Acetobacter fabarum-NJ11

1. Select the appropriate culture medium according to the characteristics of bacteria; 2. Take out as soon as possible after culture and put it into the refrigerator for storage, pay attention to the storage temperature of different bacteria, such as fungi, Vibrio cholerae, etc. need to be stored at room temperature; 3. Record the results of the identification of the strains, including growth, colony characteristics, staining reaction, etc. when preserving the strains; 4. The strain is divided into two sets of storage, one set is used for the preservation of the transmission, and one set is used for the experiments. Regular seed transfer, every 3 generations of identification.

·Pure culture of Acetobacter fabarum NJ11, suitable for research and industrial applications.
·Efficient in converting ethanol to acetic acid, making it ideal for vinegar production.
·Derived from natural fermentation processes, ensuring authenticity and reliability.

·Vinegar Production: Ideal for converting ethanol to acetic acid in vinegar production.
·Fermentation Studies: Useful for research on acetic acid bacteria and their metabolic pathways.
·Biotechnology: Employed in the production of biofilms and other biotechnological applications.
·Food Industry: Used in the production of fermented foods such as vinegar and pickles.

·Acetobacter aceti strains (for comparative studies and alternative acetic acid production)
·Gluconobacter oxydans (for co-cultivation experiments in bioprocessing)
·Industrial enzymes for enhanced fermentation efficiency (e.g., amylase, cellulase)
·Bio-based polymers and plastics (for sustainable packaging solutions)
·Customized microbial consortia for specific bioprocessing needs
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