| Description | Moorella thermoacetica is a thermophilic, chemolithoautotrophic bacterium that thrives in extreme environments. This microbe dwells in the temperature range of 55-70°C, classified as thermophilic, and harnesses energy from the oxidation of reduced sulfur compounds, a characteristic of chemolithoautotrophy. Through this process, it produces energy in the form of ATP. The Gram stain of M. thermoacetica is negative, indicating the presence of a Gram-negative cell wall. The cells of this microbe are rod-shaped, exhibiting a characteristic morphology of a bacterium. Moorella thermoacetica is capable of occupying a wide range of body sites, including soil, water, and sediments. Its broad habitat adaptability is attributed to its ability to thrive in environments with varying levels of oxygen availability. As an obligate anaerobe, M. thermoacetica requires a low oxygen environment to survive and grow. In its natural habitats, the microbe encounters oxygen levels that are either absent or highly variable, which necessitates its adaptation to anaerobic conditions. One of the unique features of M. thermoacetica is its ability to utilize the thermogenic reaction to produce acetate from CO2 as its sole metabolic end product. This acetic acid production is a result of the thermogenic reaction between CO2 and H2, which is catalyzed by the enzyme carbonic anhydrase. This reaction is a hallmark of chemolithoautotrophy, allowing the microbe to generate energy and produce organic compounds simultaneously. Moorella thermoacetica holds great significance in the field of biotechnology, as its ability to produce acetate from CO2 can be exploited for the development of biotechnological applications, such as fermentation processes and bioremediation. Furthermore, its thermophilic nature makes it an attractive candidate for the exploration of thermophilic microorganisms in extreme environments. Overall, Moorella thermoacetica is a remarkable microbe that has evolved to thrive in environments that are hostile to most other microorganisms, making it an important subject of study in the fields of microbiology and biotechnology. |
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