Query: NC_013209:1531366 Acetobacter pasteurianus IFO 3283-01, complete genome Lineage: Acetobacter pasteurianus; Acetobacter; Acetobacteraceae; Rhodospirillales; Proteobacteria; Bacteria General Information: Acetobacter aceti IFO 3283, was originally isolated from a pellicle (a kind of biofilm) on the surface of vinegar fermentation. Acetobacter pasteurianus is an acetic acid-producing bacterium commonly found associated with plants and plant products. This organism is used in the production of fermented foods, such as kefir, and vinegar.
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General Information: This strain (JCM 1112, F275) is the type strain for the species. It is a human isolate, which is unable to colonize the intestinal tract of mice. Normal gut bacterium. They are commonly found in the oral, vaginal, and intestinal tracts of many animals. They are important industrial microbes that contribute to the production of cheese, yogurt, and other products such as fermented milks, all stemming from the production of lactic acid, which inhibits the growth of other organisms as well as lowering the pH of the food product. Industrial production requires the use of starter cultures, which are carefully cultivated, created, and maintained. These cultures produce specific end products during fermentation that impart flavor to the final product, as well as contributing important metabolic reactions, such as the breakdown of milk proteins during cheese production. The end product of fermentation, lactic acid, is also used as a starter molecule for complex organic molecule syntheses. Lactobacillus reuteri is a member of the normal microbial community of the gut in humans and animals. This organism produces antibiotic compounds, such as reutericin and reuterin, which have inhibitory effects on pathogenic microorganisms.