Acetobacter fabarum
| Acetobacter fabarum | |
|---|---|
| Scientific classification | |
| Domain: | |
| Phylum: | |
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| Genus: | |
| Species: | A. fabarum |
| Binomial name | |
| Acetobacter fabarum Cleenwerck, et al. 2008 | |
| Type strain | |
| LMG 24244T (= DSM 19596T)[1] | |
Acetobacter fabarum is a bacterium that was first identified from fermenting cocoa beans in Ghana.[2][3]
Description
A. fabarum are gram-negative bacteria that appear as rounded rods, approximately 0.8 micrometers by 1.2 to 3 micrometers in size.[2] If grown on agar plates, A. fabarum forms beige, round colonies that grow to 0.8 millimeters after three days at 28°C.[2]
See also
References
- ↑ "Genus Acetobacter". LPSN. Retrieved 23 August 2018.
- 1 2 3 Cleenwerck, I; Gonzalez, A; Camu, N; Engelbeen, K; De Vos, P; De Vuyst, L (2008). "Acetobacter fabarum sp. nov., an acetic acid bacterium from a Ghanaian cocoa bean heap fermentation". Int. J. Syst. Evol. Microbiol. 58 (9): 2180–5. doi:10.1099/ijs.0.65778-0. PMID 18768626.
- ↑ Schaffner, D.W. (2014). "Oxidation of Metabolites Highlights the Microbial Interactions and Role of Acetobacter pasteurianus during Cocoa Bean Fermentation". Applied and Environmental Microbiology. 80 (6): 1848–1857. doi:10.1128/AEM.03344-13. ISSN 0099-2240. PMC 3957632. PMID 24413595.
External links
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