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Physiology of Acetobacter spp.: Involvement of Molecular Chaperones During Acetic Acid Fermentation

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Acetic Acid Bacteria

Abstract

Acetic acid bacteria produce acetic acid from ethanol to acquire energy through a process called acetic acid fermentation. These bacteria are inevitably exposed to various stressors during fermentation but have developed resistance to these stressors. These resistance properties have been attributed to the combination of several kinds of mechanisms, including the role of molecular chaperones. In this chapter, we outline the involvement of major molecular chaperones (GroESL, DnaKJ, GrpE, and ClpB) in the stress-resistant abilities of Acetobacter pasteurianus NBRC3283, in addition to the role of the regulatory factor RpoH, with reference to our recent studies using proteomic analyses, RNA-seq analyses, and the mutants of these chaperones.

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Acknowledgments

This work was supported by MEXT (Ministry of Education, Culture, Sports, Science and Technology, Japan)-Supported Program for the Strategic Research Foundation at Private Universities, 2008–2012 (S0801025) and also MEXT-Supported Program for the Strategic Research Foundation at Private Universities, 2013–2017 (S1311017).

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Authors and Affiliations

  1. Department of Fermentation Science, Faculty of Agriculture, Tokyo University of Agriculture, 1-1-1, Sakuragaoka, Setagaya, Tokyo, 156-8502, Japan

    Akiko Okamoto-Kainuma

  2. Faculty of Agriculture, Tokyo University of Agriculture, 1-1-1, Sakuragaoka, Setagaya, Tokyo, 156-8502, Japan

    Morio Ishikawa

Authors
  1. Akiko Okamoto-Kainuma
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  2. Morio Ishikawa
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Correspondence to Akiko Okamoto-Kainuma .

Editor information

Editors and Affiliations

  1. Department of Biological Chemistry, Facu, Yamaguchi University, Yamaguchi, Japan

    Kazunobu Matsushita

  2. Department of Bioscience and Biotechnolo, University of the Ryukyus, Okinawa, Japan

    Hirohide Toyama

  3. Bio-Fine Research Institute Ajinomoto Co, Kawasaki, Japan

    Naoto Tonouchi

  4. Department of Fermentation Science, Facu, Tokyo University of Agriculture, Tokyo, Japan

    Akiko Okamoto-Kainuma

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Okamoto-Kainuma, A., Ishikawa, M. (2016). Physiology of Acetobacter spp.: Involvement of Molecular Chaperones During Acetic Acid Fermentation. In: Matsushita, K., Toyama, H., Tonouchi, N., Okamoto-Kainuma, A. (eds) Acetic Acid Bacteria. Springer, Tokyo. https://doi.org/10.1007/978-4-431-55933-7_8

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