Acetobacter ghanensis sp. nov., a novel acetic acid bacterium isolated from traditional heap fermentations of Ghanaian cocoa beans

1 BCCM/LMG Bacteria Collection, Faculty of Sciences, Ghent University, K. L. Ledeganckstraat 35, B-9000 Ghent, Belgium 2 Research Group of Industrial Microbiology and Food Biotechnology, Department of Applied Biological Sciences and Engineering, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brusse...

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Veröffentlicht in:	International journal of systematic and evolutionary microbiology 2007-07, Vol.57 (7), p.1647-1652
Hauptverfasser:	Cleenwerck, Ilse, Camu, Nicholas, Engelbeen, Katrien, De Winter, Tom, Vandemeulebroecke, Katrien, De Vos, Paul, De Vuyst, Luc
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetic Acid - metabolism Acetobacter Acetobacter - chemistry Acetobacter - classification Acetobacter - isolation & purification Acetobacter - physiology Bacteria Bacterial Typing Techniques Bacteriology Base Composition Biological and medical sciences Cacao - microbiology Catalase - analysis DNA Fingerprinting DNA, Bacterial - chemistry DNA, Bacterial - genetics DNA, Ribosomal - chemistry DNA, Ribosomal - genetics Ethanol - metabolism Fermentation Food Microbiology Fundamental and applied biological sciences. Psychology Genes, rRNA Glucose - metabolism Locomotion Microbiology Molecular Sequence Data Nucleic Acid Hybridization Oxidation-Reduction Oxidoreductases - analysis Phylogeny Polymerase Chain Reaction - methods RNA, Bacterial - genetics RNA, Ribosomal, 16S - genetics Sequence Analysis, DNA Sequence Homology, Nucleic Acid Systematics
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