RESEARCH ARTICLE Open Access Complete genome sequen

Acetic acid bacteria (AAB) are a group of microorganisms that belong to the family of the Acetobacteraceae of the Alpha-proteobacteria [1]. AAB can be found on (tropical) fruits and flowers [2-4], in fermented foods [1,3], and as members of the Drosophila gut [5]. Overall, AAB are of industrial interest because of their physiology, which is the case for acetic acid production out of ethanol during vinegar, kombucha, or cocoa bean fermentation [6-8] as well as for fine chemical productions such as those of ascorbic acid and cellulose [9,10]. Furthermore, AAB can occur as spoilage bacteria, as can be the case in beer, wine, and cider fermentations [1,3]. One of the key metabolic features of AAB is the conversion of ethanol into acetic acid by two sequential reactions catalyzed by membrane-bound alcohol dehydrogenase (ADH) and aldehyde de