Genome-wide phylogenetic analysis of Gluconobacter, Acetobacter, and Gluconacetobacter

Matsutani, Minenosuke; Hirakawa, Hideki; Yakushi, Toshiharu; Matsushita, Kazunobu

doi:10.1111/j.1574-6968.2010.02180.x

Cited by 37 publications

(33 citation statements)

References 33 publications

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“…(Figure 2) showed clustering between G. diazotrophicus and taxonomically related bacteria such as G. azotocaptans and G. johannae. These findings were supported by a bootstrap value greater than 50 (Matsutani et al, 2010) and also were consistent with the similarities found among the groups with some GI values below 98.65%, the threshold suggested by Kim et al (2014) to be considered within the same species. In the cluster of G. sacchari and G. liquefaciens isolates, the grouping and bootstrap values are in agreement with the identity percentage, which was above 98.78% for the three isolates.…”

Section: Discussionsupporting

confidence: 75%

Evaluation of plant-growth promoting properties of Gluconacetobacter diazotrophicus and Gluconacetobacter sacchari isolated from sugarcane and tomato in West Central region of Colombia

Franco¹,

Marulanda²,

Galeano³

et al. 2017

Afr. J. Biotechnol.

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The genus Gluconacetobacter comprises different species with agricultural and industrial importance. This study aims at determining the presence of Gluconacetobacter diazotrophicus and Gluconacetobacter sacchari in sugarcane and tomato crops considering their potential biotechnological applications. Bacteria were isolated from roots, stems and leaf tissues and identified using phenotypic and biochemical evaluations, and molecular and phylogenetic analyses. Isolates were characterized by the production of indolic compounds, nitrogenase activity and phosphate solubilization. For this, G. diazotrophicus ATCC 49037 was used as the reference strain. The results showed that all isolates of native G. diazotrophicus exhibited equal or better phosphate solubilization index (SI) for CaCO 3 and AlPO 4 than reference strain. For G. sacchari, GIBI031 isolate displayed better SI for both phosphate sources and GIBI014 isolate had better SI only for AlPO 4 . G. diazotrophicus GIBI029 had a greater production of indolic compounds than ATCC 49037 strain in the presence of tryptophan. All isolates except G sacchari GIBI031, showed better nitrogenase activity than the control. These results constitute the first report confirming the presence of G. diazotrophicus and G. sacchari associated with sugarcane in Colombia. In addition, this is the first report on the presence of G. sacchari in tomato under natural conditions. Finally, one G. sacchari isolate presented nitrogenase activity despite the fact that this is a differential characteristic between G. diazotrophicus and G. sacchari. These findings have ecological significance and will advance research towards the evaluation of plant-soil interactions involving these bacteria in crops other than sugarcane. The isolates found are potential candidates for the development of novel biotechnological processes for production of new alternative biofertilizers considering the significant plant-growth promotion properties determined in this work.

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Section: Discussionsupporting

confidence: 75%

Evaluation of plant-growth promoting properties of Gluconacetobacter diazotrophicus and Gluconacetobacter sacchari isolated from sugarcane and tomato in West Central region of Colombia

Franco¹,

Marulanda²,

Galeano³

et al. 2017

Afr. J. Biotechnol.

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“…differentiation [29]; whereas protein-coding genes, such as those involved in the metabolism of AcOH, have been applied to investigate phylogenetic relationships among Acetobacter, Gluconacetobacter and Gluconobacter genera [30]. Since multigene analysis can resolve ambiguities in phylogenetic reconstructions when a single gene is not enough, it is expected that the availability of more complete genome sequences will increase the application of these approaches.…”

Section: Am Tmentioning

confidence: 99%

Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation

2013

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Acetic acid bacteria (AAB) are obligately aerobic bacteria within the family Acetobacteraceae, widespread in sugary, acidic and alcoholic niches. They are known for their ability to partially oxidise a variety of carbohydrates and to release the corresponding metabolites (aldehydes, ketones and organic acids) into the media. Since a long time they are used to perform specific oxidation reactions through processes called ''oxidative fermentations'', especially in vinegar production. In the last decades physiology of AAB have been widely studied because of their role in food production, where they act as beneficial or spoiling organisms, and in biotechnological industry, where their oxidation machinery is exploited to produce a number of compounds such as L-ascorbic acid, dihydroxyacetone, gluconic acid and cellulose. The present review aims to provide an overview of AAB physiology focusing carbon sources oxidation and main products of their metabolism.

