Acetobacter lambici (DSM 27328, LMG 27439, R-49742)

Name: Acetobacter lambici (DSM 27328, LMG 27439, R-49742)
Creator: BacDive
License: http://creativecommons.org/licenses/by/4.0/

BacDive ID 23489

Type strain

Strain Designation R-49742

Culture col. no. DSM 27328 LMG 27439 R-49742

NCBI tax ID(s) 1332824

Special Collections DSMZ

History DSMZ <- P. Vandamme, Lab. Microbiology, Ghent Univ., Belgium; R-49742 <- F. Spitaels

Links

Acetobacter lambici R-49742 is a bacterium that was isolated from fermenting lambic beer.

genome sequence 16S sequence Bacteria

Name and taxonomic classification

SI-ID 388270

LMG 27439,DSM 27328

@ref 20215

Last LPSN update 2026-05-29 08:30:26

Domain Bacteria

Phylum Pseudomonadota

Class Alphaproteobacteria

Order Rhodospirillales

Family Acetobacteraceae

Genus Acetobacter

Species Acetobacter lambici

Full scientific name Acetobacter lambici Spitaels et al. 2014

Morphology

Cell morphology

@ref	Gram stain	Confidence
125438	negative	97.333
125439	negative	95.16

Culture and growth conditions

Culture medium

@ref	Name	Growth	Medium link	Composition
20230	ACETOBACTER LAMBICUS MEDIUM (DSMZ Medium 1522)		Medium recipe at MediaDive	Name: ACETOBACTER LAMBICUS MEDIUM (DSMZ Medium 1522) Composition: Peptone 15.0 g/l Glucose 10.0 g/l Yeast extract 8.0 g/l Acetic acid Ethanol Distilled water

Culture temp

@ref	Growth	Type	Temperature (°C)
20230	positive	growth	28

Physiology and metabolism

Spore formation

@ref	Spore formation	Confidence
125439		99.208
125438		90.31

Isolation, sampling and environmental information

Isolation source categories

Cat1	Cat2	Cat3
#Engineered	#Food production	#Fermented
#Engineered	#Food production	#Beverage

Isolation

@ref	Sample type	Geographic location	Country	Country ISO 3 Code	Continent
20230	fermenting lambic beer	Flanders	Belgium	BEL	Europe

Taxonmaps

69479

Global distribution of 16S sequence HF969863 (>99% sequence identity) for Acetobacter from Microbeatlas

Aquatic Samples	428
Soil Samples	352
Animal Samples	2157
Plant Samples	309
Total Samples	3246

Interaction and safety

Risk assessment

@ref	Biosafety level	Biosafety level comment
20230	1	Risk group (German classification)

Sequence information

Genome sequences

@ref	Description	Assembly level	INSDC accession	BV-BRC accession	IMG accession	NCBI tax ID	Score
66792	ASM1151688v1 assembly for Acetobacter lambici LMG 27439	contig	GCA_011516885	1332824.3	2996056227	1332824	37.14

16S sequences

@ref	Description	Accession	Length	Database	NCBI tax ID
20230	Acetobacter lambici partial 16S rRNA gene, strain LMG 27439	HF969863	1442		1332824

GC content

@ref	GC-content (mol%)	Method
20230	56.2	high performance liquid chromatography (HPLC)

Genome-based predictions

Predictions

Predictions from Deep Learning for Genome Sequence Data. R package version 0.3.1 based on: ASM1151688v1 assembly for Acetobacter lambici LMG 27439
NCBI: GCA_011516885

@ref	Trait	Model	Prediction	Confidence in %	In training data
125439	oxygen_tolerance	BacteriaNetⓘ	obligate aerobe	64.83	no
125439	gram_stain	BacteriaNetⓘ	negative	95.16	no
125439	spore_formation	BacteriaNetⓘ	no	99.21	no
125439	motility	BacteriaNetⓘ	yes	79.65	no

Predictions from bacterial phenotypic traits through improved machine learning using high-quality, curated datasets based on: Acetobacter lambici strain LMG 27439
PATRIC: 1332824.3

@ref	Trait	Model	Prediction	Confidence in %	In training data
125438	gram-positive	gram-positiveⓘ	no	97.33	no
125438	anaerobic	anaerobicⓘ	no	84.53	no
125438	spore-forming	spore-formingⓘ	no	90.31	no
125438	aerobic	aerobicⓘ	yes	70.21	no
125438	thermophilic	thermophileⓘ	no	95.62	no
125438	flagellated	motile2+ⓘ	yes	61.05	no

