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A new strain of acidophilic, acetogenic bacterium, Acetobacter sp. strain HA was isolated by selective enrichment from the traditionally fermented rice wine vinegar in Korea. It was a gram-negative, nonmotile short rod and oxidized acetate and lactate. The optimal temperature and pH for growth were 28℃ and 4.0, respectively. The strain HA differed from other Acetobacter species by growing well on methanol, xylitol, inositol, dulcitol, D-xylose, L-arabinose, and D-mannose as sole sources of carbon and energy. The isolated strain HA did not produce γ-pyrones from glucose and did not produce ketone bodies from glycerol. The quinone system used in this study was an ubiquinone-9 isoprene unit. The guanine-plus-cytosine content of the DNA was 50.7 ㏖%, and the major cellular fatty acids were C_18:1 and C_16:0.
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