Evaluation of viability and growth of Acetobacter senegalensis under different stress conditions

Shafiei, Rasoul; Delvigne, Frank; Babanezhad, Manoochehr; Thonart, Philippe

doi:10.1016/j.ijfoodmicro.2013.03.011

Cited by 19 publications

(32 citation statements)

References 34 publications

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“…Things that acetate does Acetate leads to cross protection to other stresses As with many inhibitors, adaptation to acetate primes tolerance to further acetate challenge; this has been reported for E. coli O157:H7 (Brudzinski and Harrison 1998) and Acetobacter senegalensis (Shafiei et al 2013). However, short-term adaptation to acetate can also prime tolerance to a variety of other stressors.…”

Section: Other Bacteriamentioning

confidence: 86%

Adaptation and tolerance of bacteria against acetic acid

Trček

Mira

Jarboe

2015

Appl Microbiol Biotechnol

188

100

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Acetic acid is a weak organic acid exerting a toxic effect to most microorganisms at concentrations as low as 0.5 wt%. This toxic effect results mostly from acetic acid dissociation inside microbial cells, causing a decrease of intracellular pH and metabolic disturbance by the anion, among other deleterious effects. These microbial inhibition mechanisms enable acetic acid to be used as a preservative, although its usefulness is limited by the emergence of highly tolerant spoilage strains. Several biotechnological processes are also inhibited by the accumulation of acetic acid in the growth medium including production of bioethanol from lignocellulosics, wine making, and microbe-based production of acetic acid itself. To design better preservation strategies based on acetic acid and to improve the robustness of industrial biotechnological processes limited by this acid's toxicity, it is essential to deepen the understanding of the underlying toxicity mechanisms. In this sense, adaptive responses that improve tolerance to acetic acid have been well studied in Escherichia coli and Saccharomyces cerevisiae. Strains highly tolerant to acetic acid, either isolated from natural environments or specifically engineered for this effect, represent a unique reservoir of information that could increase our understanding of acetic acid tolerance and contribute to the design of additional tolerance mechanisms. In this article, the mechanisms underlying the acetic acid tolerance exhibited by several bacterial strains are reviewed, with emphasis on the knowledge gathered in acetic acid bacteria and E. coli. A comparison of how these bacterial adaptive responses to acetic acid stress fit to those described in the yeast Saccharomyces cerevisiae is also performed. A systematic comparison of the similarities and dissimilarities of the ways by which different microbial systems surpass the deleterious effects of acetic acid toxicity has not been performed so far, although such exchange of knowledge can open the door to the design of novel approaches aiming the development of acetic acid-tolerant strains with increased industrial robustness in a synthetic biology perspective.

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Section: Other Bacteriamentioning

confidence: 86%

Adaptation and tolerance of bacteria against acetic acid

Trček

Mira

Jarboe

2015

Appl Microbiol Biotechnol

188

100

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“…The compositions of liquid culture media and fermentation broth were analysed by HPLC (Agilent 1110 series; Agilent Technologies, CA, USA) using the method described by Shafiei et al (16,22).…”

Section: Methodsmentioning

confidence: 99%

“…The wild-type strains used in this study were obtained from the Laboratory of Microbiology of Gent (Belgium) (A. senegalensis LMG 23690T, Acetobacter pasteurianus LMG 1632, LMG 1607 and LMG 1701, Acetobacter aceti LMG 1531 and Acetobacter cerevisiae LMG 1625) and from the German Collection of Microorganisms and Cell Cultures (Germany) (A. pasteurianus DSM 2324 and Acetobacter lovaniensis DSM 4491). A. senegalensis, which can grow in liquid culture medium in the presence of ethanol and acetic acid at both mesophilic and thermophilic temperatures, was used as a thermotolerant reference strain (8,16).…”

Section: Food Samplesmentioning

confidence: 99%

Simultaneous production of acetic and gluconic acids by a thermotolerant Acetobacter strain during acetous fermentation in a bioreactor

Mounir

Shafiei

Zarmehrkhorshid

et al. 2016

Journal of Bioscience and Bioengineering

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The activity of bacterial strains significantly influences the quality and the taste of vinegar. Previous studies of acetic acid bacteria have primarily focused on the ability of bacterial strains to produce high amounts of acetic acid. However, few studies have examined the production of gluconic acid during acetous fermentation at high temperatures. The production of vinegar at high temperatures by two strains of acetic acid bacteria isolated from apple and cactus fruits, namely AF01 and CV01, respectively, was evaluated in this study. The simultaneous production of gluconic and acetic acids was also examined in this study. Biochemical and molecular identification based on a 16s rDNA sequence analysis confirmed that these strains can be classified as Acetobacter pasteurianus. To assess the ability of the isolated strains to grow and produce acetic acid and gluconic acid at high temperatures, a semi-continuous fermentation was performed in a 20-L bioreactor. The two strains abundantly grew at a high temperature (41 C). At the end of the fermentation, the AF01 and CV01 strains yielded acetic acid concentrations of 7.64% (w/v) and 10.08% (w/v), respectively. Interestingly, CV01 was able to simultaneously produce acetic and gluconic acids during acetic fermentation, whereas AF01 mainly produced acetic acid. In addition, CV01 was less sensitive to ethanol depletion during semi-continuous fermentation. Finally, the enzymatic study showed that the two strains exhibited high ADH and ALDH enzyme activity at 38 C compared with the mesophilic reference strain LMG 1632, which was significantly susceptible to thermal inactivation.

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“…However, no mutations were identified in the open reading frame. The ADH and ALDH enzymes were induced by ethanol and were responsible for resistance against ethanol and acetic acid (1,5,11). Thus, high ADH and ALDH activities were probably due to an evolutionary response to increased ethanol concentrations.…”

Section: Stability Analysis Of Adaptation To Ethanolmentioning

confidence: 99%

“…This instability has at least the 2 different forms of temporal acclimation and heritable adaptation (11,12). When properly adapted to conditions, AAB gradually develop resistance against stress, mainly regarding ethanol oxidation, temperature, and acetic acid resistance (11)(12)(13). This instability has been widely studied using Acetobacter based on either the phenotype or genotype.…”

Section: Introductionmentioning

confidence: 99%

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

Zheng

Zhang

et al. 2015

Food Sci Biotechnol

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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.

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Evaluation of viability and growth of Acetobacter senegalensis under different stress conditions

Cited by 19 publications

References 34 publications

Adaptation and tolerance of bacteria against acetic acid

Adaptation and tolerance of bacteria against acetic acid

Simultaneous production of acetic and gluconic acids by a thermotolerant Acetobacter strain during acetous fermentation in a bioreactor

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

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