Genus of bacteria
Acetobacter is agenus ofacetic acid bacteria. Acetic acid bacteria are characterized by the ability to convertethanol toacetic acid in the presence ofoxygen. Of these, the genusAcetobacter is distinguished by the ability tooxidizelactate andacetate intocarbon dioxide andwater.[2] Bacteria of the genusAcetobacter have been isolated from industrialvinegar fermentation processes and are frequently used as fermentationstarter cultures.[3]
History of research
[edit]The acetic fermentation was demonstrated byLouis Pasteur, who discovered the first acetobacter -Acetobacter aceti - in1864.
In 1998, two strains ofAcetobacter isolated fromred wine andcider vinegar were namedAcetobacter oboediens andAcetobacter pomorum.[4]
In 2000,Acetobacter oboediens andAcetobacter intermedius were transferred toGluconacetobacter on the basis of16S rRNA sequencing.[5]
In 2002,Acetobacter cerevisiae andAcetobacter malorum were identified by 16S rRNA sequence analysis ofAcetobacter strains.[2]
In 2006, a strain ofAcetobacter isolated from spoiled red wine was namedAcetobacter oeni.[6]
The genusAcetobacter contains species which are importantcommensal bacteria in thegut microbiome ofDrosophila melanogaster.[7][8] The speciesA. pomorum specifically helps uphold the physiology and development ofD. melanogaster through insulin/insulin-like growth factor signaling.[9]
- ^abcdefghijklmnopqrstuvwxyzaaabacParte, A.C."Acetobacter".LPSN.
- ^abCleenwerck I; Vandemeulebroecke D; Janssens D; Swings J (2002)."Re-examination of the genusAcetobacter, with descriptions ofAcetobacter cerevisiae sp. nov. andAcetobacter malorum sp. nov".International Journal of Systematic and Evolutionary Microbiology.52 (5):1551–1558.doi:10.1099/00207713-52-5-1551.PMID 12361257.
- ^Sokollek SJ; Hertel C; Hammes WP (February 1998). "Cultivation and preservation of vinegar bacteria".Journal of Biotechnology.60 (3):195–206.doi:10.1016/s0168-1656(98)00014-5.
- ^Spokollek SJ; Hertel C; Hammes WP (July 1998)."Description ofAcetobacter oboediens sp. nov. andAcetobacter pomorum sp. nov., two new species isolated from industrial vinegar fermentations".International Journal of Systematic and Evolutionary Microbiology.48 (3):935–940.doi:10.1099/00207713-48-3-935.PMID 9734049.S2CID 24579813.
- ^Yamada Y (2000)."Transfer ofAcetobacter oboediens Sokollek et al. 1998 andAcetobacter intermedius Boesch et al. 1998 to the genusGluconacetobacter asGluconacetobacter oboediens comb. nov. andGluconacetobacter intermedius comb. nov".International Journal of Systematic and Evolutionary Microbiology.50 (6):2225–2227.doi:10.1099/00207713-50-6-2225.PMID 11155999.
- ^Silva LR; Cleenwerck I; Rivas R; Swings J; Trujilo ME; Willems A; Velazuez E (2006)."Acetobacter oeni sp. nov. isolated from spoiled red wine".International Journal of Systematic and Evolutionary Microbiology.56 (Pt 1):21–24.doi:10.1099/ijs.0.46000-0.PMID 16403860.
- ^Leitão-Gonçalves, Ricardo; Carvalho-Santos, Zita; Francisco, Ana Patrícia; Fioreze, Gabriela Tondolo; Anjos, Margarida; Baltazar, Célia; Elias, Ana Paula; Itskov, Pavel M.; Piper, Matthew D. W.; Ribeiro, Carlos (2017-04-25). Vosshall, Leslie (ed.)."Commensal bacteria and essential amino acids control food choice behavior and reproduction".PLOS Biology.15 (4) e2000862.doi:10.1371/journal.pbio.2000862.ISSN 1545-7885.PMC 5404834.PMID 28441450.
- ^Wong, Chun Nin Adam; Ng, Patrick; Douglas, Angela E. (July 2011)."Low-diversity bacterial community in the gut of theD. melanogaster. Bacterial community in Drosophila melanogaster".Environmental Microbiology.13 (7):1889–1900.doi:10.1111/j.1462-2920.2011.02511.x.PMC 3495270.PMID 21631690.
- ^Shin, S. C.; Kim, S.-H.; You, H.; Kim, B.; Kim, A. C.; Lee, K.-A.; Yoon, J.-H.; Ryu, J.-H.; Lee, W.-J. (2011-11-04). "Drosophila Microbiome Modulates Host Developmental and Metabolic Homeostasis via Insulin Signaling".Science.334 (6056):670–674.Bibcode:2011Sci...334..670S.doi:10.1126/science.1212782.ISSN 0036-8075.PMID 22053049.S2CID 206536986.
- Madigan M; Martinko J, eds. (2005).Brock Biology of Microorganisms (11th ed.). Prentice Hall.ISBN 978-0-13-144329-7.
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