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Bacteria



BCRC Number: 80743
Organism: Komagataeibacter kakiaceti
Author: (Iino et al.) Yamada
History: << JCM << TUA 1087B << T. Uchimura, G5-1 (Gluconacetobacter kakiaceti)
Other Collection No.: JCM 25156; LMG 26206; NRIC 0798
Source: Kaki vinegar in Kumamoto Prefecture, Japan
Isolated Info:
    Isolated location: Kumamoto Prefecture, Japan
Others: 1.(2017-03-20)Rename as JCM 25156, Reference B2457.
Growth Conditions: 30°C 5 day(s)
Biosafety Level: 1
Type Strain: YES
    Reference: B2086,B2457
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References



B2086
Iino, T., R. Suzuki, N. Tanaka, Y. Kosako, M. Ohkuma, K. Komagata and T. Uchimura 2012. Gluconacetobacter kakiaceti sp. nov., an acetic acid bacterium isolated from a traditional Japanese fruit vinegar. Int. J. Syst. Evol. Microbiol. 62: 1465-1469.
B2457
Yamada, Y. 2014. Transfer of Gluconacetobacter kakiaceti, Gluconacetobacter medellinensis and Gluconacetobacter maltaceti to the genus Komagataeibacter as Komagataeibacter kakiaceti comb. nov., Komagataeibacter medellinensis comb. nov. and Komagataeibacter maltaceti comb. nov. Int. J. Syst. Evol. Microbiol. 64 : 1670-1672.
 

Medium



528
YEAST GLUCOSE AGAR
Yeast extract10g
H2O1L
Glucose20g
Agar15 g

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