Genome Sequence of Gluconacetobacter sp. Strain SXCC-1, Isolated from Chinese Vinegar Fermentation Starter | Zendy

Xinjun Du | Zendy; Shiru Jia | Zendy; Yue Yang | Zendy; Shuo Wang | Zendy

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Genome Sequence of Gluconacetobacter sp. Strain SXCC-1, Isolated from Chinese Vinegar Fermentation Starter

Author(s) -

Xinjun Du,

Shiru Jia,

Yue Yang,

Shuo Wang

Publication year - 2011

Publication title -

journal of bacteriology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.652

H-Index - 246

eISSN - 1067-8832

pISSN - 0021-9193

DOI - 10.1128/jb.05147-11

Subject(s) - starter , fermentation , strain (injury) , biology , whole genome sequencing , bacteria , fermentation starter , food science , microbiology and biotechnology , acetic acid bacteria , genome , gene , biochemistry , genetics , lactic acid , anatomy

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.

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