title: Comparative Proteome of Acetobacter pasteurianus Ab3 During the High Acidity Rice Vinegar Fermentation.
abstract: As a traditional Asian food for several centuries, vinegar is known to be produced by acetic acid bacteria. The Acetobacter species is the primary starter for vinegar fermentation and has evolutionarily acquired acetic acid resistance, in which Acetobacter pasteurianus Ab3 is routinely used for industrial production of rice vinegar with a high acidity (9 %, w/v). In contrast to the documented short-term and low acetic acid effects on A. pasteurianus, here we investigated the molecular and cellular signatures of long-term and high acetic acid responses by proteomic profiling with bidimensional gel electrophoresis and matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI TOF/MS) analyses. Protein spots of interest were selected based on the threshold ANOVA p value of 0.05 and minimal twofold of differential expression, leading to the identification of 26 proteins that are functionally enriched in oxidoreductase activity, cell membrane, and metabolism. The alterations in protein functioning in respiratory chain and protein denaturation may underlay cellular modifications at the outer membrane. Significantly, we found that at higher acidity fermentation phase, the A. pasteurianus Ab3 cells would adapt to distinct physiological processes from that of an ordinary vinegar fermentation with intermediate acidity, indicating increasing energy requirement and dependency of membrane integrity during the transition of acetic acid production. Together, our study provided new insights into the adaptation mechanisms in A. pasteurianus to high acetic acid environments and yield novel regulators and key pathways during the development of acetic acid resistance.
authors.affiliation: Department of Biochemical Engineering, Zhejiang Gongshang University, Hangzhou, 310018, China.
authors.forename: Zhe
authors.initials: Z
authors.lastname: Wang
authors.affiliation: Medical Scientific Research Center, Guangxi Medical University, Nanning, 530021, China.
authors.forename: Ning
authors.initials: N
authors.lastname: Zang
authors.affiliation: Department of Biochemical Engineering, Zhejiang Gongshang University, Hangzhou, 310018, China.
authors.forename: Jieyan
authors.initials: J
authors.lastname: Shi
authors.affiliation: Hangzhou Xihu Brewing Company, Hangzhou, 310012, China.
authors.forename: Wei
authors.initials: W
authors.lastname: Feng
authors.affiliation: Hangzhou Xihu Brewing Company, Hangzhou, 310012, China.
authors.forename: Ye
authors.initials: Y
authors.lastname: Liu
authors.affiliation: Department of Biochemical Engineering, Zhejiang Gongshang University, Hangzhou, 310018, China. dbiot@mail.zjgsu.edu.cn.
authors.forename: Xinle
authors.initials: X
authors.lastname: Liang
mesh_terms: D019342:Acetic Acid / Q000378:metabolism; D000091:Acetobacter / Q000737:chemistry / Q000378:metabolism*; D001426:Bacterial Proteins / Q000032:analysis*; D005285:Fermentation; D053858:Metabolic Networks and Pathways; D012275:Oryza / Q000382:microbiology*; D020543:Proteome / Q000032:analysis*; D019032:Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization
chemical_list: D001426:Bacterial Proteins; D020543:Proteome; D019342:Acetic Acid
keywords: Acetic acid resistance; Acetobacter pasteurianus; Bidimensional gel electrophoresis; MALDI-TOF-MS; Vinegar fermentation