Acetobacter pasteurianus strain BCRC 14118

Acetobacter pasteurianus strain BCRC 14118 is a Gram-negative, nonsporulating bacterium classified as a chemoheterotroph, which thrives in aerobic environments. This strain exhibits optimal growth at a temperature of 30.0°C and is primarily isolated from dairy habitats. As a member of the Acetobacter genus, A. pasteurianus is notable for its role in the fermentation processes associated with vinegar production and the conversion of ethanol to acetic acid. Its ability to utilize a range of organic substrates positions it as a significant player in dairy fermentation ecosystems, where it may contribute to the flavor and preservation of fermented dairy products. Understanding the metabolic pathways and growth conditions of A. pasteurianus strain BCRC 14118 can provide insights into its potential applications in food biotechnology, particularly in enhancing the fermentation processes in dairy industries. The ecological niche occupied by this strain highlights its importance in maintaining the balance of microbial communities in dairy environments, potentially influencing both product quality and safety.