Acetobacter fabarum is a bacterium that was first identified from fermenting cocoa beans in Ghana.[2][3]
| 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) | |
Description
editAcetobacter 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]
See also
editReferences
edit- ^ "Genus Acetobacter". LPSN. Retrieved 23 August 2018.
- ^ a b c Cleenwerck, I; Gonzalez, A; Camu, N; Engelbeen, K; De Vos, P; De Vuyst, L (2008). "Acetobacter fabarum sp. nov., an acetic acid bacterium from a Ghanaian cocoa bean heap fermentation". Int. J. Syst. Evol. Microbiol. 58 (9): 2180–5. doi:10.1099/ijs.0.65778-0. PMID 18768626.
- ^ Schaffner, D.W. (2014). "Oxidation of Metabolites Highlights the Microbial Interactions and Role of Acetobacter pasteurianus during Cocoa Bean Fermentation". Applied and Environmental Microbiology. 80 (6): 1848–1857. doi:10.1128/AEM.03344-13. ISSN 0099-2240. PMC 3957632. PMID 24413595.