphate from linear poly-P (4). Genes encoding PPK are present in many bacteria, including various human pathogens (5). Deletion of ppk affects growth, motility, quorum sensing, biofilm formation, and virulence (4, 6, 7). In the opportunistic pathogen Bacillus cereus, the ⌬ppx mutant was also impaired in sporulation (8).Sporulation is a complex morphological process performed by some members of the phylum Firmicutes when nutrients are limited (9). The process begins with an asymmetric cell division, followed by the engulfment of the smaller compartment by the bigger, mother cell (10). At the end of sporulation, two membranes and numerous protective layers surround the mature spore. When the conditions are favorable again, the spore germinates and a new cell is released via outgrowth (10). Our previous studies on sporulation revealed that, unlike Bacilli and Clostridia, the noncanonical Gram-negative organism ...

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Degradation of Cyanophycin by Sedimentibacter hongkongensis Strain KI and Citrobacter amalonaticus Strain G Isolated from an Anaerobic Bacterial Consortium

Cited by 42 publications

References 55 publications

Anaerobic and Aerobic Degradation of Cyanophycin by the Denitrifying Bacterium Pseudomonas alcaligenes Strain DIP1 and Role of Three Other Coisolates in a Mixed Bacterial Consortium

Anaerobic and Aerobic Degradation of Cyanophycin by the Denitrifying Bacterium Pseudomonas alcaligenes Strain DIP1 and Role of Three Other Coisolates in a Mixed Bacterial Consortium

Prokaryotic Communities in Pit Mud from Different-Aged Cellars Used for the Production of Chinese Strong-Flavored Liquor

Polyphosphate Storage during Sporulation in the Gram-Negative Bacterium Acetonema longum

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