Abstract
A.ce'to.ther'mus. L.n. acetum vinegar; Gr. adj. thermos hot; N.L. masc. n. Acetothermus a thermophilic microorganism producing acetic acid.
Bacteroidetes / Bacteroidia / Bacteroidales / Bacteroidaceae / Acetothermus
Straight rods 0.5 × 5–8 µm, occurring singly or in pairs. Gram-stain-negative. Nonsporeforming. Nonmotile.
Chemoorganotrophic. Anaerobic, having a strictly fermentative type of metabolism. Optimum temperature, 58°C; no growth occurs below 50°C or above 60°C. Optimum pH, 7–8. Yeast extract, peptone, and vitamin B12 are required. Only glucose and fructose are used as energy sources. Glucose is fermented by glycolysis to acetate, CO2 , and H2 in a molar ratio of 1:1:2. Increasing H2 partial pressures inhibit growth, but elevated acetate concentrations do not affect growth. Isolated from thermophilically fermenting sewage sludge.
DNA G+ C content (mol%): ~62.
Type species: Acetothermus paucivorans Dietrich, Weiss and Winter 1988a, 328VP (Effective publication: Dietrich, Weiss and Winter 1988c, 179.).
