| Name: | Gunjana Theeragool |
| Affliliation: | Department of Microbiology, Faculty of Science, Kasetsart University |
| Email address: | fscignt@ku.ac.th |
| Name of genus and species: | Komagataeibacter oboediens |
| Name of strain: | MSKU 3 (T4) |
| Type of microorganisms: | Acetic acid bacteria |
| Place of origin: | Nan, Thailand |
| Isolation source: | Thermal adapted strain of MSKU 3 |
| GMOs: | NO |
| Pathogeneticity [to human]: | NO |
| Pathogeneticity [to animal]: | NO |
| Pathogeneticity [to plant]: | NO |
| Name of cultivation medium: | rich YPGD |
| Medium composition, pH: | 1.0% yeast extract, 1.0% polypeptone, 2.0% glycerol, 0.5% glucose |
| Cultivation temperature (˚C): | 37°C |
| Aerobic or Anaerobic: | Aerobic |
| Storage condition [Lyophilization]: | NO |
| Storage condition [Deep freeze (-80˚C)]: | YES |
| Mixed culture: | NO |
| Whole genome sequence data: | YES |
| Accession number (if YES): | BDLT01000001-BDLT01000110 |
| Publication of the strain: | YES |
| Publication reference (if YES): | Taweecheep, P., K. Naloka, M. Matsutani, T. Yakushi, K. Matsushita and G. Theeragool*. 2019. In vitro thermal and ethanol adaptations to improve vinegar fermentation at high temperature of Komagataeibacter oboediens MSKU 3. Applied Biochemistry and Biotechnology. 189: 144-159. |
| Deposition: | NO |
| Applications: | Industrial |
| specify if etc.: | Vinegar fermentation |
