Gluconacetobacter kakiaceti sp. nov., an acetic acid bacterium isolated from a traditional Japanese fruit vinegar

International Journal of Systematic and Evolutionary Microbiology

Volumn 62, Issue 7, 2012, Pages 1465-1469

  Iino, Takao ^a   Suzuki, Rei ^b   Tanaka, Naoto ^b   Kosako, Yoshimasa ^a   Ohkuma, Moriya ^a   Komagata, Kazuo ^b   Uchimura, Tai ^b  

^a RIKEN BIORESOURCE CENTER   (Japan)

^b TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID; ALCOHOL; CELLULOSE; GLUCOSE; RNA 16S; SUGAR; VINEGAR;

ARTICLE; BACTERIAL STRAIN; BACTERIUM ISOLATE; BACTERIUM ISOLATION; DNA BASE COMPOSITION; DNA DNA HYBRIDIZATION; GLUCONACETOBACTER; GLUCONACETOBACTER KAKIACETI; NONHUMAN; NUCLEOTIDE SEQUENCE; PERSIMMON; PHENOTYPE; PHYLOGENY; PRIORITY JOURNAL; RNA SEQUENCE;

ACETIC ACID; BACTERIAL TYPING TECHNIQUES; BASE COMPOSITION; CLUSTER ANALYSIS; DNA, BACTERIAL; DNA, RIBOSOMAL; FOOD MICROBIOLOGY; FRUIT; GLUCONACETOBACTER; JAPAN; MOLECULAR SEQUENCE DATA; NUCLEIC ACID HYBRIDIZATION; PHYLOGENY; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA;

BACTERIA (MICROORGANISMS); DIOSPYROS KAKI; GLUCONACETOBACTER;

EID: 84863706794     PISSN: 14665026     EISSN: None     Source Type: Journal    
DOI: 10.1099/ijs.0.031773-0     Document Type: Article

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