Production of Kiwi Fruit and Persimmon Vinegar Using Acetobacter aceti Cells Fixed on Woven Cotton Fabrics.

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

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.

Ubiquinol Oxidase in Acetobacter aceti

The terminal oxidase for ethanol oxidation in Acetobacter aced was purified as a complex consisting of four subunits (subunits I, II, III, and IV) with molecular masses of 72, 34, 21, and 13 kDa, respectively. Spectrophotometric analysis and catalytic properties determined with the purified enzyme showed that it belonged to a family of cytochrome a, (ba)-type ubiquinol oxidases. A polymerase ch...

Multifunctional graphene woven fabrics

Tailoring and assembling graphene into functional macrostructures with well-defined configuration are key for many promising applications. We report on a graphene-based woven fabric (GWF) prepared by interlacing two sets of graphene micron-ribbons where the ribbons pass each other essentially at right angles. By using a woven copper mesh as the template, the GWF grown from chemical vapour depos...

Woven Fabrics Surface Quantification

Production of Apricot Vinegar Using an Isolated Acetobacter Strain from Iranian Apricot

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 ...