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Related Experiment Videos

New developments in oxidative fermentation.

O Adachi1, D Moonmangmee, H Toyama

  • 1Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Yamaguchi 753-8515, Japan. osao@agr.yamaguchi-u.ac.jp

Applied Microbiology and Biotechnology
|March 29, 2003
PubMed
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New thermotolerant acetic acid bacteria offer advancements in oxidative fermentation. These bacteria utilize quinoprotein and flavoprotein enzymes for producing valuable compounds like L-sorbose and 5-keto-D-gluconate, with potential for industrial applications.

Area of Science:

  • Biotechnology
  • Enzymology
  • Microbiology

Background:

  • Oxidative fermentations are established industrial processes, notably for vinegar and L-sorbose production.
  • Recent advancements in understanding enzyme systems are enabling new developments in oxidative fermentation.
  • Thermotolerant acetic acid bacteria have been isolated, showing promise for novel applications.

Purpose of the Study:

  • To explore the potential of newly isolated thermotolerant acetic acid bacteria for oxidative fermentation.
  • To re-evaluate the roles of quinoprotein and flavoprotein enzymes in D-gluconate and D-sorbitol oxidation.
  • To investigate the utility of newly identified quinoproteins for producing valuable chemicals.

Main Methods:

  • Isolation and characterization of thermotolerant acetic acid bacteria.

Related Experiment Videos

  • Purification and analysis of membrane-bound enzymes, including quinoproteins and flavoproteins.
  • Enzymatic assays to determine oxidation products of D-gluconate, D-sorbitol, quinate, meso-erythritol, and cyclic alcohols.

    • Main Results:

    • Flavoprotein D-gluconate dehydrogenase produces 2-keto-D-gluconate, while quinoprotein produces 5-keto-D-gluconate.
    • Flavoprotein D-sorbitol dehydrogenase produces D-fructose, while quinoprotein produces L-sorbose.
    • A novel quinoprotein from Gluconobacter oxidizes quinate to 3-dehydroquinate, useful for shikimate production.
    • Thermotolerant Acetobacter species facilitate high-temperature vinegar fermentation (38-40°C) and oxidize higher ethanol concentrations.
    • Thermotolerant Gluconobacter species produce L-erythrulose from meso-erythritol and useful cyclic ketones from cyclic alcohols.

    Conclusions:

    • Newly isolated thermotolerant acetic acid bacteria offer significant advantages for industrial oxidative fermentation, including reduced energy costs and enhanced substrate utilization.
    • The distinct enzymatic activities of quinoproteins and flavoproteins provide opportunities for targeted production of specific valuable compounds.
    • These findings pave the way for novel biotechnological applications in the synthesis of pharmaceuticals, agrochemicals, and cosmetic ingredients.