| Acetobacter fabarum | |
|---|---|
Scientific classification  | |
| Domain: | Bacteria |
| Phylum: | Pseudomonadota |
| Class: | Alphaproteobacteria |
| Order: | Rhodospirillales |
| Family: | Acetobacteraceae |
| Genus: | Acetobacter |
| Species: | A. fabarum |
| Binomial name | |
| Acetobacter fabarum Cleenwerck, et al. 2008 | |
| Type strain [1] | |
| LMG 24244T (= DSM 19596T) | |
Acetobacter fabarum is a bacterium that was first identified from fermenting cocoa beans in Ghana. [2] [3]
Acetobacter 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]
A halophile is an extremophile that thrives in high salt concentrations. In chemical terms, halophile refers to a Lewis acidic species that has some ability to extract halides from other chemical species.
Acetic acid bacteria (AAB) are a group of Gram-negative bacteria which oxidize sugars or ethanol and produce acetic acid during fermentation. The acetic acid bacteria consist of 10 genera in the family Acetobacteraceae. Several species of acetic acid bacteria are used in industry for production of certain foods and chemicals.
Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities.
A mesophile is an organism that grows best in moderate temperature, neither too hot nor too cold, with an optimum growth range from 20 to 45 °C. The optimum growth temperature for these organisms is 37 °C. The term is mainly applied to microorganisms. Organisms that prefer extreme environments are known as extremophiles. Mesophiles have diverse classifications, belonging to two domains: Bacteria, Archaea, and to kingdom Fungi of domain Eucarya. Mesophiles belonging to the domain Bacteria can either be gram-positive or gram-negative. Oxygen requirements for mesophiles can be aerobic or anaerobic. There are three basic shapes of mesophiles: coccus, bacillus, and spiral.
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. Bacteria of the genus Acetobacter have been isolated from industrial vinegar fermentation processes and are frequently used as fermentation starter cultures.
Nattō is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food with rice. It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion. Within Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.
Lactococcus lactis is a gram-positive bacterium used extensively in the production of buttermilk and cheese, but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L. lactis cells are cocci that group in pairs and short chains, and, depending on growth conditions, appear ovoid with a typical length of 0.5 - 1.5 μm. L. lactis does not produce spores (nonsporulating) and are not motile (nonmotile). They have a homofermentative metabolism, meaning they produce lactic acid from sugars. They've also been reported to produce exclusive L-(+)-lactic acid. However, reported D-(−)-lactic acid can be produced when cultured at low pH. The capability to produce lactic acid is one of the reasons why L. lactis is one of the most important microorganisms in the dairy industry. Based on its history in food fermentation, L. lactis has generally recognized as safe (GRAS) status, with few case reports of it being an opportunistic pathogen.
Torulaspora delbrueckii is a ubiquitous yeast species with both wild and anthropic habitats. The type strain of T. delbrueckii is CBS 1146T, equivalent to CLIB 230 or ATCC 10662, etc.. The type strain of T. delbrueckii CBS 1146 T was sequenced in 2009, and is composed of 8 chromosomes in addition to a mitochondrial genome.
Leuconostoc mesenteroides is a species of lactic acid bacteria associated with fermentation, under conditions of salinity and low temperatures. In some cases of vegetable and food storage, it was associated with pathogenicity. L. mesenteroides is approximately 0.5-0.7 μm in diameter and has a length of 0.7-1.2 μm, producing small grayish colonies that are typically less than 1.0 mm in diameter. It is facultatively anaerobic, Gram-positive, non-motile, non-sporogenous, and spherical. It often forms lenticular coccoid cells in pairs and chains, however, it can occasionally form short rods with rounded ends in long chains, as its shape can differ depending on what media the species is grown on. L. mesenteroides grows best at 30 °C, but can survive in temperatures ranging from 10 °C to 30 °C. Its optimum pH is 5.5, but can still show growth in pH of 4.5-7.0.
