Lactobacillus acetotolerans (DSM 20749, ATCC 43578, JCM 3825)

Name: Lactobacillus acetotolerans (DSM 20749, ATCC 43578, JCM 3825)
Creator: BacDive
License: http://creativecommons.org/licenses/by/4.0/

BacDive ID 6402

Type strain

Culture col. no. DSM 20749 ATCC 43578 JCM 3825 CCUG 32229 LMG 10751 5 more

NCBI tax ID(s) 1423714 1600

Special Collections DSMZ CCUG JCM CIP

History DSMZ <- JCM <- E. Entani, NBI 3014 JCM <-- E. Entani NBI 3014. CIP <- 1988, JCM <- Nakano Biochem. Res. Inst., Japan: strain NBI 3014

Links

Lactobacillus acetotolerans DSM 20749 is an anaerobe, Gram-positive, rod-shaped bacterium that produces lactate and was isolated from fermented vinegar broth.

lactate production Gram-positive rod-shaped anaerobe genome sequence 16S sequence Bacteria

Name and taxonomic classification

SI-ID 3186

LMG 10751,ATCC 43578,CCUG 32229,JCM 3825,NCFB 2798,CIP 103180,NCIMB 12799,CECT 4019,DSM 20749

@ref 20215

Last LPSN update 2026-05-29 08:26:23

Domain Bacteria

Phylum Bacillota

Class Bacilli

Order Lactobacillales

Family Lactobacillaceae

Genus Lactobacillus

Species Lactobacillus acetotolerans

Full scientific name Lactobacillus acetotolerans Entani et al. 1986

BacDive ID	Other strains from **Lactobacillus acetotolerans** (3)	Type strain
6401	L. acetotolerans S-34, DSM 20351, ATCC 27745, IFO 13121, JCM ...
164485	L. acetotolerans JCM 33214
166080	L. acetotolerans JCM 9904

Morphology

Cell morphology

@ref	Gram stain	Cell shape	Confidence
115991	positive	rod-shaped
125438			93.5
125438	positive		95.18

Colony morphology

9058

Incubation period3-7 days

Culture and growth conditions

Culture medium

@ref	Name	Medium link	Composition
9058	DIFCO RAKA-RAY NO.3 MEDIUM (DSMZ Medium 1047)	Medium recipe at MediaDive	Name: DIFCO RAKA-RAY NO.3 MEDIUM (DSMZ Medium 1047) Composition: Tryptone 20.0 g/l Agar 16.0 g/l Maltose 10.0 g/l Yeast extract 5.0 g/l Glucose 5.0 g/l Fructose 5.0 g/l Potassium Glutamate 2.5 g/l Potassium Aspartate 2.5 g/l Dipotassium Phosphate 2.0 g/l Betaine Hydrochloride 2.0 g/l Diammonium Citrate 2.0 g/l Liver Concentrate 1.0 g/l Magnesium sulfate 0.98 g/l N-Acetylglucosamine 0.5 g/l Manganese Sulfate 0.42 g/l Distilled water
9058	PEDIOCOCCUS DAMNOSUS MEDIUM (DSMZ Medium 231)	Medium recipe at MediaDive	Name: PEDIOCOCCUS DAMNOSUS MEDIUM (DSMZ Medium 231) Composition: Glucose 20.0 g/l Casein peptone 10.0 g/l Meat extract 10.0 g/l Yeast extract 5.0 g/l Na-acetate 5.0 g/l K2HPO4 2.0 g/l (NH4)3 citrate 2.0 g/l Tween 80 1.0 g/l Cysteine hydrochloride 0.5 g/l MgSO4 x 7 H2O 0.2 g/l MnSO4 x H2O 0.05 g/l Distilled water
40555	MEDIUM 40- for Lactobacillus and Leuconostoc		Distilled water make up to (1000.000 ml);Man Rogosa Sharp agar (68.000 g)
115991	CIP Medium 40	Medium recipe at CIP

Culture temp

@ref	Growth	Type	Temperature (°C)
9058	positive	growth	30
40555	positive	growth	37
50912	positive	growth	30
67770	positive	growth	30
115991	positive	growth	22-45
115991	negative	growth	10
115991	negative	growth	15

Culture pH

@ref	Ability	Type	PH
50912	positive	growth	5.3

Physiology and metabolism

Oxygen tolerance

@ref	Oxygen tolerance	Confidence
50912	anaerobe
115991	facultative anaerobe
125439	obligate aerobe	97.341

Spore formation

@ref	Spore formation	Confidence
125438		90.401

Compound production

9058

CompoundDL lactic acid

Murein

@ref	Murein short key	Type
9058	A11.31	A4alpha L-Lys-D-Asp

Metabolite utilization

@ref	Chebi-ID	Metabolite	Utilization activity	Kind of utilization tested
68371	27613 ChEBI	amygdalin	-	builds acid from	from API 50CH acid
68371	18305 ChEBI	arbutin	-	builds acid from	from API 50CH acid
68371	17057 ChEBI	cellobiose	-	builds acid from	from API 50CH acid
68371	17108 ChEBI	D-arabinose	-	builds acid from	from API 50CH acid
68371	18333 ChEBI	D-arabitol	-	builds acid from	from API 50CH acid
68371	15824 ChEBI	D-fructose	+	builds acid from	from API 50CH acid
68371	28847 ChEBI	D-fucose	-	builds acid from	from API 50CH acid
68371	12936 ChEBI	D-galactose	-	builds acid from	from API 50CH acid
68371	17634 ChEBI	D-glucose	+	builds acid from	from API 50CH acid
68371	62318 ChEBI	D-lyxose	-	builds acid from	from API 50CH acid
68371	16899 ChEBI	D-mannitol	+	builds acid from	from API 50CH acid
68371	16024 ChEBI	D-mannose	+	builds acid from	from API 50CH acid
68371	16988 ChEBI	D-ribose	-	builds acid from	from API 50CH acid
68371	17924 ChEBI	D-sorbitol	-	builds acid from	from API 50CH acid
68371	16443 ChEBI	D-tagatose	-	builds acid from	from API 50CH acid
68371	65327 ChEBI	D-xylose	-	builds acid from	from API 50CH acid
68371	17113 ChEBI	erythritol	-	builds acid from	from API 50CH acid
68371	4853 ChEBI	esculin	-	builds acid from	from API 50CH acid
68371	16813 ChEBI	galactitol	-	builds acid from	from API 50CH acid
68371	28066 ChEBI	gentiobiose	-	builds acid from	from API 50CH acid
68371	24265 ChEBI	gluconate	-	builds acid from	from API 50CH acid
68371	17754 ChEBI	glycerol	-	builds acid from	from API 50CH acid
68371	28087 ChEBI	glycogen	-	builds acid from	from API 50CH acid
68371	15443 ChEBI	inulin	-	builds acid from	from API 50CH acid
68371	30849 ChEBI	L-arabinose	-	builds acid from	from API 50CH acid
68371	18403 ChEBI	L-arabitol	-	builds acid from	from API 50CH acid
68371	18287 ChEBI	L-fucose	-	builds acid from	from API 50CH acid
68371	62345 ChEBI	L-rhamnose	-	builds acid from	from API 50CH acid
68371	17266 ChEBI	L-sorbose	-	builds acid from	from API 50CH acid
68371	65328 ChEBI	L-xylose	-	builds acid from	from API 50CH acid
68371	17716 ChEBI	lactose	-	builds acid from	from API 50CH acid
68371	6731 ChEBI	melezitose	-	builds acid from	from API 50CH acid
68371	28053 ChEBI	melibiose	-	builds acid from	from API 50CH acid
68371	320061 ChEBI	methyl alpha-D-glucopyranoside	-	builds acid from	from API 50CH acid
68371	43943 ChEBI	methyl alpha-D-mannoside	-	builds acid from	from API 50CH acid
68371	74863 ChEBI	methyl beta-D-xylopyranoside	-	builds acid from	from API 50CH acid
68371	17268 ChEBI	myo-inositol	-	builds acid from	from API 50CH acid
68371	59640 ChEBI	N-acetylglucosamine	+	builds acid from	from API 50CH acid
115991	17632 ChEBI	nitrate	-	reduction
115991	17632 ChEBI	nitrate	+	respiration
115991	16301 ChEBI	nitrite	-	reduction
68371	0 ChEBI	Potassium 2-ketogluconate	-	builds acid from	from API 50CH acid
68371	0 ChEBI	Potassium 5-ketogluconate	-	builds acid from	from API 50CH acid
68371	16634 ChEBI	raffinose	-	builds acid from	from API 50CH acid
68371	15963 ChEBI	ribitol	-	builds acid from	from API 50CH acid
68371	28017 ChEBI	starch	-	builds acid from	from API 50CH acid
68371	17992 ChEBI	sucrose	-	builds acid from	from API 50CH acid
68371	27082 ChEBI	trehalose	+	builds acid from	from API 50CH acid
68371	32528 ChEBI	turanose	-	builds acid from	from API 50CH acid
68371	17151 ChEBI	xylitol	-	builds acid from	from API 50CH acid

