Enzymes responsible for acetate oxidation intrinsic to acetic acid bacteria belonging to genus Acetobacter

醋杆菌属乙酸细菌固有的负责乙酸氧化的酶

基本信息

  • 批准号:
    09660096
  • 负责人:
  • 金额:
    $ 2.43万
  • 依托单位:
  • 依托单位国家:
    日本
  • 项目类别:
    Grant-in-Aid for Scientific Research (C)
  • 财政年份:
    1997
  • 资助国家:
    日本
  • 起止时间:
    1997 至 1999
  • 项目状态:
    已结题

项目摘要

Several strains of acetic acid bacteria belonging to the genus Acetobacter, showing strong acetate oxidation, were screened and their microbiological aspects in acetate oxidation were investigated. When all available carbon and energy sources were exhausted and only acetic acid remained in the late that had stationary phase, the bacteria started to consume the acetic acid that had been accumulated in the culture medium for vinegar fermentation. They grew rapidly, showing the second stationary phase and a typical biphasic growth curve was observed. The cells from the first growth phase were acid tolerant, while the calls from the second growth phase turned over to become acid senritive. However, no distinct acetate oxidation took place when oxidizable ethanol and other available carbon sources still remained in the culture medium. Moreeover, no apparent acetate oxidation was observed in vinegar mash in which more than 4.5% of acetic acid was allowed to accumulate. There was a threshold … More in acetate concentration since the most selected strains oxidized acetate when the final concentration of acetic acid accumulated was less than 3.7%. When only acetic was administrated as the sole carbon and energy sources, the organisms finally used acetic acid after a long lag time. The lag time was shortened by the addition of a small amount of readily usable energy source, such as ethanol. From enzymatic analysis, only acetyl-CoA synthetase increased much among the enzymes concerning acetyl-CoA formation from acetate, whole the enzyme activities of acetate kinase and phosphotransacetylase were not changed significantly. The enzyme activities of isocitrate lyase and malate synthase also increased significantly in the cells when acetate was consumed. These results indicate that acetic acid is converted to acetyl-CoA by acetyl-CoA synthetase to put acetate into the TCA cycle as well as to the glyoxylate cycle allowing the bacteria to grow rapidly on acetic acid after ethanol exhaustion. Taking together with growth experiments and enzymatic data accumulated, it was strongly suggested that calls different in physiological characteristics from the growth phase emerged in the second growth phase. Less
从醋酸菌属中筛选出几株醋酸酯氧化能力较强的醋酸菌,并对其在醋酸酯氧化中的微生物学特性进行了研究。当所有可用碳源和能源耗尽,在有固定相的后期只剩下醋酸时,细菌开始消耗积累在培养基中的醋酸进行食醋发酵。它们生长迅速,呈第二静止相,呈典型的两相生长曲线。第一个生长阶段的细胞是耐酸的,而第二个生长阶段的细胞则变成了酸性敏感细胞。然而,当可氧化乙醇和其他可用碳源仍留在培养基中时,没有发生明显的醋酸酯氧化。此外,醋糟中没有明显的醋酸氧化现象,醋酸量超过4.5%。有一个门槛…醋酸盐浓度较高,因为大多数菌株在最终积累的醋酸浓度小于3.7%时就氧化了醋酸盐。当只用醋酸作为唯一的碳源和能源时,经过很长一段时间后,生物体最终使用了醋酸。通过添加少量容易使用的能源,如乙醇,缩短了滞后时间。从酶学分析来看,与乙酸乙酯-辅酶A形成有关的酶中,只有乙酰-辅酶A合成酶活性增加较多,醋酸激酶和磷酸转乙酰基酶的活性总体上没有明显变化。摄入醋酸盐后,细胞中异柠檬酸裂解酶和苹果酸合成酶的活性也明显升高。这些结果表明,乙酰-辅酶A合成酶将醋酸转化为乙酰-辅酶A,使乙酸酯进入TCA循环和乙醛循环,使细菌在乙醇耗尽后能够在醋酸上快速生长。结合生长实验和积累的酶数据,强烈地表明在第二个生长阶段出现了与生长阶段不同的生理特性的叫声。较少

项目成果

期刊论文数量(0)
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科研奖励数量(0)
会议论文数量(0)
专利数量(0)
SAEKI, A et al: "Enzymes responsible for acetate oxidation by acetic acid bacteria"Biosci. Biotech. Biochem.,. 63 (12). 2102-2109 (1999)
SAEKI,A 等人:“负责乙酸细菌乙酸氧化的酶”Biosci。
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SAEKI, A et al: "Development of thermotolerant acetic acid bacteria useful for vinegar fermentation at higher temperatures"Proc. New Era Biochemical Eng. & Biotechnol.,. 1-4 (1999)
SAEKI,A 等人:“开发可用于较高温度下醋发酵的耐热乙酸细菌”Proc。
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A.Saeki et al.: "Development of thermotolerant acetic acid bacteria useful for vinegar fermentation at higher temperatures"Proc.New Era Biochemical Eng.&Biotech.. 1-4 (1999)
A.Saeki 等人:“开发可用于较高温度下醋发酵的耐热乙酸细菌”Proc.New Era Biochemical Eng。
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A.Saeki et al.: "Developtnent of thermotolerant acetic acid bacteria useful for vinegar fermentation at higher temperature"Proc.New Era Biochemcal Eng.& Biotech.. 1-4 (1999)
A.Saeki 等人:“用于高温醋发酵的耐热乙酸细菌的开发”Proc.New Era Biochemcal Eng。
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O.Adachi: "Development of oxidative fermentation by acetic acid bacteria"Novo Nordisk Enzyme Sympojium 1999: Advances in Enzyme Research for 21th Century. 10-17 (1999)
O.Adachi:“醋酸菌氧化发酵的发展”诺和诺德酶研讨会 1999:21 世纪酶研究进展。
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