Strain identifier
BacDive ID: 23459
Type strain: 
Species: Acetobacter pasteurianus
Strain Designation: AB0220
Culture col. no.: DSM 25273
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
@ref synonym 20215 Acetobacter ascendens 20215 Acetobacter paradoxus 20215 Acetobacter paradoxum 20215 Bacterium ascendens 20215 Acetobacter pasteurianus subsp. paradoxus 20215 Acetobacter peroxydans 20215 Acetobacter 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
| Cat1 | Cat2 | Cat3 |
|---|---|---|
| #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
| @id | authors | title | doi/url | catalogue |
|---|---|---|---|---|
| 20215 | D.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 since | http://www.dsmz.de/bacterial-diversity/prokaryotic-nomenclature-up-to-date.html | |
| 20224 | Curators of the DSMZ | https://www.dsmz.de/collection/catalogue/details/culture/DSM-25273 | Leibniz Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH (DSM 25273) |