Cloning and Characterization of groESL Operon in Acetobacter aceti
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概要
- 論文の詳細を見る
The groESL operon of Acetobacter aceti was cloned and sequenced. We observed that GroES and GroEL of A. aceti had high amino acid sequence homologies to GroES and GroEL of Escherichia coli and Bacillus subtilis. The upstream region of the groESL operon contained the heat-shock promoter, which was previously reported in α-purple proteobacteria, and the highly conserved inverted repeat sequence. Phylogenetic analysis revealed that the A. aceti GroES and GroEL are very closely related to those of other α-purple proteobacteria. Transcription of this operon in A. aceti was induced by heat shock as well as by exposure to ethanol and acetic acid, which are present during fermentation of acetic acid. A. aceti that overexpressed the groESL was more resistant than the control strain to stressors such as heat, ethanol, or acetic acid, indicating that GroES and GroEL are closely associated with the characteristic nature of Acetobacter and play an important role in acetic acid fermentation.
- 社団法人日本生物工学会の論文
- 2002-08-25
著者
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Okamoto-Kainuma Akiko
Department of Fermentation Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
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Koizumi Yukimichi
Department of Fermentation Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
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Toda K
Faculty Of Engineering Niigata Institute Of Technology
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Koizumi Y
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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YANAGIDA Fujiharu
Department of Fermentation Science, Tokyo University of Agriculture
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TAYAMA Kenji
Central Research Institute, Nakano Vinegar Co., Ltd.
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Tayama K
Mitsukan Group Corp. Aichi Jpn
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Tayama Kenji
Central Research Institute Mitsukan Group Corporation
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Tayama Kenji
Nakano Biochemical Research Institute Nakano Vinegar Co. Ltd.
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Yanagida Fujiharu
Department Of Fermentation Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Yan Wang
Department Of Fermentation Sciene Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Okamoto-kainuma Akiko
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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KADONO SACHIKO
Department of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
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Koizumi Yukimichi
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Kadono Sachiko
Department Of Fermentation Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Yan Wang
Department Of Earth Sciences The University Of Hong Kong
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YANAGIDA Fujiharu
Department of Brewing and Fermentation, Tokyo University of Agriculture
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