A New Enzymatic Microdetermination Procedure for Ethanol with Particulate Alcohol Dehydrogenase from Acetic Acid Bacteria

A new enzymatic method for microdetermination of ethanol has been established with particulate alcohol dehydrogenase from acetic acid bacteria and applied to the practical purposes. The enzyme had an optimum pH for ethanol oxidation at a fairly acidic region. Trace amounts of ethanol could be assayed by measuring the initial reaction rate as successful as by reading the end point of the reaction. Some advantages in using this enzyme for ethanol determination were pointed out comparing with NAD-linked alcohol dehydrogenase from yeast or horse liver. Impurity in the enzyme preparations, stability of reagents and coexistence of other substances in the assay mixture were not as critical as in NAD-linked enzyme. Acidic samples could also be directly determined for ethanol without preadjustment of sample pH.     

Distribution and Solubilization of Particulate Gluconate Dehydrogenase and Particulate 2-Ketogluconate Dehydrogenase in Acetic Acid Bacteria

The distribution of two particulate enzymes, gluconate dehydrogenase (GDH) and 2-ketogluconate dehydrogenase (2KGDH), was investigated with cell free extract through 26 strains of genus Acetobacter and genus Gluconobacter. GDH activity was found in the cell free extracts from all strains of genus Gluconobacter and two species of genus Acetobacter, A. aceti and A. aurantium. High activity of 2KGDH was also found in the pigment-producing strains of genus Gluconobacter.

Best solubilization of particulate enzymes was attained with the highest recovery when 10 mg of Triton X–100 and 30 mg of protein of particulate fractions in 1 ml of 0.01 m phosphate buffer, pH 6.0, are incubated for 9 hr at 5°C with continuous stirring.

By comparison of the total enzyme activity of particulate enzymes with that of NAD(P)-linked enzymes in the cell free extract, it was obvious that the formation of ketogluconates by particulate enzymes was much more predominant, roughly over 100 times higher, as that of NAD(P)-linked enzymes.     

Spheroplast of Acetic Acid Bacteria

A procedure, preparing spheroplast of acetic acid bacteria, was established to elucidate the membrane structure of the organisms. Of the acetic acid bacteria, only Acetobacter aceti cells were converted into spheroplasts by the sucrose-EDTA-lysozyme system. To Gluconobacter suboxydans, a method exchanging sucrose in the system for NaCl was indispensable. This NaCl-EDTA-lysozyme system was adequate for almost all acetic acid bacteria, which were converted efficiently into spheroplasts. The existence of EDTA was not essential to the genus Gluconobacter.     

Biotechnological Applications of Acetic Acid Bacteria

The acetic acid bacteria (AAB) have important roles in food and beverage production, as well as in the bioproduction of industrial chemicals. In recent years, there have been major advances in understanding their taxonomy, molecular biology, and physiology, and in methods for their isolation and identification. AAB are obligate aerobes that oxidize sugars, sugar alcohols, and ethanol with the production of acetic acid as the major end product. This special type of metabolism differentiates them from all other bacteria. Recently, the AAB taxonomy has been strongly rearranged as new techniques using 16S rRNA sequence analysis have been introduced. Currently, the AAB are classified in ten genera in the family Acetobacteriaceae. AAB can not only play a positive role in the production of selected foods and beverages, but they can also spoil other foods and beverages. AAB occur in sugar- and alcohol-enriched environments. The difficulty of cultivation of AAB on semisolid media in the past resulted in poor knowledge of the species present in industrial processes. The first step of acetic acid production is the conversion of ethanol from a carbohydrate carried out by yeasts, and the second step is the oxidation of ethanol to acetic acid carried out by AAB. Vinegar is traditionally the product of acetous fermentation of natural alcoholic substrates. Depending on the substrate, vinegars can be classified as fruit, starch, or spirit substrate vinegars. Although a variety of bacteria can produce acetic acid, mostly members of Acetobacter, Gluconacetobacter, and Gluconobacter are used commercially. Industrial vinegar manufacturing processes fall into three main categories: slow processes, quick processes, and submerged processes. AAB also play an important role in cocoa production, which represents a significant means of income for some countries. Microbial cellulose, produced by AAB, possesses some excellent physical properties and has potential for many applications. Other products of biotransformations by AAB or their enzymes include 2-keto-L-gulonic acid, which is used for the production of vitamin C; D-tagatose, which is used as a bulking agent in food and a noncalorific sweetener; and shikimate, which is a key intermediate for a large number of antibiotics. Recently, for the first time, a pathogenic acetic acid bacterium was described, representing the newest and tenth genus of AAB.     

