International Journal of Systematic and Evolutionary Microbiology 2006-01-01

Acetobacter oeni sp. nov., isolated from spoiled red wine.

Luis R Silva, Ilse Cleenwerck, Raúl Rivas, Jean Swings, Martha E Trujillo, Anne Willems, Encarna Velázquez

Index: Int. J. Syst. Evol. Microbiol. 56(Pt 1) , 21-4, (2006)

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Abstract

A bacterial strain, designated B13T, was isolated from spoiled red wine from the Dão region, Portugal. The strain was Gram-negative, strictly aerobic, rod-shaped and motile. Phylogenetic analysis on the basis of 16S rRNA gene sequences indicated that B13T belonged to the genus Acetobacter within the Alphaproteobacteria. The closest related species was Acetobacter aceti, with 98.4 % 16S rRNA gene sequence similarity. DNA-DNA hybridization showed that B13T constituted a taxon separate from the Acetobacter species with validly published names. The DNA G+C content of B13T was 58.1 mol%. Phenotypic characteristics of B13T allowed its differentiation from the recognized Acetobacter species. B13T produced 5-ketogluconic acid from glucose, but no 2-ketogluconic acid. It produced catalase, but no oxidase. It utilized glycerol, but not maltose, ethanol or methanol as carbon sources. On the basis of the results obtained, B13T represents a novel species for which the name Acetobacter oeni sp. nov. is proposed. The type strain is B13T (= LMG 21952T = CECT 5830T).

Related Compounds

  • 5-KETO-D-GLUC...

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