Induction by ethanol of alcohol dehydrogenase activity in Acetobacter pasteurianus
نویسندگان
چکیده
منابع مشابه
Protoplast Formation and Regeneration in Acetobacter Pasteurianus
Method for production and regeneration of Acetobacter pasterianus protoplasts is described. The protoplasts were obtained by treatment of cells with lysozyme in protoplast buffer at pH 8.0 with different osmotic stabilizers. The protoplasts were regenerated on Acetobacter medium with various osmotic stabilizers. Maximum protoplast formation was obtained in protoplast buffer with NaCl (0.5M) as ...
متن کاملNovel insertion sequence IS1380 from Acetobacter pasteurianus is involved in loss of ethanol-oxidizing ability.
Acetobacter pasteurianus NCI1380, a thermophilic strain isolated from the surface culture of acetic acid fermentation, showed genetic instability to produce at high frequency spontaneous mutants which were deficient in ethanol oxidation because of the loss of alcohol dehydrogenase activity. Southern hybridization experiments with the cloned alcohol dehydrogenase-cytochrome c gene cluster as the...
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The activity of alcohol dehydrogenase (ADH:EC 1.1.1.1), the initial enzyme in the major pathway for ethanol degradation, is induced in Drosophila melanogaster larvae by low concentrations of dietary ethanol. Two lines of evidence indicate that the metabolic products of the ADH pathway for ethanol degradation are not directly involved in the induction of Adh. First, the accumulation of the proxi...
متن کاملWhole-genome analyses reveal genetic instability of Acetobacter pasteurianus
Acetobacter species have been used for brewing traditional vinegar and are known to have genetic instability. To clarify the mutability, Acetobacter pasteurianus NBRC 3283, which forms a multi-phenotype cell complex, was subjected to genome DNA sequencing. The genome analysis revealed that there are more than 280 transposons and five genes with hyper-mutable tandem repeats as common features in...
متن کاملMolecular identification of Acetobacter pasteurianus and Lactobacillus fermentum, contaminating an ethanol industry in the state of Pernambuco
Introduction Acetobacter pasteurianus is among the major bacteria responsible for acetic fermentation and gives the characteristic taste of vinegar, can be found as a contaminant of wine production industry. In industrial fermentation is frequent contamination by lactic acid bacteria such as Lactobacillus fermentum that competes with the yeast for nutrients and inhibiting their growth, slow the...
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ژورنال
عنوان ژورنال: Journal of Bacteriology
سال: 1993
ISSN: 0021-9193,1098-5530
DOI: 10.1128/jb.175.21.6857-6866.1993