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SUMMARY: A new species of Acetobacter, A. acidum-mucosum, isolated from a sample of brewery yeast is proposed. In a malt extract medium at pH 4·5 or lower it forms large capsules and a voluminous viscid sediment, whereas at pH values above 4·9 the capsules are smaller and the deposit is powdery. Its ability to form a starch-like polysaccharide is a characteristic which has not been noted in the case of any other species of Acetobacter.
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