Metabolite production

@ref	Chebi-ID	Metabolite	Production
115991	35581 ChEBI	indole

Metabolite tests

@ref	Chebi-ID	Metabolite	Voges-proskauer-test
115991	15688 ChEBI	acetoin	-

Enzymes

@ref	Value	Activity	Ec
68382	acid phosphatase	+	3.1.3.2	from API zym
115991	alcohol dehydrogenase	-	1.1.1.1
68382	alkaline phosphatase	+	3.1.3.1	from API zym
68382	alpha-chymotrypsin	-	3.4.21.1	from API zym
68382	alpha-fucosidase	-	3.2.1.51	from API zym
68382	alpha-galactosidase	-	3.2.1.22	from API zym
68382	alpha-glucosidase	+	3.2.1.20	from API zym
68382	alpha-mannosidase	+	3.2.1.24	from API zym
68382	beta-galactosidase	-	3.2.1.23	from API zym
68382	beta-glucosidase	+	3.2.1.21	from API zym
68382	beta-glucuronidase	-	3.2.1.31	from API zym
115991	catalase	-	1.11.1.6
68382	cystine arylamidase	+	3.4.11.3	from API zym
68382	esterase (C 4)	+		from API zym
68382	esterase lipase (C 8)	-		from API zym
68382	leucine arylamidase	+	3.4.11.1	from API zym
68382	lipase (C 14)	-		from API zym
115991	lysine decarboxylase	-	4.1.1.18
68382	N-acetyl-beta-glucosaminidase	-	3.2.1.52	from API zym
68382	naphthol-AS-BI-phosphohydrolase	+		from API zym
115991	ornithine decarboxylase	-	4.1.1.17
115991	oxidase	-
68382	trypsin	-	3.4.21.4	from API zym
115991	urease	-	3.5.1.5
68382	valine arylamidase	-		from API zym

Pathway annotation

Computationally determined by

@ref	pathway	enzyme coverage	annotated reactions
66794	ppGpp biosynthesis	100	4 of 4
66794	CDP-diacylglycerol biosynthesis	100	2 of 2
66794	palmitate biosynthesis	100	22 of 22
66794	acetate fermentation	100	4 of 4
66794	methylglyoxal degradation	100	5 of 5
66794	cis-vaccenate biosynthesis	100	2 of 2
66794	teichoic acid biosynthesis	100	1 of 1
66794	anapleurotic synthesis of oxalacetate	100	1 of 1
66794	coenzyme A metabolism	100	4 of 4
66794	UDP-GlcNAc biosynthesis	100	3 of 3
66794	pentose phosphate pathway	81.82	9 of 11
66794	aspartate and asparagine metabolism	77.78	7 of 9
66794	vitamin B1 metabolism	76.92	10 of 13
66794	butanoate fermentation	75	3 of 4
66794	ketogluconate metabolism	75	6 of 8
66794	propanol degradation	71.43	5 of 7
66794	cardiolipin biosynthesis	71.43	5 of 7
66794	starch degradation	70	7 of 10
66794	L-lactaldehyde degradation	66.67	2 of 3
66794	formaldehyde oxidation	66.67	2 of 3
66794	acetoin degradation	66.67	2 of 3
66794	CO2 fixation in Crenarchaeota	66.67	6 of 9
66794	peptidoglycan biosynthesis	66.67	10 of 15
66794	C4 and CAM-carbon fixation	62.5	5 of 8
66794	degradation of sugar alcohols	62.5	10 of 16
66794	gluconeogenesis	62.5	5 of 8
66794	phenylalanine metabolism	61.54	8 of 13
66794	metabolism of amino sugars and derivatives	60	3 of 5
66794	pyrimidine metabolism	60	27 of 45
66794	glycogen metabolism	60	3 of 5
66794	cellulose degradation	60	3 of 5
66794	purine metabolism	59.57	56 of 94
66794	glycolysis	58.82	10 of 17
66794	photosynthesis	57.14	8 of 14
66794	citric acid cycle	57.14	8 of 14
66794	d-mannose degradation	55.56	5 of 9
66794	serine metabolism	55.56	5 of 9
66794	oxidative phosphorylation	53.85	49 of 91
66794	dolichol and dolichyl phosphate biosynthesis	50	1 of 2
66794	glycogen biosynthesis	50	2 of 4
66794	ethanol fermentation	50	1 of 2
66794	6-hydroxymethyl-dihydropterin diphosphate biosynthesis	50	4 of 8
66794	glycolate and glyoxylate degradation	50	3 of 6
66794	isoleucine metabolism	50	4 of 8
66794	ribulose monophosphate pathway	50	1 of 2
66794	sulfopterin metabolism	50	2 of 4
66794	non-pathway related	47.37	18 of 38
66794	glutamate and glutamine metabolism	46.43	13 of 28
66794	NAD metabolism	44.44	8 of 18
66794	mevalonate metabolism	42.86	3 of 7
66794	methionine metabolism	42.31	11 of 26
66794	propionate fermentation	40	4 of 10
66794	ethylmalonyl-CoA pathway	40	2 of 5
66794	arachidonate biosynthesis	40	2 of 5
66794	Entner Doudoroff pathway	40	4 of 10
66794	lipid metabolism	38.71	12 of 31
66794	dTDPLrhamnose biosynthesis	37.5	3 of 8
66794	metabolism of disaccharids	36.36	4 of 11
66794	d-xylose degradation	36.36	4 of 11
66794	tyrosine metabolism	35.71	5 of 14
66794	degradation of pentoses	35.71	10 of 28
66794	alanine metabolism	34.48	10 of 29
66794	cyanate degradation	33.33	1 of 3
66794	flavin biosynthesis	33.33	5 of 15
66794	octane oxidation	33.33	1 of 3
66794	valine metabolism	33.33	3 of 9
66794	IAA biosynthesis	33.33	1 of 3
66794	lipid A biosynthesis	33.33	3 of 9
66794	selenocysteine biosynthesis	33.33	2 of 6
66794	urea cycle	30.77	4 of 13
66794	reductive acetyl coenzyme A pathway	28.57	2 of 7
66794	glutathione metabolism	28.57	4 of 14
66794	degradation of hexoses	27.78	5 of 18
66794	cysteine metabolism	27.78	5 of 18
66794	proline metabolism	27.27	3 of 11
66794	tryptophan metabolism	26.32	10 of 38
66794	cyclohexanol degradation	25	1 of 4
66794	lactate fermentation	25	1 of 4
66794	CMP-KDO biosynthesis	25	1 of 4
66794	degradation of aromatic, nitrogen containing compounds	25	3 of 12
66794	leucine metabolism	23.08	3 of 13
66794	isoprenoid biosynthesis	23.08	6 of 26
66794	chorismate metabolism	22.22	2 of 9
66794	nitrate assimilation	22.22	2 of 9
66794	4-hydroxymandelate degradation	22.22	2 of 9
66794	lysine metabolism	21.43	9 of 42
66794	tetrahydrofolate metabolism	21.43	3 of 14
66794	arginine metabolism	20.83	5 of 24
66794	histidine metabolism	20.69	6 of 29