Carbohydrate Metabolism by the Acetic Acid Bacteria

Vitamin requirements for the growth of the acetic acid bacteria were investigated extensively on a. taxonomical viewpoint and the following new findings were pointed out. Neither Acetobacter nor Intermediate strain required vitamin for the growth.

Gluconobacter required generally pantothenic acid. And some strains belonging to it did moreover somewhat of thiamine, nicotinic acid and p-aminobenzoic acid, although there was a difference of requirements between strains even in the same species. Riboflavin, pyridoxine, vitamin B₁₂, folic acid, biotin and inositol were unnecessary for the growth of the acetic acid bacteria. A taxonomical division of the acetic acid bacteria based on the vitamin requirements agreed well with that on basis of the oxidative activities for carbohydrates.     

Carbohydrate Metabolism by the Acetic Acid Bacteria

A general review of the acetic acid bacteria belonging to the intermediate type was accomplished physiologically, biochemically and morphologically. Conclusively, it was clarified that these were clearly a specific group and different from both Acetobacter and Gluconobacter, These were intermediate between lactaphilic and glycophilic, besides, on the carbohydrate oxidizability, these were intermediate between Acetobacter and Gluconobacter as mentioned previously.¹⁾ These showed the same result as Acetobacter on the vitamin requirement for the growth, but were closely related to Gluconobacter on the carbohydrate availability. And on the oxidative activity for amino acid, accompanying the deamination, these were also clearly distinguished from both Acetobacter and Gluconobacter, particularly these oxidized strongly l-serine. Differing from the observations by other investigators, these showed single flagellation, with the exception of multi-polar, but never multi-peritrichous.     

Isolation and Identification of Acetic Acid Bacteria for Submerged Acetic Acid Fermentation at High Temperature

Industrial vinegar production by submerged acetic acid fermentation has been carried out using Acetobacter strains at about 30°C. To obtain strains suitable for acetic acid fermentation at higher temperature, about 1,100 strains of acetic acid bacteria were isolated from vinegar mash, soils in vinegar factories and fruits, and their activities to oxidize ethanol at high temperature were examined. One of these strains, No. 1023, identified as Acetobacter aceti, retained full activity to produce acetic acid in continuous submerged culture at 35°C and produced 45% of activity at 38°C, while the usual strain of A. aceti completely lost its activity at 35°C. Thus the use of this strain may reduce the cooling costs of industrial vinegar production.     

Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation

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.     

醋酸菌多相分类研究进展

醋酸菌是一大群革兰氏染色阴性、绝对好氧的细菌的总称, 能将乙醇或糖类不完全氧化为有机酸。醋酸菌的分类在近30年经历了很大变化, 早期的分类系统主要以表型和生化特征为基础。如今, 大多采用结合表型、化学分类法和基因型数据的多相分类法对醋酸菌进行分类。本文综述了醋酸菌的多相分类研究进展, 主要介绍了醋酸菌的现行分类情况及表型分类、化学分类和基因分型等方法在醋酸菌分类中的应用。     

Characterization of Membrane-bound Spermidine Dehydrogenase of Citrobacter freundii

Spermidine dehydrogenase found in the membrane fraction of Citrohacter freundii IFO 12681 was solubilized with Triton X-100 and further purified to homogeneity. The properties of the membrane enzyme were almost identical to those obtained from the soluble fraction of the organism with respect to molecular and catalytic properties. Thus, binding properties of the enzyme to the bacterial membrane were checked. The ratio of enzyme activity found in the soluble fraction to the membrane fraction was dependent on salt concentration during cell disruption. A hydrophobic interaction was largely involved in anchoring the enzyme to the membrane fraction. Purified spermidine dehydrogenase from the soluble fraction was readily adsorbed into the membrane fraction in the presence of salt. Spermidine dehydrogenase appeared to be a membrane-bound enzyme localized in the cytoplasmic membranes in a manner that makes a partial release of the enzyme possible during mechanical cell disruption. When spermidine oxidation was done with the resting cells of C. freundii, a stoichiometric formation of two reaction products, 1,3-diaminopropane and γ-aminobutyraldeyde, was observed without any lag time. These facts indicate that the enzyme is localized on the outer surface of the cytoplasmic membranes or in the periplasmic space of the organism.     

