Collection TBRC
Other code TF2 ; ZIM B073
Other collection code BCC 36447 ; DSM 11804 ; JCM 16936 ; LMG 18909 ; CIP 105780
History <---- BCC 36447 <---- LMG 18909 <---- P. Raspor University of Ljubljana Biotechnical Faculty (Acetobacter intermedius)
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.
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.
Genome-based taxonomy
Source Tea fungus beverage - Kombucha
Country of origin Switzerland
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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