A strain and its use in acetic acid, acetate production

Abstract

The application belongs to the technical field of bioengineering and one-carbon resource utilization, and particularly relates to a strain and application of the strain in acetic acid and acetate production. Acetobacterium woodii The strain is Acetobacterium woodii (Acetobacterium woodii) SL70, which is preserved in the Guangdong Microbial Culture Collection Center and has a preservation number of GDMCC No: 67680 and a preservation date of January 15, 2026. The strain can realize efficient conversion of H2 / CO2 in synthesis gas, and the CO2 utilization rate reaches 1.043 g / L / h. The fermentation process is carried out under anaerobic conditions and no pollutants are discharged, so that resource utilization of industrial tail gas and carbon emission reduction can be realized, and a new technical path for one-carbon resource conversion is provided.

Description

Technical Field

[0001] This invention belongs to the field of bioengineering and carbon resource utilization technology, specifically relating to a strain and its application in the production of acetic acid and acetate. Background Technology

[0002] Gas fermentation can convert syngas (CO2, CO, and H2) into high-value-added products such as organic acids under mild conditions, offering advantages such as environmental friendliness, high selectivity, and the ability to couple with industrial waste gases. Syngas is mainly produced from carbon-containing materials such as coal, petroleum, and biomass through oxidation or high-temperature reactions. It can originate from multiple industries including iron and steel metallurgy, petroleum refining, coal chemical industry, and biomass gasification, and boasts advantages such as low cost and large output. Converting syngas into high-value-added chemicals through biological processes is an important technological pathway for achieving efficient utilization of carbon resources and carbon emission reduction.

[0003] Acetic acid is an important industrial raw material. Currently, approximately 85% of global acetic acid production still relies on the traditional methanol carbonylation process. However, with the gradual depletion of fossil resources and increasing pressure to reduce carbon emissions, developing green synthetic pathways based on renewable carbon sources (especially CO2) has become an important development direction. Furthermore, acetic acid has a wide range of industrial applications, with hundreds of downstream derivatives covering vinyl acetate monomers, terephthalic acid, acetic anhydride, biodegradable plastics, food additives, and pesticide and pharmaceutical intermediates. With the development of the polyester, textile, and food processing industries, the market demand for acetic acid is showing a stable growth trend. In the chemical industry, acetic acid is a core raw material for the synthesis of important materials such as cellulose acetate and polyvinyl acetate.

[0004] Anaerobic acetogenic bacteria are a class of autotrophic microorganisms capable of converting one-carbon (C1) compounds (such as CO2, CO, formate, or methanol) into value-added chemicals using the Wood-Ljungdahl (WL) pathway. Common strains include *Clostridium jungdahl*. Clostridium ljungdahlii ), self-producing alcohol-producing Clostridium ( Clostridium autoethanogenum ), Clostridium carbonmonoxide ( Clostridium carboxidivorans Clostridium lagus ( Clostridium ragsdalei Clostridium perfringens ( ), Clostridium difficile Clostridium coskatii These microorganisms convert one-carbon gas into the central metabolite acetyl-CoA via the WL pathway, and then guide it into the production of biomass and acetate. The whole genomes of these strains have been sequenced, and related molecular genetic manipulation tools are becoming increasingly sophisticated. These tools can transform exogenous DNA into host cells and stably replicate it, enabling manipulation of gene expression and genome editing, thereby controlling product production.

[0005] However, existing syngas fermentation strains for acetate production suffer from problems such as poor tolerance to syngas, low acetic acid conversion efficiency, and limited adaptability of natural strains to syngas, resulting in acetate yields and production efficiency that are difficult to meet industrial demands. Furthermore, the separation and purification steps of syngas fermentation products in existing processes are complex and energy-intensive, further limiting the industrial application of this technology. Summary of the Invention

[0006] To address the shortcomings of existing technologies, this invention provides a strain and its application in the production of acetic acid and acetate.

[0007] To achieve the above objectives, the present invention adopts the following technical solution: One strain, the strain is Acetobacter wrasse ( Acetobacterium woodii SL70, deposited at Guangdong Provincial Center for Microbial Culture Collection, accession number GDMCC No: 67680, deposited on January 15, 2026, at the address of 5th Floor, Building 59, No. 100 Xianlie Middle Road, Guangzhou.

[0008] The application of a strain in the production of acetic acid or acetate.

[0009] Application of the strain in the production of acetic acid or acetate by syngas fermentation.

[0010] The synthesis gas is a mixture of H2 and CO2, wherein the volume ratio of H2 to CO2 is preferably 9:1 to 5:5.

[0011] A method for producing acetic acid and acetate involves introducing syngas into a culture system containing the strain and fermenting it under anaerobic conditions. The fermentation temperature is controlled at 30-60°C, and the pH is controlled at 6.5-7.5. After fermentation, the fermentation broth is separated to obtain a clear liquid containing acetic acid and acetate, which is then purified to obtain acetic acid or acetate products.

[0012] The syngas is a mixture of H2 and CO2, wherein the volume ratio of H2 to CO2 is preferably 9:1 to 5:5; the syngas is introduced into the culture system containing the strain at a flow rate of 1 to 20 L / min.

[0013] The culture system containing the strain is prepared by inoculating the strain into the culture medium at an inoculum size of 8-15% (v / v). The culture medium is DSMZ 135, with the following added per liter of water: 1 g / L NH4Cl, 0.33 g / L KH2PO4, 0.45 g / L K2HPO4, 0.1 g / L MgSO4·7H2O, 2 g / L yeast extract, 0.0005 g / L resazurin (anaerobic indicator), 10 g / L NaHCO3, 0.5 g / L L-cysteine ​​hydrochloride, 0.5 g / L Na2S·9H2O, 0.02 g / L MnSO4·H2O, 0.0061 g / L CoCl2·6H2O, 0.0072 g / L ZnSO4·7H2O, and 0.0012 g / L NiCl2·6H2O. The following are the concentrations of vitamins: H₃BO₃ 0.0004 g / L, CuSO₄·5H₂O 0.0004 g / L, KAl(SO₄)₂·12H₂O 0.0008 g / L, CaCl₂ 0.004 g / L, nitroglycerin 0.06 g / L, Na₂WO₄·2H₂O 0.000006 g / L, Na₂SeO₃ 0.000008 g / L, NaMoO₄·2H₂O 0.0004 g / L, FeSO₄·7H₂O 0.002 g / L; The vitamin stock solution was prepared at a 10× concentration and added to the culture medium at a rate of 1 mL / L. Its composition was: biotin 0.02 g / L, folic acid 0.02 g / L, pyridoxine hydrochloride 0.1 g / L, thiamine hydrochloride dihydrate 0.05 g / L, riboflavin 0.05 g / L. g / L, nicotinic acid 0.05 g / L, D-calcium pantothenate 0.05 g / L, cyanocobalamin 0.001 g / L, p-aminobenzoic acid 0.05 g / L, lipoic acid 0.05 g / L.

[0014] Furthermore, syngas is introduced into a culture system containing the strain for anaerobic fermentation. The fermentation temperature is controlled at 30-33℃ and the pH is controlled at 6.5-7.5. After fermentation, the fermentation broth is separated to obtain a clear liquid containing acetic acid and acetate. The acetic acid or acetate product is then purified. The syngas flow rate is 1-10 L / min.

[0015] The acetate is potassium acetate or other acetates.