API zym

@ref	Control	Alkaline phosphatase	Esterase (C 4)	2-naphtyl caprylateEsterase Lipase (C 8)	Lipase (C 14)	L-leucyl-2-naphthylamideLeucine arylamidase	L-valyl-2-naphthylamideValine arylamidase	L-cystyl-2-naphthylamideCystine arylamidase	Trypsin	alpha- Chymotrypsin	Acid phosphatase	Naphthol-AS-BI-phosphateNaphthol-AS-BI-phosphohydrolase	alpha- Galactosidase	beta- Galactosidase	beta- Glucuronidase	alpha- Glucosidase	beta- Glucosidase	N-acetyl-beta- glucosaminidase	alpha- Mannosidase	alpha- Fucosidase
115991	-	+	+	-	-	+	-	+	-	-	+	+	-	-	-	+	+	-	+	-

API 50CHac

@ref	ControlQ	GLY	ERY	DARA	LARA	RIB	DXYL	LXYL	ADO	MDX	GAL	GLU	FRU	MNE	SBE	RHA	DUL	INO	MAN	SOR	MDM	MDG	NAG	AMY	ARB	ESC	SAL	CEL	MAL	LAC	MEL	SAC	TRE	INU	MLZ	RAF	AMD	GLYG	XLT	GEN	TUR	LYX	TAG	DFUC	LFUC	DARL	LARL	GNT	2KG	5KG
9058	-	-	-	-	-	-	-	-	-	-	-	+	+	+	-	-	-	-	+	-	-	-	+	-	-	-	+	-	+	-	-	-	+	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
115991	not determinedn.d.	-	-	-	-	-	-	-	-	-	-	+	+	+	-	-	-	-	+	-	-	-	+	-	-	-	-	-	+/-	-	-	-	+	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-

Isolation, sampling and environmental information

Isolation source categories

Cat1	Cat2
#Engineered	#Food production

Isolation

@ref	Sample type	Country	Country ISO 3 Code	Continent
9058	fermented vinegar broth
50912	Turbid broth of rice vinegar
67770	Turbid broth of rice vinegar
115991	Food, Turbid broth of rice vinegar	Japan	JPN	Asia

Taxonmaps

69479

Global distribution of 16S sequence LC071813 (>99% sequence identity) for Lactobacillus acetotolerans subclade from Microbeatlas

Aquatic Samples	1136
Soil Samples	1475
Animal Samples	6619
Plant Samples	398
Total Samples	9628

Interaction and safety

Risk assessment

@ref	Biosafety level	Biosafety level comment
9058	1	Risk group (German classification) According to TRBA 466
115991	1	Risk group (French classification) According to TRBA 466

Sequence information

Genome sequences

@ref	Description	Assembly level	INSDC accession	BV-BRC accession	IMG accession	NCBI tax ID	Score
66792	ASM1464871v1 assembly for Lactobacillus acetotolerans DSM 20749 = JCM 3825	contig	GCA_014648715	1423714.7		1423714	59.61
67770	ASM143677v1 assembly for Lactobacillus acetotolerans DSM 20749 = JCM 3825	scaffold	GCA_001436775	1423714.4	2700989123	1423714	53.48
66792	ASM131172v1 assembly for Lactobacillus acetotolerans DSM 20749 = JCM 3825	contig	GCA_001311725	1423714.3	2681813023	1423714	0

16S sequences

@ref	Description	Accession	Length	NCBI tax ID
20218	Lactobacillus acetotolerans ATCC 43578 16S ribosomal RNA gene, partial sequence	AF429492	506	1600
20218	Lactobacillus acetotolerans strain ATCC 43578 16S ribosomal RNA gene, partial sequence; 16S-23S intergenic spacer, complete sequence; and 23S ribosomal RNA gene, partial sequence	AF429579	527	1600
20218	Lactobacillus acetotolerans partial 16S rRNA gene, type strain JCM 3825T	FR683099	1503	1423714
20218	Lactobacillus acetotolerans 16S ribosomal RNA sequence	M58801	1518	1600
20218	Lactobacillus acetotolerans gene for 16S rRNA, partial sequence, strain: JCM 3825	AB289007	674	1423714
20218	Lactobacillus acetotolerans gene for 16S ribosomal RNA, partial sequence, strain: JCM 3825	AB303841	1485	1423714
67770	Lactobacillus acetotolerans gene for 16S ribosomal RNA, partial sequence, strain: JCM 3825	LC071813	1461	1423714
124043	Lactobacillus acetotolerans DSM 20749 = JCM 3825 16S ribosomal RNA gene, partial sequence.	MT760468	1376	1423714

GC content

@ref	GC-content (mol%)	Method
9058	35.3
67770	35.3	thermal denaturation, midpoint method (Tm)
67770	36.3	genome sequence analysis

Genome-based predictions

Predictions

Predictions from Deep Learning for Genome Sequence Data. R package version 0.3.1 based on: ASM1464871v1 assembly for Lactobacillus acetotolerans DSM 20749 = JCM 3825
BV-BRC: 1423714.7

@ref	Trait	Model	Prediction	Confidence in %	In training data
125439	oxygen_tolerance	BacteriaNetⓘ	obligate aerobe	97.34	no
125439	gram_stain	BacteriaNetⓘ	positive	68.68	no
125439	motility	BacteriaNetⓘ	no	69.17	no
125439	spore_formation	BacteriaNetⓘ	no	82.83	no

Predictions from bacterial phenotypic traits through improved machine learning using high-quality, curated datasets based on: Lactobacillus acetotolerans DSM 20749 = JCM 3825
PATRIC: 1423714.4

@ref	Trait	Model	Prediction	Confidence in %	In training data
125438	gram-positive	gram-positiveⓘ	yes	95.18	no
125438	anaerobic	anaerobicⓘ	no	65.20	no
125438	spore-forming	spore-formingⓘ	no	90.40	no
125438	aerobic	aerobicⓘ	no	96.33	yes
125438	thermophilic	thermophileⓘ	no	97.00	yes
125438	flagellated	motile2+ⓘ	no	93.50	no

