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Sci Rep:华中农业大学大学陈福生研究组揭示巴氏醋杆菌耐酸机制

摘要 : 12月22日,国际学术权威刊物自然出版集团旗下子刊《Scientific Reports》在线发表华中农业大学大学陈福生教授领衔的食品生物技术与安全团队题为通过比较基因组分析巴氏醋杆菌耐酸机制及其遗传稳定性的最新研究成果

 12月22日,国际学术权威刊物自然出版集团旗下子刊《Scientific Reports》在线发表华中农业大学大学陈福生教授领衔的食品生物技术与安全团队题为“Global insights into acetic acid resistance mechanisms and genetic stability of Acetobacter pasteurianus strains by comparative genomics”(通过比较基因组分析巴氏醋杆菌耐酸机制及其遗传稳定性)的最新研究成果。博士研究生王斌为第一作者,陈福生教授和陈万平博士为通讯作者。

醋酸菌是一类能以氧气为终端电子受体,氧化糖类、糖醇类和醇类生成相应的糖醇、酮和有机酸的革兰氏阴性细菌的总称,包括17个属,共85种(截止2015年12月)。醋酸菌得名于其具有生产醋酸的能力,但研究发现,醋酸菌还具有生产纤维素、色素、吲哚乙酸、抗坏血酸和固氮等多种功能。目前,酿造食醋是醋酸菌最重要的应用之一。用于酿醋的醋酸菌主要是醋杆菌属(Acetobacter)和驹形杆菌属(Komagataeibacter)的部分菌株,其中,以巴氏醋杆菌(Acetobacter pasterianus)和欧洲驹形杆菌(Komagataeibacter europaeus)研究报道最多。巴氏醋杆菌CGMCC 1.41(又名AS1.41)和巴氏醋杆菌 CICC 20001(又名沪酿1.01)是国内生产食醋的主要菌株。

研究表明,0.5%的醋酸对很多微生物都有抑制或致死性作用,但很多醋酸菌却能耐受和生产10%以上的醋酸,所以其耐酸机制成为研究热点。尽管关于醋酸菌耐酸的机制已有一些研究成果,但仍然存在很多争议。另外,关于醋酸菌耐酸的遗传稳定性也存在争议。为此,我校食品科技学院食品生物技术与安全团队以国内食醋的主要生产菌株巴氏醋杆菌(Acetobacter pasterianus)CGMCC 1.41和 CICC 20001为研究材料,以比较基因组学的方法,构建了与巴氏醋杆菌CGMCC 1.41和 CICC 20001耐酸机制相关的代谢图,发现它们除了存在转运系统、消化机制、氯离子通道、精氨酸代谢系统、应激蛋白和膜成份等已报道的耐酸机制外,还存在通过苏氨酸、甘氨酸和鸟氨酸的降解而产生的碱性物质调节胞内pH值,以达到耐酸的目的;在遗传稳定性方面,通过比较稳定因子(Rstriction-modification system 和 CRISPER-Cas system)和不稳定因子(Transposon 和 Mobile elements)的数量,阐明遗传稳定性可能与稳定和不稳定因子的比例相关。

原文链接:

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

原文摘要:

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, wheras 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 ofAp strains and lay a foundation for future genetic manipulation and engineering of these two strains.

来源: Scientific Reports 浏览次数:0

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