Acetobacterium
| Acetobacterium | |
|---|---|
| Scientific classification | |
| Kingdom: | Bacteria |
| Phylum: | Firmicutes |
| Class: | Clostridia |
| Order: | Clostridiales |
| Family: | Eubacteriaceae |
| Genus: | Acetobacterium Balch et al.[1] |
| Species | |
|
Acetobacterium bakii | |
Acetobacterium is a genus of anaerobic, Gram-positive bacteria that belong to the Eubacteriaceae family. The name has originated because they are acetogens, predominantly making acetic acid as a byproduct of anaerobic metabolism. Most of the species reported in this genus are homoacetogens, i.e. solely producing acetic acid as their metabolic byproduct. They should not be confused with acetic acid bacteria which are aerobic, Gram-negative Alphaproteobacteria and widely used to produce vinegar.
The type species of this genus is Acetobacterium woodii.[1] The genus name, Acetobacterium, was chosen despite the long-standing usage of the similar genus name Acetobacter for a main group of the acetic acid bacteria.
References
- 1 2 Balch, W. E.; Schoberth, S.; Tanner, R. S.; Wolfe, R. S. (1977). "Acetobacterium, a New Genus of Hydrogen-Oxidizing, Carbon Dioxide-Reducing, Anaerobic Bacteria". International Journal of Systematic Bacteriology. 27 (4): 355. doi:10.1099/00207713-27-4-355.