[0016] Furthermore, *Acetobacter wuerii* SL70 was fermented in a culture medium under anaerobic conditions. The selected control temperature was 30–33°C, preferably 30°C; the selected control pH was 6.5–7.5, preferably 7.0; the selected alkali for adjusting the pH was potassium hydroxide or ammonia, preferably potassium hydroxide; the selected H2 to CO2 volume ratio of the syngas was preferably 8:2–7:3, preferably 7:3; during the fermentation process, a 50 μm ceramic membrane retention device was used to retain and concentrate the cells, and the concentrated liquid was refluxed back to the fermenter to maintain a high cell concentration; as the biomass increased, the stirring speed and gas flow rate were gradually increased to ensure sufficient carbon source supply; the acetic acid concentration and cell growth status were monitored in real time to ensure stable fermentation.

[0017] The product can be determined by the type of alkali used for pH adjustment: acetic acid or acetate. If the alkali is ammonia, it is ammonium acetate; if the alkali is potassium hydroxide, it is potassium acetate.

[0018] The selected fermenter is equipped with a membrane retention device containing a 50 μm ceramic membrane. After fermentation, the membrane retention device is used for concentration and separation. The concentrated liquid is returned to the fermenter, and the clear liquid flows to the crude acetate solution storage tank and concentration and purification system. When fermentation is complete or reaches a stable state, crude acetic acid and acetate fermentation broth (the clear liquid obtained above) is obtained. The crude fermentation broth contains the target product acetate ions (CH3COO). - ) and ammonium ions (NH4) + ), as well as the cells, residual substrates, trace fermentation byproducts (such as ethanol, organic acids) and culture medium components.

[0019] This invention has the following significant advantages and positive effects: This invention provides a strain capable of efficiently producing acetic acid (salt) through syngas fermentation, overcoming the problems of poor syngas tolerance and low acetic acid yield in existing strains. This enables low-cost, efficient, and sustainable bioconversion of syngas to acetic acid (salt). Specifically: (1) Significantly improved strain performance The *Acetobacter wuerii* SL70 strain obtained through adaptive evolution in this invention has significantly enhanced growth and metabolic capacity in syngas environments compared to the original strain. It also exhibits higher tolerance and utilization efficiency to H2 / CO2 mixed gases, effectively overcoming the problem of poor gas adaptability of existing strains.

[0020] (2) High yield and high conversion efficiency of acetic acid (salt) The strain of this invention exhibits excellent acetic acid synthesis capacity during syngas fermentation, with an acetate concentration of over 80 g / L in a 10 L fermentation system, which is significantly higher than that of conventional strains. This improves carbon conversion efficiency and product yield, and has good potential for industrial application.

[0021] (3) The substrates are widely available and inexpensive. This invention uses H2 / CO2 syngas as a substrate, which can be derived from industrial waste gas (such as steel, coal chemical, refining and other industries), to achieve low-cost raw material utilization, reduce production costs, and reduce dependence on fossil resources.

[0022] (4) The process is green and environmentally friendly. The fermentation process is carried out under mild anaerobic conditions, with no toxic byproducts emitted. It enables the utilization of CO2 resources, has a significant carbon emission reduction effect, and meets the requirements of green manufacturing.

[0023] (5) Flexible product form and wide range of applications By adjusting the pH control method (such as potassium hydroxide or ammonia), various acetate products such as potassium acetate and ammonium acetate can be flexibly obtained, expanding the application range of products and meeting different industrial needs. Attached Figure Description

[0024] Figure 1 This is a schematic diagram of the growth curve of the original strain of Acetobacter wuerui provided in an embodiment of the present invention.

[0025] Figure 2 Wild-type (WT) and *Acetobacter wulei* during the adaptive evolution process provided in embodiments of the present invention. A.woodii A schematic diagram illustrating the growth of SL70.

[0026] Figure 3 Wild-type (WT) and *Acetobacter wulei* during the adaptive evolution process provided in embodiments of the present invention. A.woodii A schematic diagram showing the acetate content of SL70.

[0027] Figure 4 Wild-type (WT) and *Acetobacter wulei* during the adaptive evolution process provided in embodiments of the present invention. A.woodii A schematic diagram showing the gas pressure changes in the shake flask of the SL70.

[0028] Figure 5 This diagram illustrates the yield of acetate produced by batch fermentation of *Acetobacter wuerii* using syngas in a 10 L tank, as provided in an embodiment of the present invention.

[0029] Figure 6 The diagram shows the yield of acetate produced by continuous fermentation of Acetobacter wrutus using syngas in a 150 L fermenter, as provided in an embodiment of the present invention. Detailed Implementation

[0030] The present invention will be further described below with reference to the accompanying drawings. The following embodiments are only used to illustrate the technical solution of the present invention more clearly, and should not be used to limit the scope of protection of the present invention.

[0031] In the following embodiments, unless otherwise specified, the experimental methods used are conventional methods, and the materials and reagents used are commercially available unless otherwise specified.

[0032] Example 1: Adaptive evolution of *Acetobacter wuerii* in H2 / CO2 1. Growth curve of the original strain of Acetobacter wrasse Bacterial strain: Acetobacter wrasse DSM 1030 was used as the original starting strain; Culture medium: 100 mL of DSMZ 135 medium, initial pH of about 7.4, H2:CO2 = 6:4 (v / v) gas was introduced into the anaerobic bottle until the pressure reached 0.15 MPa; Culture conditions: cultured at 200 rpm in a shaker at 30℃; Inoculum size: 10% (v / v); Results: After 60 h of incubation in a shaker, the growth curve of *Acetobacter wrasse* was obtained (see [link to data]). Figure 1 ).

[0033] 2. Adaptive evolution of *Acetobacter wuerii* in H2 / CO2 (1) The original strain of Acetobacter wuerui, which was frozen and preserved in an ultra-low temperature freezer at -80℃, was thawed at 4℃, and then the bacterial culture was inoculated into DSMZ 135 gas medium for activation and cultured until OD 600 The concentration should be 0.6-0.8 to complete the revival of the strain.

[0034] (2) The activated strain was inoculated into an anaerobic bottle containing 100 mL of DSMZ 135 gas medium at an inoculation rate of 10% (v / v). The culture was carried out at 30°C and 200 rpm in a shaker. Parallel experimental groups were set up every 5 generations, and the growth status (OD) of the strain was monitored. 600 Acetate production and pressure changes in shake flasks were systematically monitored to assess their adaptive evolution.

[0035] (3) Adaptive evolution of activated Acetobacter wuerii in a mixed gas environment of H2:CO2=6:4 (v / v): under the condition of 200 rpm of shaking at 30℃ and the pressure of H2:CO2=6:4 (v / v) mixed gas being introduced to 0.15 MPa, continuous subculture was carried out in 100 mL of DSMZ 135 gas medium every 24 h, with an inoculum of 10% (v / v) for each subculture.

[0036] (4) After 70 generations of continuous subculturing, *Acetobacter wuerii* strains were obtained that were tolerant to a mixed gas environment composed of H2 and CO2. Acetobacterium woodii SL70. The obtained strain is *Acetobacter wuerii* (SL70). Acetobacterium woodiiSL70 was deposited at the Guangdong Provincial Center for Microbial Culture Collection on January 15, 2026, with accession number GDMCC No: 67680.

[0037] 3. Evaluation of the growth characteristics and domestication performance of *Acetobacter wuergensis* obtained from the above preservation. (1) Growth curve of the starting strain Acetobacter wrut Bacterial strain: Acetobacter wulliganella; Culture medium: 100 mL DSMZ 135 medium, initial pH 7.0, H2:CO2 = 6:4 (v / v); Culture conditions: cultured at 200 rpm in a shaker at 30℃; Inoculum size: 10% (v / v). Results: After 60 h of incubation in a shaker, the growth curve of *Acetobacter wrasse* was obtained (see [link to data]). Figure 1 ).