Literature

Topic	Title	Authors	Journal	DOI	Year
	The S-layer Associated Serine Protease Homolog PrtX Impacts Cell Surface-Mediated Microbe-Host Interactions of Lactobacillus acidophilus NCFM.	Johnson BR, O'Flaherty S, Goh YJ, Carroll I, Barrangou R, Klaenhammer TR.	Front Microbiol	10.3389/fmicb.2017.01185	2017
Metabolism	Characterization and identification of Pediococcus species isolated from forage crops and their application for silage preparation.	Cai Y, Kumai S, Ogawa M, Benno Y, Nakase T.	Appl Environ Microbiol	10.1128/aem.65.7.2901-2906.1999	1999
	Assessment of the feed additive consisting of Enterococcus lactis DSM 22502 for all animal species for the renewal of its authorisation (Chr. Hansen A/S).	EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Bampidis V, Azimonti G, Bastos ML, Christensen H, Durjava M, Dusemund B, Kouba M, Lopez-Alonso M, Lopez Puente S, Marcon F, Mayo B, Pechova A, Petkova M, Ramos F, Villa RE, Woutersen R, Brantom P, Anguita M, Brozzi R, Garcia-Cazorla Y, Innocenti ML, Pettenati E, Tarres-Call J, Bozzi Cionci N.	EFSA J	10.2903/j.efsa.2024.8621	2024
Metabolism	Extraction, partial purification and characterisation of vanillic acid decarboxylase from Alicyclobacillus acidoterrestris DSM 3923.	Cai R, Li D, Yuan Y, Wang Z, Guo C, Liu B, Yue T.	J Sci Food Agric	10.1002/jsfa.7455	2016
	Uncovering the microbial community dynamics and metabolic pathways of primary organic acids in Sichuan Baoning vinegar through metagenomics	Liu A, Wu J, Li J, Li Q, Zhao N, Hu K, Liu S, Blaiotta G, Zhou J.	World J Microbiol Biotechnol.		2025
Genetics	Uncovering the microbial community dynamics and metabolic pathways of primary organic acids in Sichuan Baoning vinegar through metagenomics.	Liu A, Wu J, Li J, Li Q, Zhao N, Hu K, Liu S, Blaiotta G, Zhou J.	World J Microbiol Biotechnol	10.1007/s11274-025-04306-w	2025
Metabolism	Initial acidity regulates microbial sulfur metabolism in the spontaneous fermentation of sesame flavor-type baijiu.	Ji X, Yu X, Xu Y, Wu Q, Madadi M, Khaneghah AM.	Int J Food Microbiol	10.1016/j.ijfoodmicro.2025.111182	2025
	Performance and mechanism of a novel hydrolytic bacteria pretreatment to boost waste activated sludge disintegration and volatile fatty acids production during acidogenic fermentation.	Gaballah ES, Gao L, Shalaby EA, Yang B, Sobhi M, Ali MM, Samer M, Tang C, Zhu G.	J Environ Manage	10.1016/j.jenvman.2025.124399	2025
	Combined microbiome and metabolome analysis of Dacha and Ercha fermented grains of Fen-flavor Baijiu.	Qu D, Wang Y, Cao L, Hou Q, Liu Z, Zhong J, Guo Z.	Food Chem (Oxf)	10.1016/j.fochms.2025.100298	2025
Phylogeny	Full-length 16S rRNA sequencing revealed an altered microbiome diversity and composition of the jejunum and cecum in chicken infected with Eimeria necatrix.	Xue N, Feng Q, Zhu Y, Cheng C, Wang F, Liu D, Su S, Xu J, Hu J, Tao J.	Vet Parasitol	10.1016/j.vetpar.2025.110458	2025
Genetics	Metagenomic and metabolomic profiling analyses to unravel the formation mechanism of n-propanol during the first and second round of Jiangxiangxing Baijiu fermentation.	Wang C, Bin Z, Wang L, Zhu G, Tang S, Chen Y, Xiao D, Guo X.	Food Res Int	10.1016/j.foodres.2024.115459	2025
	Inclusion of Lonicerae flos improved anaerobic fermentation and antioxidant activity of mixed silage (agro-residue and alfalfa)	Mu L, Cao X, Wang Y, Wang Q, Zhang Z.	Anim Feed Sci Technol		2024
Genetics	Heterofermentative Lentilactobacillus buchneri and low dry matter reduce high-risk antibiotic resistance genes in corn silage by regulating pathogens and mobile genetic element.	Zhang X, Xu D, Usman S, Li Y, Liang Y, Bai J, Guo X.	J Hazard Mater	10.1016/j.jhazmat.2024.135700	2024
	Developing defined starter culture for reproducible profile of flavour compound in Chinese xiaoqu baijiu fermentation	Zheng Y, Qu G, Yang Q, Chen S, Tang J, Yang S, Wu Q, Xu Y.	Food Microbiology.		2024
	Combined metagenomics and metabolomics to analyse the fermentation process of Taorong-type Baijiu and its response mechanism with amino acids.	Liu Y, Zhang P, Tang Y, Huang R, Han S, Hou J, Pan C.	Food Chem X	10.1016/j.fochx.2025.102987	2025
	Correlation between the bacterial community succession and purine compound changes during Huangjiu fermentation	Wang X, Cai G, Wu D, Lu J.	Food Microbiology.		2024
	Developing defined starter culture for reproducible profile of flavour compound in Chinese xiaoqu baijiu fermentation.	Zheng Y, Qu G, Yang Q, Chen S, Tang J, Yang S, Wu Q, Xu Y.	Food Microbiol	10.1016/j.fm.2024.104533	2024
	Correlation between the bacterial community succession and purine compound changes during Huangjiu fermentation.	Wang X, Cai G, Wu D, Lu J.	Food Microbiol	10.1016/j.fm.2024.104522	2024
	Kaili Red sour soup: Correlations in composition/microbial metabolism and flavor profile during post-fermentation.	Feixia D, Ya L, Dafei L, Dingjiang Z, Guiping H, Zeliang W, Lirong J.	Food Chem	10.1016/j.foodchem.2023.137602	2024
	Enhancing synthesis of ethyl lactate in rice baijiu fermentation by adding recovered granular cells.	Du S, Yao L, Zhong B, Qin J, He S, Liu Y, Wu Z.	J Biosci Bioeng	10.1016/j.jbiosc.2024.02.002	2024
	Tuning the Dynamic Reaction Balance of CRISPR/Cas12a and RPA in One Pot: A Key to Switch Nucleic Acid Quantification.	Yao Z, He K, Wang H, Feng S, Ding X, Xu Y, Wang Q, Xu X, Wu Q, Wang L.	ACS Sens	10.1021/acssensors.3c02485	2024
	Metagenomic and metabolomic profiling analyses to unravel the formation mechanism of n-propanol during the first and second round of Jiangxiangxing Baijiu fermentation	Wang C, Bin Z, Wang L, Zhu G, Tang S, Chen Y, Xiao D, Guo X.	Food Research International.		2024
	Yellow serofluid-inclusion enhanced anaerobic preservation of whole plant maize for subsequently reducing potential methane emission during in vitro ruminal fermentation.	Lu G, Li L, Huang X, Hou P, Tang X, Liao C, Cheng C, Zhang M, Chen C, Li P.	BMC Microbiol	10.1186/s12866-025-04071-8	2025
Genetics	Metagenomics and Metagenome-Assembled Genomes: Analysis of Cupei from Sichuan Baoning Vinegar, One of the Four Traditional Renowned Vinegars in China.	Wu J, Zhao N, Li Q, Zhao K, Tu M, Li J, Hu K, Chen S, Liu S, Liu A.	Foods	10.3390/foods14030398	2025
	Microbial Community and Functional Analysis of Regionally Produced Traditional Korean Grain Vinegar.	Lee SJ, Kim SH, Gwon HM, Park J.	Microorganisms	10.3390/microorganisms13061308	2025
Genetics	Metagenomic and physicochemical profiling reveal microbial functions in pit mud for Jiang-Nong Jianxiang Baijiu fermentation.	Cao L, Sun H, Xu Z, Xu X, Shi G, Zhang J, Liang C, Li T, Liu C, Wang M, Tian S, Li E.	BMC Microbiol	10.1186/s12866-025-03884-x	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
Genetics	Comparative analysis of metagenomics between high- and medium-temperature daqu, and microbial succession in Jiang-Nong Jianxiang Baijiu fermentation.	Cao L, Sun H, Wang Y, Wei Z, Zhang J, Wang Y, Yan J, Zhu Y, Cheng N, He S, Liu X, Li T, Wang M, Li E.	BMC Genomics	10.1186/s12864-025-12045-3	2025
	Spatiotemporal distribution of environmental microbiota in spontaneous fermentation workshop: The case of Chinese Baijiu	Li Y, Liu S, Zhang S, Liu T, Qin H, Shen C, Liu H, Yang F, Yang C, Yin Q, Mao J.	Food Res Int		2023
	Quantitative study on core bacteria producing flavor substances in Huangjiu (Chinese yellow rice wine)	Peng Q, Zheng H, Mongke B, Yu H, Xie G, Zhang Y, Yang X, Chen J, Xu Z, Lin Z, Liu S, Elsheery NI, Wu P, Fu J.	Lebensm Wiss Technol		2022
	Seasonal environmental factors drive microbial community succession and flavor quality during acetic acid fermentation of Zhenjiang aromatic vinegar.	Ye X, Yu Y, Liu J, Zhu Y, Yu Z, Liu P, Wang Y, Wang K.	Front Microbiol	10.3389/fmicb.2024.1442604	2024
