| Title: | Comparative genomics and phenotypic characterization of Gluconacetobacter entanii, a highly acetic acid-tolerant bacterium from vinegars |
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| Authors: | ID Jelenko, Karin (Author)
ID Cepec, Eva (Author)
ID Nascimento, Francisco X. (Author)
ID Trček, Janja (Author) |
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| Files: |  Jelenko-2023-Comparative_Genomics_and_Phenotyp.pdf (1,59 MB)
MD5: 6BCECE3E0B10B8B6C22F1D56BC6A6696
 https://doi.org/10.3390/foods12010214
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| Language: | English |
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| Work type: | Article |
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| Typology: | 1.01 - Original Scientific Article |
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| Organization: | FNM - Faculty of Natural Sciences and Mathematics
FKKT - Faculty of Chemistry and Chemical Engineering
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| 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. |
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| Keywords: | acetic acid bacteria, vinegar, acetic acid tolerant bacteria, Gluconacetobacter, Novacetimonas, Gluconacetobacter entanii, Komagataeibacter |
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| Publication status: | Published |
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| Publication version: | Version of Record |
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| Submitted for review: | 21.11.2022 |
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| Article acceptance date: | 23.12.2022 |
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| Publication date: | 03.01.2023 |
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| Publisher: | MDPI |
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| Year of publishing: | 2023 |
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| Number of pages: | Str. 1-15 |
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| Numbering: | Letn. 12, Št. 1, št. članka 214 |
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| PID: | 20.500.12556/DKUM-87065  |
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| UDC: | 579 |
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| ISSN on article: | 2304-8158 |
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| COBISS.SI-ID: | 136055043 |
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| DOI: | 10.3390/foods12010214 |
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| Publication date in DKUM: | 14.02.2024 |
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| Views: | 569 |
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| Downloads: | 44 |
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| Metadata: |    |
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| Categories: | Misc.
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