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“…Furthermore, there is genetic evidence for a modified tricarboxylic acid (TCA) cycle in which succinyl coenzyme A (succinyl-CoA) synthetase and malate dehydrogenase are replaced by succinyl-CoA:acetate CoA transferase (A. pasteurianus IFO 3283 gene annotations APA01_00320, APA01_00310, and APA386B_2589) and malate:quinone oxidoreductase (A. pasteurianus IFO 3283 gene annotations APA01_01110, APA01_ 11550, and APA386B_2675) (21,40). This modified pathway has been described previously (44). The glyoxylate pathway and the Entner-Doudoroff (ED) pathway are not encoded in the genomes of A. pasteurianus IFO 3283 and A. pasteurianus 386B, respectively (21,40).…”

Section: Methodsmentioning

confidence: 99%

The Key to Acetate: Metabolic Fluxes of Acetic Acid Bacteria under Cocoa Pulp Fermentation-Simulating Conditions

Adler

Frey

Berger

et al. 2014

Appl Environ Microbiol

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c Acetic acid bacteria (AAB) play an important role during cocoa fermentation, as their main product, acetate, is a major driver for the development of the desired cocoa flavors. Here, we investigated the specialized metabolism of these bacteria under cocoa pulp fermentation-simulating conditions. A carefully designed combination of parallel 13 C isotope labeling experiments allowed the elucidation of intracellular fluxes in the complex environment of cocoa pulp, when lactate and ethanol were included as primary substrates among undefined ingredients. We demonstrate that AAB exhibit a functionally separated metabolism during coconsumption of two-carbon and three-carbon substrates. Acetate is almost exclusively derived from ethanol, while lactate serves for the formation of acetoin and biomass building blocks. Although this is suboptimal for cellular energetics, this allows maximized growth and conversion rates. The functional separation results from a lack of phosphoenolpyruvate carboxykinase and malic enzymes, typically present in bacteria to interconnect metabolism. In fact, gluconeogenesis is driven by pyruvate phosphate dikinase. Consequently, a balanced ratio of lactate and ethanol is important for the optimum performance of AAB. As lactate and ethanol are individually supplied by lactic acid bacteria and yeasts during the initial phase of cocoa fermentation, respectively, this underlines the importance of a well-balanced microbial consortium for a successful fermentation process. Indeed, AAB performed the best and produced the largest amounts of acetate in mixed culture experiments when lactic acid bacteria and yeasts were both present.A cetic acid bacteria (AAB) play an important role in cocoa fermentation (1). During fermentation of the pulp that surrounds the cocoa beans, they form acetate. Acetate then diffuses into the beans (2-4), where it initiates a cascade of chemical and biochemical reactions leading to precursor molecules for cocoa flavor (2, 5, 6). Potential substrates for AAB are lactate and ethanol, which are individually produced by lactic acid bacteria (LAB; mainly Lactobacillus fermentum) and yeasts (diverse yeasts such as Saccharomyces cerevisiae, Hanseniaspora opuntiae, and Candida krusei), respectively, during the fermentation process (6-12). Hereby, the degradation of lactate by AAB is desired, since the remaining lactate may provide an off flavor in the final cocoa product (11,13,14). In recent years, AAB have been extensively analyzed for their contribution to cocoa fermentation. Obviously, the most prevalent AAB species is Acetobacter pasteurianus (13,(15)(16)(17). In addition, Acetobacter ghanensis and Acetobacter senegalensis are found during spontaneous cocoa bean fermentation (9,13,17,18). Further studies provided first insights into the basic microbiological properties of such strains and macroscopic dynamics during cocoa pulp fermentation (12,15,(18)(19)(20). At this point, it appears to be relevant to resolve the metabolic contribution of AAB in greater detail. The basic know...

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Genome-wide phylogenetic analysis of Gluconobacter, Acetobacter, and Gluconacetobacter

Cited by 37 publications

References 33 publications

Evaluation of plant-growth promoting properties of Gluconacetobacter diazotrophicus and Gluconacetobacter sacchari isolated from sugarcane and tomato in West Central region of Colombia

Evaluation of plant-growth promoting properties of Gluconacetobacter diazotrophicus and Gluconacetobacter sacchari isolated from sugarcane and tomato in West Central region of Colombia

Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation

The Key to Acetate: Metabolic Fluxes of Acetic Acid Bacteria under Cocoa Pulp Fermentation-Simulating Conditions

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