ACETOBACTER INTERMEDIUS. SP. NOV

Strains of a new species in the genus Acetobacter, for which we propos e the name A. intermedius sp. nov., were isolated and characterized in pure culture from different sources (Kombucha beverage, cider vinegar , spirit vinegar) and different countries (Switzerland, Slovenia). The isolated strains grow in media with 3% acetic acid and 3% ethanol as does ii. europaeus, do, however, not require acetic acid for growth. T hese characteristics phenotypically position A. intermedius between A. europaeus and A. xylinus. DNA-DNA hybridizations of A. intermedius-DN A with DNA of the type strains of Acetobacter europaeus, A. xylinus, A . aceti, A. hansenii, A. liquefaciens, A. methanolicus, A. pasteurianu s, A. diazotrophicus, Gluconobacter oxydans and Escherichia soli HB101 indicated less than 60% DNA similarity. The important features of the new species are described. Acetobacter intermedius strain TF2 (DSM118 04) isolated from the liquid phase of a tea fungus beverage (Kombucha) is the type strain.