Home | Jobs | News & Articles | Job Advice | Search | Protocols | Fun | @RealLabRat
Lab Rat with DNA

Post your resume
Candidates - post your resume

Search job listings
Candidates - search biotech jobs

Post job openings
Employers - post job openings

Email Login
Password
New users
sign up!
HOME > Restriction Enzymes> Sources > Acetobacter pasteurianus
Acetobacter pasteurianus

BioHazard Level:
1

Growth Temperature:
25-30oC

Appropriate growth media:
mannitol agar, mannitol broth

Genomic sources for restriction enzymes (at this website):
ApaI, ApaLI

Gram Stain:
Acetobacter pasteurianus is Gram stain negative.

Respiration:
Acetobacter pasteurianus is aerobic.

Taxonomic lineage:
Bacteria; Proteobacteria; Alphaproteobacteria; Rhodospirillales; Acetobacteraceae; Acetobacter

Industrial uses or economic implications:
Acetobacter pasteurianus is used to make various types of vinegars. Alcohol is first formed by yeast (Saccharomyces cerevisiae) and the ‘must’ is then inoculated with acetic acid bacteria (Acetobacter pasteurianus).

Miscellaneous:
Acetobacter pasteurianus is found in the environment inhabiting fruits and vegetables.

Human health and disease:
Not known
Disclaimer: This information is presented as interesting bits of information is not meant to be medical advice and should not be used to treat or diagnose any disease!


theLabRat.com 2005. All Rights Reserved.