Acetobacter lambici sp. nov., isolated from fermenting lambic beer

Abstract

An acetic acid bacterium, strain LMG 27439 T , was isolated from fermenting lambic beer. The cellswere Gram-stain-negative, motile rods, catalase-positive and oxidase-negative. Analysis of the 16S rRNA gene sequence revealed the strain was closely related to Acetobacter okinawensis (99.7 % 16S rRNA gene sequence similarity with the type strain of this species), A. ghanensis

Acetobacter sicerae sp. nov., isolated from cider and kefir, and identification of species of the genus Acetobacter by dnaK, groEL and rpoB sequence analysis

“…The predominant fatty acid was C 18 : 1 v7c (54.2-58.3 %), while the following fatty acids were present in lower percentages (above 1 %): C 16 : 0 (11.2-11.65 %), C 14 : 0 2-OH (10.56-12.85 %), C 16 : 0 2-OH (4.33-5.77 %), C 18 : 0 (3.71-4.14 %), C 16 : 0 3-OH (3.07-3.44 %), C 18 : 0 3-OH (3.07-3.23 %) and C 14 : 0 (1.93-2.72 %) ( Table 1). The fatty acid methyl ester data were consistent with those reported for the species of the genus Acetobacter with validly published names by Spitaels et al (2014), generated using the same method from cultures also grown on AAM at 28 u C under aerobic conditions, for 24 to 72 h, depending on the strain. The analysis of respiratory quinones of LMG 1531 T was performed as described previously (Vaz-Moreira et al, 2007) using the method of Tindall (1989).…”

“…Other data were taken from Spitaels et al (2014). Cultivation conditions prior to fatty acid extraction were identical for all strains, except for the duration of cultivation, which varied from 24 h to 72 h depending on the strain.…”

“…The production of 2-keto-D-gluconic acid and 5-keto-D-gluconic acid from D-glucose was determined as reported by Spitaels et al (2014 (Table 2, Table S3). The production of cellulose was examined by boiling cell pellicle in 5 % NaOH for 2 h (Navarro et al, 1999).…”

“…Growth on SM at pH 3.6 + V (W) 2 + W *Data taken from Cleenwerck et al (2008). DData taken from Spitaels et al (2014). dColour change was observed, with a pH range between pH 5.98 and 6.05, while + was described as a colour change and a pH measurement lower than pH 5.9 (Gosselé, 1982 The type strain, LMG 1531 T (5NCIMB 8941 T ), is a noncellulose-producing mutant from the peritrichous flagellated strain LMG 1530, which was isolated by J. Carr from cider (Shimwell & Carr, 1958).…”

The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation

“…All MRS agar isolates were identified as Gluconobacter cerinus, whereas AAM agar isolates were identified as Acetobacter lambici (Fig. 3) (Spitaels et al, 2014a). The bacterial and yeast community profiles of the donor batch A sample comprised a single dense band each (Fig.…”