vs Dsinezumi Shrew

Acetobacter lambici compared with Crocidura dsinezumi

Key Differences

• is Not Evaluated while Dsinezumi Shrew is Least Concern.

Taxonomic Classification

Rank		Dsinezumi 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 dsinezumi

Conservation Status

NE — Not Evaluated

Dsinezumi Shrew

LC — Least Concern

Physical Characteristics

Attribute		Dsinezumi 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.

Dsinezumi Shrew

Habitat

Typically found in diverse terrestrial and aquatic ecosystems.

Range

Found in Japan.

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.