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 1643 =LMG 1592 =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].

 Related information on delivery / use of the strain
Biosafety level 1
Terms and conditions Not applicable
Export control (1) No
Distribution control in Japan (2) No
Genetically modified microorganism No
Technical information -
Additional information -
 (1) in complying with the Foreign Exchange and Foreign Trade Control Law of Japan
 (2) in complying with the Plant Protection Law of Japan

 Delivery category
Domestic A (Freeze-dried or L-dried culture) or C (Actively growing culture on request)
Overseas A (Freeze-dried or L-dried culture) or C (Actively growing culture on request)

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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