Bacteria



BCRC Number: 80147
Organism: Komagataeibacter europaeus
Author: (Sievers et al.) Yamada et al.
History: << LMG (Gluconacetobacter europaeus) << P.Raspor University of Ljubljana Biotechnical Faculty << J.Trcek University of Ljubljana Biotechnical Faculty
Other Collection No.: LMG 18494; ZIM B028; Trcek V3
Source: red wine vinegar produced in submerged bioreactor
Isolated Info:
    Isolated location: Ljubljana Slovenia
Growth Conditions: 28°C 8 day(s)
Biosafety Level: 1
Oxygen Requirement: Aerobic
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References



B4181
Trcek J., P. Raspor, and M. Teuber 2000. Molecular identification of Acetobacter isolates from submerged vinegar production, sequence analysis of plasmid pJK2-1 and application in the development of a cloning vector Appl. Microbiol. Biotechnol. 53 : 289-295.
 

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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