Effective utilization of oxidative fermentation mechanism of acetic acid bacteria by engineering of energy metabolism

• Project/Area Number: 23658070
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Multi-year Fund
• Research Field: Applied microbiology
• Research Institution: The University of Tokyo
• Principal Investigator: ARAI Hiroyuki 東京大学, 大学院・農学生命科学研究科, 助教 (70291052)
• Project Period (FY): 2011 – 2012
• Project Status: Completed (Fiscal Year 2012)
• Budget Amount: ¥4,030,000 (Direct Cost: ¥3,100,000、Indirect Cost: ¥930,000); Fiscal Year 2012: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000); Fiscal Year 2011: ¥2,860,000 (Direct Cost: ¥2,200,000、Indirect Cost: ¥660,000)
• Keywords: 酢酸菌 / 酸化発酵 / 不完全酸化 / Acetobacter

Research Abstract

Acetic acid bacteria have the distinctive ability to produce organic acids by the incomplete oxidization of various alcohols and sugars. Transcriptome analysis of the wild type and the strain utilized for vinegar production under various growth conditions revealed that ethanol significantly represses the genes for the TCA cycle enzymes and that might cause the temporal accumulation of acetate. Comparative genome analysis have shown that the genes for the glyoxylate pathway are missing in the strains utilized for vinegar production. Deletion of those genes in the wild-type strain caused delay of acetate consumption, indicating that the loss of the glyoxylate pathway is beneficial for vinegar production.

Research Products

• [Journal Article] Role of the glyoxylate pathway in acetic acid production by Acetobacter aceti (2013)
  • Author(s): Kenta Sakurai
  • Journal Title: J. Biosci. Bioeng. Volume: 115 Issue: 1 Pages: 32-36
  • DOI: 10.1016/j.jbiosc.2012.07.017
  • Peer Reviewed
• [Journal Article] Changes in the gene expression profile of Acetobacter aceti during growth on ethanol, J (2012)
  • Author(s): Kenta Sakurai, Hiroyuki Arai, Masaharu Ishii, and Yasuo Igarashi
  • Journal Title: Biosci. Bioeng Volume: vol.113, No.3 Issue: 3 Pages: 343-348
  • DOI: 10.1016/j.jbiosc.2011.11.005
  • Peer Reviewed
• [Presentation] 伝統的な壺作り純米黒酢醸造における酢酸菌の多様性の解析 (2013)
  • Author(s): 菅原圭悟、桜井健太、橋口和典、長野正信、新井博之、石井正治、五十嵐泰夫
  • Organizer: 日本農芸化学会大会
  • Place of Presentation: 東北大学(仙台)
  • Year and Date: 2013-03-26
• [Presentation] Acetob acteracetiのグリオキシル酸経路欠損による酢酸生産性の変化 (2012)
  • Author(s): 新井博之、山崎翔子、桜井健太、石井正治、五十嵐泰夫
  • Organizer: 日本生物工学会大会
  • Place of Presentation: 神戸国際会議場(神戸)
  • Year and Date: 2012-10-25
• [Presentation] グリオキシル酸経路がAcetobacteracetiの酢酸代謝に与える影響 (2012)
  • Author(s): 山崎翔子、桜井健太、新井博之、石井正治、五十嵐泰夫
  • Organizer: 日本農芸化学会大会
  • Place of Presentation: 京都女子大学(京都)
  • Year and Date: 2012-03-23
• [Presentation] 酢酸菌におけるピルビン酸代謝系の遺伝子構成と発現制御 (2012)
  • Author(s): 桜井健太、新井博之、石井正治、五十嵐泰夫
  • Organizer: 日本農芸化学会大会
  • Place of Presentation: 京都女子大学(京都)
  • Year and Date: 2012-03-23
• [Presentation] 酢酸菌におけるピルビン酸代謝系の遺伝子構成と発現制御 (2012)
  • Author(s): 桜井 健太
  • Organizer: 日本農芸化学会大会
  • Place of Presentation: 京都女子大学（京都）
• [Presentation] グリオキシル酸経路がAcetobacter acetiの酢酸代謝に与える影響 (2012)
  • Author(s): 山崎 翔子
  • Organizer: 日本農芸化学会大会
  • Place of Presentation: 京都女子大学（京都）
• [Presentation] Transcriptome profiling ofAcetobacter aceti grown on different carbon sources (2011)
  • Author(s): 桜井健太、新井博之、石井正治、五十嵐泰夫
  • Organizer: 国際微生物学会(IUMS2011)
  • Place of Presentation: 札幌コンベンションセンター(札幌)
  • Year and Date: 2011-09-06
• [Presentation] Transcriptome profiling of Acetobacter aceti grown on different carbon sources (2011)
  • Author(s): Kenta Sakurai
  • Organizer: 国際微生物学会（IUMS2011）
  • Place of Presentation: 札幌コンベンションセンター（北海道）
• [Presentation] Acetobacter acetiのグリオキシル酸経路欠損による酢酸生産性の変化
  • Author(s): 新井 博之
  • Organizer: 日本生物工学会大会
  • Place of Presentation: 神戸国際会議場（兵庫）
• [Presentation] 伝統的な壺作り純米黒酢醸造における酢酸菌の多様性の解析
  • Author(s): 菅原 圭悟
  • Organizer: 日本農芸化学会大会
  • Place of Presentation: 東北大学（宮城）