สืบค้นจุลินทรีย์
Acetobacter rancens []
| Name: | Gunjana Theeragool |
| Affliliation: | Department of Microbiology, Faculty of Science, Kasetsart University |
| Email address: | fscignt@ku.ac.th |
| Name of genus and species: | Acetobacter rancens |
| Name of strain: | SKU1105 |
| Type of microorganisms: | Bacteria |
| Place of origin: | Bangkok, Thailand |
| Isolation source: | Grape |
| GMOs: | NO |
| Pathogeneticity [to human]: | NO |
| Pathogeneticity [to animal]: | NO |
| Pathogeneticity [to plant]: | NO |
| Name of cultivation medium: | YPGD |
| Medium composition, pH: | 0.5% yeast extract, 0.5% polypeptone, 0.5.0% 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: | NO |
| Publication of the strain: | YES |
| Publication reference (if YES): | Saeki, A., G. Theeragool, K. Matsushita, H. Toyama, N. Lotong and O. Adachi. 1997. Development of thermotolerant acetic acid bacteria useful for vinegar fermentation at higher temperatures. Biosci. Biotechnol. Biochem. 61:138-145. |
| Deposition: | NO |
| Applications: | Industrial |
| specify if etc.: | Vinegar fermentation |
