Acetobacter fabarum

Acetobacter fabarum is a bacterium that was first identified from fermenting cocoa beans in Ghana.[2][3]

Acetobacter fabarum
Scientific classification
Domain:
Bacteria
Phylum:
Proteobacteria
Class:
Alphaproteobacteria
Order:
Rhodospirillales
Family:
Acetobacteraceae
Genus:
Acetobacter
Species:
A. fabarum
Binomial name
Acetobacter fabarum
Cleenwerck, et al. 2008
Type strain
LMG 24244T (= DSM 19596T)[1]

Description

A. 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

References
  1. "Genus Acetobacter". LPSN. Retrieved 23 August 2018.
  2. 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: 2180–5. doi:10.1099/ijs.0.65778-0. PMID 18768626.
  3. 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.
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