Acetobacter
pasteurianus
| Growth
Temperature: |
25-30oC |
| Genomic
sources for restriction enzymes (at this website): |
ApaI,
ApaLI |
| Gram
Stain: |
Acetobacter pasteurianus is Gram stain negative |
| Respiration: |
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). |
| Miscellaneous: |
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.