	Characteristics of bacterial and yeast microbiomes in spontaneous and mixed-fermentation beer and cider	Tyakht A, Kopeliovich A, Klimenko N, Efimova D, Dovidchenko N, Odintsova V, Kleimenov M, Toshchakov S, Popova A, Khomyakova M, Merkel A.	Food Microbiol		2022
Biotechnology	Ecological factors that drive microbial communities in culturally diverse fermented foods.	Gautam A, Poopalarajah R, Ahmad AR, Rana BN, Denekew TW, Ahn N, Utenova L, Kunwor YS, Bhandari NN, Jha AR.	BMC Microbiol	10.1186/s12866-025-04413-6	2025
	Daqu microbiota exhibits species-specific and periodic succession features in Chinese baijiu fermentation process	Xiao C, Yang Y, Lu ZM, Chai LJ, Zhang XJ, Wang ST, Shen CH, Shi JS, Xu ZH.	Food Microbiol		2021
	Microbial composition and correlation between microbiota and quality-related physiochemical characteristics in chongqing radish paocai.	Yang Y, Fan Y, Li T, Yang Y, Zeng F, Wang H, Suo H, Song J, Zhang Y.	Food Chem	10.1016/j.foodchem.2021.130897	2022
	Metagenomics profiling of the microbial community and functional differences in solid-state fermentation vinegar starter (seed Pei) from different Chinese regions.	Han D, Yang Y, Guo Z, Chen K, Dai S, Zhu Y, Wang Y, Yu Z, Wang K, Liu P, Rong C, Yu Y.	Front Microbiol	10.3389/fmicb.2024.1389737	2024
	Influence of indigenous lactic acid bacteria on the volatile flavor profile of light-flavor Baijiu	Pang XN, Chen C, Huang XN, Yan YZ, Chen JY, Han BZ.	Lebensm Wiss Technol		2021
	Spatiotemporal distribution of environmental microbiota in spontaneous fermentation workshop: The case of Chinese Baijiu.	Li Y, Liu S, Zhang S, Liu T, Qin H, Shen C, Liu H, Yang F, Yang C, Yin Q, Mao J.	Food Res Int	10.1016/j.foodres.2022.111126	2022
	The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei suancai: Three major types of traditional Chinese fermented vegetables	Xiao M, Huang T, Huang C, Hardie J, Peng Z, Xie M, Xiong T.	Lebensm Wiss Technol	10.1016/j.lwt.2019.108865	2020
Metabolism	Daqu microbiota exhibits species-specific and periodic succession features in Chinese baijiu fermentation process.	Xiao C, Yang Y, Lu ZM, Chai LJ, Zhang XJ, Wang ST, Shen CH, Shi JS, Xu ZH.	Food Microbiol	10.1016/j.fm.2021.103766	2021
	Metagenomic Insights into the Microbiome and Resistance Genes of Traditional Fermented Foods in Arabia.	Yasir M, Alkhaldy AA, Soliman SA, Turkistani SA, Azhar EI.	Foods	10.3390/foods12183342	2023
	Induction of viable but putatively non-culturable Lactobacillus acetotolerans by thermosonication and its characteristics	Piao M, Li Y, Wang Y, Wang F, Zhen T, Deng Y.	Lebensm Wiss Technol	10.1016/j.lwt.2019.04.046	2019
Enzymology	Characteristics of bacterial and yeast microbiomes in spontaneous and mixed-fermentation beer and cider.	Tyakht A, Kopeliovich A, Klimenko N, Efimova D, Dovidchenko N, Odintsova V, Kleimenov M, Toshchakov S, Popova A, Khomyakova M, Merkel A.	Food Microbiol	10.1016/j.fm.2020.103658	2021
Metabolism	Enhancement of lactate fraction in poly(lactate-co-3-hydroxybutyrate) synthesized by Escherichia coli harboring the D-lactate dehydrogenase gene from Lactobacillus acetotolerans HT.	Goto S, Suzuki N, Matsumoto K, Taguchi S, Tanaka K, Matsusaki H.	J Gen Appl Microbiol	10.2323/jgam.2018.09.002	2019
	Metabolic cooperation between conspecific genotypic groups contributes to bacterial fitness.	Lin L, Du R, Wu Q, Xu Y.	ISME Commun	10.1038/s43705-023-00250-8	2023
	Bacterial diversity associated with volatile compound accumulation in pit mud of Chinese strong-flavor baijiu pit.	Shoubao Y, Yonglei J, Qi Z, Shunchang P, Cuie S.	AMB Express	10.1186/s13568-023-01508-z	2023
	Bioleaching of copper sulfides using mixed microorganisms and its community structure succession in the presence of seawater.	Chen W, Yin S, Wu A, Wang L, Chen X.	Bioresour Technol	10.1016/j.biortech.2019.122453	2020
	Exploration of Core Microorganisms and Synthetic Microbial Communities in Low-Temperature Daqu.	Chen P, Zhang D, Mkunga JJ, Zhai W, Shan C, Yang X, Cai W.	Microorganisms	10.3390/microorganisms13092044	2025
Phylogeny	Isolation and characterization of Lentilactobacillus diolivorans: a high n-propanol-producing microorganism from Baijiu brewing.	Zhang E, Gao R, Zhu K, Liu P, Liao W, Yang T, Liang X, Yang M, Ming Y, Miao L.	Front Microbiol	10.3389/fmicb.2025.1624097	2025
	Seasonal dynamics of microbiota and physicochemical indices in the industrial-scale fermentation of Sichuan Baoning vinegar.	Liu A, Pan W, Li S, Li J, Li Q, He L, Chen S, Hu K, Hu X, Han G, Li S, Zhou J, Chen F, Liu S.	Food Chem X	10.1016/j.fochx.2022.100452	2022
	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
	Comparison of microbial communities and physiochemical characteristics of two traditionally fermented vegetables.	Guan Q, Zheng W, Huang T, Xiao Y, Liu Z, Peng Z, Gong D, Xie M, Xiong T.	Food Res Int	10.1016/j.foodres.2019.108755	2020
	Microbiome Analysis of Traditional Grain Vinegar Produced under Different Fermentation Conditions in Various Regions in Korea.	Kong H, Kim SH, Jeong WS, Kim SY, Yeo SH.	Foods	10.3390/foods11223573	2022
	Microbial dynamics and flavor formation during the traditional brewing of Monascus vinegar.	Jiang Y, Lv X, Zhang C, Zheng Y, Zheng B, Duan X, Tian Y.	Food Res Int	10.1016/j.foodres.2019.108531	2019
	Characterizing the Contribution of Functional Microbiota Cultures in Pit Mud to the Metabolite Profiles of Fermented Grains.	Wan Y, Huang J, Tang Q, Zhang S, Qin H, Dong Y, Wang X, Qiu C, Huang M, Zhang Z, Zhang Y, Zhou R.	Foods	10.3390/foods13111597	2024
	Bacterial Diversity and Lactic Acid Bacteria with High Alcohol Tolerance in the Fermented Grains of Soy Sauce Aroma Type Baijiu in North China.	Wang J, Lu C, Xu Q, Li Z, Song Y, Zhou S, Zhang T, Luo X.	Foods	10.3390/foods11121794	2022
	Characterizations of lactic acid bacteria derived from pickles and the effects of fermentation on phenolic compounds in peony flowers.	Yang Y, Xu Y, He X, Guo M, Chen J, Luo L, Xiang J.	Food Chem X	10.1016/j.fochx.2025.102430	2025
Biotechnology	Draft genome sequence and annotation of Lactobacillus acetotolerans BM-LA14527, a beer-spoilage bacteria.	Liu J, Li L, Peters BM, Li B, Deng Y, Xu Z, Shirtliff ME.	FEMS Microbiol Lett	10.1093/femsle/fnw201	2016
	Impact of Aging Microbiome on Metabolic Profile of Natural Aging Huangjiu through Machine Learning.	Yu H, Liu S, Zhou Z, Zhao H, Xu Y, Mao J.	Foods	10.3390/foods12040906	2023
	Identification of lactic acid bacteria in the feces of dairy cows fed whole crop maize silage to assess the survival of silage bacteria in the gut	Han H, Wang C, Li Y, Yu Z, Xu Q, Li G, Minh TT, Nishino N.	Animal Science Journal.		2018
	Development of a Direct and Rapid Detection Method for Viable but Non-culturable State of Pediococcus acidilactici.	Guan Y, Wang K, Zeng Y, Ye Y, Chen L, Huang T.	Front Microbiol	10.3389/fmicb.2021.687691	2021
	Metagenomics-based analysis of microbial community dynamics and flavor compound correlations during rice-flavor Baijiu brewing.	Li Q, Zhang L, Li R, Tang J, Lin B, Qin C, Jiang W, An L, Zhang F, Shi X, Yang S, Yang Q, Chen S.	Front Bioeng Biotechnol	10.3389/fbioe.2025.1638716	2025
	Inoculation strategies affect the physicochemical properties and flavor of Zhenjiang aromatic vinegar.	Ye X, Yu Y, Liu J, Zhu Y, Yu Z, Liu P, Wang Y, Wang K.	Front Microbiol	10.3389/fmicb.2023.1126238	2023
	Exploring the correlation of metabolites changes and microbial succession in solid-state fermentation of Sichuan Sun-dried vinegar.	Dong K, Li W, Xu Q, Hong Z, Zhang S, Zhang B, Wu Y, Zuo H, Liu J, Yan Z, Pei X.	BMC Microbiol	10.1186/s12866-023-02947-1	2023