[0038] Depend on Figure 1 The growth curve of the original strain shows that under this gaseous condition, the lag phase is approximately 0-8 hours, during which the microorganisms adapt to the environment, and the OD... 600 Growth is slow; the logarithmic growth phase lasts approximately 8-28 hours, during which microbial metabolism is vigorous and proliferation is rapid, resulting in high OD. 600 It exhibits rapid logarithmic growth; a stationary phase occurs around 28-48 hours, during which cell growth and death rates tend to balance, and OD... 600 It is basically stable; the decline period begins after 48 hours.

[0039] (2) Comparison between preserved strain Acetobacter wuerui SL70 and wild-type strain To identify the strain A. woodii To investigate the physiological and metabolic differences between SL70 and wild-type strains, this study set up three parallel experiments, all conducted simultaneously under the same conditions of 30 ℃ and 200 rpm shaker. The biomass (OD) of the two strains was continuously monitored and compared. 600 The study analyzed the acetate synthesis yield and changes in culture system pressure from multiple dimensions, including strain growth performance, target product synthesis efficiency, and substrate gas utilization.

[0040] Depend on Figure 2 It can be seen that, compared with the wild-type strain (WT) (maximum OD) 600 Compared to (0.642), the strain A. woodii SL70's OD 600 The biomass increased by 68.2% to 1.08.

[0041] Depend on Figure 3 It is evident that, compared to the wild-type strain (WT), the strain... A. woodii The sodium acetate content of SL70 is 7.0 g / L, and the acetate yield is increased by 34.1%.

[0042] Depend on Figure 4 It is evident that, compared to the wild-type strain (WT), the strain... A. woodii SL70 exhibits faster gas utilization. In summary, compared to the wild-type strain, A. woodii SL70 showed significant improvements in syngas utilization, biomass accumulation, and acetate (salt) production, demonstrating stronger environmental adaptability and metabolic capacity.

[0043] 4. Key metabolic regulatory genes of preserved strain *Acetobacter wuerii* SL70 The preserved strain is a mutant strain of *Acetobacter wrasse* obtained through laboratory adaptive evolution using H2 / CO2 as a substrate. Acetobacterium woodii SL70, the mutant strain was subjected to transcriptome sequencing and compared with the reference genome sequence. The results showed that the mutation was mainly distributed in... nifB , thiI , ltaE , purE , pheT and nadA Key genes, including those involved in cofactor biosynthesis, thiolation and coenzyme metabolism, one-carbon metabolism and amino acid conversion, purine nucleotide biosynthesis, protein translation regulation, and NAD coenzyme synthesis, are identified. Mutations in these genes, including but not limited to single nucleotide polymorphisms, base insertions or deletions, and non-synonymous mutations in coding regions, lead to changes in the structure or function of the corresponding proteins. Further functional annotation and metabolic pathway analysis revealed that these mutations can synergistically regulate the cellular metabolic network at different levels. nifB , thiI and nadA The mutation helps increase the supply of intracellular cofactors and reducing power, promoting the reduction conversion of CO2 to acetic acid. ltaE and purE Mutations in this area can optimize one-carbon metabolic flux and nucleotide synthesis efficiency, thereby enhancing cell growth and carbon flux allocation. pheT Mutations in these enzymes may affect the expression levels of key metabolic enzymes by regulating protein translation efficiency.

[0044] The original gene sequence of *Acetobacter wuerii* nifB of the present invention is shown in SEQ ID NO:1.

[0045] SEQ ID NO:1: (a) Sequence characteristics: ●Length: 2721 ●Type: Gene sequence ●Chain type: Single chain ●Topology: Linear (b) Molecular type: DNA (c) Assumption: No (d) Antonym: No (e) Original source: Acetobacterium woodii .

[0046] The original amino acid sequence of *Acetobacter wuerii* nifB of the present invention is shown in SEQ ID NO:2.

[0047] SEQ ID NO:2: MSKDLVNLNVNPCKMCMPMGTANAFYGIQKCMNILHGSQGCSTYIRRHMATHYNEPVDIASSSLTEEGTVYGGEKNLIIGLENLIKLYSPEVIGVSTTCLAETIGEDIEFIIHKFYEAHPDEKVKIIPVKSAGYGGTQFEGFTKALRAIVSHVEMDSTKHEKINIISSMISPADTRYLKDTLEQFGLEYILLPDLSENLDGVHQSSYHRLPMHGTPISEIQKMAGARATIEISDTIKPEESAGVYLYENYGVPYKRLNLPMGLRDTDALMELLSELAKKPIPEKIKKERGRYLDGMVDSHKYNAQGRIAIFGEPDFVVSAVRLCCENGVMPVIAATGSNCPHLKEKIEKELSKLAEILYVEDYVILNDVDFETIEEEALRLGANIMIGNSDGRRIEEKHDIPLIRCAFPIHDRIGGQRVRTLGYEGSQLLLDQITNTILKAVEGGFRETLYNTYYNEGPKSKYGLEPEMEAKMKVLDSPNQTKPAIAQTMTIEEKTANHPCYSCGSAQKNARMHLPIAPKCNIQCNYCVRKFDCPNESRPGVTTEILTPEAAFEKYKLVKAKVPNLTVVGIAGPGDALANFEETKKALTLIQEYDPEVTFCVSTNGLMLPYHAKDLAKLHVSHVTVTVNAVDPAIGAKIYKHVDFMGNRYHGEAAASILLANQLSGIKLLIDEGIIVKINTVTLMGINDEHIEEVVKTVKDLGCFISNVMPLIPVKGSAFEDLQIATNHEINAIRDKCGVHLKQMYHCKQCRADAIGKLDSDISINFRDSEEKAKEMEVANANRLRFAIVSKGGMLVDQHFGQATDLYIYDYLDNEVQFKEKRVIGKYCSGEENCDDKDDKIGTILRALTDCDGVITMRIGDLPTKRLECKGIKVFSTYDRIEDAVKTAAQEISKSEKLLNVSGGI (a)Sequence characteristics: ● Length: 906 ● Type: Amino acid sequence ● Chain type: Single chain ●Topology: Linear (b) Molecular type: protein (c) Assumption: No (d) Antonym: No (e) Original source: Acetobacterium woodii .

[0048] The SL70 mutant nifB is formed by mutating base 2063 from A to T, and the mutant gene sequence is shown in SEQ ID NO:3.

[0049] SEQ ID NO:3: (a) Sequence characteristics: ●Length: 2721 ●Type: Gene sequence ●Chain type: Single chain ●Topology: Linear (b) Molecular type: DNA (c) Assumption: No (d) Antonym: No (e) Original source: Acetobacterium woodii .

[0050] The SL70 mutant nifB is formed by mutating asparagine N at position 688 to isoleucine I, as shown in SEQ ID NO:4.

