title: Global insights into acetic acid resistance mechanisms and genetic stability of Acetobacter pasteurianus strains by comparative genomics.
abstract: 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, whereas 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 of Ap strains and lay a foundation for future genetic manipulation and engineering of these two strains.
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei Province, P. R. China.
authors.forename: Bin
authors.initials: B
authors.lastname: Wang
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei Province, P. R. China.
authors.forename: Yanchun
authors.initials: Y
authors.lastname: Shao
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei Province, P. R. China.
authors.forename: Tao
authors.initials: T
authors.lastname: Chen
authors.affiliation: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, Hubei Province, P. R. China.|College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei Province, P. R. China.
authors.forename: Wanping
authors.initials: W
authors.lastname: Chen
authors.affiliation: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, Hubei Province, P. R. China.|Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, Hubei Province, P. R. China.|College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei Province, P. R. China.
authors.forename: Fusheng
authors.initials: F
authors.lastname: Chen
mesh_terms: D019342:Acetic Acid / Q000378:metabolism*; D000091:Acetobacter / Q000235:genetics* / Q000378:metabolism*; D000222:Adaptation, Physiological; D000426:Alcohol Dehydrogenase / Q000378:metabolism; D000596:Amino Acids / Q000032:analysis; D002876:Chromosomes, Bacterial / Q000235:genetics; D005285:Fermentation; D005798:Genes, Bacterial; D020043:Genes, Essential; D023281:Genomics / Q000379:methods*; D053858:Metabolic Networks and Pathways; D010957:Plasmids / Q000378:metabolism; D011758:Pyrroles / Q000378:metabolism; D011804:Quinolines / Q000378:metabolism; D012689:Sequence Homology, Nucleic Acid
chemical_list: D000596:Amino Acids; D011758:Pyrroles; D011804:Quinolines; C410406:pyrroloquinoline; D000426:Alcohol Dehydrogenase; D019342:Acetic Acid