JCM Catalogue


Acetobacter orleanensis (Henneberg 1906) Lisdiyanti et al. 2001

Taxonomy in NCBI database: Bacteria; Proteobacteria; Alphaproteobacteria; Rhodospirillales; Acetobacteraceae.

20269 <-- IAM 1803 <-- T. Asai A-8 ("Acetobacter acetosus") <-- IFO 3170 <-- ATCC 6438 <-- NRRL B-468 <-- NCTC 2224.
Accessioned in 2007.
=ATCC 6438 =CCM 2363 =CIP 102720 =DSM 2324 =IAM 1803 =IFO 3170 =LMG 1592 =LMG 1643 =NBRC 3170 =NCIMB 2224 =NCTC 2224 =NRRL B-468.
Acetobacter pasteurianus.
Medium: 597;  Temperature: 25°C; Rehydration fluid: 663.

Source: Manufacture of vinegar.
Biochemistry/Physiology: [4829].
Quinone: Q-9 [4829].
G+C (mol%): 58.0 (HPLC) [4829].
DNA-DNA relatedness: [4829].
Taxonomy: [4829].

Delivery category: Domestic, A or C; Overseas, A or C.
Viability and purity assays of this product were performed at the time of production as part of quality control but note that the authenticity has not yet been checked by gene sequencing. The characteristics and/or functions of the strain appearing in the catalogue are based on information from the corresponding literature and JCM does not guarantee them.
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