[0051] SEQ ID NO:4: MSKDLVNLNVNPCKMCMPMGTANAFYGIQKCMNILHGSQGCSTYIRRHMATHYNEPVDIASSSLTEEGTVYGGEKNLIIGLENLIKLYSPEVIGVSTTCLAETIGEDIEFIIHKFYEAHPDEKVKIIPVKSAGYGGTQFEGFTKALRAIVSHVEMDSTKHEKINIISSMISPADTRYLKDTLEQFGLEYILLPDLSENLDGVHQSSYHRLPMHGTPISEIQKMAGARATIEISDTIKPEESAGVYLYENYGVPYKRLNLPMGLRDTDALMELLSELAKKPIPEKIKKERGRYLDGMVDSHKYNAQGRIAIFGEPDFVVSAVRLCCENGVMPVIAATGSNCPHLKEKIEKELSKLAEILYVEDYVILNDVDFETIEEEALRLGANIMIGNSDGRRIEEKHDIPLIRCAFPIHDRIGGQRVRTLGYEGSQLLLDQITNTILKAVEGGFRETLYNTYYNEGPKSKYGLEPEMEAKMKVLDSPNQTKPAIAQTMTIEEKTANHPCYSCGSAQKNARMHLPIAPKCNIQCNYCVRKFDCPNESRPGVTTEILTPEAAFEKYKLVKAKVPNLTVVGIAGPGDALANFEETKKALTLIQEYDPEVTFCVSTNGLMLPYHAKDLAKLHVSHVTVTVNAVDPAIGAKIYKHVDFMGNRYHGEAAASILLANQLSGIKLLIDEGIIVKINTVTLMGIIDEHIEEVVKTVKDLGCFISNVMPLIPVKGSAFEDLQIATNHEINAIRDKCGVHLKQMYHCKQCRADAIGKLDSDISINFRDSEEKAKEMEVANANRLRFAIVSKGGMLVDQHFGQATDLYIYDYLDNEVQFKEKRVIGKYCSGEENCDDKDDKIGTILRALTDCDGVITMRIGDLPTKRLECKGIKVFSTYDRIEDAVKTAAQEISKSEKLLNVSGGI (a)Sequence characteristics: ● Length: 906 ● Type: Amino acid sequence ● Chain type: Single chain ●Topology: Linear (b) Molecular type: protein (c) Assumption: No (d) Antonym: No (e) Original source: Acetobacterium woodii .

[0052] The original gene sequence of Acetobacter wuerii thiI of the present invention is shown in SEQ ID NO:5.

[0053] SEQ ID NO:5: (a) Sequence characteristics: ●Length: 1161 ●Type: Gene sequence ●Chain type: Single chain ●Topology: Linear (b) Molecular type: DNA (c) Assumption: No (d) Antonym: No (e) Original source: Acetobacterium woodii .

[0054] The original amino acid sequence of *Acetobacter wuergensis* thiI of the present invention is shown in SEQ ID NO:6.

[0055] SEQ ID NO:6: MEHVILVRYGEIALKGLNRNYFIELLAKNIRNTLRSVPSAKVKKIQGRLIVNVNDEDLNRAMERVQKVFGIVSISPAIVIDSNIEVIEENAIKQVRAAEGIKTFKITAKRGDKTFPIKSPDLCCRLGEVVLDAVPEITVDIHNPDLNLWVEVREQTYMYHEFIAGNGGLPVGCSGKGALLLSGGIDSPVAGYL MAKRGVEVIGVYFHSFPFTSDRTKEKVIDLAKIMSQYCGKIKLFVVPFTEVQTKIVELCPERQTTIIMRRYMMRIAEMIARNEEAKALITGESLGQVASQTMEGLAATNAVAELPVFRPLIGFDKTEIVKIAETIGTFETSILPYEDCCTIFVPKHPETKPKVSEMLRSEEKISEMMVQMMATAVANSEVVKL (a) Sequence characteristics: ●Length: 386 ●Type: Amino acid sequence ●Chain type: Single chain ●Topology: Linear (b) Molecular type: protein (c) Assumption: No (d) Antonym: No (e) Original source: Acetobacterium woodii .

[0056] The SL70 mutant thiI is formed by mutating G to T at base 1135, and the mutant gene sequence is shown in SEQ ID NO:7.

[0057] SEQ ID NO:7: (a) Sequence characteristics: ●Length: 1161 ●Type: Gene sequence ●Chain type: Single chain ●Topology: Linear (b) Molecular type: DNA (c) Assumption: No (d) Antonym: No (e) Original source: Acetobacterium woodii .

[0058] The SL70 mutant thiI is a mutation of alanine A at position 379 to serine S, as shown in SEQ ID NO:8.

[0059] SEQ ID NO:8: MEHVILVRYGEIALKGLNRNYFIELLAKNIRNTLRSVPSAKVKKIQGRLIVNVNDEDLNRAMERVQKVFGIVSISPAIVIDSNIEVIEENAIKQVRAAEGIKTFKITAKRGDKTFPIKSPDLCCRLGEVVLDAVPEITVDIHNPDLNLWVEVREQTYMYHEFIAGNGGLPVGCSGKGALLLSGGIDSPVAGYL MAKRGVEVIGVYFHSFPFTSDRTKEKVIDLAKIMSQYCGKIKLFVVPFTEVQTKIVELCPERQTTIIMRRYMMRIAEMIARNEEAKALITGESLGQVASQTMEGLAATNAVAELPVFRPLIGFDKTEIVKIAETIGTFETSILPYEDCCTIFVPKHPETKPKVSEMLRSEEKISEMMVQMMATAVSNSEVVKL (a) Sequence characteristics: ●Length: 386 ●Type: Amino acid sequence ●Chain type: Single chain ●Topology: Linear (b) Molecular type: protein (c) Assumption: No (d) Antonym: No (e) Original source: Acetobacterium woodii .

[0060] The original gene sequence of Acetobacter wuerii ItaE of the present invention is shown in SEQ ID NO:9.

[0061] SEQ ID NO:9: (a) Sequence characteristics: ●Length: 1032 ●Type: Gene sequence ●Chain type: Single chain ●Topology: Linear (b) Molecular type: DNA (c) Assumption: No (d) Antonym: No (e) Original source: Acetobacterium woodii .

[0062] The original amino acid sequence of Acetobacter wuergenitalia ItaE of the present invention is shown in SEQ ID NO:10.

[0063] SEQ ID NO:10: MFIDLRSDTVTQPTKAMRDAMAKAPVGDDVYGDDPTVNQLEKLACEILGKEAAMFVPSGTFGNQVAIMTHTQRGNEILVGEDCHILIHEVGAAAVLSGVQTRTFPVNADGVDLDRLKGMIRGNDIHYPDTGLICMENAQSSGMVIPLKNMQDVYSLAQSKNIPVHIDGARI FNAAIALGVTAREIAAQGDSVNVCLSKGLCAPVGSLLLGTKSFISHARKNRKLMGGGLRQAGILAAAGIIALNEMVTRLEEDHHNAQYLANRLEEIDACHVYQDRLDINMVFFTLAESRITEETLVTYLLDKNIKISGQEDGAYRFVTNHGVTAADIDFVVDSIKTLISSLY (a) Sequence characteristics: ●Length: 343 ●Type: Amino acid sequence ●Chain type: Single chain ●Topology: Linear (b) Molecular type: protein (c) Assumption: No (d) Antonym: No (e) Original source: Acetobacterium woodii .

[0064] The SL70 mutant ItaE is formed by mutating base 758 from A to G. The mutant gene sequence is shown in SEQ ID NO:11.

[0065] SEQ ID NO:11: (a) Sequence characteristics: ●Length: 1032 ●Type: Gene sequence ●Chain type: Single chain ●Topology: Linear (b) Molecular type: DNA (c) Assumption: No (d) Antonym: No (e) Original source: Acetobacterium woodii .

[0066] The SL70 mutant ItaE is formed by mutating aspartic acid D at position 253 to glycine G, as shown in SEQ ID NO:12 below.

