title: Identification of Acetobacter strains from Thai fermented rice products based on the 16S rRNA gene sequence and 16S-23S rRNA gene internal transcribed spacer restriction analyses.
abstract: BACKGROUND
  Fermented rice flour (khao-khab, a non-glutinous rice) and related products are Thai traditional products. The types of acetic acid bacteria (AAB) microflora in khao-khab have not been reported. In this study, Acetobacter strains were isolated and identified based on the phenotypic and chemotaxonomic characteristics and molecular aspects.
  
  
  RESULTS
  Twenty-five acetic acid bacteria isolated from fermented rice products and a starter for sweetened rice in Thailand by an enrichment culture approach, were assigned to the genus Acetobacter by phenotypic and chemotaxonomic characterisations. On the basis of the 16S rRNA gene sequence and 16S-23S rRNA gene ITS restriction analyses, 25 isolates were divided into six groups and identified at the specific level: (1) Group 1 included five isolates, which were identified as A. indonesiensis; (2) Group 2 included two isolates, which were identified as A. lovaniensis; (3) Group 3 included one isolate, which was identified as A. orientalis; (4) Group 4 included eleven isolates, which were identified as A. pasteurianus; (5) Group 5 included three isolates, which were identified as A. syzygii and (6) Group 6 included three isolates, which were unidentified and considered to constitute a new species.
  
  
  CONCLUSIONS
  Results revealed that various Acetobacter species were distributed in Thai fermented rice flour and related products. A novel Acetobacter species was isolated from the product.
authors: Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, 254 Phayathai Road, Wangmai, Bangkok 10330, Thailand. Somboon.T@chula.ac.th
authors: Somboon
authors: S
authors: Tanasupawat
authors: Jintana
authors: J
authors: Kommanee
authors: Pattaraporn
authors: P
authors: Yukphan
authors: Yasuyoshi
authors: Y
authors: Nakagawa
authors: Yuzo
authors: Y
authors: Yamada
mesh_terms: D019342:Acetic Acid / Q000378:metabolism; D000091:Acetobacter / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism; D001483:Base Sequence; D021903:DNA, Ribosomal Spacer / Q000235:genetics; D004032:Diet / Q000208:ethnology; D005285:Fermentation; D005516:Food Microbiology; D019344:Lactic Acid / Q000378:metabolism; D058889:Molecular Typing; D012275:Oryza / Q000382:microbiology*; D010802:Phylogeny; D012150:Polymorphism, Restriction Fragment Length; D011809:Quinones / Q000378:metabolism; D012329:RNA, Bacterial / Q000737:chemistry / Q000235:genetics; D012336:RNA, Ribosomal, 16S / Q000737:chemistry / Q000235:genetics; D012338:RNA, Ribosomal, 23S / Q000737:chemistry / Q000235:genetics; D012639:Seeds / Q000382:microbiology; D013729:Terpenes / Q000378:metabolism; D013785:Thailand
chemical_list: D021903:DNA, Ribosomal Spacer; D011809:Quinones; D012329:RNA, Bacterial; D012336:RNA, Ribosomal, 16S; D012338:RNA, Ribosomal, 23S; D013729:Terpenes; D019344:Lactic Acid; D019342:Acetic Acid