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Acetobacter intermedius, sp. nov.
Journal article

Acetobacter intermedius, sp. nov.

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  • 2003-09-19
Published in:
  • Systematic and applied microbiology. - 1998
Acetobacter
Culture Media
DNA Probes
DNA, Bacterial
DNA, Ribosomal
Nucleic Acid Hybridization
Phylogeny
Polymerase Chain Reaction
RNA, Bacterial
RNA, Ribosomal
RNA, Ribosomal, 16S
RNA, Ribosomal, 23S
English Strains of a new species in the genus Acetobacter, for which we propose the name A. intermedius sp. nov., were isolated and characterized in pure culture from different sources (Kombucha beverage, cider vinegar, spirit vinegar) and different countries (Switzerland, Slovenia). The isolated strains grow in media with 3% acetic acid and 3% ethanol as does A. europaeus, do, however, not require acetic acid for growth. These characteristics phenotypically position A. intermedius between A. europaeus and A. xylinus, DNA-DNA hybridizations of A. intermedius-DNA with DNA of the type strains of Acetobacter europaeus, A. xylinus, A. aceti, A. hansenii, A. liquefaciens, A. methanolicus, A. pasteurianus, A. diazotrophicus, Gluconobacter oxydans and Escherichia coli HB 101 indicated less than 60% DNA similarity. The important features of the new species are described. Acetobacter intermedius strain TF2 (DSM11804) isolated from the liquid phase of a tea fungus beverage (Kombucha) is the type strain.
Language
  • English
Open access status
closed
Identifiers
Persistent URL
https://sonar.ch/global/documents/52564
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