Abstract
A.ce'to.mi.cro'bi.um. L. n. acetum vinegar; Gr. adj. mikros small; Gr. n. bios life; N.L. neut. n. microbium a small living being, a microbe; N.L. neut. n. Acetomicrobium a microorganism producing acetic acid.
Bacteroidetes / Bacteroidia / Bacteroidales / Bacteroidaceae / Acetomicrobium
Straight tapered rods, 0.6–0.8 × 2–7 µm, occurring mostly in pairs or short chains. Gram-stain-negative. Nonsporeforming. The murein contains meso-diaminopimelic acid. Motile by means of a single subpolar flagellum or a few lateral flagella. Optimum temperature, 58–73°C. pH range for growth, 6.2–8.0. Catalase-negative. Cytochromes are not present. Chemoorganotrophic. Anaerobic, having a strictly fermentative type of metabolism. One species ferments glucose to acetate, CO2, and H2; the other ferments glucose to acetate, lactate, ethanol, CO2, and H2. One species ferments pentoses. Good growth depends on the presence of yeast extract or peptone and carbohydrate. Isolated from sewage sludge.
DNA G+C content (mol%): 45–47.
Type species: Acetomicrobium flavidum Soutschek, Winter, Schindler and Kandler 1985, 223VP (Effective publication: Soutschek, Winter, Schindler and Kandler 1984, 388.).
