Acetobacter pasteurianus 3P3 genome sequencing project.. Acetobacter pasteurianus 3P3

isolated from submerged wine vinegar production The elucidation of the mechanisms by which acetic acid bacteria tolerate high acetic acid concentrations is not only of fundamental interest in microbiology but also has practical implications in industry. A deep comprehension of the metabolism of acetic acid bacteria during the vinegar production process, and the mechanisms used by these microorganisms to tolerate moderate (static traditional) to high (submerged industrial) concentrations of acetic acid, will contribute to a better control and improvement of the production process, as well as limiting of spontaneous stoppages. This will allow the increase in yield and quality of the final product, and also to the reduction of the maintenance and production costs. This knowledge can also contribute to the better usage of acetic acid bacteria for the obtaining of other fermented goods of industrial interest, as kombucha beverage or chocolate. The implication in basic microbiology is also clear due to the link between resistance mechanisms against different stresses and defense strategies against antimicrobial agents.