BioHazard Level:

1

Growth Temperature:

25-30oC

Appropriate growth media:

mannitol agar, mannitol broth

Genomic sources for restriction enzymes (at this website):

ApaI, ApaLI

Gram Stain:

Negative

Respiration:

Aerobic

Taxonomy:

Bacteria; Proteobacteria; Alphaproteobacteria; Rhodospirillales; Acetobacteraceae; Acetobacter

Industrial implications:

Acetobacter pasteurianus is used to make various types of vinegars. Alcohol is first formed by yeast (Saccharomyces cerevisiae) and the ‘must’ is then inoculated with acetic acid bacteria (A. pasteurianus).

Misc.:

Acetobacter pasteurianus is found in the environment inhabiting fruits and vegetables.

Human health:

Not known

Disclaimer: This information is presented as interesting bits of information is not meant for any other purpose!