Yamada Yuzo, Yukphan Pattaraporn
BIOTEC Culture Collection (BCC), National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathumthani 12120, Thailand.
Int J Food Microbiol. 2008 Jun 30;125(1):15-24. doi: 10.1016/j.ijfoodmicro.2007.11.077. Epub 2007 Dec 5.
Taxonomic studies of acetic acid bacteria were historically surveyed. The genus Acetobacter was first introduced in 1898 with a single species, Acetobacter aceti. The genus Gluconobacter was proposed in 1935 for strains with intense oxidation of glucose to gluconic acid rather than oxidation of ethanol to acetic acid and no oxidation of acetate. The genus "Acetomonas" was described in 1954 for strains with polar flagellation and no oxidation of acetate. The proposals of the two generic names were due to confusion, and "Acetomonas" was a junior subjective synonym of Gluconobacter. The genus Acetobacter was in 1984 divided into two subgenera, Acetobacter and Gluconoacetobacter. The latter was elevated to the genus Gluconacetobacter in 1998. In the acetic acid bacteria, ten genera are presently recognized and accommodated to the family Acetobacteraceae, the Alphaproteobacteria: Acetobacteer, Gluconobacter, Acidomonas, Gluconacetobacter, Asaia, Kozakia, Swaminathania, Saccharibacter, Neoasaia and Granulibacter. In contrast, the genus Frateuria, strains of which were once named 'pseudacetic acid bacteria', was classified into the Gammaproteobacteria. The genus Gluconacetobacter was phylogenetically divided into two groups: the Gluconacetobacter liquefaciens group and the Gluconacetobacter xylinus group. The two groups were discussed taxonomically.
对醋酸菌的分类学研究进行了历史综述。醋酸杆菌属最初于1898年被引入，仅有一个物种，即醋酸醋酸杆菌。葡糖杆菌属在1935年被提出，用于指代那些能将葡萄糖强烈氧化为葡萄糖酸而非将乙醇氧化为乙酸且不氧化乙酸盐的菌株。“醋单胞菌属”于1954年被描述，用于指代那些具有极生鞭毛且不氧化乙酸盐的菌株。这两个属名的提出是由于混淆，“醋单胞菌属”是葡糖杆菌属的次主观同物异名。醋酸杆菌属在1984年被分为两个亚属，即醋酸杆菌亚属和葡糖醋酸杆菌亚属。后者在1998年被提升为葡糖醋酸杆菌属。在醋酸菌中，目前已确认有十个属，并被归入醋酸杆菌科，即α-变形菌纲：醋酸杆菌属、葡糖杆菌属、嗜酸菌属、葡糖醋酸杆菌属、阿萨亚属、科扎基亚属、斯瓦米纳坦菌属、糖杆菌属、新阿萨亚属和粒杆菌属。相比之下，曾被称为“假醋酸菌”的弗雷德里克菌属被归类到γ-变形菌纲。葡糖醋酸杆菌属在系统发育上分为两组：液化葡糖醋酸杆菌组和木葡糖醋酸杆菌组。对这两组进行了分类学讨论。
