Global insights into acetic acid resistance mechanisms and genetic stability of Acetobacter pasteurianus strains by comparative genomics

Acetobacter pasteurianus (Ap) CICC 20001 and CGMCC 1.41 are two acetic acid bacteria strains that, because of their strong abilities to produce and tolerate high concentrations of acetic acid, have been widely used to brew vinegar in China. To globally understand the fermentation characteristics, ac...

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Detalles Bibliográficos
Autores principales: Wang, Bin, Shao, Yanchun, Chen, Tao, Chen, Wanping, Chen, Fusheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4686929/
https://www.ncbi.nlm.nih.gov/pubmed/26691589
http://dx.doi.org/10.1038/srep18330

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4686929/
https://www.ncbi.nlm.nih.gov/pubmed/26691589
http://dx.doi.org/10.1038/srep18330

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