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Acetobacter fabarum
Scientific classification
Domain:	Bacteria
Phylum:	Pseudomonadota
Class:	Alphaproteobacteria
Order:	Rhodospirillales
Family:	Acetobacteraceae
Genus:	Acetobacter
Species:	A. fabarum
Binomial name
Acetobacter fabarum Cleenwerck, et al. 2008
Type strain
LMG 24244 (= DSM 19596)

Acetobacter fabarum is a bacterium that was first identified from fermenting cocoa beans in Ghana.

Description

Acetobacter fabarum are gram-negative bacteria that appear as rounded rods, approximately 0.8 micrometers by 1.2 to 3 micrometers in size. If grown on agar plates, A. fabarum forms beige, round colonies that grow to 0.8 millimeters after three days at 28°C.

See also

• Food microbiology
• List of microorganisms used in food and beverage preparation

References

1. "Genus Acetobacter". LPSN. Retrieved 23 August 2018.
2. ^ Cleenwerck, I; Gonzalez, A; Camu, N; Engelbeen, K; De Vos, P; De Vuyst, L (2008). "Acetobacter fabarum sp. nov., an acetic acid bacterium from a Ghanaian cocoa bean heap fermentation". Int. J. Syst. Evol. Microbiol. 58 (9): 2180–5. doi:10.1099/ijs.0.65778-0. PMID 18768626.
3. Schaffner, D.W. (2014). "Oxidation of Metabolites Highlights the Microbial Interactions and Role of Acetobacter pasteurianus during Cocoa Bean Fermentation". Applied and Environmental Microbiology. 80 (6): 1848–1857. doi:10.1128/AEM.03344-13. ISSN 0099-2240. PMC 3957632. PMID 24413595.

External links

• http://aem.asm.org/content/80/6/1848.full
• https://www.uniprot.org/taxonomy/483199
• Type strain of Acetobacter fabarum at BacDive - the Bacterial Diversity Metadatabase

• Rhodospirillales
• Bacteria described in 2008