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KCTC 22319 Acetobacter pomorum
| KCTC No. | 22319 |
|---|---|
| Scientific Name | Acetobacter pomorum |
| NCBI Taxonomy | loading.. |
| Synonym | |
| Kind | Bacteria - Proteobacteria - Alphaproteobacteria |
| Reference | 5883 |
| Genome Information | |
| History | <- LMG 18848 <- 1975, LMD (`Acetobacter paradoxum`) <- 1953, N.Wieringa-Wijsman <- J.Frateur |
| Other Collection No. | LTH 2458, CIP [105762], DSM [11825], LMG [18848] |
| Source | From cider vinegar fermentation, Esslingen, Germany [5883] |
| Product1 | |
| Product2 | Cellulase(-)/Protease(-) |
| Aero Condition | Aerobic |
| Application | |
| Temperature | 30 ℃ |
| Culture Method | |
| KCTC Media No. | KCTC Media No. 2 : Mannitol Agar/YPM MEDIUM |
| Biosafty Level | 1 |
| MTA Restrictions | Only NON-COMMERCIAL USE for reference strains and/or academic researches |
| Price | [Delivery form & Price] - Freeze vial : ￦30,000 KRW - Actively growing culture : ￦45,000 KRW |
| Image |
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Papers citing
current resources
| Title | Journal Title | Issued year |
|---|---|---|
| P0714 Enhancement of Antioxidant Activities from Spinach or Blackberry Juices through Acetic Acid Bacteria Fermentation | dev02.dbpia.co.kr | |
| Characterization of Acetobacter pomorum KJY8 Isolated from Korean Traditional Vinegar | kpubs.org | 2014 |
| 고산도 생성 초산균의 분리 및 발효특성 | kpubs.org | 2015 |
| 초산균 발효에 의한 베리 농축액의 항산화 활성 증진 효과 | ksbbj.or.kr | 2017 |