ArticleNucleic acids research2009
Whole-genome analyses reveal genetic instability of Acetobacter pasteurianus.
Article in Nucleic acids research, 2009. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 63 papers.
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Who cites it
63 citing papers in PubMed, 170 citations in OpenAlex.
- Functions of the prp operon in carbon source metabolism and acetic acid resistance in acetic acid bacteria: a case study in Acetobacter pasteurianus CGMCC 1.41.BMC microbiology · 2026Article
- Complete Genome Sequence and Comparative Genomics ofMicroorganisms · 2026Article
- Evidence for ethanol-dependent acetic acid resistance inApplied and environmental microbiology · 2025Article
- Regulatory mechanisms of acetic acid, ethanol and high temperature tolerances of acetic acid bacteria during vinegar production.Microbial cell factories · 2024Review
- Genomics and synthetic community experiments uncover the key metabolic roles of acetic acid bacteria in sourdough starter microbiomes.mSystems · 2024Article
- A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective.Foods (Basel, Switzerland) · 2024Review
- Improving the alcohol respiratory chain and energy metabolism by enhancing PQQ synthesis in Acetobacter pasteurianus.Journal of industrial microbiology & biotechnology · 2024Article
- Comparative Genomics and Phenotypic Characterization ofFoods (Basel, Switzerland) · 2023Article
- Comparative Genomics of Acetic Acid Bacteria within the GenusMicroorganisms · 2022Article
- Research progress of the biosynthetic strains and pathways of bacterial cellulose.Journal of industrial microbiology & biotechnology · 2022Review
- Improving the Acetic Acid Fermentation ofFrontiers in bioengineering and biotechnology · 2022Article
- DefiningFrontiers in microbiology · 2022Article
- RNA-Seq transcriptomic analysis reveals gene expression profiles of acetic acid bacteria under high-acidity submerged industrial fermentation process.Frontiers in microbiology · 2022Article
- Selection of Acetic Acid Bacterial Strains and Vinegar Production From Local Maltese Food Sources.Frontiers in microbiology · 2022Article
- Mutations inFrontiers in microbiology · 2022Article
- Identification of New Halomonas Strains from Food-related Environments.Microbes and environments · 2022Article
- Article
- Production of bacterial cellulose from glycerol: the current state and perspectives.Bioresources and bioprocessing · 2021Review
- ModelingiScience · 2021Article
- Distribution and genome structures of temperate phages in acetic acid bacteria.Scientific reports · 2021Article
3 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
11 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 the genome consisting of a 2.9-Mb chromosome and six plasmids. There were three single nucleotide mutations and five transposon insertions in 32 isolates from the cell complex. The A. pasteurianus hyper-mutability was applied for breeding a temperature-resistant strain grown at an unviable high-temperature (42 degrees C). The genomic DNA sequence of a heritable mutant showing temperature resistance was analyzed by mutation mapping, illustrating that a 92-kb deletion and three single nucleotide mutations occurred in the genome during the adaptation. Alpha-proteobacteria including A. pasteurianus consists of many intracellular symbionts and parasites, and their genomes show increased evolution rates and intensive genome reduction. However, A. pasteurianus is assumed to be a free-living bacterium, it may have the potentiality to evolve to fit in natural niches of seasonal fruits and flowers with other organisms, such as yeasts and lactic acid bacteria.
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