Acetobacter persici strain:DS1 Genome sequencing

This study aimed to isolate and characterize the acetic acid bacteria (AAB) from ripened sapodilla fruit. AAB is a rod-shaped, gram-negative, aerobic, obligate bacteria known as AAB produced acetic acid from sugars and alcohols. A novel selective medium for the extraction of AAB from sapodilla was developed, and its efficacy was evaluated. The bacteria that produced the highest acid content were identified through biochemical identification and molecular identification using 16SrRNA sequencing with each of the selected strains. In the current study, A. persici was found to be a promising candidate for the production of vinegar. Acetobacter was found to be the genus that included the AAB species. These findings also indicated that A. persici DS1 is a good strain to use when making fruit vinegar with higher acetic acid content. The generated strains are capable of tolerating ethanol concentrations up to 6 percent (v/v).