Acetobacter pasteurianus IFO 3283-01

Names Acetobacter pasteurianus IFO 3283-01
Accession numbers NC_013209, NC_013210, NC_013211, NC_013212, NC_013213, NC_013214, NC_013215
Background Acetobacter pasteurianus is an acetic acid bacterium traditionally used in the production of fermented food; strain NBRC 3283 (formerly known as IFO 3283) is used in vinegar production in Japan. Acetic acid bacteria are subject to physiological and genetic instability. In order to explore this instability 8 subisolates of NBRC were completely sequenced; only one isolate is represented here (strain IFO 3283-01).Over 280 genes, corresponding to 9% of the genome, were found to encode transposases in this isolate, with 3 single nucleotide polymorphisms and 5 transposon insertions in 32 different isolates from a multi-phenotype cell complex, indicating the propensity for genetic instability (adapted from PubMed 19638423). (HAMAP: ACEP3)
Strain IFO 3283-01
Complete Yes
Sequencing centre
(06-APR-2009) Contact:Yoshinao Azuma Yamaguchi University School of Medicine, Department of Microbiology and Immunology
(10-SEP-2009) National Center for Biotechnology Information, NIH, Bethesda, MD 20894, USA
Sequencing quality Level 6: Finished
Sequencing depth NA
Sequencing method Sanger
Isolation site pellicle on the surface of vinegar fermentation
Isolation country Japan
Number of replicons 7
Gram staining properties Negative
Shape Bacilli
Mobility NA
Flagellar presence NA
Number of membranes 2
Oxygen requirements Aerobic
Optimal temperature NA
Temperature range Mesophilic
Habitat Multiple
Biotic relationship Symbiotic
Host name NA
Cell arrangement NA
Sporulation NA
Metabolism Acid-producing
Nitrogen fixation
Energy source NA
Diseases NA
Pathogenicity No