醋酸菌耐酸机理及其群体感应研究新进展

醋酸菌(acetic acid bacteria,AAB)是一类严格好氧的革兰氏阴性细菌,因其乙醇氧化生成醋酸能力强、高耐醋酸等特性而成为食醋发酵的主要工业菌种。醋酸菌的耐酸性对于高酸度食醋生产具有重要意义。随着醋酸菌的蛋白组学及基因组学研究的深入,其糖代谢、蛋白质代谢、脂代谢及应激响应等分子机制或过程也得到更多的阐释;葡糖醋杆菌中有关群体感应系统的研究报道则为从信号通路角度探索醋酸菌的耐酸机制提供了新的思路,进而对于高耐酸醋酸菌的选育以及醋酸发酵工艺的优化具重要的参考意义。本文在简介蛋白组、基因组研究的基础上,着重综述醋酸菌群体感应的研究进展。

Advances in acid resistant mechanism of acetic acid bacteria and related quorum sensing system

Abstract: Acetic acid bacteria (AAB) are obligately aerobic Gram-negative bacteria. Known for their ability to oxidize ethanol to acetic acid and robust tolerance to acetic acid, AAB have been widely used in industrial vinegar fermentation. Besides the incomplete oxidative ability, investigation of their resistance mechanisms to acetic acid is intriguing and crucial for high titer vinegar production. In this review, we evaluated a variety of resistant pathways involved in carbohydrate metabolism, protein metabolism, lipid metabolism, and stress response based on genomics and proteomics investigations in AAB. Specifically, the discovery in modules related to quorum sensing (QS) system in Komagataeibacter species and the emerging genome data of AAB opens a new window to screen acid resistance regulatory networks, which may promote industrial strain breeding and fermentation optimizing. We reviewed the latest research progress of quorum sensing in acetic acid bacteria based on the brief introduction of genomic and proteomic studies.