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TRANSMUTATION OF SPECIES IN THE GENUS ACETOBACTER
Author(s) -
Shimwell J. L.
Publication year - 1956
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1956.tb02873.x
Subject(s) - cellulosic ethanol , acetobacter , mutant , biology , isolation (microbiology) , food spoilage , botany , cellulose , bacteria , food science , microbiology and biotechnology , fermentation , biochemistry , genetics , gene
Starting with a pure culture of the non‐cellulosic species Acetobacter mesoxydans Frateur, isolated from vinegar, the use of two highly selective methods favouring ( a ) cellulosic mutants, and ( b ) non‐cellulosic ones, has resulted in the isolation of mutants which, if encountered in natural habitats, would be identifiable as A. xylinum, A. xylinoides, A. orleanense , and A. rancens , respectively. It seems profitless to speculate which of these, together with A. mesoxydans , can be regarded as the “parent” species, since, in a state of nature, or in a vinegar acetifler, or in laboratory media, the environment selects the mutant with the highest appropriate survival value therein.