醋酸对微生物具有较高的毒性，醋酸菌具有特殊的机制能够耐受较高浓度的醋酸，常用于醋酸的发酵生产。本论文以巴氏醋杆菌AC2005为研究对象，研究了醋酸对菌体生长、葡萄糖代谢和胞内ATP浓度的影响。与不含醋酸条件下相比，培养基中加入1%（V/V）的醋酸，菌体的生物量增加了92%，单位菌体葡萄糖消耗速率增加了13%，细胞代谢活性增加了120%，代谢产物中丙酮酸浓度增加了约46%，柠檬酸和琥珀酸的浓度分别降低了80%和46%，胞内ATP浓度增加了171%。进一步利用液相色谱串联质谱法（LC-MS/MS）的方法分析了蛋白表达情况，发现加入醋酸后细胞内与三羧酸循环相关的蛋白明显上调。结果表明，醋酸菌可以通过提高菌体代谢活性，增加胞内ATP浓度，从而耐受较高浓度的醋酸。

Acetic acid is toxic to micro organisms; however, acetic acid bacteria can tolerate high concentrations of acetic acid via a specific mechanism and, therefore, are ideal for use in acetic acid fermentation. In this study, Acetobacter pasteurianus AC2005 was used to evaluate the effect of acetic acid on bacterial growth, glucose metabolism, and intracellular ATP concentration. The results showed that addition of 1% (v/v) acetic acid resulted in an increase in biomass by 92%, glucose consumption per unit mass by 13%, cell metabolic activity by 120%, intracellular ATP concentration by 171%, and pyruvic acid concentration in metabolites by approximately 46%, whereas a decrease in concentration of citric acid and succinic acid in metabolites by 80% and 46%, respectively, as compared to fermentation without addition of acetic acid. Moreover, expression of intracellular proteins, analyzed by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) showed that proteins involved in the tricarboxylic acid cycle were up-regulated by addition of acetic acid. Thus, acetic acid bacteria could improve acetic acid tolerance by improving bacterial metabolic activity and increase intracellular ATP concentration.

国家高技术研究发展计划(863计划)课题(2013AA102106)；国家自然科学基金资助项目（31201406）；天津市应用基础及前沿技术研究计划项目（13JCQNJC10000）；国家级大学生创新创业训练计划（201310057057）