Kefir is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. It is prepared by inoculating the milk of cows, goats, or sheep with kefir grains.
Bacterial cellulose is an organic compound with the formula (C
6H
10O
5)
n produced by certain types of bacteria. While cellulose is a basic structural material of most plants, it is also produced by bacteria, principally of the genera Komagataeibacter, Acetobacter, Sarcina ventriculi and Agrobacterium. Bacterial, or microbial, cellulose has different properties from plant cellulose and is characterized by high purity, strength, moldability and increased water holding ability. In natural habitats, the majority of bacteria synthesize extracellular polysaccharides, such as cellulose, which form protective envelopes around the cells. While bacterial cellulose is produced in nature, many methods are currently being investigated to enhance cellulose growth from cultures in laboratories as a large-scale process. By controlling synthesis methods, the resulting microbial cellulose can be tailored to have specific desirable properties. For example, attention has been given to the bacteria Komagataeibacter xylinus due to its cellulose's unique mechanical properties and applications to biotechnology, microbiology, and materials science.
Latilactobacillus sakei is the type species of the genus Latilactobacillus that was previously classified in the genus Lactobacillus. It is homofermentative; hexoses are metabolized via glycolysis to lactic acid as main metabolite; pentoses are fermented via the Phosphoketolase pathway to lactic and acetic acids.
Acetobacter aceti, a Gram-negative bacterium that moves using its peritrichous flagella, was discovered when Louis Pasteur proved it to be the cause of conversion of ethanol to acetic acid in 1864. Today, A.aceti is recognized as a species within the genus Acetobacter, belonging to the family Acetobacteraceae in the class Alphaproteobacteria. Its bacterial motility plays an important role in the formation of biofilms, intricate communities where A. aceti cells aggregate and collaborate, further enhancing their ability to metabolize ethanol and produce acetic acid. Widely distributed in various environmental niches, this benign microorganism thrives in habitats abundant in fermentable sugars, such as flowers, fruits, honey, water, and soil, present wherever sugar fermentation occurs. A. aceti grows best within temperatures ranging from 25 to 30 degrees Celsius, with an upper limit of 35 degrees Celsius, and in slightly acidic conditions with a pH between 5.5 to 6.3. A. aceti has long been used in the fermentation industry efficiently producing acetic acid from alcohol as an obligate aerobe dependent on oxygen as the terminal electron acceptor. A. aceti, classified as an acidophile, able to survive in acidic environments, possesses an acidified cytoplasm, providing most proteins with acid stability. The microorganism's ability to thrive in environments rich in fermentable sugars shows its potential as an organism for studying microbial metabolism and adaptation.
Acetobacter malorum is a bacterium. Its type strain is LMG 1746T.
Lacticaseibacillus manihotivorans is a starch-hydrolysing lactic acid bacterium first isolated during Cassava sour starch fermentation. It is Gram-positive, catalase-negative, non-spore-forming, non-motile rod-shaped and homofermentative, with type strain OND 32T.
Weissella fabalis is a facultatively anaerobic and non-motile bacterium from the genus of Weissella which has been isolated from fermented cocoa beans from Brazil.
Weissella fabaria is a bacterium from the genus of Weissella which has been isolated from fermented cocoa beans from New Tafo in Ghana.
Weissella ghanensis is a bacterium from the genus of Weissella which has been isolated from fermented cocoa beans in Ghana.
Gluconacetobacter diazotrophicus is a bacterium with a rod-like shape, has rounded ends and belongs to Gram-negative bacteria. The bacterium is known for stimulating plant growth and being tolerant to acetic acid. With one to three lateral flagella, and known to be found on sugarcane, Gluconacetobacter diazotrophicus was discovered in Brazil by Vladimir A. Cavalcante and Johanna Dobereiner.
Hanseniaspora opuntiae is a species of yeast in the family Saccharomycetaceae. It has been isolated from locations worldwide, on grape berries and on prickly pear cacti.