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

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

Povzetek

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.

Ključne besede

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

Podatki

Jezik:	Angleški jezik
Leto izida:	2023
Tipologija:	1.01 - Izvirni znanstveni članek
Organizacija:	UM FNM - Fakulteta za naravoslovje in matematiko
Založnik:	MDPI
UDK:	579
COBISS:	136055043
ISSN:	2304-8158
Št. ogledov:	233
Št. prenosov:	7
Ocena:	0 (0 glasov)
Metapodatki:

Ostali podatki

Sekundarni jezik:	Slovenski jezik
Sekundarne ključne besede:	ocetnokislinske bakterije;kis;bakterije;
Vrsta dela (COBISS):	Članek v reviji
Strani:	15 str.
Letnik:	ǂVol. ǂ12
Zvezek:	ǂiss. ǂ1, [article no.] 214
Čas izdaje:	2023
DOI:	10.3390/foods12010214
ID:	22910850