vs Cameroonian Shrew

Acetobacter lambici compared with Crocidura picea

Key Differences

• is Not Evaluated while Cameroonian Shrew is Endangered.

Taxonomic Classification

Rank		Cameroonian Shrew
Kingdom	Bacteria (Bacteria)	Animalia (Animals)
Phylum	Proteobacteria (Proteobacteria)	Chordata (Chordates)
Class	Alphaproteobacteria (Alphaproteobacteria)	Mammalia (Mammals)
Order	Acetobacterales	Soricomorpha (Soricomorpha)
Family	Acetobacteraceae	Soricidae
Genus	Acetobacter	Crocidura
Species	Acetobacter lambici	Crocidura picea

Conservation Status

NE — Not Evaluated

Cameroonian Shrew

EN — Endangered

Physical Characteristics

Attribute		Cameroonian Shrew
Diet	—	—
Average Lifespan	—	—
Average Length	—	—
Average Weight	—	—

Habitat & Geographic Range

Habitat

Native to Asia, inhabiting ecosystems characteristic of the region.

Range

Found in Taiwan.

Cameroonian Shrew

Habitat

Typically found in diverse terrestrial and aquatic ecosystems.

Acetobacter lambici is an acetic acid bacterium isolated from lambic beer, a spontaneously fermented Belgian beer style, where it contributes to the characteristic acidic flavour profile. Like other Acetobacter species, it oxidises ethanol to acetic acid under aerobic conditions. This species plays a role in traditional fermented beverage production and is of interest in food microbiology and flavour chemistry.

Cameroonian Shrew

The Cameroonian Shrew (Crocidura picea) is a species in the genus Crocidura. It is currently classified as Endangered on the IUCN Red List. Typically found in diverse terrestrial and aquatic ecosystems.