Abstract
Gluconacetobacter strains are prominent bacteria during traditional vinegar fermentation. Here, we report a draft genome sequence of Gluconacetobacter sp. strain SXCC-1. This strain was isolated from a fermentation starter (Daqu) used for commercial production of Shanxi vinegar, the best-known vinegar of China.
Publication types
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Research Support, Non-U.S. Gov't
MeSH terms
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Acetic Acid
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China
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DNA, Bacterial / chemistry*
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DNA, Bacterial / genetics*
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Fermentation
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Food Microbiology
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Genome, Bacterial*
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Gluconacetobacter / genetics*
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Gluconacetobacter / isolation & purification
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Molecular Sequence Data
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Sequence Analysis, DNA
Substances
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DNA, Bacterial
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Acetic Acid