{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T02:11:17Z","timestamp":1791252677869,"version":"4.1.0"},"reference-count":17,"publisher":"American Society for Microbiology","issue":"2","license":[{"start":{"date-parts":[[2001,2,1]],"date-time":"2001-02-01T00:00:00Z","timestamp":980985600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.asm.org\/non-commercial-tdm-license"}],"content-domain":{"domain":["journals.asm.org"],"crossmark-restriction":true},"short-container-title":["Appl Environ Microbiol"],"published-print":{"date-parts":[[2001,2]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n          <jats:p>\n            Bacterial strains were isolated from samples of Japanese rice vinegar (komesu) and unpolished rice vinegar (kurosu) fermented by the traditional static method. Fermentations have never been inoculated with a pure culture since they were started in 1907. A total of 178 isolates were divided into groups A and B on the basis of enterobacterial repetitive intergenic consensus-PCR and random amplified polymorphic DNA fingerprinting analyses. The 16S ribosomal DNA sequences of strains belonging to each group showed similarities of more than 99% with\n            <jats:italic>Acetobacter pasteurianus<\/jats:italic>\n            . Group A strains overwhelmingly dominated all stages of fermentation of both types of vinegar. Our results indicate that appropriate strains of acetic acid bacteria have spontaneously established almost pure cultures during nearly a century of komesu and kurosu fermentation.\n          <\/jats:p>","DOI":"10.1128\/aem.67.2.986-990.2001","type":"journal-article","created":{"date-parts":[[2002,7,27]],"date-time":"2002-07-27T10:00:58Z","timestamp":1027764058000},"page":"986-990","update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":146,"title":["Characterization of Acetic Acid Bacteria in Traditional Acetic Acid Fermentation of Rice Vinegar (Komesu) and Unpolished Rice Vinegar (Kurosu) Produced in Japan"],"prefix":"10.1128","volume":"67","author":[{"given":"Kumiko","family":"Nanda","sequence":"first","affiliation":[{"name":"<!--label omitted: 1-->Research Center, Tamanoi Vinegar Co., Ltd., 100, Nishimachi, Yamatokoriyama, Nara 639-1038,1and"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mariko","family":"Taniguchi","sequence":"additional","affiliation":[{"name":"<!--label omitted: 1-->Research Center, Tamanoi Vinegar Co., Ltd., 100, Nishimachi, Yamatokoriyama, Nara 639-1038,1and"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Satoshi","family":"Ujike","sequence":"additional","affiliation":[{"name":"<!--label omitted: 1-->Research Center, Tamanoi Vinegar Co., Ltd., 100, Nishimachi, Yamatokoriyama, Nara 639-1038,1and"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nobuhiro","family":"Ishihara","sequence":"additional","affiliation":[{"name":"<!--label omitted: 1-->Research Center, Tamanoi Vinegar Co., Ltd., 100, Nishimachi, Yamatokoriyama, Nara 639-1038,1and"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hirotaka","family":"Mori","sequence":"additional","affiliation":[{"name":"<!--label omitted: 1-->Research Center, Tamanoi Vinegar Co., Ltd., 100, Nishimachi, Yamatokoriyama, Nara 639-1038,1and"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hisayo","family":"Ono","sequence":"additional","affiliation":[{"name":"<!--label omitted: 2-->Department of Biotechnology, Graduate School of Engineering, Osaka University, Yamadaoka, Suita, Osaka 565-0871,2 Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yoshikatsu","family":"Murooka","sequence":"additional","affiliation":[{"name":"<!--label omitted: 2-->Department of Biotechnology, Graduate School of Engineering, Osaka University, Yamadaoka, Suita, Osaka 565-0871,2 Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"235","reference":[{"key":"e_1_3_1_2_2","doi-asserted-by":"publisher","DOI":"10.1016\/0003-2697(91)90092-8"},{"key":"e_1_3_1_3_2","doi-asserted-by":"publisher","DOI":"10.1016\/0022-2836(81)90508-8"},{"key":"e_1_3_1_4_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1472-765X.1995.tb01085.x"},{"key":"e_1_3_1_5_2","doi-asserted-by":"publisher","DOI":"10.1128\/aem.58.7.2180-2187.1992"},{"key":"e_1_3_1_6_2","first-page":"268","article-title":"Genus I. 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