Draft Genome Sequence of Acetobacter aceti Strain 1023, a Vinegar Factory Isolate-Reference-Cited by-同舟云学术

Draft Genome Sequence of Acetobacter aceti Strain 1023, a Vinegar Factory Isolate

Published:2014-06-26 Issue:3 Volume:2 Page:
ISSN:2169-8287
Container-title:Genome Announcements
language:en
Short-container-title:Genome Announc

Author:

Hung John E.¹,Mill Christopher P.¹,Clifton Sandra W.²,Magrini Vincent²³,Bhide Ketaki⁴,Francois Julie A.¹,Ransome Aaron E.¹,Fulton Lucinda²,Thimmapuram Jyothi⁴,Wilson Richard K.²³,Kappock T. Joseph⁵

Affiliation:

1. Department of Chemistry, Washington University in St. Louis, St. Louis, Missouri, USA

2. The Genome Institute, Washington University School of Medicine, St. Louis, Missouri, USA

3. Department of Genetics, Washington University School of Medicine, St. Louis, Missouri, USA

4. Bioinformatics Core, Discovery Park, Purdue University, West Lafayette, Indiana, USA

5. Department of Biochemistry, Purdue University, West Lafayette, Indiana, USA

Abstract

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.

Publisher

American Society for Microbiology

Subject

Genetics,Molecular Biology

Link

https://journals.asm.org/doi/pdf/10.1128/genomeA.00550-14

Reference21 articles.

1. Polyphasic taxonomy of acetic acid bacteria: An overview of the currently applied methodology

2. Biotechnological Applications of Acetic Acid Bacteria

3. Isolation and identification of acetic acid bacteria for submerged acetic acid fermentation at high temperature.

4. Genetic organization ofAcetobacter for acetic acid fermentation

5. Microbiological Aspects of Acetate Oxidation by Acetic Acid Bacteria, Unfavorable Phenomena in Vinegar Fermentation

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3. Assessment of the contribution of cocoa-derived strains of Acetobacter ghanensis and Acetobacter senegalensis to the cocoa bean fermentation process through a genomic approach;Food Microbiology;2016-09

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