vs Crested Capuchin

Acetobacter lambici compared with Sapajus robustus

Key Differences

• is Not Evaluated while Crested Capuchin is Endangered.

Taxonomic Classification

Rank		Crested Capuchin
Kingdom	Bacteria (Bacteria)	Animalia (Animals)
Phylum	Proteobacteria (Proteobacteria)	Chordata (Chordates)
Class	Alphaproteobacteria (Alphaproteobacteria)	Mammalia (Mammals)
Order	Acetobacterales	Primates (Primates)
Family	Acetobacteraceae	Cebidae
Genus	Acetobacter	Sapajus
Species	Acetobacter lambici	Sapajus robustus

Conservation Status

NE — Not Evaluated

Crested Capuchin

EN — Endangered

Physical Characteristics

Attribute		Crested Capuchin
Diet	—	—
Average Lifespan	—	—
Average Length	—	—
Average Weight	—	—

Habitat & Geographic Range

Habitat

Native to Asia, inhabiting ecosystems characteristic of the region.

Range

Found in Taiwan.

Crested Capuchin

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.