Acetobacter

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Acetobacter

/Ace·to·bac·ter/ (ah-se″to-bak´ter) a genus of gram-negative, aerobic, rod-shaped bacteria (family Acetobacteraceae), made up of nonsporogenous organisms that produce acetic acid from ethanol and found in fruits, vegetables, souring juices, and alcoholic beverages.

Acetobacter

A genus of rod-shaped, flagellated or nonmotile bacteria that oxidise ethanol to acetic acid.
Habitat Acetobacter spp are found on fruits and vegetables, and in souring juices. There are no reports in the literature suggesting that Acetobacter aceti is pathogenic in humans or animals. While Acetobacter spp are used commercially to produce vinegar, and to acidify some ales, they can destroy fermenting wine.

Acetobacter

(ă-sēt″ō-bak′tĕr) [L. acetum, vinegar, + Gr. bakterion, little rod]
A genus of gram-negative bacilli that produce vinegar from plant matter.