Comparative genomics and phenotypic characterization of Gluconacetobacter entanii, a highly acetic acid-tolerant bacterium from vinegars

Karin Jelenko (Author), Eva Cepec (Author), Francisco X. Nascimento (Author), Janja Trček (Author)

Abstract

The bacterial species Gluconacetobacter entanii belongs to a group of acetic acid bacteria. In 2000, it was described as a primary species of submerged spirit vinegar-producing bioreactors with a strict requirement of acetic acid, ethanol, and glucose for growth. Over the years, the type-strain of G. entanii deposited in international culture collections has lost the ability for revitalization and is thus not available any more in a culturable form. Here, we have systematically characterized phenotypic features and genomes of recently isolated G. entanii strains and compared them with characteristics of the type-strain available from published data. Using the functional annotation, genes gmhB and psp were identified as unique for G. entanii genomes among species in the clade Novacetimonas. The genome stability of G. entanii was assessed after 28 and 43 months of preculturing the strain Gluconacetobacter entanii AV429 twice a week. The strain G. entanii AV429 did not accumulate giant insertions or deletions but a few gene mutations. To unify further research into acetic acid bacteria systematics and taxonomy, we propose G. entanii AV429 as the neotype strain.

Keywords

acetic acid bacteria;vinegar;acetic acid tolerant bacteria;Gluconacetobacter;Novacetimonas;Gluconacetobacter entanii;Komagataeibacter;ne zaključna dela;

Data

Language:	English
Year of publishing:	2023
Typology:	1.01 - Original Scientific Article
Organization:	UM FNM - Faculty of Natural Sciences and Mathematics
Publisher:	MDPI
UDC:	579
COBISS:	136055043
ISSN:	2304-8158
Views:	233
Downloads:	7
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	Slovenian
Secondary keywords:	ocetnokislinske bakterije;kis;bakterije;
Type (COBISS):	Article
Pages:	15 str.
Volume:	ǂVol. ǂ12
Issue:	ǂiss. ǂ1, [article no.] 214
Chronology:	2023
DOI:	10.3390/foods12010214
ID:	22910850