Investigation of lipid profile in Acetobacter pasteurianus Ab3 against acetic acid stress during vinegar production
- PDF / 3,337,783 Bytes
- 14 Pages / 595.276 x 790.866 pts Page_size
- 100 Downloads / 207 Views
ORIGINAL PAPER
Investigation of lipid profile in Acetobacter pasteurianus Ab3 against acetic acid stress during vinegar production Chengcheng Han1 · Kai Xia1 · Jieqiong Yang1 · Hong Zhang1 · Matthew P. DeLisa2 · Xinle Liang1 Received: 2 May 2020 / Accepted: 21 September 2020 / Published online: 7 October 2020 © Springer Japan KK, part of Springer Nature 2020
Abstract Elucidation of the acetic acid resistance (AAR) mechanisms of Acetobacter pasteurianus is significant for vinegar production. In this study, cell membrane lipid profile of A. pasteurianus Ab3 was investigated by gas chromatography-mass spectrometer (GC–MS) and high performance liquid chromatography–electrospray ionization (HPLC-ESI) combined with high resolution accurate mass/mass spectrometry (HRAM/MS). We observed that cell remodeled the membrane physical state by decreasing the ratio of saturated fatty acids (SFAs)/unsaturated fatty acids (UFAs), and increasing the chain length of fatty acids (FAs) and the content of cyclopropane FAs in response to extreme acid stress. Noticeably, the content of octadecadienoic acid (C18:2) elevated remarkably. Moreover, a continuous reduction in cell membrane fluidity and a “V-type” variance in permeability were discovered. The content of glycerophospholipid and ceramide increased significantly in cells harvested from culture with acidity of 75 g/L and 95 g/L compared to that with acidity of 30 g/L. Among the identified lipid species, the content of phosphatidylcholine (e.g. PC 19:0/18:2 and 19:1/18:0), ceramide (e.g. Cer d18:0/16:1 and d18:0/16:1 + O), and dimethylphosphatidylethanolamine (e.g. dMePE 19:1/16:1) increased notably with increasing acidity. Collectively, these findings refresh our current understanding of the AAR mechanisms in A. pasteurianus Ab3, and should direct future strain breeding and vinegar fermentation. Keywords Lipidome · Acetobacter pasteurianus · Cell membrane lipid · Acetic acid stress · Fatty acid
Introduction Acid resistance of microorganisms is a double-edged sword to food industry. On the one hand, food spoilage caused by bacteria and fungi is a lingering problem in the preservation Communicated by L. Huang. Chengcheng Han, Kai Xia have contributed equally to this work. Author order was determined by drawing straws. Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00792-020-01204-x) contains supplementary material, which is available to authorized users. * Xinle Liang [email protected] 1
Department of Biochemical Engineering, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
Robert Frederick Smith School of Chemical and Biomolecular Engineering, Cornell University, 120 Olin Hall, Ithaca, NY 14853, USA
2
of acidic beverages and food products (Diakogiannis et al. 2013; Lianou et al. 2017). On the other hand, acid resistance confers the acid-producing bacteria (e.g. acetic acid bacteria) with improved growth and metabolism, which benefits the production of high-acidity vinega
Data Loading...
