A novel thermo- ethanol tolerant Acetobacter okinawensis KBMNS-IAUF-1 isolated from Iranian nectarine as a potential for nectarine vinegar production in food biotechnology
Abstract:Background
Recently production of several types of vinegar using new strains of acetic acid bacteria is challenging.
Results
In this research we isolated a new strain of A. okinawensis from Iranian nectarine we obtained from nectarine garden at Isfahan, Iran. According to 16s-rDNA molecular analysis we named that Acetobacter okinawensis strain KBMNS-IAUF-1 and its partial 16s-rDNA sequence was deposited in GenBank, NCBI under the accession number of MG544095.1. The tolerance of A. okinawensis KBMNS-IAUF-1 a… Show more
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