&lt;i&gt;Salmonella enterica&lt;/i&gt; &lt;b&gt;serovar Typhi&lt;/b&gt; &lt;i&gt;cutF&lt;/i&gt; &lt;b&gt;is upregulated during environmental stress&lt;/b&gt;

Lau, Kwok-Leong; Ong, Eugene Boon Beng; Zainudin, Zainul Fadziruddin; Samian, Mohammed Razip; Ismail, Asma; Najimudin, Nazalan

doi:10.2323/jgam.59.153

Cited by 7 publications

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Global insights into acetic acid resistance mechanisms and genetic stability of Acetobacter pasteurianus strains by comparative genomics

Wang

Shao

Chen

et al. 2015

Sci Rep

View full text Add to dashboard Cite

Acetobacter pasteurianus (Ap) CICC 20001 and CGMCC 1.41 are two acetic acid bacteria strains that, because of their strong abilities to produce and tolerate high concentrations of acetic acid, have been widely used to brew vinegar in China. To globally understand the fermentation characteristics, acid-tolerant mechanisms and genetic stabilities, their genomes were sequenced. Genomic comparisons with 9 other sequenced Ap strains revealed that their chromosomes were evolutionarily conserved, whereas the plasmids were unique compared with other Ap strains. Analysis of the acid-tolerant metabolic pathway at the genomic level indicated that the metabolism of some amino acids and the known mechanisms of acetic acid tolerance, might collaboratively contribute to acetic acid resistance in Ap strains. The balance of instability factors and stability factors in the genomes of Ap CICC 20001 and CGMCC 1.41 strains might be the basis for their genetic stability, consistent with their stable industrial performances. These observations provide important insights into the acid resistance mechanism and the genetic stability of Ap strains and lay a foundation for future genetic manipulation and engineering of these two strains.

show abstract