Lactobacillus acetotolerans
Description
Lactobacillus acetotolerans
Lactobacillus acetotolerans (a.ce.to.to’le.rans. L. neut. n. acetum vinegar; L. pres. part. tolerans tolerating, enduring; N.L. part. adj. acetotolerans vinegar tolerating).
Lactobacillus acetotolerans produces DL-lactic acid from glucose, mannose, fructose and trehalose but not from arabinose, sucrose, lactose, melibiose and raffinose [69]. The genome size is 1.59 Mbp and the mol% G+C content of DNA is 36.3.
Thespecies is part of thecore microbiome of mash fermentationsfor productionof grain liquor and vinegar in China and Japan [58]; itwas also isolatedfrom otherplant fermentations, silage, and from the intestine of swine, ducks, and cattle.
Thetypestrainis ATCC 43578 T =CCUG 32229 T =CIP 103180 T =DSM 20749 T =JCM 3825 T =LMG 10751 T =NBI 3014 T.
Genome sequence accession number: AYZC00000000.
16S rRNA gene accession number: M58801.
Notes
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Linked records
Additional details
Identifiers
Biodiversity
- Family
- Lactobacillaceae
- Genus
- Lactobacillus
- Kingdom
- Bacteria
- Order
- Lactobacillales
- Phylum
- Firmicutes
- Species
- acetotolerans
- Taxon rank
- species
References
- 69. Entani E, Masai H, Suzuki K-I. Lactobacillus acetotolerans, a new species from fermented vinegar broth. Int J Syst Bacteriol 1986; 36: 544 - 549.
- 58. Ganzle MG. Fermented Foods. In: Doyle MP, Diez Gonzalez F, Hill C (editors). Food Microbiol. Fundam. Front, 5 th ed. ASM Press; 2019. pp. 855 - 900.