| 保藏机构: | JCM |
|---|---|
| 菌种名称: | JCM4926, JCM 4926 |
| 英文名称: | Komagataeibacter kakiaceti |
| 中文名称 | 卡氏小松杆菌 |
| 存储人: | (Iino et al.) Yamada |
| 来源历史: | << JCM << TUA 1087B << T. Uchimura, G5-1 (Gluconacetobacter kakiaceti) |
| 其他保藏中心编号: | JCM 25156; LMG 26206; NRIC 0798 |
| 分离来源: | 日本熊本县的Kaki醋 |
| 菌种特性 | |
| 备注： | |
| 培养条件： | 30°C |
| 生物安全等级: | 1 |
| 氧气需求: | |
| 培养基: |
TSB培养基：528
YEAST GLUCOSE AGAR
Yeast extract 10g
H2O 1L
Glucose 20g
Agar 15 g
|
| 模式菌株: | 是 |
| 参考文献: |
B2086
Iino, T., R. Suzuki, N. Tanaka, Y. Kosako, M. Ohkuma, K. Komagata and T. Uchimura 2012. Gluconacetobacter kakiaceti sp. nov., an acetic acid bacterium isolated from a traditional Japanese fruit vinegar. Int. J. Syst. Evol. Microbiol. 62: 1465-1469.
B2457
Yamada, Y. 2014. Transfer of Gluconacetobacter kakiaceti, Gluconacetobacter medellinensis and Gluconacetobacter maltaceti to the genus Komagataeibacter as Komagataeibacter kakiaceti comb. nov., Komagataeibacter medellinensis comb. nov. and Komagataeibacter maltaceti comb. nov. Int. J. Syst. Evol. Microbiol. 64 : 1670-1672.
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