Gluconobacter

Gluconobacter is a genus of bacteria in the acetic acid bacteria family. They prefer sugar-rich environments, so are sometimes found as a spoilage organism in beer. They are not known to be pathogenic but can cause rot in apples and pears. They are used alone with acetobacter for microbial degradation of ethanol[1]

Gluconobacter
Scientific classification
Domain:
Bacteria
Phylum:
Pseudomonadota
Class:
Alphaproteobacteria
Order:
Rhodospirillales
Family:
Acetobacteraceae
Genus:
Gluconobacter

Species

A number of species are in the genus, such as:[2]

  • Gluconobacter albidus
  • Gluconobacter asaii
  • Gluconobacter cerevisiae was isolated from fermenting lambic beer in 2014 and proposed as a new species.[3]
  • Gluconobacter cerinus
  • Gluconobacter frateurii
  • Gluconobacter japonicus
  • Gluconobacter kanchanaburiensis
  • Gluconobacter kondonii
  • Gluconobacter nephelii
  • Gluconobacter oxydans is probably the best known, because it has a number of applications in biotechnology.[4]
  • Gluconobacter sphaericus
  • Gluconobacter thailandicus
  • Gluconobacter uchimurae
  • Gluconobacter wancherniae

References
  1. https://catalog.hardydiagnostics.com/cp_prod/Content/hugo/Gluconobacter.htm%5B%5D
  2. LPSN
  3. Spitaels, Freek; Wieme, Anneleen; Balzarini, Tom; Cleenwerck, Ilse; Van Landschoot, Anita; De Vuyst, Luc; Vandamme, Peter (2014). "Gluconobacter cerevisiae sp. nov., isolated from the brewery environment". International Journal of Systematic and Evolutionary Microbiology. 64 (Pt 4): 1134–41. doi:10.1099/ijs.0.059311-0. PMID 24368694.
  4. https://microbewiki.kenyon.edu/index.php/Gluconobacter_oxydans%5B%5D


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