Literature

Topic	Title	Authors	Journal	DOI	Year
Genetics	New insights into the role of key microorganisms and wooden barrels during lambic beer fermentation and maturation.	Vermote L, De Roos J, Cnockaert M, Vandamme P, Weckx S, De Vuyst L.	Int J Food Microbiol	10.1016/j.ijfoodmicro.2023.110163	2023
	Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production.	Bongaerts D, Bouchez A, De Roos J, Cnockaert M, Wieme AD, Vandamme P, Weckx S, De Vuyst L.	Appl Environ Microbiol	10.1128/aem.01869-23	2024
	Analysis of Bacterial and Fungal Communities and Organic Acid Content in New Zealand Lambic-Style Beers: A Climatic and Global Perspective.	Ohwofasa A, Dhami M, Winefield C, On SLW.	Microorganisms	10.3390/microorganisms13020224	2025
	Geographic variation and core microbiota composition of Anastrepha ludens (Diptera: Tephritidae) infesting a single host across latitudinal and altitudinal gradients.	Aluja M, Cerqueda-Garcia D, Altuzar-Molina A, Guillen L, Acosta-Velasco E, Conde-Alarcon J, Moya A.	PeerJ	10.7717/peerj.18555	2024
Genetics	Genomics and synthetic community experiments uncover the key metabolic roles of acetic acid bacteria in sourdough starter microbiomes.	Rappaport HB, Senewiratne NPJ, Lucas SK, Wolfe BE, Oliverio AM.	mSystems	10.1128/msystems.00537-24	2024
	Beer and Microbiota: Pathways for a Positive and Healthy Interaction.	Zugravu CA, Medar C, Manolescu LSC, Constantin C.	Nutrients	10.3390/nu15040844	2023
	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
Genetics	Temporal Shotgun Metagenomics Revealed the Potential Metabolic Capabilities of Specific Microorganisms During Lambic Beer Production.	De Roos J, Verce M, Weckx S, De Vuyst L.	Front Microbiol	10.3389/fmicb.2020.01692	2020
	The microbial diversity of traditional spontaneously fermented lambic beer.	Spitaels F, Wieme AD, Janssens M, Aerts M, Daniel HM, Van Landschoot A, De Vuyst L, Vandamme P.	PLoS One	10.1371/journal.pone.0095384	2014
	Technological and Environmental Features Determine the Uniqueness of the Lambic Beer Microbiota and Production Process.	Bongaerts D, De Roos J, De Vuyst L.	Appl Environ Microbiol	10.1128/aem.00612-21	2021
Genetics	Identification of a novel interspecific hybrid yeast from a metagenomic spontaneously inoculated beer sample using Hi-C.	Smukowski Heil C, Burton JN, Liachko I, Friedrich A, Hanson NA, Morris CL, Schacherer J, Shendure J, Thomas JH, Dunham MJ.	Yeast	10.1002/yea.3280	2018
Metabolism	Temporal and Spatial Distribution of the Acetic Acid Bacterium Communities throughout the Wooden Casks Used for the Fermentation and Maturation of Lambic Beer Underlines Their Functional Role.	De Roos J, Verce M, Aerts M, Vandamme P, De Vuyst L.	Appl Environ Microbiol	10.1128/aem.02846-17	2018
Genetics	Diverse Microbial Composition of Sourdoughs From Different Origins.	Comasio A, Verce M, Van Kerrebroeck S, De Vuyst L.	Front Microbiol	10.3389/fmicb.2020.01212	2020
	Acetobacter vaccinii sp. nov., a novel acetic acid bacterium isolated from blueberry fruit (Vaccinium corymbosum L.).	Heo J, Sombolestani AS, Laureys D, De Clippeleer J, Won M, Vandamme P, Kwon SW.	Int J Syst Evol Microbiol	10.1099/ijsem.0.005614	2022
Phylogeny	Acetobacter lambici sp. nov., isolated from fermenting lambic beer.	Spitaels F, Li L, Wieme A, Balzarini T, Cleenwerck I, Van Landschoot A, De Vuyst L, Vandamme P	Int J Syst Evol Microbiol	10.1099/ijs.0.057315-0	2013

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 )
#20230	Leibniz Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH ; Curators of the DSMZ; DSM 27328
#66792	Julia Koblitz, Joaquim Sardà, Lorenz Christian Reimer, Boyke Bunk, Jörg Overmann: Automatically annotated for the DiASPora project (Digital Approaches for the Synthesis of Poorly Accessible Biodiversity Information) .
#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 .
#125438	Julia Koblitz, Lorenz Christian Reimer, Rüdiger Pukall, Jörg Overmann: Predicting bacterial phenotypic traits through improved machine learning using high-quality, curated datasets. 2024 ( DOI 10.1101/2024.08.12.607695 )
#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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Acetobacter lambici (DSM 27328, LMG 27439, R-49742)

Name and taxonomic classification

Morphology

Cell morphology

Culture and growth conditions

Culture medium

Culture temp

Physiology and metabolism

Spore formation

Isolation, sampling and environmental information

Isolation source categories

Isolation

Taxonmaps

Interaction and safety

Risk assessment

Sequence information

Genome sequences

Genome browser: GCA_011516885

16S sequences

GC content

Genome-based predictions

Predictions

Literature

Literature

References

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