Acidipropionibacterium acidipropionici

General Information

Acidipropionibacterium acidipropionici is a fascinating microorganism primarily known for its ability to produce propionic acid, which is a valuable commodity in the food and pharmaceutical industries. This bacterium is part of the Propionibacteriaceae family and has garnered significant interest due to its metabolic versatility and industrial applications. One of the key characteristics of A. acidipropionici is its ability to ferment a wide range of carbon sources, including glucose, lactate, and glycerol, to produce propionic acid. This metabolic flexibility makes it an attractive candidate for biotechnological processes aimed at sustainable production of this important chemical. Moreover, A. acidipropionici is notable for its tolerance to acidic environments, which is advantageous for industrial fermentation processes where maintaining a low pH can inhibit the growth of contaminating organisms. This acid tolerance also aligns with its natural habitat, which includes environments such as the gastrointestinal tracts of animals and humans, as well as dairy products. From a research perspective, A. acidipropionici is valuable for studying microbial fermentation pathways and metabolic engineering. Scientists are particularly interested in optimizing its propionic acid production through genetic modifications and process improvements. The organism's genome has been sequenced, providing insights into its metabolic pathways and regulatory mechanisms, which can be leveraged to enhance its industrial performance. In summary, Acidipropionibacterium acidipropionici stands out due to its propionic acid production capabilities, metabolic versatility, and acid tolerance, making it a microorganism of significant interest for both fundamental research and industrial applications.

Acidipropionibacterium acidipropionici is a fascinating bacterium primarily known for its role in the fermentation of dairy products, particularly in the production of Swiss cheese. This organism is notable for its ability to produce propionic acid, which not only contributes to the characteristic flavor of Swiss cheese but also acts as a natural preservative, inhibiting the growth of spoilage organisms. One of the unique aspects of A. acidipropionici is its metabolic versatility; it can utilize a variety of substrates, including lactate and carbohydrates, to produce propionic acid and other metabolites. This metabolic pathway is of significant interest in biotechnological applications, particularly in the development of sustainable fermentation processes. Furthermore, A. acidipropionici has been studied for its potential health benefits, including its role in gut health and its ability to produce vitamin B12 during fermentation. This vitamin is essential for human health, and the bacterium's capacity to synthesize it makes it a valuable organism in the field of nutritional microbiology. In addition to its applications in food science, research on A. acidipropionici has implications for industrial biotechnology, where it could be harnessed for the production of biofuels and biochemicals through fermentation processes. The organism's resilience in acidic environments also makes it a subject of interest in studies related to microbial ecology and adaptation. Overall, Acidipropionibacterium acidipropionici stands out as a microbe with significant contributions to both food production and biotechnological innovation.

Taxonomy

Superkingdom: Bacteria

Phylum: Actinomycetota

Class: Actinomycetes

Order: Propionibacteriales

Family: Propionibacteriaceae

Genus: Acidipropionibacterium

Species: Acidipropionibacterium acidipropionici

NCBI ID

1748

Genome Info

FTP Path:
ftp.ncbi.nlm.nih.gov/genomes/all/GCF/001/441/165/GCF_001441165.1_ASM144116v1

File for sequence-based predictions:
GCF_001441165.1_ASM144116v1_genomic.fasta

Descriptions

Clinical Implications and Relevance

Source: gpt-4o-mini-2024-07-18

The microorganism Acidipropionibacterium acidipropionici is a gram-positive, anaerobic bacterium that is primarily known for its role in the fermentation of dairy products. It is a member of the normal gut microbiota and has been studied for its potential health benefits in humans. One of the notable clinical implications of A. acidipropionici is its potential use as a probiotic, which may contribute to gut health and enhance the immune response by promoting a balanced microbiome. However, there are also concerns regarding its pathogenicity. While A. acidipropionici is generally considered non-pathogenic, there have been rare cases of infections associated with this organism, particularly in immunocompromised individuals. These infections can manifest as soft tissue infections or bacteremia, highlighting the need for caution in vulnerable populations. In terms of antimicrobial resistance, there is limited data available, but like many bacteria, it may possess intrinsic resistance mechanisms that could complicate treatment options in the event of an infection. Overall, while A. acidipropionici is primarily recognized for its beneficial roles in food production and potential health benefits, its rare associations with infections and the implications of antimicrobial resistance warrant further investigation to fully understand its clinical relevance.

Habitat and Ecological Niches

Source: gpt-4o-mini-2024-07-18

Acidipropionibacterium acidipropionici is a bacterium commonly found in various habitats associated with dairy fermentation processes. This microorganism thrives in environments that are rich in organic matter, particularly in acidic conditions, which are often found in dairy products such as cheese and yogurt. Its ability to metabolize lactic acid makes it a key player in the fermentation process, contributing to the development of flavor and texture in these products. Ecological Niches: In its natural habitat, A. acidipropionici occupies a unique ecological niche where it interacts with other microorganisms, including lactic acid bacteria and yeasts. This bacterium is known for its role in the production of propionic acid, which not only helps in preserving food but also contributes to the characteristic taste of certain cheeses, such as Swiss cheese. The presence of A. acidipropionici can influence the microbial community structure, promoting a balanced ecosystem that supports the growth of beneficial microbes while inhibiting spoilage organisms. Environmental Adaptation: This microorganism exhibits remarkable adaptation to low pH environments, allowing it to thrive in conditions that would be inhospitable to many other bacteria. Its metabolic pathways are finely tuned to utilize available substrates in dairy environments, making it an essential component of the fermentation process. Additionally, A. acidipropionici can form biofilms, which provide protection against environmental stresses and enhance its survival in competitive microbial communities. In summary, Acidipropionibacterium acidipropionici plays a vital role in the dairy fermentation biome, contributing to both the ecological balance and the quality of fermented dairy products.