Enzymology	Identification of lactic acid bacteria in the feces of dairy cows fed whole crop maize silage to assess the survival of silage bacteria in the gut.	Han H, Wang C, Li Y, Yu Z, Xu Q, Li G, Minh TT, Nishino N.	Anim Sci J	10.1111/asj.12896	2018
	Characterization of the microbial communities and their correlations with volatile flavor compounds and physicochemical factors in Bashang suancai, a traditional Chinese pickle.	Liu Y, Yin C, Wang J, Xing W, Huang Y, Yan Z, Chen J, Han Y, Zhu W, Zhao Y, Zhang K, Tian T, Guo X, Yuan L, Liu Y.	Front Microbiol	10.3389/fmicb.2024.1478207	2024
	Estamaran date vinegar: chemical and microbial dynamics during fermentation.	Nosratabadi L, Kavousi HR, Hajimohammadi-Farimani R, Balvardi M, Yousefian S.	Braz J Microbiol	10.1007/s42770-024-01354-6	2024
Biotechnology	Reduction and restoration of culturability of beer-stressed and low-temperature-stressed Lactobacillus acetotolerans strain 2011-8.	Deng Y, Liu J, Li L, Fang H, Tu J, Li B, Liu J, Li H, Xu Z.	Int J Food Microbiol	10.1016/j.ijfoodmicro.2015.04.046	2015
	The relationship between microbial diversity and the physicochemical characteristics of pit mud of Strong-flavor Baijiu	Zhu K, Xiao Q, Yuan S, Liu J, Shang H, Guo M, Zhao J.	Sci Rep		2025
	Workshop environment heterogeneity shaped the microbiome and metabolome profiles during Xiasha round of Jiangxiangxing Baijiu.	Wang C, Li C, Bin Z, Zhu G, Tang S, Zhang J, Chen Y, Xiao D, Guo X.	Food Chem X	10.1016/j.fochx.2024.101264	2024
	Effect of microbial interaction on flavor quality in Chinese baijiu fermentation.	Gao L, Zhou J, He G.	Front Nutr	10.3389/fnut.2022.960712	2022
	A systematic discussion and comparison of the construction methods of synthetic microbial community.	Li C, Han Y, Zou X, Zhang X, Ran Q, Dong C.	Synth Syst Biotechnol	10.1016/j.synbio.2024.06.006	2024
	Facilitating crRNA Design by Integrating DNA Interaction Features of CRISPR-Cas12a System.	Yao Z, Li W, He K, Wang H, Xu Y, Wu Q, Wang L, Nie Y.	Adv Sci (Weinh)	10.1002/advs.202501269	2025
	A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective.	Han D, Yang Y, Guo Z, Dai S, Jiang M, Zhu Y, Wang Y, Yu Z, Wang K, Rong C, Yu Y.	Foods	10.3390/foods13162534	2024
	Transcriptomic analysis of Lacticaseibacillus paracasei Zhang in transition to the viable but non-culturable state by RNA sequencing.	Bao Q, Ma X, Bo X, Pang J, Dai L, Wang H, Chen Y, Kwok LY.	Front Microbiol	10.3389/fmicb.2023.1280350	2023
Pathogenicity	Responses in ileal and cecal bacteria to low and high amylose/amylopectin ratio diets in growing pigs.	Luo YH, Yang C, Wright AD, He J, Chen DW.	Appl Microbiol Biotechnol	10.1007/s00253-015-6917-2	2015
Phylogeny	Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks.	Tang J, Liu Y, Lin B, Zhu H, Jiang W, Yang Q, Chen S.	World J Microbiol Biotechnol	10.1007/s11274-021-03183-3	2021
	Exploring the Addition of Herbal Residues on Fermentation Quality, Bacterial Communities, and Ruminal Greenhouse Gas Emissions of Paper Mulberry Silage.	Li X, Chen F, Xu J, Guo L, Xiong Y, Lin Y, Ni K, Yang F.	Front Microbiol	10.3389/fmicb.2021.820011	2021
Biotechnology	Three-phase succession of autochthonous lactic acid bacteria to reach a stable ecosystem within 7 days of natural bamboo shoot fermentation as revealed by different molecular approaches.	Romi W, Ahmed G, Jeyaram K.	Mol Ecol	10.1111/mec.13237	2015
	Effect of Autochthonous Lactic Acid Bacteria-Enhanced Fermentation on the Quality of Suancai.	Cao X, Zhao M, Zou S, Li Z, Wu Y, Ji C, Chen Y, Dong L, Zhang S, Liang H.	Foods	10.3390/foods11213310	2022
Genetics	Constructing a Defined Starter for Multispecies Vinegar Fermentation via Evaluation of the Vitality and Dominance of Functional Microbes in an Autochthonous Starter.	Huang T, Lu ZM, Peng MY, Chai LJ, Zhang XJ, Shi JS, Li Q, Xu ZH.	Appl Environ Microbiol	10.1128/aem.02175-21	2022
	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
Enzymology	Spatial distribution of bacterial communities and related biochemical properties in Luzhou-flavor liquor-fermented grains.	Zheng J, Wu C, Huang J, Zhou R, Liao X.	J Food Sci	10.1111/1750-3841.12697	2014
Enzymology	Identification of lactic acid bacteria in the rumen and feces of dairy cows fed total mixed ration silage to assess the survival of silage bacteria in the gut.	Han H, Ogata Y, Yamamoto Y, Nagao S, Nishino N.	J Dairy Sci	10.3168/jds.2014-7968	2014
	Deciphering the Shifts in Microbial Community Diversity From Material Pretreatment to Saccharification Process of Fuyu-Flavor Baijiu.	Kang J, Hu Y, Ding Z, Ye L, Li H, Cheng J, Fan L, Zhao H, Han B, Zheng X.	Front Microbiol	10.3389/fmicb.2021.705967	2021
	bglG Regulates the Heterogeneity Driven by the Acid Tolerance Response in Lacticaseibacillus paracasei L9.	Shen Z, Lin L, Zhai Z, Liang J, Chen L, Hao Y, Zhao L.	Foods	10.3390/foods12213971	2023
	Decoding the Formation and Elimination Mechanism of Ethyl Carbamate in Strong-Aroma Baijiu.	Zhang L, Qiu Y, Zhang Y, Jia Y, Sun B, Dong W.	Foods	10.3390/foods13233743	2024
Metabolism	Chinese Liquor Fermentation: Identification of Key Flavor-Producing Lactobacillus spp. by Quantitative Profiling with Indigenous Internal Standards.	Du R, Wu Q, Xu Y.	Appl Environ Microbiol	10.1128/aem.00456-20	2020
	Cassava Foliage Effects on Antioxidant Capacity, Growth, Immunity, and Ruminal Microbial Metabolism in Hainan Black Goats.	Li M, Zi X, Lv R, Zhang L, Ou W, Chen S, Hou G, Zhou H.	Microorganisms	10.3390/microorganisms11092320	2023
	Methods for detection and identification of beer-spoilage microbes.	Oldham RC, Held MA.	Front Microbiol	10.3389/fmicb.2023.1217704	2023
	Presence of an ultra-small microbiome in fermented cabbages.	Lee HW, Yoon SR, Dang YM, Kang M, Lee K, Ha JH, Bae JW.	PeerJ	10.7717/peerj.15680	2023
Metabolism	Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota.	Vera A, Ly-Chatain MH, Rigobello V, Demarigny Y.	Antonie Van Leeuwenhoek	10.1007/s10482-011-9642-6	2012
	Effect of Multiple Rounds of Enrichment on Metabolite Accumulation and Microbiota Composition of Pit Mud for Baijiu Fermentation.	Li D, Ye G, Zong X, Zou W.	Foods	10.3390/foods12081594	2023
Metabolism	Transcriptome responses of Lactobacillus acetotolerans F28 to a short and long term ethanol stress.	Yang X, Teng K, Zhang J, Wang F, Zhang T, Ai G, Han P, Bai F, Zhong J.	Sci Rep	10.1038/s41598-017-02975-8	2017
Metabolism	Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation.	Wang S, Wu Q, Nie Y, Wu J, Xu Y.	Appl Environ Microbiol	10.1128/aem.03090-18	2019
Metabolism	Transcriptomic analysis on the formation of the viable putative non-culturable state of beer-spoilage Lactobacillus acetotolerans.	Liu J, Deng Y, Peters BM, Li L, Li B, Chen L, Xu Z, Shirtliff ME.	Sci Rep	10.1038/srep36753	2016
	Unique Microbial Diversity and Metabolic Pathway Features of Fermented Vegetables From Hainan, China.	Peng Q, Jiang S, Chen J, Ma C, Huo D, Shao Y, Zhang J.	Front Microbiol	10.3389/fmicb.2018.00399	2018
Metabolism	A comprehensive microbial insight into two-stage anaerobic digestion of food waste-recycling wastewater.	Shin SG, Han G, Lim J, Lee C, Hwang S.	Water Res	10.1016/j.watres.2010.07.019	2010
	Metagenomic Study on Chinese Homemade Paocai: The Effects of Raw Materials and Fermentation Periods on the Microbial Ecology and Volatile Components.	Jiang L, Xian S, Liu X, Shen G, Zhang Z, Hou X, Chen A.	Foods	10.3390/foods11010062	2021
	Monitoring the bacterial community of maize silage stored in a bunker silo inoculated with Enterococcus faecium, Lactobacillus plantarum and Lactobacillus buchneri.	Li Y, Nishino N.	J Appl Microbiol	10.1111/j.1365-2672.2011.05010.x	2011
