Biology:Acetobacter fabarum
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Short description: Species of bacterium
| Acetobacter fabarum | |
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| Species: | A. fabarum
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| Binomial name | |
| Acetobacter fabarum Cleenwerck, et al. 2008
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| Type strain | |
| LMG 24244T (= DSM 19596T)[1] | |
Acetobacter fabarum is a bacterium that was first identified from fermenting cocoa beans in Ghana.[2][3]
Description
A. fabarum are gram-negative bacteria that appear as rounded rods, approximately 0.8 micrometers by 1.2 to 3 micrometers in size.[2] If grown on agar plates, A. fabarum forms beige, round colonies that grow to 0.8 millimeters after three days at 28°C.[2]
See also
- Food Microbiology
- List of microorganisms used in food and beverage preparation
References
- ↑ "Genus Acetobacter". LPSN. https://lpsn.dsmz.de/genus/acetobacter.
- ↑ 2.0 2.1 2.2 Cleenwerck, I; Gonzalez, A; Camu, N; Engelbeen, K; De Vos, P; De Vuyst, L (2008). "Acetobacter fabarum sp. nov., an acetic acid bacterium from a Ghanaian cocoa bean heap fermentation". Int. J. Syst. Evol. Microbiol. 58 (9): 2180–5. doi:10.1099/ijs.0.65778-0. PMID 18768626.
- ↑ Schaffner, D.W. (2014). "Oxidation of Metabolites Highlights the Microbial Interactions and Role of Acetobacter pasteurianus during Cocoa Bean Fermentation". Applied and Environmental Microbiology 80 (6): 1848–1857. doi:10.1128/AEM.03344-13. ISSN 0099-2240. PMID 24413595.
External links
- http://aem.asm.org/content/80/6/1848.full
- https://www.uniprot.org/taxonomy/483199
- [1]
- Type strain of Acetobacter fabarum at BacDive - the Bacterial Diversity Metadatabase
Wikidata ☰ Q19818471 entry
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