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Distribution, Evolution, and Physiology of Oxidative Fermentation

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Acetic Acid Bacteria

Abstract

Acetic acid bacteria inhabit sugar-rich niches, especially fruits and flowers, and thus have the ability to utilize sugars or sugar alcohols for their energy sources. The strategy of sugar utilization is rather exceptional: they oxidize such the substrates by “oxidative fermentation” and utilize the accumulated products later. The oxidative fermentation is carried out by the respiratory chain comprising periplasmic primary dehydrogenases of quinoproteins or flavoprotein–cytochrome c complexes and (terminal) ubiquinol oxidases, both of which seem to be acquired by adaptive evolution in such a sugar-rich niche by interacting with other microbes living at the same habitat. In this chapter, the evolution and physiology of such a respiratory chain related to oxidative fermentation are described.

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Authors and Affiliations

  1. Faculty of Agriculture, Yamguchi University, Yoshida 1677-1, Yamaguchi, Yamaguchi, 753-8515, Japan

    Kazunobu Matsushita & Minenosuke Matsutani

  2. Research Center for Thermotolerant Microbial Resources, Yamguchi University, Yoshida 1677-1, Yamaguchi, Yamaguchi, 753-8515, Japan

    Kazunobu Matsushita

Authors
  1. Kazunobu Matsushita
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  2. Minenosuke Matsutani
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Correspondence to Kazunobu Matsushita .

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Editors and Affiliations

  1. Department of Biological Chemistry, Facu, Yamaguchi University, Yamaguchi, Japan

    Kazunobu Matsushita

  2. Department of Bioscience and Biotechnolo, University of the Ryukyus, Okinawa, Japan

    Hirohide Toyama

  3. Bio-Fine Research Institute Ajinomoto Co, Kawasaki, Japan

    Naoto Tonouchi

  4. Department of Fermentation Science, Facu, Tokyo University of Agriculture, Tokyo, Japan

    Akiko Okamoto-Kainuma

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Matsushita, K., Matsutani, M. (2016). Distribution, Evolution, and Physiology of Oxidative Fermentation. In: Matsushita, K., Toyama, H., Tonouchi, N., Okamoto-Kainuma, A. (eds) Acetic Acid Bacteria. Springer, Tokyo. https://doi.org/10.1007/978-4-431-55933-7_7

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