| 词条 | Acetobacter |
| 释义 |
| name = Acetobacter | image= | image_caption = A scanning electron micrograph of Acetobacter aceti | domain = Bacteria|| | phylum = Proteobacteria | classis = Alphaproteobacteria | ordo = Rhodospirillales | familia = Acetobacteraceae | genus = Acetobacter | genus_authority = Beijerinck 1898 | type_species = Acetobacter aceti | subdivision_ranks = Species | subdivision =A. aceti[1] A. cerevisiae[1] A. cibinongensis[1] A. estunensis[1] A. fabarum[1] A. farinalis[1] A. indonesiensis[1] A. lambici[1] A. liquefaciens[1] A. lovaniensis[1] A. malorum[1] A. musti[1] A. nitrogenifigens[1] A. oeni[1] A. okinawensis[1] A. orientalis[1] A. orleanensis[1] A. papayae[1] A. pasteurianus[1] A. peroxydans[1] A. persici[1] A. pomorum[1] A. senegalensis[1] A. sicerae[1] A. suratthaniensis[1] A. syzygii[1] A. thailandicus[1] A. tropicalis[1] A. xylinus[1] }}Acetobacter is a genus of acetic acid bacteria. Acetic acid bacteria are characterized by the ability to convert ethanol to acetic acid in the presence of oxygen. Of these, the genus Acetobacter is distinguished by the ability to oxidize lactate and acetate into carbon dioxide and water.[2] Bacteria of the genus Acetobacter have been isolated from industrial vinegar fermentation processes and are frequently used as fermentation starter cultures.[3] HistoryIn 1998, two strains of Acetobacter isolated from red wine and cider vinegar were named Acetobacter oboediens and Acetobacter pomorum.[4] In 2000, Acetobacter oboediens and Acetobacter intermedius were transferred to Gluconacetobacter on the basis of 16S rRNA sequencing.[5] In 2002, Acetobacter cerevisiae and Acetobacter malorum were identified by 16S rRNA sequence analysis of Acetobacter strains.[2] In 2006, a strain of Acetobacter isolated from spoiled red wine was named Acetobacter oeni.[6] References1. ^1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 {{cite journal|last1=Parte|first1=A.C.|title=Acetobacter|website=www.bacterio.net|url=http://www.bacterio.net/acetobacter.html}} 2. ^1 {{cite journal|author1=Cleenwerck I |author2=Vandemeulebroecke D |author3=Janssens D |author4=Swings J |title=Re-examination of the genus Acetobacter, with descriptions of Acetobacter cerevisiae sp. nov. and Acetobacter malorum sp. nov. |journal=International Journal of Systematic and Evolutionary Microbiology |date=2002 |volume=52 |issue=5 |pages=1551–1558 |doi=10.1099/00207713-52-5-1551 |pmid=12361257}} 3. ^{{cite journal|author1=Sokollek SJ|author2=Hertel C|author3=Hammes WP|title=Cultivation and preservation of vinegar bacteria|journal=Journal of Biotechnology|volume=60|issue=3|date=February 1998|pages=195–206|doi=10.1016/s0168-1656(98)00014-5}} 4. ^{{cite journal|author1=Spokollek SJ|author2=Hertel C|author3=Hammes WP|title=Description of Acetobacter oboediens sp. nov. and Acetobacter pomorum sp. nov., two new species isolated from industrial vinegar fermentations |journal=International Journal of Systematic and Evolutionary Microbiology |date=July 1998 |volume=48 |issue=3|pages=935–940 |pmid=9734049 |doi=10.1099/00207713-48-3-935}} 5. ^{{cite journal|author1=Yamada Y|title=Transfer of Acetobacter oboediens Sokollek et al. 1998 and Acetobacter intermedius Boesch et al. 1998 to the genus Gluconacetobacter as Gluconacetobacter oboediens comb. nov. and Gluconacetobacter intermedius comb. nov. |journal=International Journal of Systematic and Evolutionary Microbiology |date=2000 |volume=50 |issue=6 |pages=2225–2227 |doi=10.1099/00207713-50-6-2225 |pmid=11155999}} 6. ^{{cite journal|author1=Silva LR |author2=Cleenwerck I |author3=Rivas R |author4=Swings J |author5=Trujilo ME |author6=Willems A |author7=Velazuez E |title=Acetobacter oeni sp. nov. isolated from spoiled red wine |journal=International Journal of Systematic and Evolutionary Microbiology |date=2006 |volume=56 |issue=Pt 1 |pages=21–24 |doi=10.1099/ijs.0.46000-0 |pmid=16403860}} Further reading{{Wikispecies|Acetobacter}}
4 : Rhodospirillales|Oenology|Vinegar|Bacteria genera |
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