vs Monk Saki

Acetobacter lambici compared with Pithecia monachus

Key Differences

• is Not Evaluated while Monk Saki is Least Concern.

Taxonomic Classification

Rank		Monk Saki
Kingdom	Bacteria (Bacteria)	Animalia (Animals)
Phylum	Proteobacteria (Proteobacteria)	Chordata (Chordates)
Class	Alphaproteobacteria (Alphaproteobacteria)	Mammalia (Mammals)
Order	Acetobacterales	Primates (Primates)
Family	Acetobacteraceae	Pitheciidae
Genus	Acetobacter	Pithecia
Species	Acetobacter lambici	Pithecia monachus

Conservation Status

NE — Not Evaluated

Monk Saki

LC — Least Concern

Physical Characteristics

Attribute		Monk Saki
Diet	—	—
Average Lifespan	—	—
Average Length	—	—
Average Weight	—	—

Habitat & Geographic Range

Habitat

Native to Asia, inhabiting ecosystems characteristic of the region.

Range

Found in Taiwan.

Monk Saki

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.