Vibrio natriegens is sensitive to its acidic fermentation products

Abstract

Vibrio natriegens is an emerging bacterial platform for a range of biotechnological applications due to its rapid growth and ease of genetic manipulation. Whereas much has been learned about V. natriegens’ aerobic physiology, comparatively little is known about its anaerobic fermentative physiology, despite its relevance to many industrial conditions. We compared the metabolic parameters of V. natriegens versus another biotechnologically relevant bacterium, Escherichia coli, under fermentative conditions. Both species excreted a similar array of fermentation products, but V. natriegens consumed less glucose and had a lower product titer. V. natriegens also exhibited rapid death, reaching extinction within 12 h after the growth phase, 3 days sooner than E. coli. Rapid V. natriegens death was avoided, and glucose consumption and product titers improved, by increasing the buffering capacity of the growth medium, indicating that V. natriegens is comparatively sensitive to its organic acid fermentation products. Aside from a minor role for RpoS in acid resistance, the V. natriegens genome lacks nearly all the acid resistance genes that have been characterized in E. coli and Vibrio cholerae. Our findings thus highlight an acid sensitivity that will need to be considered when designing fermentative applications of V. natriegens.