Bacteria, acetic acid classification

Yamada, Y. Aida, K. Uemura,T. Distribution of ubiquinone 10 and 9 in acetic acid bacteria and its relation to the classification of genera Gluconobacter and Aceto-bacter, especially of so-called intermediate strains. Agric. Biol. Chem. 1968, 32, 786-788. 

Bacteria 2. See also Specific genus and species acetic acid 8 aerobes 10 anaerobic 8 autotrophic 8 binding to cells 186 branched fatty acids of 381 chemoheterotrophic 7,8 chemolithotrophic 7 classification of 6-8 coats 431 composition of 31 electron micrograph of 4 flagella 6... 

The distinction between genera of acetic acid bacteria appears to be reasonably well founded but Shimwell has repeatedly stressed that variability is so widespread that classification into species is of little value. This viewpoint has not been given whole-hearted support but it is likely that there is a continuous range of strains within a genus, with immediate neighbours in the series differing in their abilitv to produce one or two particular enzymes [1]. 

Asai, T. (1935). Taxonomic studies on acetic acid bacteria and allied oxidative bacteria isolated from fruits. A new classification of the oxidative bacteria. Journal of the Agricultural Chemical Society of Japan, 11, 674—708. 

Asai, T. (1968). Acetic acid bacteria. Classification and biochemical activities (p. 103). Baltimore University of Tokyo Press. 

De Vuyst L, Camu N, De Winter T, Vandemeulebioecke K, Van de Perre V, Vancanneyt M, De Vos P, Cleenwerck I. Validation of the (GTG)j-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans. Int J Food Mierobiol. 2008 125(l) 79-90. doi 10.1016/j.ijfoodmi-cro. 2007.02.030. 

The lactic acid bacteria of grape must and wine belong to the genera Lactobacillus, Leuconostoc, Oenococcus and Pediococcus. Besides their morphology in coccal or rod-like forms, the homofer-mentative or heterofermentative character is a deciding factor in their classification. Homofer-mentative bacteria produce more than 85% lactic acid from glucose. Heterofermentative bacteria produce carbon dioxide, ethanol and acetic acid in addition to lactic acid. 

Asai T (1968) Acetic acid bacteria classification and biochemical activities. 

Characteristics of the intermediate type strains. Agric Biol Chem 31 724-737 Asai T (1935) Taxonomic study of acetic acid bacteria and allied oxidative bacteria in fruits and a new classification of oxidative bacteria. Nippon Nogeikagaku Kaishi 11 674-708 (in Japanese) Asai T (1968) Acetic acid bacteria classification and biochemical activities. University of Tokyo Press, Tokyo... 

Yamada Y, Aida K, Uemura T (1969a) Enzymatic studies on the oxidation of sugar and sugar alcohol V. Ubiquinone of acetic acid bacteria and its relation to classification of genera Gluconobacter and Acetobacter, especially of the so-called intermediate strains. J Gen Appl Microbiol 15 181-196... 

Asai T (1968) Acetic acid bacteria classification and biochemical activities. Univta ity of Tokyo Press, Tokyo... 

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