Abstract
Acetobacter pasteurianus plays an important role in the process of traditional vinegar production and is also essential for the fermentation of Zhenjiang aromatic vinegar. In this study, we utilized the proteomic approach to analyze the proteomic profile of A. pasteurianus HSZ3-21, and 258 proteins were successfully identified by MALDI–TOF-MS and database search. The hydropathy and GO analyse combined with COG results of the identified proteins revealed the molecular biological characteristics of A. pasteurianus proteins, that is, most proteins of A. pasteurianus were related to metabolic process, binding, catalytic or cellular response. Meanwhile, our results also showed that some proteins of A. pasteurianus may be responsible for acetic acid tolerance, thermotolerance, and stress response. Therefore, the identification of 258 proteins not only deciphers protein composition and functional classification of A. pasteurianus, but also provides useful information for improving quality of Zhenjiang aromatic vinegar.
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Acknowledgments
This work was supported by the Postdoctoral Science Foundation of China (2013M531289), Universities Natural Science Research Project of Jiangsu Province (13KJB180006), and Senior talent funds of Jiangsu University (05JDG030).
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Zhang, Z., Ma, H., Yang, Y. et al. Protein Profile of Acetobacter pasteurianus HSZ3-21. Curr Microbiol 70, 724–729 (2015). https://doi.org/10.1007/s00284-015-0777-y
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DOI: https://doi.org/10.1007/s00284-015-0777-y