Vinegar or sour wine is a product of alcoholic and subsequent acetous fermentation of sugary precursors derived from several fruits or starchy substrates. This delicious food additive and supplement contains not less than 4 grams of acetic acid in 100 cubic centimeters at 20°C. Among the large number of bacteria that are able to produce acetic acid, only few genera are used in vinegar industry ...

The present article reports the draft genome sequence of the strain Acetobacter malorum CECT 7742, an acetic acid bacterium isolated from strawberry vinegar. This species is characterized by the production of d-gluconic acid from d-glucose, which it further metabolizes to keto-d-gluconic acids.

BACKGROUND AND OBJECTIVES Acetic acid bacteria (AAB) are useful in industrial production of vinegar. The present study aims at isolation and identification of acetic acid bacteria with characterization, optimization, and evaluation of their acetic acid productivity. MATERIALS AND METHODS Samples from various fruits were screened for presence of acetic acid bacteria on glucose, yeast extract, ...

Acetobacter pomorum Oregon-R-modENCODE strain BDGP5 was isolated from Drosophila melanogaster for functional host-microbe interaction studies. The complete genome is composed of a single chromosomal circle of 2,848,089 bp, with a G+C content of 53% and three plasmids of 131,455 bp, 19,216 bp, and 9,160 bp.

In traditional Caucasian yogurt, Acetobacter orientalis bacteria play important roles in the fermentation of milk in concert with Lactococcus bacteria. In this study, an A. orientalis strain, FAN1, was newly isolated from commercially available Caucasian yogurt, and its whole-genome sequence was determined, identifying two circular DNAs.