Acetobacter pasteurianus

(aka Acetobacter pasteurianus subsp. pasteurianus)

Bacteria
General | Carbohydrate O/F | Substrate utilisation | Enzymes | Metabolites | Antibiotics

Overview

  • Acetobacter pasteurianus, (aka Acetobacter pasteurianus subsp. pasteurianus), is a Gram-negative, non-spore-forming, strictly aerobic, oval-shaped bacterium. It has been detected in at least 2 gut microbiome compilation studies or metastudies. The DNA G+C content is 52-53%. Acetobacter pasteurianus is likely to be transient and not a long-term gut coloniser. (Sievers2005)



  • This organism has been recovered from fruits, flowers, and vegetables. The risk classification (www.baua.de) for this organism is 1, i.e., low risk of infection and spread. Pathogenicity status unknown, or very unlikely to be pathogenic. Likely to be transient and not a long-term gut commensal.
    • QUIRKS
  • Obligate aerobe; unlikely to be a gut coloniser.
    • GENERAL CHARACTERISTICS (Sievers2005);
    Character Response
  • pH
  • Acidity tolerance:
  • Grows optimally at pH 5.5-6.3.
  • 🌡
  • Temperature tolerance:
  • Grows optimally at 25-30℃.
  • H+
  • Acid from carbohydrates usually produced:
  • mannitol;
  • ±
  • Strain-dependent acid from carbs:
  • glucose;
  • ⥅
  • Substrates assimilated or utilised:
  • alanine; proline;
  • ±
  • Strain-dependent substrate utilisation:
  • glycerol;
  • ±
  • Strain-dependent active enzymes:
  • catalase;
    • SPECIAL FEATURES (Sievers2005);
    Character Response
  • ✗
  • Metabolites not produced:
  • H₂S; indole;
  • ✓
  • Nitrate:
  • reduced

    • Details

    GENERAL
    Lineage Physiology General Growth Tolerances Hydrol./digest./degr.
    Phylum:  Proteobacteria Class:  Alphaproteobacteria Order:  Rhodospirillales Family:  Acetobacteraceae Genus:  Acetobacter Alt. name:  Acetobacter pasteurianus subsp. pasteurianus Gram stain:  neg O2 Relation.:  strictly aerobic Spore:  No spore Morphology:  Oval-shaped
    Health:  Unknown
    Source:  fruits, flowers, and vegetables
    DNA G+C(%):  52-53
    Opt. T:  25-30℃
    Opt. pH:  5.5-6.3
    		Gelatin:  neg Starch:  neg
    CARBOHYDRATE ACID FORMATION
    Monosaccharide O/F Oligosaccharide O/F Polysaccharide O/F Polyol O/F Other O/F
    Glucose:  d Mannitol:  + Ethanol:  +
    SUBSTRATE ASSIMILATION & UTILISATION
    Monosaccharide util/assim Oligosaccharide util/assim Other carboh. util/assim Amino acid util/assim Organic acid util/assim
    Glycerol:  d Ala:  + Pro:  +
    ENZYME ACTIVITY
    Enzymes: General Enzymes: Carbohydrate Enzymes: Protein Enzymes: Arylamidases Enzymes: Esters/fats
    Oxidase:  neg Catalase:  d(w)
    METABOLITES - PRODUCTION & USE
    Fuel Usable Metabolites Metabolites Released Special Products Compounds Produced

    		H2S:  neg Indole:  neg

    References

    SPECIFIC REFERENCES FOR ACETOBACTER PASTEURIANUS
  • Sievers2005 - Bergey's manual of systematic bacteriology. Vol. 2, The The Alpha-, Beta-, Delta-, and Epsilonproteobacteria Part C. Family Acetobacteraceae, Genus I. Acetobacter
  • ...............................
    • GUT MICROBIOME COMPILATIONS AND METASTUDIES FOR ACETOBACTER PASTEURIANUS
  • Lagier2016 - Culture of previously uncultured members of the human gut microbiota by culturomics.
  • McLaughlin2010 - The bacteriology of pouchitis: a molecular phylogenetic analysis using 16S rRNA gene cloning and sequencing.
  • ...............................
    • Added: January 14, 2022