Biotechnology	16S rRNA pyrosequencing-based investigation of the bacterial community in nukadoko, a pickling bed of fermented rice bran.	Sakamoto N, Tanaka S, Sonomoto K, Nakayama J.	Int J Food Microbiol	10.1016/j.ijfoodmicro.2010.10.017	2011
Phylogeny	Bacterial and fungal diversity in the traditional Chinese liquor fermentation process.	Li XR, Ma EB, Yan LZ, Meng H, Du XW, Zhang SW, Quan ZX.	Int J Food Microbiol	10.1016/j.ijfoodmicro.2011.01.030	2011
	Microbiota dysbiosis in honeybee (Apis mellifera L.) larvae infected with brood diseases and foraging bees exposed to agrochemicals.	Ye MH, Fan SH, Li XY, Tarequl IM, Yan CX, Wei WH, Yang SM, Zhou B.	R Soc Open Sci	10.1098/rsos.201805	2021
	Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar.	Xia M, Zhang X, Xiao Y, Sheng Q, Tu L, Chen F, Yan Y, Zheng Y, Wang M.	Front Microbiol	10.3389/fmicb.2022.964855	2022
	Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation.	Wang X, Du H, Zhang Y, Xu Y.	Appl Environ Microbiol	10.1128/aem.02369-17	2018
	Microbial Communities and Physiochemical Properties of Four Distinctive Traditionally Fermented Vegetables from North China and Their Influence on Quality and Safety.	Liang T, Xie X, Wu L, Li L, Li H, Xi Y, Feng Y, Xue L, Chen M, Chen X, Zhang J, Ding Y, Wu Q.	Foods	10.3390/foods11010021	2021
	The dynamics of microbial community and flavor metabolites during the acetic acid fermentation of Hongqu aromatic vinegar.	Li WL, Tong SG, Yang ZY, Xiao YQ, Lv XC, Weng Q, Yu K, Liu GR, Luo XQ, Wei T, Han JZ, Ai LZ, Ni L.	Curr Res Food Sci	10.1016/j.crfs.2022.10.002	2022
Enzymology	Main microorganisms involved in the fermentation of Ugandan ghee.	Ongol MP, Asano K.	Int J Food Microbiol	10.1016/j.ijfoodmicro.2009.06.003	2009
	The microbial communities in Zaopeis, free amino acids in raw liquor, and their correlations for Wuliangye-flavor raw liquor production.	Jiang B, Wu L, Wang Q, Yang L, Zheng J, Zhou S, He C, Jiao W, Xu B, Liu K.	Food Sci Nutr	10.1002/fsn3.2872	2022
Metabolism	Co-Occurrence of Regulated and Emerging Mycotoxins in Corn Silage: Relationships with Fermentation Quality and Bacterial Communities.	Gallo A, Ghilardelli F, Atzori AS, Zara S, Novak B, Faas J, Fancello F.	Toxins (Basel)	10.3390/toxins13030232	2021
	Improvement of Fermentation Quality in the Fermented Total Mixed Ration with Oat Silage.	Yang H, Wang B, Zhang Q, Cheng H, Yu Z.	Microorganisms	10.3390/microorganisms9020420	2021
Biotechnology	Analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of Chinese liquor.	Wang HY, Zhang XJ, Zhao LP, Xu Y.	J Ind Microbiol Biotechnol	10.1007/s10295-008-0323-z	2008
	Dynamic changes in microbial communities and flavor during different fermentation stages of proso millet Baijiu, a new product from Shanxi light-flavored Baijiu.	Zhao J, Gao Z.	Front Microbiol	10.3389/fmicb.2024.1333466	2024
Enzymology	Molecular monitoring of bacterial community structure in long-aged nukadoko: pickling bed of fermented rice bran dominated by slow-growing lactobacilli.	Nakayama J, Hoshiko H, Fukuda M, Tanaka H, Sakamoto N, Tanaka S, Ohue K, Sakai K, Sonomoto K.	J Biosci Bioeng	10.1263/jbb.104.481	2007
	The Microbial and Metabolic Signatures of Patients with Stable Coronary Artery Disease.	Zhong J, Wu D, Zeng Y, Wu G, Zheng N, Huang W, Li Y, Tao X, Zhu W, Sheng L, Shen X, Zhang W, Zhu R, Li H.	Microbiol Spectr	10.1128/spectrum.02467-22	2022
Genetics	The Edible Plant Microbiome represents a diverse genetic reservoir with functional potential in the human host.	Soto-Giron MJ, Kim JN, Schott E, Tahmin C, Ishoey T, Mincer TJ, DeWalt J, Toledo G.	Sci Rep	10.1038/s41598-021-03334-4	2021
	Stochastic Processes Drive the Assembly and Metabolite Profiles of Keystone Taxa during Chinese Strong-Flavor Baijiu Fermentation.	Yuan S, Du H, Zhao D, Qiao Z, Zheng J, Yu X, Xu Y.	Microbiol Spectr	10.1128/spectrum.05103-22	2023
	Transcriptomic Analysis of Viable but Non-Culturable Escherichia coli O157:H7 Formation Induced by Low Temperature.	Zhong J, Zhao X.	Microorganisms	10.3390/microorganisms7120634	2019
	Comparative Analysis of Traditional and Modern Fermentation for Xuecai and Correlations Between Volatile Flavor Compounds and Bacterial Community.	Zhang J, Zhang C, Xin X, Liu D, Zhang W.	Front Microbiol	10.3389/fmicb.2021.631054	2021
	Diversity of lactic acid bacteria in vegetable-based and meat-based fermented foods produced in the central region of Vietnam.	Phan YTN, Tang MT, Tran TTM, Nguyen VH, Nguyen TH, Tsuruta T, Nishino N.	AIMS Microbiol	10.3934/microbiol.2017.1.61	2017
	The Pta-AckA Pathway Regulates LrgAB-Mediated Pyruvate Uptake in Streptococcus mutans.	Ahn SJ, Desai S, Lin M, Rice KC.	Microorganisms	10.3390/microorganisms8060846	2020
Pathogenicity	Bacterial response to acetate challenge: a comparison of tolerance among species.	Lasko DR, Zamboni N, Sauer U.	Appl Microbiol Biotechnol	10.1007/s002530000339	2000
Metabolism	Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture-Based Methods.	Medina E, Perez-Diaz IM, Breidt F, Hayes J, Franco W, Butz N, Azcarate-Peril MA.	J Food Sci	10.1111/1750-3841.13158	2016
	Microbiota Succession and Chemical Composition Involved in the Radish Fermentation Process in Different Containers.	Liu L, She X, Chen X, Qian Y, Tao Y, Li Y, Guo S, Xiang W, Liu G, Rao Y.	Front Microbiol	10.3389/fmicb.2020.00445	2020
	Formation of a Mixed-Species Biofilm Is a Survival Strategy for Unculturable Lactic Acid Bacteria and Saccharomyces cerevisiae in Daqu, a Chinese Traditional Fermentation Starter.	Fan Y, Huang X, Chen J, Han B.	Front Microbiol	10.3389/fmicb.2020.00138	2020
	Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review.	Zou W, Zhao C, Luo H.	Front Microbiol	10.3389/fmicb.2018.00671	2018
Metabolism	Importance of Pyruvate Sensing and Transport for the Resuscitation of Viable but Nonculturable Escherichia coli K-12.	Vilhena C, Kaganovitch E, Grunberger A, Motz M, Forne I, Kohlheyer D, Jung K.	J Bacteriol	10.1128/jb.00610-18	2019
Genetics	The Progress of Multi-Omics Technologies: Determining Function in Lactic Acid Bacteria Using a Systems Level Approach.	O'Donnell ST, Ross RP, Stanton C.	Front Microbiol	10.3389/fmicb.2019.03084	2019
Phylogeny	Effects of Japanese pepper and red pepper on the microbial community during nukadoko fermentation.	Ono H, Nishio S, Tsurii J, Kawamoto T, Sonomoto K, Nakayama J.	Biosci Microbiota Food Health	10.12938/bmfh.2014-011	2015
	Towards the Anaerobic Production of Surfactin Using Bacillus subtilis.	Hoffmann M, Fernandez Cano Luna DS, Xiao S, Stegemuller L, Rief K, Heravi KM, Lilge L, Henkel M, Hausmann R.	Front Bioeng Biotechnol	10.3389/fbioe.2020.554903	2020
	Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients.	Minervini F, Dinardo FR, Celano G, De Angelis M, Gobbetti M.	Front Microbiol	10.3389/fmicb.2018.01984	2018
Enzymology	Evaluation of Lactobacillus sobrius/L. amylovorus as a new microbial marker of pig manure.	Marti R, Dabert P, Ziebal C, Pourcher AM.	Appl Environ Microbiol	10.1128/aem.01895-09	2010
Enzymology	Quantitative analysis of diverse Lactobacillus species present in advanced dental caries.	Byun R, Nadkarni MA, Chhour KL, Martin FE, Jacques NA, Hunter N.	J Clin Microbiol	10.1128/jcm.42.7.3128-3136.2004	2004
Phylogeny	Lacinutrix jangbogonensis sp. nov., a psychrophilic bacterium isolated from Antarctic marine sediment and emended description of the genus Lacinutrix.	Lee YM, Hwang CY, Lee I, Jung YJ, Cho Y, Baek K, Hong SG, Kim JH, Chun J, Lee HK.	Antonie Van Leeuwenhoek	10.1007/s10482-014-0221-5	2014
Phylogeny	Lactobacillus fornicalis sp. nov., isolated from the posterior fornix of the human vagina.	Dicks LM, Silvester M, Lawson PA, Collins MD.	Int J Syst Evol Microbiol	10.1099/00207713-50-3-1253	2000

