Name: Acetobacter oryzifermentans Kim et al. 2019
Etymology: o.ry.zi.fer.men’tans. L. fem. n. oryza, rice; L. pres. part. fermentans, fermenting; N.L. masc. part. adj. oryzifermentans, rice-fermenting
Pronunciation (Latin), gender: a-ke-to-BAK-ter o-ry-zi-fer-MEN-tans, masculine
Type strain: JCM 31096; KACC 19301; SLV-7
16S rRNA gene:
KR025515
Analyse
FASTA
Effective publication:
Kim KH, Cho GY, Chun BH, Weckx S, Moon JY, Yeo SH, Jeon CO. Acetobacter oryzifermentans sp. nov., isolated from Korean traditional vinegar and reclassification of the type strains of Acetobacter pasteurianus subsp. ascendens (Henneberg 1898) and Acetobacter pasteurianus subsp. paradoxus (Frateur 1950) as Acetobacter ascendens sp. nov., comb. nov. Syst Appl Microbiol 2018; 41:324-332. 
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IJSEM list:
Oren A, Garrity GM. Validation list no. 187. List of new names and new combinations previously effectively, but not validly, published. Int J Syst Evol Microbiol 2019; 69:1247-1250.
Nomenclatural status: validly published under the ICNP
Taxonomic status: correct name (and explicitly recommended for medical use)
Parent taxon: Acetobacter Beijerinck 1898 (Approved Lists 1980)
Assigned by:
Kim KH, Cho GY, Chun BH, Weckx S, Moon JY, Yeo SH, Jeon CO. Acetobacter oryzifermentans sp. nov., isolated from Korean traditional vinegar and reclassification of the type strains of Acetobacter pasteurianus subsp. ascendens (Henneberg 1898) and Acetobacter pasteurianus subsp. paradoxus (Frateur 1950) as Acetobacter ascendens sp. nov., comb. nov. Syst Appl Microbiol 2018; 41:324-332. 🇰🇷
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