• Source: Acetobacter cerevisiae

Acetobacter cerevisiae is a species of Gram negative acetic acid bacteria. Its type strain is LMG 1625T (= DSM 14362T = NCIB 8894T = ATCC 23765T).




History


The species was identified in 2002 by DNA-DNA hybridization as a group of related strains previously designated Acetobacter pasteurianus which were closely related to one another but not to other A. pasteurianus strains. These strains were all originally isolated from breweries.




References






Further reading


Valera, Maria José; Torija, Maria Jesús; Mas, Albert; Mateo, Estibaliz (2013). "Acetobacter malorum and Acetobacter cerevisiae identification and quantification by Real-Time PCR with TaqMan-MGB probes". Food Microbiology. 36 (1): 30–39. doi:10.1016/j.fm.2013.03.008. ISSN 0740-0020. PMID 23764217.
Altieri, Clelia; Speranza, Barbara; Cardillo, Daniela; Sinigaglia, Milena (2008). "Survival of planktonic and sessile Acetobacter cerevisiae". International Journal of Food Science & Technology. 43 (3): 484–489. doi:10.1111/j.1365-2621.2006.01476.x. ISSN 0950-5423.




External links


"Acetobacter cerevisiae". The Encyclopedia of Life.
LPSN
Type strain of Acetobacter cerevisiae at BacDive - the Bacterial Diversity Metadatabase

Kata Kunci Pencarian:

• Acetobacter
• Kombucha
• Kefir
• Fermentasi
• Acetobacter cerevisiae
• Acetobacter
• List of microorganisms used in food and beverage preparation
• Acetobacter malorum
• Mother of vinegar
• Gluconobacter
• Apple cider vinegar
• Kefir
• Phosphoketolase
• Kombucha