巴氏醋杆菌AC2005乙醇耐受性进化过程菌种特性研究

郑宇; 韩琦; 张科平; 王敏

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Characterization of Acetobacter pasteurianus CGMCC 3089 during evolutionary adaptation to ethanol

首发时间：2012-11-01

Zheng Yu ¹
Zheng Yu, (1980-), male, associate professor, Bioengineering.
Han Qi ² Zhang Keping ² Wang Min ²
Wang Min, (1971-), female, professor, bioengineering.

1、Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin Key Lab of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457
2、Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin Key Lab of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457

Abstract：Acetobacter pasteurianus is usually used for vinegar fermentations, however, the growth of A. pasteurianus was commonly inhibited by high ethanol concentration. In this research, the ethanol resistance of A. pasteurianus CGMCC 3089 was improved by a continuous ethanol stress adaptation culture. The characterization of A. pasteurianus CGMCC 3089 during the evolutionary process of adaptation to ethanol was performed with respect to the improved resistance to ethanol. It was found that the ethanol resistance of A. pasteurianus was related to the activities of alcohol dehydrogenase (ADH) and aldehyde dehydrogenases (ALDH). Furthermore, the improved resistance against ethanol was an inheritable phenotype, instead of a transient physiologic adaptation. The results of Random Amplified Polymorphic DNA (RAPD) suggested that there was some diversity between the genomes of the original strain and the evolutionary strain.

keywords： Acetobacter pasteurianus alcohol dehydrogenase aldehyde dehydrogenases evolutionary adaptation ethanol resistance

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巴氏醋杆菌AC2005乙醇耐受性进化过程菌种特性研究

郑宇 ¹
Zheng Yu, (1980-), male, associate professor, Bioengineering.
韩琦 ¹ 张科平 ¹ 王敏 ¹
Wang Min, (1971-), female, professor, bioengineering.

1、工业发酵微生物教育部重点实验室（天津科技大学），天津市工业微生物重点实验室，天津科技大学生物工程学院，天津 300457

摘要：巴氏醋杆菌是食醋固态酿造过程中主要的产酸菌，也是工业上醋酸液态发酵常用的生产菌种之一。醋酸液态发酵过程以乙醇作为底物，然而高浓度的乙醇会抑制菌体的生长，从而影响醋酸的形成。本论文通过连续的乙醇适应性培养提高了巴氏醋杆菌CGMCC 3089的乙醇耐受性，并且对其乙醇耐受性进化过程中菌种的特性进行了研究。研究发现，巴氏醋杆菌乙醇耐受性同其乙醇脱氢酶和乙醛脱氢酶的活性有关。并且CGMCC 3089高乙醇耐受性具有遗传性而非暂时的适应性。通过RAPD结果表明出发菌株与耐受菌株基因组存在一定差异。

关键词：巴氏醋杆菌乙醇脱氢酶乙醛脱氢酶驯化培养乙醇耐受性

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Zheng Yu,Han Qi,Zhang Keping,et al. Characterization of Acetobacter pasteurianus CGMCC 3089 during evolutionary adaptation to ethanol[EB/OL]. Beijing:Sciencepaper Online[2012-11-01]. https://www.paper.edu.cn/releasepaper/content/201211-8.

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论文编号	201211-8
论文题目	巴氏醋杆菌AC2005乙醇耐受性进化过程菌种特性研究
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