Whole genome sequence of high acidity vinegar producing Acetobacter persici DS1
A novel selective medium for the extraction of AAB from sapodilla was developed, and its efficacy was evaluated. Using samples of various rotten fruits, the enrichment media was first prepared with distilled water and incubated 10 grams of each fruit sample for 24 h. Subsequently, we added 0.9% fruit wine to the enrichment medium and incubated the samples once more for a whole day at 30 C. AAB was developed on GYC (glucose yeast extract calcium carbonate medium) and Carr medium, and after 48 hours of incubation at 30C, acid generation was assessed. This procedure involved serial dilution up to 107 times for each samples. Spreading and streaking plate techniques were used on GYC agar plates to achieve this