Collection TBRC
Other code LTH 2460 ; R-35972
Other collection code BCC 36445 ; LTH 2460 ; BCRC 17057 ; CCRC 17057 ; CIP 105763 ; DSM 11826 ; JCM 16937 ; LMG 18849 ; NCIMB 13557
History <---- BCC 36445 <---- LMG 18849 <---- 1999, G.Sch?ller University of Hohenheim Germany (Acetobacter oboediens) <---- S.Sokollek University of Hohenheim Germany
Microorganism group Bacteria
Type strain Yes
Yamada Y, Yukphan P, Lan Vu HT, Muramatsu Y, Ochaikul D, Tanasupawat S, Nakagawa Y. Description of Komagataeibacter gen. nov., with proposals of new combinations (Acetobacteraceae). J Gen Appl Microbiol. 2012;58(5):397-404.
Sokollek SJ, Hertel C, Hammes WP. Description of Acetobacter oboediens sp. nov. and Acetobacter pomorum sp. nov., two new species isolated from industrial vinegar fermentations. Int J Syst Bacteriol. 1998 Jul;48 Pt 3:935-40.
Yamada Y. Transfer of Acetobacter oboediens Sokollek et al 1998 and Acetobacter intermedius Boesch et al. 1998 to the genus Gluconacetobacter as Gluconacetobacter oboediens comb. nov. and Gluconacetobacter intermedius comb. nov. Int J Syst Evol Microbiol. 2000 Nov;50 Pt 6:2225-7.
LPSN
Genome-based taxonomy
Source Red wine vinegar fermentation
Country of origin Germany
Risk Group 1
Growth medium

Glucose 40 g
Yeast extract 10 g
Peptone 10 g
Na2HPO4.12H2O 3.38 g
Citric acid.H2O 1.5 g
Ethanol 20 ml
Acetic acid 10 ml
Agar (if needed) 15 g
Distilled water 970 ml
Sterilize ethanol and acetic acid separately by filtration.

Glucose 10 g
Yeast extract 2 g
Peptone 3 g
Agar (if needed) 15 g
Acetic acid (100%) 10 ml
Ethanol (96%) 20 ml
Distilled water 1000 ml
Sterlize ethanol and acetic acid separately by filtration and add aseptically to the sterile medium.

Growth temperature 30 °C
Oxygen requirement Aerobic
Distribution condition TBRC MTA
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