Strain identifier

BacDive ID: 23459

Type strain: No

Species: Acetobacter pasteurianus

Strain Designation: AB0220

Culture col. no.: DSM 25273

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General

@ref: 20224

BacDive-ID: 23459

DSM-Number: 25273

keywords: mesophilic, Bacteria

description: Acetobacter pasteurianus AB0220 is a mesophilic bacterium that was isolated from viegar.

strain history: <- M. Gullo, Univ. of Modena and Reggio Emilia, Dept. of Agricult. and Food Science, Italy; AB0220

doi: 10.13145/bacdive23459.20201210.5

Name and taxonomic classification

LPSN

  • @ref: 20215
  • description: domain/bacteria
  • keyword: phylum/proteobacteria
  • domain: Bacteria
  • phylum: Proteobacteria
  • class: Alphaproteobacteria
  • order: Rhodospirillales
  • family: Acetobacteraceae
  • genus: Acetobacter
  • species: Acetobacter pasteurianus
  • full scientific name: Acetobacter pasteurianus (Hansen 1879) Beijerinck and Folpmers 1916 (Approved Lists 1980)
  • synonyms

    @refsynonym
    20215Acetobacter ascendens
    20215Acetobacter paradoxus
    20215Acetobacter paradoxum
    20215Bacterium ascendens
    20215Acetobacter pasteurianus subsp. paradoxus
    20215Acetobacter peroxydans
    20215Acetobacter pasteurianus subsp. ascendens

@ref: 20224

domain: Bacteria

phylum: Proteobacteria

class: Alphaproteobacteria

order: Rhizobiales

family: Acetobacteraceae

genus: Acetobacter

species: Acetobacter pasteurianus

full scientific name: Acetobacter pasteurianus (Hansen 1879) Beijerinck and Folpmers 1916

strain designation: AB0220

type strain: no

Morphology

colony morphology

  • @ref: 20224
  • incubation period: 3-7 days

Culture and growth conditions

culture medium

  • @ref: 20224
  • name: GLUCONOBACTER OXYDANS MEDIUM (DSMZ Medium 105)
  • growth: yes
  • link: https://www.dsmz.de/microorganisms/medium/pdf/DSMZ_Medium105.pdf

culture temp

  • @ref: 20224
  • growth: positive
  • type: growth
  • temperature: 28
  • range: mesophilic

Isolation, sampling and environmental information

isolation

  • @ref: 20224
  • sample type: viegar
  • geographic location: Reggio Emilia
  • country: Italy
  • origin.country: ITA
  • continent: Europe

isolation source categories

Cat1Cat2Cat3
#Condition#Acidic
#Engineered#Food production#Fermented
#Engineered#Food production#Beverage

Safety information

risk assessment

  • @ref: 20224
  • biosafety level: 1
  • biosafety level comment: Risk group (German classification)

External links

@ref: 20224

culture collection no.: DSM 25273

Reference

@idauthorstitledoi/urlcatalogue
20215D.Gleim, M.Kracht, N.Weiss et. al.Prokaryotic Nomenclature Up-to-date - compilation of all names of Bacteria and Archaea, validly published according to the Bacteriological Code since 1. Jan. 1980, and validly published nomenclatural changes sincehttp://www.dsmz.de/bacterial-diversity/prokaryotic-nomenclature-up-to-date.html
20224Curators of the DSMZhttps://www.dsmz.de/collection/catalogue/details/culture/DSM-25273Leibniz Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH (DSM 25273)