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Bacteria



BCRC Number: 17053 Add To Bookmark
Organism: Komagataeibacter europaeus
Author: (Sievers et al.) Yamada et al.
History: << LMG (Gluconacetobacter europaeus) << ATCC << DSM (Acetobacter europaeus) << M. Sievers DES 11
Other Collection No.: LMG 18890 ;ATCC 51845 ;DSM 6160
Source: vinegar fermenter, Esslingen, Germany
Others: 1.Renamed as DSM 6160
2.Renamed as Reference B2123,B2124
Growth Conditions: 28°C 4 day(s)
Biosafety Level: 1
Oxygen Requirement: Aerobic
Type Strain: YES
    Reference: B3063,B3064,B3065,B3066,B3067,B2123,B2124
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References



B2123
Yamada, Y., P. Yukphan, H. T. Lan Vu, Y. Muramatsu, D. Ochaikul, S. Tanasupawat, and Y. Nakagawa. 2012. Description of Komagataeibacter gen. nov., with proposals of new combinations (Acetobacteraceae). J. Gen. Appl. Microbiol. 58 : 397–404.
B2124
International Committee on Systematic Prokaroytes. 2013. List of new names and new combinations previously effectively, but not validly, published. Validation list no. 149. Int. J. Syst. Evol. Microbiol. 63: 1–5.
B3063
International Committee on Systematic Bacteriology. 1992. Validation of the publication of new names and new combinations previously effectively published outside the IJSB. List No. 43. Int. J. Syst. Bacteriol. 42 : 656–657.
B3064
Entani, E., S. Ohmori, H. Masai, and K.-I. Suzuki. 1985. Acetobacter polyoxogenes sp. nov., a new species of an acetic acid bacterium useful for producing vinegar with high acidity. J. Gen. Appl. Microbiol. 31: 475-490.
B3065
Sievers, M., S. Sellmer, and M. Teuber. 1992. Acetobacter europaeus sp. nov., a main component of industrial vinegar fermenters in central Europe. System. Appl. Microbiol. 15: 386-392.
B3066
1998. Validation of the publication of new names and new combinations previously effectively published outside the IJSB. List No. 64. Int. J. Syst. Bacteriol. 48: 327-328.
B3067
Yamada, Y., K.-I. Hoshino, and T. Ishikawa. 1997. The phylogeny of acetic acid bacteria based on the partial sequences of 16S ribosomal RNA: the elevation of the subgenus Gluconoacetobacterium to generic level. Biosci. Biotechnol. Biochem. 61: 1244-1251.

Medium



530
RAE MEDIUM
Glucose40.00g
Peptone10.00g
Yeast extract10.00g
Citric acid·H2O1.50g
Na2HPO4·2H2O3.38g
Glacial acetic acid10.00ml
Absolute ethanol10.00ml
Distilled water980.00ml
Final pH ca. 3.8 (pH is not adjusted) The ethanol and acetic acid are sterilized separately by filtration and added aseptically to the sterile medium. A double layer system has to be used. A layer of growth medium containing 1% agar is poured into a plate and allowed to solidify. A thin layer of the growth medium containing 2% agar is then poured on top.

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