Gluconacetobacter: https://en.wikipedia.org/wiki/Gluconacetobacter
EXPERIMENT DEVELOPMENT
- In order to do this, I will retake my previous results obtained in the first attempt to isolate a specimen from kombucha. This investigation can be seen in the following link [1]
- Medium: Gluconacetobacter (500ml)
Glucose - 10g
Peptone - 2.5g
Yeast extract - 2.5g
Na2HPO4 - 1.35g
Citric acid - 0.75g
Distilled or tap water - 500ml
Agar - 7.5g
POSIBLE SPECIMEN
Clonostachys sp.
Fusarium sp.
Acremonium masseei
Acremonium murorum
Talaromyces minioluteus
https://pdfs.semanticscholar.org/4d16/1cea571a604af97d9b05f23a3127eab92a83.pdf
https://www.interdisciplinary-laboratory.hu-berlin.de/de/content/architektur-und-morphogenese-von-biofilmen/
Gluconacetobacter aggeris Gluconacetobacter asukensis Gluconacetobacter azotocaptans Gluconacetobacter diazotrophicus Gluconacetobacter entanii Gluconacetobacter europaeus Gluconacetobacter hansenii Gluconacetobacter intermedius Gluconacetobacter johannae Gluconacetobacter kakiaceti Gluconacetobacter kombuchae Gluconacetobacter liquefaciens (type species of the genus) Gluconacetobacter maltaceti Gluconacetobacter medellinensis Gluconacetobacter nataicola Gluconacetobacter oboediens Gluconacetobacter rhaeticus Gluconacetobacter sacchari Gluconacetobacter saccharivorans Gluconacetobacter sucrofermentans Gluconacetobacter swingsii Gluconacetobacter takamatsuzukensis Gluconacetobacter tumulicola Gluconacetobacter tumulisoli Gluconacetobacter xylinus