| Naslov: | Comparative genomics and phenotypic characterization of Gluconacetobacter entanii, a highly acetic acid-tolerant bacterium from vinegars |
|---|
| Avtorji: | ID Jelenko, Karin (Avtor)
ID Cepec, Eva (Avtor)
ID Nascimento, Francisco X. (Avtor)
ID Trček, Janja (Avtor) |
|---|
| Datoteke: |  Jelenko-2023-Comparative_Genomics_and_Phenotyp.pdf (1,59 MB)
MD5: 6BCECE3E0B10B8B6C22F1D56BC6A6696
 https://doi.org/10.3390/foods12010214
|
|---|
| Jezik: | Angleški jezik |
|---|
| Vrsta gradiva: | Članek v reviji |
|---|
| Tipologija: | 1.01 - Izvirni znanstveni članek |
|---|
| Organizacija: | FNM - Fakulteta za naravoslovje in matematiko
FKKT - Fakulteta za kemijo in kemijsko tehnologijo
|
|---|
| Opis: | 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 |
|---|
| Status publikacije: | Objavljeno |
|---|
| Verzija publikacije: | Objavljena publikacija |
|---|
| Poslano v recenzijo: | 21.11.2022 |
|---|
| Datum sprejetja članka: | 23.12.2022 |
|---|
| Datum objave: | 03.01.2023 |
|---|
| Založnik: | MDPI |
|---|
| Leto izida: | 2023 |
|---|
| Št. strani: | Str. 1-15 |
|---|
| Številčenje: | Letn. 12, Št. 1, št. članka 214 |
|---|
| PID: | 20.500.12556/DKUM-87065  |
|---|
| UDK: | 579 |
|---|
| COBISS.SI-ID: | 136055043 |
|---|
| DOI: | 10.3390/foods12010214 |
|---|
| ISSN pri članku: | 2304-8158 |
|---|
| Datum objave v DKUM: | 14.02.2024 |
|---|
| Število ogledov: | 567 |
|---|
| Število prenosov: | 44 |
|---|
| Metapodatki: |    |
|---|
| Področja: | Ostalo
|
|---|
|
:
|
Kopiraj citat |
|---|
| | | | Skupna ocena: | (0 glasov) |
|---|
| Vaša ocena: | Ocenjevanje je dovoljeno samo prijavljenim uporabnikom. |
|---|
| Objavi na: |  |
|---|
Postavite miškin kazalec na naslov za izpis povzetka. Klik na naslov izpiše
podrobnosti ali sproži prenos. |
