Enhanced expression of aconitase raises acetic acid resistance in Acetobacter aceti.

Abstract:

:Acetobacter spp. are used for industrial vinegar production because of their high ability to oxidize ethanol to acetic acid and high resistance to acetic acid. Two-dimensional gel electrophoretic analysis of a soluble fraction of Acetobacter aceti revealed the presence of several proteins whose production was enhanced, to various extents, in response to acetic acid in the medium. A protein with an apparent molecular mass of 100 kDa was significantly enhanced in amount by acetic acid and identified to be aconitase by NH2-terminal amino acid sequencing and subsequent gene cloning. Amplification of the aconitase gene by use of a multicopy plasmid in A. aceti enhanced the enzymatic activity and acetic acid resistance. These results showed that aconitase is concerned with acetic acid resistance. Enhancement of the aconitase activity turned out to be practically useful for acetic acid fermentation, because the A. aceti transformant harboring multiple copies of the aconitase gene produced a higher concentration of acetic acid with a reduced growth lag-time.

journal_name

FEMS Microbiol Lett

authors

Nakano S,Fukaya M,Horinouchi S

doi

10.1016/j.femsle.2004.05.007

keywords:

subject

Has Abstract

pub_date

2004-06-15 00:00:00

pages

315-22

issue

2

eissn

0378-1097

issn

1574-6968

pii

S0378109704003453

journal_volume

235

pub_type

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