Evolution of Acetic Acid Bacteria During Fermentation and Storage of Wine

Acetic acid bacteria were present at all stages of wine making, from the mature grape through vinification to conservation. A succession of Gluconobacter oxydans, Acetobacter pasteurianus, and Acetobacter aceti during the course of these stages was noted. Low levels of A. aceti remained in the wine; they exhibited rapid proliferation on short exposure of the wine to air and caused significant increases in the concentration of acetic acid. Higher temperature of wine storage and higher wine pH favored the development and metabolism of these species.     

NAD-dependent Alcohol Dehydrogenase and NADP-dependent Alcohol Dehydrogenase from Strawberry Seeds

Strawberry seeds are shown to contain at least two alcohol dehydrogenases; one is NAD specific and reacts with ethanol and allyl alcohol, and the other is NADP specific and reacts with benzyl alcohol and geraniol. These two alcohol dehydrogenases were distinguished on disc electrophoresis. Their properties were different each other in ammonium sulfate fractionation, optimum reaction pH and thermostability.     

Transformation of Citric Acid to Acetic Acid,Acetoin and Diacetyl by Wine Making Lactic Acid Bacteria

A decrease in citric acid and increases in acetic acid, acetoin and diacetyl were found in the test red wine after inoculation of intact cells of Leuconostoc mesenteroides subsp. lactosum ATCC 27307. a malo-lactic bacterium, grown on the malate plus citrate-medium. Citric acid in the buffer solution was transformed to acetic acid, acetoin and diacetyl in the pH range of 2 to 6 after inoculation with intact cells of this bacterial species. It was concluded that citric acid in wine making involving malolactic fermentation, at first, was converted by citrate lyase to acetic and oxaloacetic acids, and the latter was successively transformed by decarboxylation to pyruvic acid which was subsequently converted to acetoin, diacetyl and acetic acid.

Both the activities of citrate lyase and acetoin formation from pyruvic acid in the dialyzed cell-free extract were optimal at pH 6.0. Divalent cations such as Mn²⁺, Mg²⁺, Co²⁺ and Zn²⁺ activated the citrate lyase. The citrate lyase was completely inhibited by EDTA, Hg²⁺ and Ag²⁺ . The acetoin formation from pyruvic acid was significantly stimulated by thiamine pyrophosphate and CoCl₂, and inhibited by oxaloacetic acid. Specific activities of the citrate lyase and acetoin formation were considerably variable among the six strains of malo-lactic bacteria examined. Some activities of irreversible reduction of diacetyl to acetoin were found in the cell-free extracts of four of the malo-lactic bacteria strains and the optimal pH was 6.0 for this activity of Leu. mesenteroides.     

高效产氢菌B49菌株adh和L-ldh基因克隆及序列分析

设计细菌adh基因和L-ldh基因简并引物, 采用降落PCR并结合Cassette PCR方法从高效产氢菌B49中扩增全长基因。共获得两段基因组DNA片段。其中一段序列长1902 bp, 包括adh基因开放阅读框1101 bp, 共编码366个氨基酸, 编码产物分子量为39.71 kD, 理论等电点为pH 5.93。该基因与Clostridium thermocellum ATCC 27405的adh位点序列一致性为73%。另一段序列长2490 bp, 包括L-ldh基因开放阅读框951 bp, 共编码316个氨基酸, 编码产物分子量为34.23 kD, 理论等电点为pH 6.09。该基因与Bacillus megaterium的L-ldh位点一致性为74%。试验结果表明, 采用CodeHop和Genefisher程序化设计的简并引物可信性强, 阳性率高, CodeHop设计简并引物效果要好于Genefisher。adh和L-ldh的成功克隆为通过代谢工程手段敲除adh和L-ldh基因提供了科学依据, 从而为进一步提高B49产氢能力的代谢工程研究奠定基础。     

Alcohol Dehydrogenase of Apple

The alcohol dehydrogenase prepared from apple (Malus domesticaBorkh.) possesses both NADH and NADPH-linked activities, whenassayed with acetaldehyde as substrate. The pyridine nucleotidesbind to the same catalytic site on the enzyme. The alcohol dehydrogenasecan also catalyse the reduction of C₃–C₆ aldehydes witheither NADH or NADPH as cofactor.     

