Gluconacetobacter persimmonis Sp. nov., Isolated from Korean Traditional Persimmon Vinegar

• Published in: Journal of microbiology and biotechnology Vol. 14; no. 2; pp. 276 - 283
• Main Authors: Yeo, S.H. (Keimyung University, Daegu, Republic of Korea), Lee, O.S. (Keimyung University, Daegu, Republic of Korea), Lee, I.S. (Keimyung University, Daegu, Republic of Korea), Kim, H.S. (Keimyung University, Daegu, Republic of Korea), Yu, T.S. (Keimyung University, Daegu, Republic of Korea), Jeong, Y.J. (Keimyung University, Daegu, Republic of Korea), E-mail: yjjeong@kmu.ac.kr
• Format: Journal Article
• Language: English; Korean
• Published: Seoul 한국미생물생명공학회 01.04.2004; Korean Society for Applied Microbiology
• Subjects: 16S rDNA sequence analysis; Biological and medical sciences; Biotechnology; FILOGENIA; Fundamental and applied biological sciences. Psychology; Gluconacetobacter persimmonis sp. nov; persimmon vinegar fermentation; PHYLOGENIE; PHYLOGENY; TAXONOMIA; TAXONOMIE; TAXONOMY; Taxonomy; Gluconacetobacter persimmonis sp. nov; Ribosomal DNA; Phylogeny; Fermentation; Vinegar; persimmon vinegar fermentation; 16S rDNA sequence analysis; phylogeny; taxonomy; nov; Gluconacetobacter persimmonis sp
• ISSN: 1017-7825; 1738-8872

Screening was performed to isolate cellulose-producing microorganisms from the Korean traditional fermented persimmon vinegar. The resulting strain, KJ 145∨T, was then taxonomically investigated by phenotypic characterization, particularly chemotaxonomic, and by phylogenetic inference based on a 16S rDNA sequence analysis including other related taxa. Strain KJ 145∨T was found to grow rapidly and form pale white colonies with smooth to rough surfaces on a GYC agar. Strain KJ 145∨T also produced acetate from ethanol, and was tolerable to 10% ethanol in SM medium.