TBRC | Komagataeibacter oboediens (TBRC 1036)

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 [175] 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. [176] 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 3:935-940. [366] 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 6:2225-2227.
LPSN
Genome-based taxonomy
Source	Red wine vinegar fermentation
Country of origin	Germany
Risk Group	1
Growth medium	RAE 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. AE medium (1a/2e) 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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