高效产氢菌B49菌株adh和L-ldh基因克隆及序列分析

设计细菌adh基因和L-ldh基因简并引物,采用降落PCR并结合Cassette PCR方法从高效产氢菌B49中扩增全长基因.共获得两段基因组DNA片段.其中一段序列长1902 bp.包括adh基因开放阅读框 1101 bp,共编码366个氨基酸,编码产物分子量为 39.71 kD,理论等电点为pH5.93.该基因与Clostridium thermocellum ATCC 27405的adh位点序列一致性为73%.另一段序列长2490bp,包括L-ldh基因开放阅读框951 bp,共编码316个氨基酸,编码产物分子量为34.23 kD,理论等电点为pH 6.09.该基因与Bacillus megaterium的L-ldh位点一致性为74%.试验结果表明,采用CodeHop和Genefisher程序化设计的简并引物可信性强,阳性率高,CodeHop设计简并引物效果要好于Genefisher.adh和L-ldh的成功克隆为通过代谢工程手段敲除adh和L-ldh基因提供了科学依据,从而为进一步提高B49产氢能力的代谢工程研究奠定基础.     

Effective Trapping of Fruit Flies with Cultures of Metabolically Modified Acetic Acid Bacteria

Acetoin in vinegar is an attractant to fruit flies when combined with acetic acid. To make vinegar more effective in attracting fruit flies with increased acetoin production, Komagataeibacter europaeus KGMA0119 was modified by specific gene disruption of the acetohydroxyacid isomeroreductase gene (ilvC). A previously constructed mutant lacking the putative ligand-sensing region in the leucine-responsive regulatory protein (KeLrp, encoded by Kelrp) was also used. The ilvC and Kelrp disruptants (KGMA5511 and KGMA7203, respectively) produced greater amounts of acetoin (KGMA5511, 0.11%; KGMA7203, 0.13%) than the wild-type strain KGMA0119 (0.069%). KGMA7203 produced a trace amount of isobutyric acid (0.007%), but the other strains did not. These strains produced approximately equal amounts of acetic acid (0.7%). The efficiency of fruit fly attraction was investigated with cultured Drosophila melanogaster. D. melanogaster flies (approximately 1,500) were released inside a cage (2.5 m by 2.5 m by 1.5 m) and were trapped with a device containing vinegar and a sticky sheet. The flies trapped on the sticky sheet were counted. The cell-free supernatant from KGMA7203 culture captured significantly more flies (19.36 to 36.96% of released flies) than did KGMA0119 (3.25 to 11.40%) and KGMA5511 (6.87 to 21.50%) cultures. Contrastingly, a 0.7% acetic acid solution containing acetoin (0.13%) and isobutyric acid (0.007%), which mimicked the KGMA7203 supernatant, captured significantly fewer flies (0.88 to 4.57%). Furthermore, the KGMA0119 supernatant with additional acetoin (0.13%) and isobutyric acid (0.007%) captured slightly more flies than the original KGMA0119 supernatant but fewer than the KGMA7203 supernatant, suggesting that the synergistic effects of acetic acid, acetoin, isobutyric acid, and unidentified metabolites achieved the efficient fly trapping of the KGMA7203 supernatant.     

Formation of Membrane-bound CDP-diglyceride from Membrane-bound Phosphatidic Acid in Escherichia coli

The title compounds were synthesized from starting materials of microbial origin by employing a Wittig reaction as the key step.     

The Ecology of the Acetic Acid Bacteria with Particular Reference to Cider Manufacture

The ecology of the acetic acid bacteria has been studied at various stages of their association with cider manufacture. Of the 278 strains of bacteria isolated during the survey, 255 proved to be representative of 6 species of acetic acid bacteria. The remaining 23 strains included one example of the spoilage organism, Zymomonas anaerobia , but they were mostly ubiquitous soil bacteria which could not survive the low pH of apple juice and were only found associated with the early stages of cider making. The acetic acid bacteria were isolated in a sequential type of pattern. Those species which preferentially oxidize sugars were found at the early stages of processing when sugars abound, but these were replaced by the relatively more acid-tolerant species, which are better equipped to oxidize alcohols, after the yeast fermentation had converted most of the sugar to ethanol.