Major aldehyde dehydrogenase AldFGH of Gluconacetobacter diazotrophicus is independent of pyrroloquinoline quinone but dependent on molybdopterin for acetic acid fermentation

ABSTRACT Several aldehyde dehydrogenase (ALDH) complexes have been purified from the membranes of acetic acid bacteria. The enzyme structures and the chemical nature of the prosthetic groups associated with these enzymes remain a matter of debate. We report here on the molecular and catalytic properties of the membrane-bound ALDH complex of the diazotrophic bacterium Gluconacetobacter diazotrophicus. The purified ALDH complex is a heterodimer comprising two subunits of 79.7 and 50 kDa, respectively. Reversed-phase high-pressure liquid chromatography (HPLC) and electron paramagnetic resonance spectroscopy led us to demonstrate, for the first time, the unequivocal presence of a pyrroloquinoline quinone prosthetic group associated with an ALDH complex from acetic acid bacteria. In addition, heme b was detected by UV-visible light (UV-Vis) spectroscopy and confirmed by reversed-phase HPLC. The smaller subunit bears three cytochromes c. Aliphatic aldehydes, but not formaldehyde, were suitable substrates. Using ferricyanide as an electron acceptor, the enzyme showed an optimum pH of 3.5 that shifted to pH 7.0 when phenazine methosulfate plus 2,6-dichlorophenolindophenol were the electron acceptors. Acetaldehyde did not reduce measurable levels of the cytochrome b and c centers; however, the dithionite-reduced hemes were conveniently oxidized by ubiquinone-1; this finding suggests that cytochrome b and the cytochromes c constitute an intramolecular redox sequence that delivers electrons to the membrane ubiquinone.

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Promotion of Acetic Acid Fermentation by Pyrroloquinoline Quinone

JOURNAL OF THE SOCIETY OF BREWING JAPAN ◽

10.6013/jbrewsocjapan1915.82.587 ◽

1987 ◽

Vol 82 (8) ◽

pp. 587-591

Author(s):

Minoru AMEYAMA ◽

Hiroki MATSUDA ◽

Terumasa KUBOTA ◽

Kouichi TAKIMOTO ◽

Osao ADACHI

Keyword(s):

Acetic Acid ◽

Pyrroloquinoline Quinone ◽

Acid Fermentation ◽

Acetic Acid Fermentation

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Optimization of the Acetic Acid Fermentation Condition for Preparation of Strawberry Vinegar

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2003.32.6.812 ◽

2003 ◽

Vol 32 (6) ◽

pp. 812-817 ◽

Cited By ~ 13

Keyword(s):

Acetic Acid ◽

Fermentation Condition ◽

Acid Fermentation ◽

Acetic Acid Fermentation

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Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar

Food Microbiology ◽

10.1016/j.fm.2011.03.011 ◽

2011 ◽

Vol 28 (6) ◽

pp. 1175-1181 ◽

Cited By ~ 70

Author(s):

Wei Xu ◽

Zhiyong Huang ◽

Xiaojun Zhang ◽

Qi Li ◽

Zhenming Lu ◽

...

Keyword(s):

Acetic Acid ◽

Microbial Community ◽

Solid State ◽

Acid Fermentation ◽

Acetic Acid Fermentation

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Pomegranate juice functional constituents after alcoholic and acetic acid fermentation

Journal of Functional Foods ◽

10.1016/j.jff.2014.03.015 ◽

2014 ◽

Vol 8 ◽

pp. 161-168 ◽

Cited By ~ 25

Author(s):

Stella A. Ordoudi ◽

Fani Mantzouridou ◽

Eleni Daftsiou ◽

Christine Malo ◽

Efimia Hatzidimitriou ◽

...

Keyword(s):

Acetic Acid ◽

Pomegranate Juice ◽

Acid Fermentation ◽

Acetic Acid Fermentation

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Emissions of Volatile Organic Compounds during Acetic Acid Fermentation in Vinegar Industry

Environmental Technology ◽

10.1080/09593332008616895 ◽

1999 ◽

Vol 20 (9) ◽

pp. 995-1000 ◽

Cited By ~ 1

Author(s):

C. Pochat-Bohatier ◽

C. Ghommidh

Keyword(s):

Acetic Acid ◽

Volatile Organic Compounds ◽

Organic Compounds ◽

Acid Fermentation ◽

Acetic Acid Fermentation ◽

Volatile Organic

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Improvement of the Flavor and Quality of Watermelon Vinegar by High Ethanol Fermentation using Ethanol-Tolerant Acetic Acid Bacteria

International Journal of Food Engineering ◽

10.1515/ijfe-2016-0222 ◽

2017 ◽

Vol 13 (4) ◽

Cited By ~ 3

Author(s):

Yang Chen ◽

Ye Bai ◽

Dongsheng Li ◽

Chao Wang ◽

Ning Xu ◽

...

Keyword(s):

Acetic Acid ◽

Ethanol Fermentation ◽

Cell Mass ◽

Acetic Acid Bacteria ◽

Acid Fermentation ◽

Acetic Acid Fermentation ◽

Essential Step ◽

High Ethanol ◽

Acceptance Score

Abstract Acetic acid fermentation is an essential step in the production of high-quality fruit vinegar and typically involves the use of acetic acid bacteria (AAB). The present study showed that the high cell mass and acetic acid yields of ethanol-tolerant AAB under high ethanol conditions were related to the high activities and stability of both pyrroloquinoline quinone (PQQ)-dependent alcohol dehydrogenase and PQQ-dependent aldehyde dehydrogenase. Additionally, in acetic acid fermentation with watermelon wine (8 % ethanol), the main organic acids (acetic, tartaric and malic acids) produced by ethanol-tolerant Acetobacter pasteurianus AAB4 were higher than those by conventional A. pasteurianus AS1.41 (1.42-fold, 3.53-fold and 2.12-fold, respectively). Also, the main esters (ethyl acetate and phenylethyl acetate) produced by AAB4 were higher than those by AS1.41 (1.69-fold and 1.48-fold, respectively). In addition, the total sweet and umami free amino acids produced by AAB4 increased significantly. According to sensory analysis, the flavor, taste and overall acceptance score of watermelon vinegar produced by AAB4 were significantly higher than those by AS1.41. Therefore, high ethanol fermentation with ethanol-tolerant AAB improved the flavor and quality of watermelon vinegar, indicating that this technology can be applied to fruit vinegar production.

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