Gluconobacter wancherniae sp. nov., an acetic acid bacterium from Thai isolates in the α-Proteobacteria

Importance of acetic acid bacteria in food industry

“…A major change in the classification of AAB was introduced by Ishikawa (1997, 1998), in which they transferred Acetobacter species containing Q-10 (Acetobacter xylinus, Acetobacter liquefaciens, Acetobacter hansenii, Acetobacter diazotrophicus and Acetobacter europaeus) to the genus Gluconacetobacter. Nowadays, the family Acetobacteraceae accommodates twelve genera for the AAB: Acetobacter, Gluconobacter, Acidomonas, Gluconacetobacter, Asaia, Kozakia, Swaminathania, Saccharibacter, Neoasaia, Granulibacter, Tanticharoenia and Ameyamaea (Yamada & Yukphan, 2008;Yukphan et al, 2009Yukphan et al, , 2008. Table 1 shows the current classification of AAB.…”

“…Occurrence of Acidomonas, Kozakia, Swaminathania, Saccharibacter, Neoasaia, Granulibacter, Tanticharoenia and Ameyamaea strains is rather rare in common isolation sources such as vinegar, wine, fruits and flowers (Yamada & Yukphan, 2008;Yukphan et al, 2009Yukphan et al, , 2008.…”

Proteome analysis of Acetobacter pasteurianus during acetic acid fermentation

“…These microorganisms belong to the Acetobacteraceae family and are classified into 12 genera and 59 species [6,7,22,23,[27][28][29][30][31][32]41,[62][63][64][65]. Among AAB, several members of the genera Acetobacter and Gluconacetobacter are involved in the production of vinegar.…”

Acetobacter farinalis sp. nov., an acetic acid bacterium in the .ALPHA.-Proteobacteria

“…The phenotypic characterization was carried out by incubating the Yukphan et al (2010). * Values are expressed as the means of three determinations.…”