A thermotolerant and high acetic acid-producing bacterium Acetobacter sp. I14-2
نویسندگان
چکیده
منابع مشابه
Acetobacter fabarum sp. nov., an acetic acid bacterium from a Ghanaian cocoa bean heap fermentation.
Six acetic acid bacterial isolates, obtained during a study of the microbial diversity of spontaneous fermentations of Ghanaian cocoa beans, were subjected to a polyphasic taxonomic study. (GTG)(5)-PCR fingerprinting grouped the isolates together, but they could not be identified using this method. Phylogenetic analysis based on 16S rRNA gene sequences allocated the isolates to the genus Acetob...
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Acetobacter pasteurianus SKU1108 is a typical thermotolerant acetic acid bacterium. In this study, the complete genome sequence of the SKU1108 strain was elucidated, and information on genomic modifications due to the thermal adaptation of SKU1108 was updated. In order to obtain a clearer understanding of the genetic background responsible for thermotolerance, the SKU1108 genome was compared wi...
متن کاملIsolation of a thermotolerant bacterium producing medium-chain-length polyhydroxyalkanoate.
AIMS The aim of this study was to isolate a thermotolerant micro-organism that produces polyhydroxyalkanoates (PHAs) composed of medium-chain-length (mcl) HA units from a biodiesel fuel (BDF) by-product as a carbon source. METHODS AND RESULTS We successfully isolated a thermotolerant micro-organism, strain SG4502, capable to accumulate mcl-PHA from a BDF by-product as a carbon source at a cul...
متن کاملA novel high ethanol-thermo-tolerant Acetobacter pasteurianus KBMNS-IAUF-2 strain and the optimization of acetic acid production using the Taguchi statistical method
Because of the high energy consumption for fermentor cooling, the isolation of thermo-tolerant Acetobacter strains for vinegar production has a high priority. The aims of this study were the isolation and identification of a high ethanol-thermo-tolerant Acetobacter spp. from grapes as well as the optimization of conditions for increasing the acetic acid production. The grape e...
متن کاملA novel high ethanol-thermo-tolerant Acetobacter pasteurianus KBMNS-IAUF-2 strain and the optimization of acetic acid production using the Taguchi statistical method
Because of the high energy consumption for fermentor cooling, the isolation of thermo-tolerant Acetobacter strains for vinegar production has a high priority. The aims of this study were the isolation and identification of a high ethanol-thermo-tolerant Acetobacter spp. from grapes as well as the optimization of conditions for increasing the acetic acid production. The grape e...
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ژورنال
عنوان ژورنال: Journal of Applied Microbiology
سال: 1999
ISSN: 1364-5072,1365-2672
DOI: 10.1046/j.1365-2672.1999.00633.x