20.500.12556/DKUM-87065 Comparative genomics and phenotypic characterization of Gluconacetobacter entanii, a highly acetic acid-tolerant bacterium from vinegars 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. acetic acid bacteria vinegar acetic acid tolerant bacteria Gluconacetobacter Novacetimonas Gluconacetobacter entanii Komagataeibacter ocetnokislinske bakterije kis bakterije true true true MDPI Angleški jezik Slovenski jezik Članek v reviji 2024-02-14 14:04:59 2024-02-14 14:47:38 2024-05-20 09:13:41 0000-00-00 00:00:00 2023 0 0 Str. 1-15 Št. 1, št. članka 214 Letn. 12 2023 0000-00-00 Zaloznikova Objavljeno NiDoloceno 2022-11-21 2022-12-23 2023-01-03 579 136055043 10.3390/foods12010214 2304-8158 Jelenko-2023-Comparative_Genomics_and_Phenotyp.pdf Jelenko-2023-Comparative_Genomics_and_Phenotyp.pdf 1 6BCECE3E0B10B8B6C22F1D56BC6A6696 8b1b0844037895f2e59effce6f42c4bb1d6f8c7494fd40ae7d9c2286d6a6fc1e 79dafe61-cb3f-11ee-9f39-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=176146 https://doi.org/10.3390/foods12010214 0 a8f8b7af-cb39-11ee-9f39-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=176145 Fakulteta za naravoslovje in matematiko Fakulteta za kemijo in kemijsko tehnologijo 0 0 0