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HOME > Restriction Enzymes> Sources > Acetobacter pasteurianus
Acetobacter pasteurianus
BioHazard Level:

Growth Temperature:

Appropriate growth media:
mannitol agar, mannitol broth

Genomic sources for restriction enzymes (at this website):
ApaI, ApaLI

Gram Stain:
Acetobacter pasteurianus is Gram stain negative

Acetobacter pasteurianus is aerobic

Taxonomic lineage:
Bacteria; Proteobacteria; Alphaproteobacteria; Rhodospirillales; Acetobacteraceae; Acetobacter

Industrial uses or economic 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).

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

Human health and disease:
Not known
Disclaimer: This information is presented as is. While every effort is made to ensure the accuracy of this information, please check current reference material prior to growth or handling of microorganisms.

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