lwoffii, is a non-fermentative Gram-negative bacillus bacterium that is a member of the genus Acinetobacter.

It is considered as normal skin flora and can also inhabit the human oropharynx and perineum of up to 25% of the population.

[2] Due to its ability to survive dry conditions, low pH, and a wide range of temperatures, A. lwoffii, along with A. johnsonii, has been found in frozen food, bacon, eggs, pasteurized milk, and fish.

It is also resistant to many disinfectants, irradiation, and desiccation.

[3] There are also many environmental A. lwoffii strains originating for instance from a permafrost or former gold mine.