Regulation of alcohol-oxidizing capacity in chemostat cultures of Acetobacter pasteurianus
نویسندگان
چکیده
منابع مشابه
Novel 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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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 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 کاملMetabolic regulation in glucose-limited chemostat cultures of Escherichia coli.
Glucose-limited chemostat cultures of Escherichia coli, growing at dilution rates above 0.3/hr, continue to grow at the restricted rate after removal of glucose restriction. In a glycogenless strain, the specific rates of increase of mass, protein, and ribonucleic acid (RNA) were equal before and after supplementation with 0.05% glucose and did not increase detectably until after 30 to 60 min. ...
متن کاملEffect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production.
The traditional production of wine vinegar is a lengthy process with little or no microbiological control. The aim of this study was to shorten the acetification process via three different strategies: changes in wood type; barrel shape; and the inoculation of an Acetobacter pasteurianus pure culture. The barrel shape was modified by constructing two prototypes with higher liquid-air interface....
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ژورنال
عنوان ژورنال: Applied Microbiology and Biotechnology
سال: 1995
ISSN: 0175-7598,1432-0614
DOI: 10.1007/bf00166926