References

#9058	Leibniz Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH ; Curators of the DSMZ; DSM 20749
#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 )
#20218	Verslyppe, B., De Smet, W., De Baets, B., De Vos, P., Dawyndt P.: StrainInfo introduces electronic passports for microorganisms.. Syst Appl Microbiol. 37: 42 - 50 2014 ( DOI 10.1016/j.syapm.2013.11.002 , PubMed 24321274 )
#40555	; Curators of the CIP;
#50912	Culture Collection University of Gothenburg (CCUG) ; Curators of the CCUG; CCUG 32229
#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) .
#66794	Antje Chang, Lisa Jeske, Sandra Ulbrich, Julia Hofmann, Julia Koblitz, Ida Schomburg, Meina Neumann-Schaal, Dieter Jahn, Dietmar Schomburg: BRENDA, the ELIXIR core data resource in 2021: new developments and updates. Nucleic Acids Res. 49: D498 - D508 2020 ( DOI 10.1093/nar/gkaa1025 , PubMed 33211880 )
#67770	Japan Collection of Microorganism (JCM) ; Curators of the JCM;
#68371	Automatically annotated from API 50CH acid .
#68382	Automatically annotated from API zym .
#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 .
#115991	Collection of Institut Pasteur ; Curators of the CIP; CIP 103180
#124043	Isabel Schober, Julia Koblitz: Data extracted from sequence databases, automatically matched based on designation and taxonomy .
#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 )

Rate our new design

Content

About us

Lactobacillus acetotolerans (DSM 20749, ATCC 43578, JCM 3825)

Name and taxonomic classification

Morphology

Cell morphology

Colony morphology

Culture and growth conditions

Culture medium

Culture temp

Culture pH

Physiology and metabolism

Oxygen tolerance

Spore formation

Compound production

Murein

Metabolite utilization

Metabolite production

Metabolite tests

Enzymes

Pathway annotation

API zym

API 50CHac

Isolation, sampling and environmental information

Isolation source categories

Isolation

Taxonmaps

Interaction and safety

Risk assessment

Sequence information

Genome sequences

Genome browser: GCA_014648715

16S sequences

GC content

Genome-based predictions

Predictions

Literature

Literature

References

BacDive

Help

Social Media