[0067] SEQ ID NO:12: MFIDLRSDTVTQPTKAMRDAMAKAPVGDDVYGDDPTVNQLEKLACEILGKEAAMFVPSGTFGNQVAIMTHTQRGNEILVGEDCHILIHEVGAAAVLSGVQTRTFPVNADGVDLDRLKGMIRGNDIHYPDTGLICMENAQSSGMVIPLKNMQDVYSLAQSKNIPVHIDGARI FNAAIALGVTAREIAAQGDSVNVCLSKGLCAPVGSLLLGTKSFISHARKNRKLMGGLRQAGILAAAGIIALNEMVTRLEEGHHNAQYLANRLEEIDACHVYQDRLDINMVFFTLAESRITEETLVTYLLDKNIKISGQEDGAYRFVTNHGVTAADIDFVVDSIKTLISSLY (a) Sequence characteristics: ●Length: 343 ●Type: Amino acid sequence ●Chain type: Single chain ●Topology: Linear (b) Molecular type: protein (c) Assumption: No (d) Antonym: No (e) Original source: Acetobacterium woodii .

[0068] The original gene sequence of Acetobacter wuerii purE of the present invention is shown in SEQ ID NO:13.

[0069] SEQ ID NO:13: ATGAACACACCAAAAGTTGCCGTTATTATGGGCAGTGATTCGGATTTTGAAATTGTCAAAAAATGTTTGATTGCTTTAGAAAAATTCGATATTGCCTACGATGTGCAGGTTATTTCGGCCCATCGAAACCCTCAGAAAATTTTTGAATACGCGTCAACAGCAGAAGAACGGGGAATTGAAGTGATCATTGGAGCAGCCGGAAAAGCGGCTCATTTGCCAGGGGTTATTGCCGGAATCACACCACTTC CGGTAATTGGAATTCCGATTCAAACATCTTTTCAGGGCGGATTGGATTCCCTTTTGTCAATTGTCCAAATGCCATCGGGCGTACCGGTTGCAACGGTAGCGGTTAATGGTGCTGAAAACGCCGGTATTCTAGCGGCTCAGATGCTTTCGATCAAATACCCGGAAATTCGGGCGAAAATGAAAGCTTTTAAGATTCAATTAAATGATGAAGTTGTCGCTAAAAATGAAAAAGTTCAGGAAATATTGTAA (a) Sequence characteristics: ●Length: 495 ●Type: Gene sequence ●Chain type: Single chain ●Topology: Linear (b) Molecular type: DNA (c) Assumption: No (d) Antonym: No (e) Original source: Acetobacterium woodii .

[0070] The original amino acid sequence of *Acetobacter wuerii* purE of the present invention is shown in SEQ ID NO:14.

[0071] SEQ ID NO:14: MNTPKVAVIMGSDSDFEIVKKCLIALEKFDIAYDVQVISAHRNPQKIFEYASTAEERGIEVIIGAAGKAAHLPGVIAGITPLPVIGIPIQTSFQGGLDSLLSIVQMPSGVPVATVAVNGAENAGILAAQMLSIKYPEIRAKMKAFKIQLNDEVVAKNEKVQEIL (a) Sequence characteristics: ●Length: 164 ●Type: Amino acid sequence ●Chain type: Single chain ●Topology: Linear (b) Molecular type: protein (c) Assumption: No (d) Antonym: No (e) Original source: Acetobacterium woodii .

[0072] The SL70 mutant purE is formed by mutating the 185th base from T to C. The mutant gene sequence is shown in SEQ ID NO:15.

[0073] SEQ ID NO:15: ATGAACACACCAAAAGTTGCCGTTATTATGGGCAGTGATTCGGATTTTGAAATTGTCAAAAAATGTTTGATTGCTTTAGAAAAATTCGATATTGCCTACGATGTGCAGGTTATTTCGGCCCATCGAAACCCTCAGAAAATTTTTGAATACGCGTCAACAGCAGAAGAACGGGGAATTGAAGTGACCATTGGAGCAGCCGGAAAAGCGGCTCATTTGCCAGGGGTTATTGCCGGAATCACACCACTTC CGGTAATTGGAATTCCGATTCAAACATCTTTTCAGGGCGGATTGGATTCCCTTTTGTCAATTGTCCAAATGCCATCGGGCGTACCGGTTGCAACGGTAGCGGTTAATGGTGCTGAAAACGCCGGTATTCTAGCGGCTCAGATGCTTTCGATCAAATACCCGGAAATTCGGGCGAAAATGAAAGCTTTTAAGATTCAATTAAATGATGAAGTTGTCGCTAAAAATGAAAAAGTTCAGGAAATATTGTAA (a) Sequence characteristics: ●Length: 495 ●Type: Gene sequence ●Chain type: Single chain ●Topology: Linear (b) Molecular type: DNA (c) Assumption: No (d) Antonym: No (e) Original source: Acetobacterium woodii .

[0074] The SL70 mutant purE is formed by mutating isoleucine I at position 62 to threonine T, as shown in SEQ ID NO:16 below.

[0075] SEQ ID NO:16: MNTPKVAVIMGSDSDFEIVKKCLIALEKFDIAYDVQVISAHRNPQKIFEYASTAEERGTEVIIGAAGKAAHLPGVIAGITPLPVIGIPIQTSFQGGLDSLLSIVQMPSGVPVATVAVNGAENAGILAAQMLSIKYPEIRAKMKAFKIQLNDEVVAKNEKVQEIL (a) Sequence characteristics: ●Length: 164 ●Type: Amino acid sequence ●Chain type: Single chain ●Topology: Linear (b) Molecular type: protein (c) Assumption: No (d) Antonym: No (e) Original source: Acetobacterium woodii .

[0076] The original gene sequence of Acetobacter wuerii pheT of the present invention is shown in SEQ ID NO:17.

[0077] SEQ ID NO:17: (a) Sequence characteristics: ●Length: 2379 ●Type: Gene sequence ●Chain type: Single chain ●Topology: Linear (b) Molecular type: DNA (c) Assumption: No (d) Antonym: No (e) Original source: Acetobacterium woodii .

[0078] The original amino acid sequence of Acetobacter wuerii pheT of the present invention is shown in SEQ ID NO:18.

[0079] SEQ ID NO:18: MLVSLNWLKEYVDIKMSAYDFGEALTMSGTKVETLTVVSENVSNIFTGRITKIERHPNADKLVICVVAMGDDERIIVTAATNVFEGAVVPVAVDGAVIANGTKIGTNDFRGQLSYGMFCSIEELGMNADLFSKEITEGIFILPDDTPLGMDVRKLLWLDDVIIDVELTANRSDCQSIIGIAREAAATLDLPINDYEIY TATENDNTIEDFLTVKIENEACPRYVAKMLKVKKIEASPLWMQVKLLNSGVRPINNIVDVTNYVMLELGQPLHAFDYDSLRSKEIIVKTTTDKKIVTLDNKERALDESMLMITNGKSPVAVAGVMGGENSEITEKTTLIVLESANFNKSSVRLTAKQLNLRTEASSRYEKGVDPELARTAALRATQLFLKIGACEVIE GMIDVYPQAETLRKVNLDVDWLNSFIGISLTIDEVVKILTQLFFKVQKISDTIIAAEVPSYRQDIVLREDLAEEVARIFGYDNIPKTIMGGETMIGGKT PIQKYADDLKVLLVGQGYYETLTTSFTSEKRLKALNTQVDKNLITLINPLGTENSIMRPTLIGHQLEVISLNYNRKNPDGRFFELSNTYLRSKNSNELP REEKMLVISTYGGDDYFELKGMVELLLEHSGIKYPEFIAGGSDFLHPKRKAEIFINGNKIGEIGEIHPMVVKSYELPKRCYVCQLSFDLLYKGAAIDNKFVDLPKFPGSNRDLAIQLEQDIPAAAIERIIRKNSGDILENIELFDVYTGSQIPDGYKSLAYSLNFRHHERTLNDNDINPVIDRILDELKTTFNAKLRV (a) Sequence characteristics: ●Length: 792 ●Type: Amino acid sequence ●Chain type: Single chain ●Topology: Linear (b) Molecular type: protein (c) Assumption: No (d) Antonym: No (e) Original source: Acetobacterium woodii .

