巴氏醋杆菌AC2005乙醇耐受性进化过程菌种特性研究
haracterization of Acetobacter pasteurianus CGMCC 3089 during evolutionary adaptation to ethanol
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。
cetobacter 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.
郑宇、王敏、韩琦、张科平
微生物学生物化学
巴氏醋杆菌乙醇脱氢酶乙醛脱氢酶驯化培养乙醇耐受性
cetobacter pasteurianusalcohol dehydrogenasealdehyde dehydrogenasesevolutionary adaptationethanol resistance
郑宇,王敏,韩琦,张科平.巴氏醋杆菌AC2005乙醇耐受性进化过程菌种特性研究[EB/OL].(2012-11-01)[2025-08-02].http://www.paper.edu.cn/releasepaper/content/201211-8.点此复制
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