Industrial Application

Source: gpt-4o-mini-2024-07-18

The microorganism Acidipropionibacterium acidipropionici is primarily recognized for its industrial applications in the fields of biotechnology and food production. This bacterium is notably involved in the fermentation process, where it is utilized to produce propionic acid, a valuable organic acid with various applications. Propionic acid is widely used as a preservative in food products, helping to inhibit mold and bacterial growth, thus extending shelf life. In addition to food preservation, A. acidipropionici plays a significant role in the production of biofuels. The bacterium can be employed in the fermentation of agricultural waste and other biomass materials to produce bioethanol, contributing to sustainable energy solutions. This process not only aids in waste management but also promotes the utilization of renewable resources. Furthermore, A. acidipropionici has demonstrated potential in pharmaceutical development. The metabolites produced during its fermentation processes can be explored for their therapeutic properties, including antimicrobial and antifungal activities, which may lead to the development of new drugs. Overall, the versatility of Acidipropionibacterium acidipropionici in various industrial applications highlights its importance in biotechnology, waste management, and pharmaceutical industries, making it a valuable microorganism for future research and development.

Phenotypes and Predictions

The table shows the phenotypes and predictions. Cell colors indicate the class of the value. When literature-based data is available, a checkmark (✓) indicates a correct prediction, while an ✗ indicates an incorrect prediction.

Literature-based phenotypes: 8

LLM predicted phenotypes: 5

Phenotype	High-quality annotation	meta-llama/llama-3-70b-instruct:nitro	google/gemma-7b-it	mistralai/mixtral-8x7b-instruct:nitro	mistralai/mistral-7b-instruct	google/gemini-pro-1.5	anthropic/claude-3.5-sonnet	anthropic/claude-3-haiku:beta	perplexity/llama-3-sonar-small-32k-chat	google/gemini-pro	openai/gpt-3.5-turbo-0125	openai/gpt-3.5-turbo-0125	openai/gpt-4	openai/gpt-4	google/gemini-flash-1.5	google/gemini-flash-1.5	microsoft/wizardlm-2-8x22b	microsoft/wizardlm-2-8x22b	openai/gpt-4o	openai/gpt-4o	meta-llama/llama-3-8b-instruct:nitro	meta-llama/llama-3-8b-instruct:nitro	google/palm-2-chat-bison-32k	google/palm-2-chat-bison-32k	openchat/openchat-7b	openchat/openchat-7b	microsoft/phi-3-mini-128k-instruct	microsoft/phi-3-mini-128k-instruct
Motility	N/A	false	true	false	false	false	false	false	true	false	false	false	false	false	false	false	false	false	false	false	true	true	false	false	false	false	false	false
Gram staining	gram stain positive	gram stain positive ✓	gram stain negative ✗	gram stain positive ✓	gram stain variable ✗	gram stain positive ✓	gram stain positive ✓	gram stain positive ✓	gram stain negative ✗	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain negative ✗	N/A	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain negative ✗
Aerophilicity	anaerobic	aerotolerant ✗	N/A	facultatively anaerobic ✗	aerotolerant ✗	N/A	N/A	N/A	N/A	N/A	facultatively anaerobic ✗	facultatively anaerobic ✗	anaerobic ✓	anaerobic ✓	anaerobic ✓	anaerobic ✓	aerotolerant ✗	aerotolerant ✗	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A
Extreme environment tolerance	FALSE	false ✓	true ✗	true ✗	true ✗	false ✓	false ✓	true ✗	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	true ✗	true ✗	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓
Biofilm formation	N/A	true	true	true	false	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	false	false	false	false
Animal pathogenicity	FALSE	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓
Biosafety level	biosafety level 1	biosafety level 1 ✓	biosafety level 2 ✗	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 2 ✗	biosafety level 2 ✗	biosafety level 1 ✓	biosafety level 1 ✓
Health association	N/A	true	true	true	true	true	true	true	true	true	false	false	false	false	true	true	true	true	true	true	true	true	false	false	false	false	false	false
Host association	FALSE	true ✗	false ✓	true ✗	true ✗	false ✓	true ✗	false ✓	true ✗	true ✗	false ✓	false ✓	false ✓	false ✓	true ✗	true ✗	true ✗	true ✗	false ✓	false ✓	true ✗	true ✗	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓
Plant pathogenicity	FALSE	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓
Spore formation	FALSE	false ✓	false ✓	true ✗	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	true ✗	true ✗	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	true ✗	true ✗	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓
Hemolysis	N/A	N/A	alpha	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A
Cell shape	N/A	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	coccus	coccus	coccus	coccus

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