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

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.

Acetobacter senegalensis isolated from mango fruits: Its polyphasic characterization and adaptation to protect against stressors in the industrial production of vinegar: A review

“…The low number of transposases combined with the absence of IS1380‐type transposases characterized the genomic sequence of not only A. ghanensis and A. senegalensis , but also of A. pasteurianus (Illeghems et al, 2013, 2016). This indicated the adaptation of these bacterial strains to the cocoa bean fermentation ecosystem through the acquisition of differentiated transposable elements and underlined their genomic stability, as hypothesized earlier (Azuma et al, 2009; Hung et al, 2014). This is of practical relevance for their use as functional starter cultures, as previous results concerning the genomic sequences of Acetobacter species isolated from vinegar fermentation processes showed a relatively high number of transposases, partly owing to the presence of large numbers of copies of the IS1380 type (Azuma et al, 2009; Hung et al, 2014), making them unsuitable as starter cultures.…”

“…Indeed, these strains, as well as A. pasteurianus 386B, have a small number of transposases and lack an insertion sequence gene (Illeghems et al, 2013, 2016). This information indicated that these bacterial strains adapted to the cocoa bean fermentation ecosystem through the acquisition of differentiated transposable elements and underlined their genomic stability, as hypothesized before (Azuma et al, 2009; Hung et al, 2014). This is of practical relevance for their use as functional starter cultures in food industries such as dairy industries or bakeries.…”

“…The use of A. senegalensis as a starter culture has been demonstrated to be effective in the transfer of technology for vinegar fermentation to tropical countries (Ndoye, Weekers, et al, 2007;Ndoye et al, 2009). Furthermore, the genomic sequences of previous acetic acid strains showed the presence of transposases such as IS1380 as mutated genes, and this is a drawback in extending the long-term shelflife of functional starter cultures in AAB strains (Azuma et al, 2009;Hung et al, 2014). The low number of transposases combined with the absence of IS1380-type transposases characterized the genomic sequence of not only A. ghanensis and A. senegalensis, but also of A. pasteurianus (Illeghems et al, 2013(Illeghems et al, , 2016.…”

Draft Genome Sequence of Acetobacter tropicalis Type Strain NBRC16470, a Producer of Optically Pure d -Glyceric Acid

“…Among acetic acid bacteria, Acetobacter sp. have been used for industrial vinegar production due to their strong ethanol-oxidizing ability, and their complete or draft genome sequences were reported previously (e.g., 2 , 3 ).…”