[0080] The SL70 mutant pheT is formed by mutating base 1926 from A to T. The mutant gene sequence is shown in SEQ ID NO:19.

[0081] SEQ ID NO:19: (a) Sequence characteristics: ●Length: 2379 ●Type: Gene sequence ●Chain type: Single chain ●Topology: Linear (b) Molecular type: DNA (c) Assumption: No (d) Antonym: No (e) Original source: Acetobacterium woodii .

[0082] The SL70 mutant pheT has lysine K at position 642 mutated to asparagine N, as shown in SEQ ID NO:20 below.

[0083] SEQ ID NO:20: MLVSLNWLKEYVDIKMSAYDFGEALTMSGTKVETLTVVSENVSNIFTGRITKIERHPNADKLVICVVAMGDDERIIVTAATNVFEGAVVPVAVDGAVIANGTKIGTNDFRGQLSYGMFCSIEELGMNADLFSKEITEGIFILPDDTPLGMDVRKLLWLDDVIIDVELTANRSDCQSIIGIAREAAATLDLPINDYEIY TATENDNTIEDFLTVKIENEACPRYVAKMLKVKKIEASPLWMQVKLLNSGVRPINNIVDVTNYVMLELGQPLHAFDYDSLRSKEIIVKTTTDKKIVTLDNKERALDESMLMITNGKSPVAVAGVMGGENSEITEKTTLIVLESANFNKSSVRLTAKQLNLRTEASSRYEKGVDPELARTAALRATQLFLKIGACEVIE GMIDVYPQAETLRKVNLDVDWLNSFIGISLTIDEVVKILTQLFFKVQKISDTIIAAEVPSYRQDIVLREDLAEEVARIFGYDNIPKTIMGGETMIGGKT PIQKYADDLKVLLVGQGYYETLTTSFTSEKRLKALNTQVDKNLITLINPLGTENSIMRPTLIGHQLEVISLNYNRKNPDGRFFELSNTYLRSKNSNELP REEKMLVISTYGGDDYFELKGMVELLLEHSGIKYPEFIAGGSDFLHPNRKAEIFINGNKIGEIGEIHPMVVKSYELPKRCYVCQLSFDLLYKGAAIDNKFVDLPKFPGSNRDLAIQLEQDIPAAAIERIIRKNSGDILENIELFDVYTGSQIPDGYKSLAYSLNFRHHERTLNDNDINPVIDRILDELKTTFNAKLRV (a) Sequence characteristics: ●Length: 792 ●Type: Amino acid sequence ●Chain type: Single chain ●Topology: Linear (b) Molecular type: protein (c) Assumption: No (d) Antonym: No (e) Original source: Acetobacterium woodii .

[0084] The original gene sequence of Acetobacter wuerii nadA of the present invention is shown in SEQ ID NO:21.

[0085] SEQ ID NO:21: ATGGAAGAGATCTTGTTAAAAATAAATGAATTGAAAAAACAAAAAAATGCGGTTATTTTAGCGCATTATTATGTCAATGATGAATTGCAGGAAATTGCTGATTATGTCGGGGATTCCTATTATCTGAGTAAAATTGCGGTTACCGTTCCGCAAGATGTGATTATCTTTTGCGGCGTTACTTTTATGGGTGAAAGTGCCAAGATTCTGAATCCTGAAAAGTCGGTAATTATGCCGGATGCCAATGCTGACTGTCCGATGGCGCACATGGCTTCAGTTGAAAAAATAAAAGCCGTTAAGGAACAATATCAGGATTTGGCAGTTGTTTGTTATATTAATTCAACCGCCGAAATAAAAAAATATGTTGATGTTTGCGTGACCTCATCGAATGCCTTAAAGATTGTTCAGGCCTTACCGCAAAAAAATATCTATTTTGTTCCGGATGAAAACCTCGGCAGATATATTGCCAGTAAACTTCCGGAAAAAAACTTCATTTTCAATAATGGTTATTGTCATGTTCACGATGAAATCATGATCGATGAAGTCGAAGATGCTTTGCGCGCTCACCCGGGAGCAAAGGTTCTGGTGCATCCTGAATGTACGATGGCGGTCATTGCCGCAGCCGATTATGTGGGAAGCACTTCCGGAATTATTGACTACGCCACCACCAGTGAAGCGGAGGAATTTATCATTTGTACCGAAATCGGAATTTTGTATCAATTGAAAAAAAATAATCCTTCAAAAAAATTCTATTGTGTTAATAAAAATCAGATTTGCCCTAACATGAAAAAAATTAATTTGGCGAAGGTCCTTTACGCCTTGGAAAATGGGATCAATCAGGTTGAAGTTGATCTGGAAACCCGTGAAAAAGCAATTTTGTCGCTCGAAAAAATGCTTGAGCTGGCAAAATGA (a) Sequence characteristics: ● Length: 909 ● Type: gene sequence ● Strand type: single strand ●Topology: Linear (b) Molecular type: DNA (c) Assumption: No (d) Antonym: No (e) Original source: Acetobacterium woodii .

[0086] The original amino acid sequence of Acetobacter wuerii nadA of the present invention is shown in SEQ ID NO:22.

[0087] SEQ ID NO:22: MEEILLKINELKKQKNAVILAHYYVNDELQEIADYVGDSYYLSKIAVTVPQDVIIFCGVTFMGESAKILNPEKSVIMPDANADCPMAHMASVEKIKAVKEQYQDLAVVCYINSTAEIKKYVDVCVTSSNALKIVQALPQKNIYFVPDENLG RYIASKLPEKNFIFNNGYCHVHDEIMIDEVEDALRAHPGAKVLVHPECTMAVIAAADYVGSTSGIIDYATTSEAEEFIICTEIGILYQLKKNNPSKKFYCVNKNQICPNMKKINLAKVLYALENGINQVEVDLETREKAILSLEKMLELAK (a) Sequence characteristics: ●Length: 302 ●Type: Amino acid sequence ●Chain type: Single chain ●Topology: Linear (b) Molecular type: protein (c) Assumption: No (d) Antonym: No (e) Original source: Acetobacterium woodii .

[0088] The SL70 mutant nadA is formed by mutating base 3224351 from G to A, and the mutant gene sequence is shown in SEQ ID NO:23.

