Formate hydrogen lyase mediates stationary-phase deacidification and increases survival during sugar fermentation in acetoin-producing enterobacteria

Frontiers in Microbiology
Bram VivijsChris W Michiels

Abstract

Two fermentation types exist in the Enterobacteriaceae family. Mixed-acid fermenters produce substantial amounts of lactate, formate, acetate, and succinate, resulting in lethal medium acidification. On the other hand, 2,3-butanediol fermenters switch to the production of the neutral compounds acetoin and 2,3-butanediol and even deacidify the environment after an initial acidification phase, thereby avoiding cell death. We equipped three mixed-acid fermenters (Salmonella Typhimurium, S. Enteritidis and Shigella flexneri) with the acetoin pathway from Serratia plymuthica to investigate the mechanisms of deacidification. Acetoin production caused attenuated acidification during exponential growth in all three bacteria, but stationary-phase deacidification was only observed in Escherichia coli and Salmonella, suggesting that it was not due to the consumption of protons accompanying acetoin production. To identify the mechanism, 34 transposon mutants of acetoin-producing E. coli that no longer deacidified the culture medium were isolated. The mutations mapped to 16 genes, all involved in formate metabolism. Formate is an end product of mixed-acid fermentation that can be converted to H2 and CO2 by the formate hydrogen lyase (FHL) c...Continue Reading

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Citations

Oct 28, 2019·Current Topics in Medicinal Chemistry·Neng-Zhong XieRi-Bo Huang
Jan 31, 2020·Microbiology and Molecular Biology Reviews : MMBR·Stéphane L BenoitChris Greening
Oct 23, 2020·International Journal of Medical Microbiology : IJMM·Raquel Burin, Devendra H Shah
Oct 14, 2016·EcoSal Plus·Constanze Pinske, R Gary Sawers
Oct 16, 2021·Cell Systems·Sylvie EstrelaÁlvaro Sánchez

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