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Acetobacter

 
(ə′sēd·ō′bak·tər)

(microbiology) A genus of gram-negative, aerobic bacteria of uncertain affiliation comprising ellipsoidal to rod-shaped cells as singles, pairs, or chains; they oxidize ethanol to acetic acid. Also known as acetic acid bacteria; vinegar bacteria.


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A genus of bacteria which oxidize ethyl alcohol to acetic acid, used in the manufacture of vinegar. They also grow as a film on the surface of beer wort, pickle brine, and fruit juices, when they are commonly known as ‘mother of vinegar’.

[uh-SEE-tuh-bak-tuhr] A microorganism that, when wines are exposed to oxygen, creates acetic acid.

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Acetobacter

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Acetobacter
Scientific classification
Kingdom: Bacteria
Phylum: Proteobacteria
Class: Alpha Proteobacteria
Order: Rhodospirillales
Family: Acetobacteraceae
Genus: Acetobacter
Beijerinck 1898
Type species
Acetobacter aceti
Species

A. aceti
A. cerevisiae
A. cibinongensis
A. estunensis
A. indonesiensis
A. liquefaciens
A. lovaniensis
A. malorum
A. nitrogenifigens
A. oeni
A. orientalis
A. orleanensis
A. pasteurianus
A. peroxydans
A. pomorum
A. syzygii
A. tropicalis
A. xylinus

Acetobacter is a genus of acetic acid bacteria characterized by the ability to convert ethanol to acetic acid in the presence of oxygen. There are several species within this genus, and there are other bacteria capable of forming acetic acid under various conditions; but all of the Acetobacter are known by this characteristic ability.

Acetobacter are of particular importance commercially, because:

  • they are used in the production of vinegar (intentionally converting the ethanol in the wine to acetic acid)
  • they can destroy wine which they infect by producing excessive amounts of acetic acid or ethyl acetate, both of which can render the wine unpalatable
  • they are used to intentionally acidify beer during long maturation periods in the production of traditional Flemish Sour Ales
  • A. xylinus is the main source of microbial cellulose.

The growth of Acetobacter in wine can be suppressed through effective sanitation, by complete exclusion of air from wine in storage, and by the use of moderate amounts of sulfur dioxide in the wine as a preservative.

Acetobacter can be easily distinguished in the laboratory by their growth of colonies on a medium containing about 7% ethanol, and enough calcium carbonate to render the medium partially opaque. When Acetobacter colonies form enough acetic acid from the ethanol, the calcium carbonate around the colonies dissolves, forming a very distinct clear zone.

References

  • Madigan M; Martinko J (editors). (2005). Brock Biology of Microorganisms (11th ed. ed.). Prentice Hall. ISBN 0-13-144329-1. 



 
 

 

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McGraw-Hill Science & Technology Dictionary. McGraw-Hill Dictionary of Scientific and Technical Terms. Copyright © 2003, 1994, 1989, 1984, 1978, 1976, 1974 by McGraw-Hill Companies, Inc. All rights reserved.  Read more
Oxford Food & Nutrition Dictionary. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.  Read more
Barron's Wine Lover's Companion. Wine Lover's Companion. Copyright © 2003 by Barron's Educational Series, Inc. All rights reserved.  Read more
Wikipedia on Answers.com. This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article Acetobacter Read more

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