[0089] SEQ ID NO:23: ATGGAAGAGATCTTGTTAAAAATAAATGAATTGAAAAAACAAAAAAATGCGGTTATTTTAGCGCATTATTATGTCAATGATGAATTGCAGGAAATTGCTGATTATGTCGGGGATTCCTATTATCTGAGTAAAATTGCGGTTACCGTTCCGCAAGATGTGATTATCTTTTGCGGCGTTACTTTTATGGGTGAAAGTGCCAAGATTCTGAATCCTGAAAAGTCGGTAATTATGCCGGATGCCAATGCTGACTGTCCGATGGCGCACATGGCTTCAGTTGAAAAAATAAAAGCCGTTAAGGAACAATATCAGGATTTGGCAGTTGTTTGTTATATTAATTCAACCGCCGAAATAAAAAAATATGTTGATGTTTGCGTGACCTCATCGAATGCCTTAAAGATTGTTCAGGCCTTACCGCAAAAAAATATCTATTTTGTTCCGGATGAAAACCTCGGCAGATATATTGCCAGTAAACTTCCGAAAAAAAACTTCATTTTCAATAATGGTTATTGTCATGTTCACGATGAAATCATGATCGATGAAGTCGAAGATGCTTTGCGCGCTCACCCGGGAGCAAAGGTTCTGGTGCATCCTGAATGTACGATGGCGGTCATTGCCGCAGCCGATTATGTGGGAAGCACTTCCGGAATTATTGACTACGCCACCACCAGTGAAGCGGAGGAATTTATCATTTGTACCGAAATCGGAATTTTGTATCAATTGAAAAAAAATAATCCTTCAAAAAAATTCTATTGTGTTAATAAAAATCAGATTTGCCCTAACATGAAAAAAATTAATTTGGCGAAGGTCCTTTACGCCTTGGAAAATGGGATCAATCAGGTTGAAGTTGATCTGGAAACCCGTGAAAAAGCAATTTTGTCGCTCGAAAAAATGCTTGAGCTGGCAAAATGA (a)Sequence characteristics: ● Length: 909 ● Type: gene sequence ● Strand type: single-stranded ●Topology: Linear (b) Molecular type: DNA (c) Assumption: No (d) Antonym: No (e) Original source: Acetobacterium woodii .

[0090] The SL70 mutant nadA is formed by mutating glutamic acid E at position 160 to lysine K, as shown in SEQ ID NO:24 below.

[0091] SEQ ID NO:24: MEEILLKINELKKQKNAVILAHYYVNDELQEIADYVGDSYYLSKIAVTVPQDVIIFCGVTFMGESAKILNPEKSVIMPDANADCPMAHMASVEKIKAVKEQYQDLAVVCYINSTAEIKKYVDVCVTSSNALKIVQALPQKNIYFVPDENLG RYIASKLPKKNFIFNNGYCHVHDEIMIDEVEDALRAHPGAKVLVHPECTMAVIAAADYVGSTSGIIDYATTSEAEEFIICTEIGILYQLKKNNPSKKFYCVNKNQICPNMKKINLAKVLYALENGINQVEVDLETREKAILSLEKMLELAK (a) Sequence characteristics: ●Length: 302 ●Type: Amino acid sequence ●Chain type: Single chain ●Topology: Linear (b) Molecular type: protein (c) Assumption: No (d) Antonym: No (e) Original source: Acetobacterium woodii .

[0092] Example 2: Operation of the process for obtaining acetic acid (salt) by syngas fermentation Fermentation can be carried out by referring to existing industrial fermentation processes. The specific process is as follows: One side of the anaerobic fermenter is connected to an ammonia tank and a syngas storage tank via pipelines, while the other side is connected to a membrane filtration device via pipelines. The membrane filtration device is connected to a crude acetate solution storage tank via pipelines, and a concentration and purification system is connected in the pipelines. The functions of each piece of equipment are as follows: The syngas storage tank is mainly for syngas storage, gas ratio adjustment, and gas supply. If the upstream gas source is pre-mixed syngas, it can be directly stored and supplied in the syngas tank. If the upstream gas source is CO2, H2, or other proportions of syngas supplied independently, H2 and CO2 can be introduced into the syngas tank separately, and the ratio can be adjusted in the syngas tank before storage and supply. The ratio of effective components in the syngas is H2:CO2 = 7:3-8:2 (v / v), and the gas pressure is 0.5 MPa.

[0093] The anaerobic fermenter is a reactor for the fermentation of acetic acid (salt) from syngas. Syngas (H2:CO2 = 7:3) is introduced from the syngas tank at a flow rate controlled at 8 L / min. *Acetobacter wrasse* is inoculated at a rate of 14%. The culture medium is DSMZ 135. The temperature is controlled at 30℃. The stirring speed is controlled at 500 rpm. During fermentation, the pH is adjusted using potassium hydroxide and maintained at 7.0.

[0094] The membrane retention device separates the bacterial broth from the anaerobic fermenter into a concentrated broth and a clear broth through its intercepting effect. A portion of the concentrated broth is returned to the fermenter, while the remainder enters the cell recovery device. The clear broth enters the crude acetate solution storage tank and the concentration and purification system. The membrane retention device is a ceramic membrane with a pore size of 50 μm.

[0095] The obtained fermentation broth is further purified to obtain a pure product. Specifically, the clarified liquid from the anaerobic fermenter obtained after the above separation is first passed through an electrodialysis device to increase the acetate concentration, and then passed through a multi-effect continuous evaporation crystallization device to produce the acetate product. The concentrated bacterial broth from the anaerobic fermenter obtained above is centrifuged and spray-dried to produce a microbial protein product.

[0096] Example 3: Batch fermentation of syngas to produce crude acetic acid (salt) in a 10 L system Strain: Acetobacter wuerii SL70; Reactor: 10 L anaerobic stirred tank; In order to avoid the growth of Acetobacter wuerii SL70 being inhibited during the large-scale fermentation process, the contents of yeast powder, mineral ions, vitamins (10×) and ferrous sulfate heptahydrate were doubled. Culture medium DSMZ 135: Add the following per liter of water: NH4Cl 1 g / L, KH2PO4 0.33 g / L, K2HPO4 0.45 g / L, MgSO4·7H2O 0.1 g / L, yeast extract 4 g / L, resazurin (anaerobic indicator) 0.0005 g / L, NaHCO3 10 g / L, L-cysteine ​​hydrochloride 0.5 g / L, Na2S·9H2O 0.5 g / L, MnSO4·H2O 0.02 g / L, CoCl2·6H2O 0.0061 g / L, ZnSO4·7H2O 0.0072 g / L, NiCl2·6H2O 0.0012 g / L, H3BO3 0.0004 g / L, CuSO4·5H2O 0.0004 g / L. The following vitamins were added to the culture medium: KAl(SO4)2·12H2O 0.0008 g / L, CaCl2 0.004 g / L, nitricoacetic acid 0.06 g / L, Na2WO4·2H2O 0.000006 g / L, Na2SeO3 0.000008 g / L, NaMoO4·2H2O 0.0004 g / L, FeSO4·7H2O 0.004 g / L. The vitamin stock solution was prepared at a concentration of 10× and added to the culture medium at a rate of 2 mL / L when used. Its composition is as follows: biotin 0.02 g / L, folic acid 0.02 g / L, pyridoxine hydrochloride 0.1 g / L, thiamine hydrochloride dihydrate 0.05 g / L, riboflavin 0.05 g / L, niacin 0.05 g / L, D-calcium pantothenate 0.05 g / L, cyanocobalamin 0.001 g / L, p-aminobenzoic acid 0.05 g / L, and lipoic acid 0.05 g / L. Fermentation conditions: temperature 30℃, pH controlled at approximately 7.0 (adjusted with potassium hydroxide), stirring speed 500 rpm, introduction of syngas (H2:CO2 = 7:3, v / v), and flow rate controlled at 2 L / min.

