Abstract
The genome sequence of Acetobacter aceti 1023, an acetic acid bacterium adapted to traditional vinegar fermentation, comprises 3.0 Mb (chromosome plus plasmids). A. aceti 1023 is closely related to the cocoa fermenter Acetobacter pasteurianus 386B but possesses many additional insertion sequence elements.
Highlights
Acetic acid bacteria (AAB) are acidophilic aerobic alphaproteobacteria with many uses in food processing [1, 2]
The continual selection of vinegar strains has favored acetic acid/ethanol resistance traits and disfavored wasteful overoxidation, in which acetic acid is lost as CO2 [5]
A. aceti 1023 was propagated at 30°C in yeast-peptonedextrose medium supplemented with 2% ethanol
Summary
Acetic acid bacteria (AAB) are acidophilic aerobic alphaproteobacteria with many uses in food processing [1, 2]. Acetobacter aceti strain 1023, a traditional rice vinegar mash surface isolate [3], was used in pioneering studies of AAB physiology [4]. Whole-genome sequencing of A. aceti 1023 was used to identify adaptations in this highly domesticated vinegar strain.
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