A new screening method for inhibitors of cellulose biosynthesis is described. This method utilized three microbial strains; a cellulose-containing fungus Phytophthora, and a cellulose non-containing fungus Candida, and a bacterial strain of Acetobacter, a cellulose-producing acetic acid bacterium. The primary screen examined microbial cultures for selective growth inhibition against Phytophthor...

A novel species of acetic acid bacteria belonging to the genus of Acetobacter, to which a scientific name of Acetobacter altoacetigenes MH-24 (FERM BP-491) is given. The bacteria can grow in a culture medium con taining at least 4 w/v. 9% of acetic acid with a pH of 3.5 at the highest. Pure samples of species have been iso lated and used for the fermentation production of vine gar without under...

Microbial terminal oxidases are usually associated with particulate fractions in the cell. These fractions, however, are difficult to resolve into smaller active molecules that are suitable for enzymatic studies in vitro. This fact led Rittenberg (1) to propose that these particles are surrounded by a special membrane. The present paper will report a method of “solubilization”’ of particulate o...

Acetobacter tropicalis NBRC16470 can produce highly enantiomerically pure D-glyceric acid (D-GA; >99 % enantiomeric excess) from glycerol. To investigate whether membrane-bound alcohol dehydrogenase (mADH) is involved in GA production in A. tropicalis, we amplified part of the gene encoding mADH subunit I (adhA) using polymerase chain reaction and constructed an adhA-disrupted mutant of A. trop...

Here we report the 3.7-Mb draft genome sequence of Acetobacter tropicalis NBRC16470(T), which can produce optically pure d-glyceric acid (d-GA; 99% enantiomeric excess) from raw glycerol feedstock derived from biodiesel fuel production processes.

Nowadays, vinegar is industrially produced by mesophilic acetic acid bacteria (AAB). However, temperature fluctuation during acetous fermentation is inevitable, and may cause process disturbances. This can be mostly avoided using thermo-tolerant AAB. The main purpose of the present study was to isolate thermo-tolerant AAB. Fermentation performances were then evaluated. Twenty-eight different is...

Ghee is widely produced from a traditional fermented butter-like product named mashita in western Uganda. However, no detailed studies have been done to identify the microorganisms involved in mashita fermentation. The aim of this study was to identify the microorganisms present at the end of mashita ripening using culture-dependent and culture-independent techniques. The most commonly identifi...