Acetobacter fabarum sp. nov., an acetic acid bacterium from a Ghanaian cocoa bean heap fermentation

Cleenwerck, I.; Gonzalez, A.; Camu, N.; Engelbeen, K.; De Vos, P.; De Vuyst, L.

doi:10.1099/ijs.0.65778-0

Cited by 75Microbial metabolism and enzyme functionGenomics and Phylogenetic StudiesFermentation and Sensory Analysis

Acetobacter fabarum sp. nov., an acetic acid bacterium from a Ghanaian cocoa bean heap fermentation

Cleenwerck, I., Gonzalez, A., Camu, N., Engelbeen, K., De Vos, P., De Vuyst, L.·2008·INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

DOI 10.1099/ijs.0.65778-0

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Abstract

Six acetic acid bacterial isolates, obtained during a study of the microbial diversity of spontaneous fermentations of Ghanaian cocoa beans, were subjected to a polyphasic taxonomic study. (GTG)(5)-PCR fingerprinting grouped the isolates together, but they could not be identified using this method. Phylogenetic analysis based on 16S rRNA gene sequences allocated the isolates to the genus Acetobacter and revealed Acetobacter lovaniensis, Acetobacter ghanensis and Acetobacter syzygii to be nearest neighbours. DNA-DNA hybridizations demonstrated that the isolates belonged to a single novel genospecies that could be differentiated from its phylogenetically nearest neighbours by the following phenotypic characteristics: no production of 2-keto-D-gluconic acid from D-glucose; growth on methanol and D-xylose, but not on maltose, as sole carbon sources; no growth on yeast extract with 30% D-glucose; and weak growth at 37 degrees C. The DNA G+C contents of four selected strains were 56.8-58.0 mol%. The results obtained prove that the isolates should be classified as representatives of a novel Acetobacter species, for which the name Acetobacter fabarum sp. nov. is proposed. The type strain is strain 985(T) (=R-36330(T) =LMG 24244(T) =DSM 19596(T)).

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Acetobacter ghanensis sp. nov., a novel acetic acid bacterium isolated from traditional heap fermentations of Ghanaian cocoa beans
Cleenwerck, I., Camu, N., Engelbeen, K., Winter, T. D., Vandemeulebroecke, K., Vos, P. D., & Vuyst, L. D. (2007) · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY · doi:10.1099/ijs.0.64840-0 · Cited by 84 · see citing works
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Acetobacter okinawensis sp. nov., Acetobacter papayae sp. nov., and Acetobacter persicus sp. nov.; novel acetic acid bacteria isolated from stems of sugarcane, fruits, and a flower in Japan
lino, T., Suzuki, R., Kosako, Y., Ohkuma, M., Komagata, K., & Uchimura, T. (2012) · The Journal of General and Applied Microbiology · doi:10.2323/jgam.58.235 · Cited by 40 · see citing works

Authors: Cleenwerck, I., Gonzalez, A., Camu, N., Engelbeen, K., De Vos, P., & De Vuyst, L.
Affiliations: Ghent University (BE)
Vrije Universiteit Brussel (BE)
ORCID: Cleenwerck, I.
Venue: INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
Publisher: Microbiology Society
Published: 2008-09-01
Volume: 58
Issue: 9
Pages: 2180-2185
ISSN: 1466-5026 (ISSN-L)
1466-5034
DOI: 10.1099/ijs.0.65778-0
OpenAlex: W2127619309
Cited by: 71
References: 35
Citations by year: 2026: 1 · 2025: 1 · 2023: 3 · 2022: 2 · 2021: 4 · 2020: 6 · 2019: 6 · 2018: 2 · 2017: 3 · 2016: 7 · 2015: 8 · 2014: 7 · 2013: 4 · 2012: 4
FWCI: 2.33
Type: journal article
Language: en
Open access: closed
Locations: INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (publishedVersion)
PubMed (publishedVersion)
Ghent University Academic Bibliography (Ghent University) (submittedVersion)
Funders: Vrije Universiteit Brussel
Vlaamse regering
Cocoa Research Institute of Ghana
Topics: Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Microbial metabolism and enzyme function
Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Genomics and Phylogenetic Studies
Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Keywords: novel bacterial species
MeSH terms: Acetobacter, Methanol, Base Composition, Cacao, DNA, Bacterial, DNA, Ribosomal, Food Microbiology, Ghana, Glucose, Maltose, Molecular Sequence Data, Nucleic Acid Hybridization, Peptones, Phylogeny, RNA, Bacterial, RNA, Ribosomal, 16S, Sequence Homology, Nucleic Acid, Sugar Acids, Xylose, Bacterial Typing Techniques, Cluster Analysis, Polymerase Chain Reaction, DNA Fingerprinting, Sequence Analysis, DNA, Acetic Acid, Genes, rRNA

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Acetobacter fabarum sp. nov., an acetic acid bacterium from a Ghanaian cocoa bean heap fermentation

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