[0097] Fermentation Process: The culture medium was sterilized in an anaerobic fermenter. After sterilization, nitrogen was purged for 30 minutes to achieve an anaerobic state. Syngas was then introduced for 30 minutes to displace the nitrogen. Inoculation was then carried out at a rate of 14% (v / v). During fermentation, the stirring speed and gas flow rate were gradually increased as the biomass increased. Figure 5 It can be seen that by culturing in a 10 L tank, a bacterial fermentation broth containing a high concentration of acetate (potassium acetate) can be obtained, with the acetate (potassium acetate) concentration reaching 80.52 g / L.

[0098] Example 4: Batch fermentation of syngas to produce crude acetic acid (salt) in a 150 L system Strain: Acetobacter wuerii SL70; Reactor: 150 L anaerobic stirred tank; In order to avoid the growth of Acetobacter wuerii SL70 being inhibited during the large-scale fermentation process, the contents of yeast powder, mineral ions, vitamins (10×) and ferrous sulfate heptahydrate were doubled. Culture medium DSMZ 135: Add the following per liter of water: NH4Cl 1 g / L, KH2PO4 0.33 g / L, K2HPO4 0.45 g / L, MgSO4·7H2O 0.1 g / L, yeast extract 4 g / L, resazurin (anaerobic indicator) 0.0005 g / L, NaHCO3 10 g / L, L-cysteine ​​hydrochloride 0.5 g / L, Na2S·9H2O 0.5 g / L, MnSO4·H2O 0.02 g / L, CoCl2·6H2O 0.0061 g / L, ZnSO4·7H2O 0.0072 g / L, NiCl2·6H2O 0.0012 g / L, H3BO3 0.0004 g / L, CuSO4·5H2O 0.0004 g / L. The following vitamins were added to the culture medium: KAl(SO4)2·12H2O 0.0008 g / L, CaCl2 0.004 g / L, nitricoacetic acid 0.06 g / L, Na2WO4·2H2O 0.000006 g / L, Na2SeO3 0.000008 g / L, NaMoO4·2H2O 0.0004 g / L, FeSO4·7H2O 0.004 g / L. The vitamin stock solution was prepared at a concentration of 10× and added to the culture medium at a rate of 2 mL / L when used. Its composition is as follows: biotin 0.02 g / L, folic acid 0.02 g / L, pyridoxine hydrochloride 0.1 g / L, thiamine hydrochloride dihydrate 0.05 g / L, riboflavin 0.05 g / L, niacin 0.05 g / L, D-calcium pantothenate 0.05 g / L, cyanocobalamin 0.001 g / L, p-aminobenzoic acid 0.05 g / L, and lipoic acid 0.05 g / L. Fermentation conditions: temperature 30℃, pH controlled at approximately 7.0 (adjusted with potassium hydroxide), stirring speed 300 rpm, introduction of syngas (H2:CO2 = 7:3, v / v), and flow rate controlled at 8 L / min.

[0099] Fermentation Process: The culture medium was sterilized in an anaerobic fermenter. After sterilization, nitrogen was purged for 30 minutes to achieve an anaerobic state. Syngas was then introduced for 30 minutes to displace the nitrogen. Inoculation was then carried out at a rate of 14% (v / v). During fermentation, the stirring speed and gas flow rate were gradually increased as the biomass increased. Figure 6It can be seen that in the continuous fermentation experiment conducted in a 150 L fermenter, the potassium acetate reached its highest value of 74.82 g / L during the 24-90 h period, the potassium acetate production rate was 1.25 g / L / h, and the CO2 utilization rate reached 1.043 g / L / h.

Claims

1. A strain, characterized in that: The strain is Acetobacter wrasse ( Acetobacterium woodii SL70, deposited at Guangdong Provincial Center for Microbial Culture Collection, accession number GDMCC No: 67680, deposited on January 15, 2026.

2. The application of the strain according to claim 1, characterized in that: Application of the strain in the production of acetic acid or acetate.

3. The application of the strain according to claim 2, characterized in that: Application of the strain in the production of acetic acid or acetate by fermentation using syngas; The synthesis gas is a mixture of H2 and CO2, wherein the volume ratio of H2 to CO2 is 9:1 to 5:

5.

4. A method for producing acetic acid and acetates, characterized in that: Syngas was introduced into a culture system containing the strain described in claim 1 and fermented under anaerobic conditions. The fermentation temperature was controlled at 30-60℃ and the pH was controlled at 6.5-7.

5. The fermentation was carried out for 5-7 days. Then the fermentation broth was separated to obtain a clear liquid containing acetic acid and acetate. The acetic acid or acetate product was purified. The synthesis gas is a mixture of H2 and CO2, wherein the volume ratio of H2 to CO2 is 9:1 to 5:

5.

5. The method for producing acetic acid and acetates according to claim 4, characterized in that: The syngas is a mixture of H2 and CO2, wherein the volume ratio of H2 to CO2 is 9:1 to 5:5; the syngas is introduced with a mixture containing *Acetobacter wrasse* (…). Acetobacterium woodii The flow rate in the SL70 culture system is 1~20 L / min.

6. The method for producing acetic acid and acetates according to claim 5, characterized in that: The containing Acetobacter wrutus ( Acetobacterium woodii The culture system for SL70 is to culture *Acetobacter wrasse* (…). Acetobacterium woodii SL70 was inoculated into the culture medium at an inoculation rate of 8-15% v / v. The culture medium was DSMZ 135, with the following added per liter of water: NH4Cl 1 g / L, KH2PO4 0.33 g / L, K2HPO4 0.45 g / L, MgSO4·7H2O 0.1 g / L, yeast extract 2 g / L, resazurite 0.0005 g / L, NaHCO3 10 g / L, L-cysteine ​​hydrochloride 0.5 g / L, Na2S·9H2O 0.5 g / L, MnSO4·H2O 0.02 g / L, CoCl2·6H2O 0.0061 g / L, ZnSO4·7H2O 0.0072 g / L, NiCl2·6H2O 0.0012 g / L, and H3BO3 0.0004 g / L. The following are the concentrations of vitamins: CuSO4·5H2O 0.0004 g / L, KAl(SO4)2·12H2O 0.0008 g / L, CaCl2 0.004 g / L, nitric acid 0.06 g / L, Na2WO4·2H2O 0.000006 g / L, Na2SeO3 0.000008 g / L, NaMoO4·2H2O 0.0004 g / L, FeSO4·7H2O 0.002 g / L; The vitamin stock solution was prepared at a concentration of 10× and added to the culture medium at a rate of 1 mL / L. Its composition was: biotin 0.02 g / L, folic acid 0.02 g / L, pyridoxine hydrochloride 0.1 g / L, thiamine hydrochloride dihydrate 0.05 g / L, riboflavin 0.05 g / L, niacin 0.05 g / L. g / L, D-calcium pantothenate 0.05 g / L, cyanocobalamin 0.001 g / L, p-aminobenzoic acid 0.05 g / L, lipoic acid 0.05 g / L.

7. The method for producing acetic acid and acetates according to claim 4, characterized in that: Synthetic gas is passed into a container containing Acetobacter wrasse ( Acetobacterium woodii In the SL70 culture system, fermentation is carried out under anaerobic conditions. The fermentation temperature is controlled at 30~33℃, the pH is controlled at 6.5~7.5, and the fermentation culture is carried out for 5-7 days. Then the fermentation broth is separated to obtain a clear liquid containing acetic acid and acetate. The acetic acid or acetate product is then purified. The synthesis gas flow rate is 1~10 L / min.

8. The method for producing acetic acid and acetate from syngas according to claim 4, characterized in that: The acetate is potassium acetate, ammonium acetate, or other acetates.

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