Acetobacter oryzoeni (KACC 21201, JCM 33371)

Name: Acetobacter oryzoeni (KACC 21201, JCM 33371)
Creator: BacDive
License: http://creativecommons.org/licenses/by/4.0/

BacDive ID 164536

Type strain

Culture col. no. KACC 21201 JCM 33371

NCBI tax ID(s) 2500548

Special Collections JCM

History JCM <-- C. O. Jeon; Chung-Ang Univ., South Korea; B6.

Links

Acetobacter oryzoeni JCM 33371 is a bacterium that was isolated from Korean rice wine vinegar.

genome sequence 16S sequence Bacteria

Name and taxonomic classification

SI-ID 273091

LMG 31888,JCM 33371

@ref 20215

Last LPSN update 2026-05-29 08:45:26

Domain Bacteria

Phylum Pseudomonadota

Class Alphaproteobacteria

Order Rhodospirillales

Family Acetobacteraceae

Genus Acetobacter

Species Acetobacter oryzoeni

Full scientific name Acetobacter oryzoeni Baek et al. 2020

Morphology

Cell morphology

@ref	Gram stain	Confidence
125439	negative	94.264

Culture and growth conditions

Culture temp

@ref	Growth	Type	Temperature (°C)
67770	positive	growth	30

Physiology and metabolism

Spore formation

@ref	Spore formation	Confidence
125439		99.391

Observation

67770

Observationquinones: Q-9

Isolation, sampling and environmental information

Isolation

@ref	Sample type	Country	Country ISO 3 Code	Continent
67770	Korean rice wine vinegar	Republic of Korea	KOR	Asia

Taxonmaps

69479

Global distribution of 16S sequence MK367404 (>99% sequence identity) for Acetobacter from Microbeatlas

Aquatic Samples	1945
Soil Samples	1742
Animal Samples	7743
Plant Samples	937
Total Samples	12367

Interaction and safety

Sequence information

Genome sequences

@ref	Description	Assembly level	INSDC accession	BV-BRC accession	IMG accession	NCBI tax ID	Score
67770	ASM401477v2 assembly for Acetobacter oryzoeni B6	complete	GCA_004014775	2500548.10	2911894659	2500548	97.56

16S sequences

@ref	Description	Accession	Length	Database	NCBI tax ID
67770	Acetobacter oryzoeni strain B6 16S ribosomal RNA gene, partial sequence	MK367404	1475		2500548

GC content

@ref	GC-content (mol%)	Method
67770	53.1	genome sequence analysis

Genome-based predictions

Predictions

Predictions from Deep Learning for Genome Sequence Data. R package version 0.3.1 based on: ASM401477v2 assembly for Acetobacter oryzoeni B6
NCBI: GCA_004014775

@ref	Trait	Model	Prediction	Confidence in %	In training data
125439	oxygen_tolerance	BacteriaNetⓘ	aerobe	66.69	no
125439	gram_stain	BacteriaNetⓘ	negative	94.26	no
125439	motility	BacteriaNetⓘ	yes	69.96	no
125439	spore_formation	BacteriaNetⓘ	no	99.39	no

Literature

Topic	Title	Authors	Journal	DOI	Year
	Changes in microbial communities during the spoilage of palm wine stored at room temperature.	Attchelouwa CK, Akissi MD, Kouadjo CGZ, Kouakou-Kouame CA, Teyssier C, N'guessan FK.	Braz J Microbiol	10.1007/s42770-025-01797-5	2025
	Litchi (Litchi chinensis Sonn.) seed starch as a sustainable feedstock for vinegar fermentation: enhancement of quality and bioactive properties	Zhang Y, Huang J, Zhou R, Zhang S, Li Y, Huang R, Liu R, Wu C.	Lebensm Wiss Technol		2025
Genetics	Metagenomic insights into microbial community succession and its functional changes during the stage of acetic acid fermentation of shanxi aged vinegar.	Yang L, Yan Y, Shen J, Xia Y, Lang F, Chen C, Zou W.	BMC Microbiol	10.1186/s12866-025-04053-w	2025
	Mix-match synthesis of nanosynbiotics from probiotics and prebiotics to counter gut dysbiosis via AI integrated formulation profiling.	Ul Ain N, Naveed M, Aziz T, Shabbir MA, Al Asmari F, Abdi G, Sameeh MY, Alhhazmi AA.	Sci Rep	10.1038/s41598-024-69515-z	2024
	Comparative Analysis of Microbial Communities and Biopolymer Production in Kombucha.	Nam Y, Seo G, Kim Y, Kim SR, Kim JN.	J Microbiol Biotechnol	10.4014/jmb.2508.08004	2025
	Identification of aroma active compounds in Shanxi aged vinegar and tracing the source in the entire production process.	Wang J, Zhang A, Zhou Y, Zhang W, Liang K, Roman-Camacho JJ, Zhou J, Song J, Zheng Y, Wang M.	Food Chem X	10.1016/j.fochx.2024.101918	2024
Genetics	Multi-platform metagenomic characterization of the microbial community during spontaneous cacao fermentation.	Tigrero-Vaca J, Villavicencio-Vasquez M, Coronel J, Cevallos-Cevallos JM.	Front Bioeng Biotechnol	10.3389/fbioe.2025.1630515	2025
	Comprehensive deciphering prophages in genus Acetobacter on the ecology, genomic features, toxin-antitoxin system, and linkage with CRISPR-Cas system.	Qian C, Ma J, Liang J, Zhang L, Liang X.	Front Microbiol	10.3389/fmicb.2022.951030	2022
Phylogeny	Acetobacter oryzoeni sp. nov., isolated from Korean rice wine vinegar.	Baek JH, Kim KH, Moon JY, Yeo SH, Jeon CO	Int J Syst Evol Microbiol	10.1099/ijsem.0.004008	2020

References

#20215	Parte, A.C., Sardà Carbasse, J., Meier-Kolthoff, J.P., Reimer, L.C. and Göker, M.: List of Prokaryotic names with Standing in Nomenclature (LPSN) moves to the DSMZ. IJSEM ( DOI 10.1099/ijsem.0.004332 )
#67770	Japan Collection of Microorganism (JCM) ; Curators of the JCM;
#69479	João F Matias Rodrigues, Janko Tackmann,Gregor Rot, Thomas SB Schmidt, Lukas Malfertheiner, Mihai Danaila,Marija Dmitrijeva, Daniela Gaio, Nicolas Näpflin and Christian von Mering. University of Zurich.: MicrobeAtlas 1.0 beta .
#125439	Philipp Münch, René Mreches, Martin Binder, Hüseyin Anil Gündüz, Xiao-Yin To, Alice McHardy: deepG: Deep Learning for Genome Sequence Data. R package version 0.3.1 .
#126262	A. Lissin, I. Schober, J. F. Witte, H. Lüken, A. Podstawka, J. Koblitz, B. Bunk, P. Dawyndt, P. Vandamme, P. de Vos, J. Overmann, L. C. Reimer: StrainInfo—the central database for linked microbial strain identifiers. ( DOI 10.1093/database/baaf059 )

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About us

Acetobacter oryzoeni (KACC 21201, JCM 33371)

Name and taxonomic classification

Morphology

Cell morphology

Culture and growth conditions

Culture temp

Physiology and metabolism

Spore formation

Observation

Isolation, sampling and environmental information

Isolation

Taxonmaps

Interaction and safety

Sequence information

Genome sequences

Genome browser: GCA_004014775

16S sequences

GC content

Genome-based predictions

Predictions

Literature

Literature

References

BacDive

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