Acetobacter oeni sp nov., isolated from spoiled red wine

A bacterial strain, designated B13(T), was isolated from spoiled red wine from the Dao region, Portugal. The strain was Gram-negative, strictly aerobic, rod-shaped and motile. Phylogenetic analysis on the basis of 16S rRNA gene sequences indicated that B13(T) belonged to the genus Acetobacter within the Alphaproteobacteria. The closest related species was Acetobacter aceti, with 98.4 % 16S rRNA gene sequence similarity. DNA-DNA hybridization showed that B13(T) constituted a taxon separate from the Acetobacter species with validly published names. The DNA G+C content of B13(T) was 58(.)1 mol%. Phenotypic characteristics of B13(T) allowed its differentiation from the recognized Acetobacter species. B13(T) produced 5-ketogluconic acid from glucose, but no 2-ketogluconic acid. It produced catalase, but no oxidase. It utilized glycerol, but not maltose, ethanol or methanol as carbon sources. On the basis of the results obtained, B13(T) represents a novel species for which the name Acetobacter oeni sp. nov. is proposed. The type strain is B13(T) ( = LMG 21952(T) = CECT 5830(T)).