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Acetobacter
pasteurianus
| Growth
Temperature: |
25-30oC |
| Genomic
sources for restriction enzymes (at this website): |
ApaI,
ApaLI |
| 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 (Acetobacter
pasteurianus). |
| Misc.: |
| Acetobacter pasteurianus
is found in the environment inhabiting fruits and vegetables.
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Disclaimer: This information is
presented as interesting bits of information is not meant for
any other purpose!
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