New insights into the mechanisms of acetic acid resistance in Acetobacter pasteurianus using iTRAQ-dependent quantitative proteomic analysis.
Acetobacter pasteurianus is the main starter in rice vinegar manufacturing due to its remarkable abilities to resist and produce acetic acid. Although several mechanisms of acetic acid resistance have been proposed and only a few effector proteins have been identified, a comprehensive depiction of the biological processes involved in acetic acid resistance is needed. In this study, iTRAQ-based quantitative proteomic analysis was adopted to investigate the whole proteome of different acidic titers (3.6, 7.1 and 9.3%, w/v) of Acetobacter pasteurianus Ab3 during the vinegar fermentation process. Consequently, 1386 proteins, including 318 differentially expressed proteins (p<0.05), were identified. Compared to that in the low titer circumstance, cells conducted distinct biological processes under high acetic acid stress, where >150 proteins were differentially expressed. Specifically, proteins involved in amino acid metabolic processes and fatty acid biosynthesis were differentially expressed, which may contribute to the acetic acid resistance of Acetobacter. Transcription factors, two component systems and toxin-antitoxin systems were implicated in the modulatory network at multiple levels. In addition, the identification of proteins involved in redox homeostasis, protein metabolism, and the cell envelope suggested that the whole cellular system is mobilized in response to acid stress. These findings provide a differential proteomic profile of acetic acid resistance in Acetobacter pasteurianus and have potential application to highly acidic rice vinegar manufacturing.
Department of Biochemical Engineering, School of Food Science and Biochemical Engineering, Zhejiang Gongshang University, Hangzhou 310025, China.
Kai
K
Xia
Medical Scientific Research Center, Guangxi Medical University, Nanning 530021, China.
Ning
N
Zang
Department of Biochemical Engineering, School of Food Science and Biochemical Engineering, Zhejiang Gongshang University, Hangzhou 310025, China.
Junmei
J
Zhang
Department of Biochemical Engineering, School of Food Science and Biochemical Engineering, Zhejiang Gongshang University, Hangzhou 310025, China.
Hong
H
Zhang
Department of Biochemical Engineering, School of Food Science and Biochemical Engineering, Zhejiang Gongshang University, Hangzhou 310025, China.
Yudong
Y
Li
Zhejiang Wuweihe Food Co. Ltd., Huzhou 313213, China.
Ye
Y
Liu
Zhejiang Wuweihe Food Co. Ltd., Huzhou 313213, China.
Wei
W
Feng
Department of Biochemical Engineering, School of Food Science and Biochemical Engineering, Zhejiang Gongshang University, Hangzhou 310025, China. Electronic address: dbiot@mail.zjgsu.edu.cn.
Xinle
X
Liang
D019342:Acetic Acid / Q000378:metabolism*; D000091:Acetobacter / Q000378:metabolism*; D002462:Cell Membrane / Q000502:physiology*; D003641:Deamination / Q000502:physiology; D005227:Fatty Acids / Q000096:biosynthesis; D005285:Fermentation / Q000502:physiology*; D020869:Gene Expression Profiling; D012275:Oryza / Q000378:metabolism; D010084:Oxidation-Reduction; D018384:Oxidative Stress / Q000502:physiology*; D020543:Proteome / Q000032:analysis*; D040901:Proteomics; D053719:Tandem Mass Spectrometry
D005227:Fatty Acids; D020543:Proteome; D019342:Acetic Acid
Acetobacter pasteurianus; Proteomic analysis; Vinegar fermentation; iTRAQ