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.
References in periodicals archive ?
2] can be fixed non-symbiotically by different microorganisms such as (Herbaspirillum Acetobacter, Azotobacter, Azospirillum) [15,29] and symbiotically mainly by the association between Rhizobium species and legumes which represents a renewable source of N for agriculture [6].
The final identification of this isolate as Acetobacter indonesiensis was achieved after partial sequencing of 16S rRNA gene, as previously described (2) (GenBank accession no.
Acetobacter indonesiensis pneumonia after lung transplant.
O vinagre e produzido por dois processos bioquimicos distintos, ambos resultantes da acao de micro-organismos: i) a fermentacao alcoolica pela acao de leveduras sobre materias-primas acucaradas e amilaceas e ii) a fermentacao acetica pela acao de bacterias aerobias do genero Acetobacter (LU et al.
Cellulose synthesized by the aerobic bacterium Acetobacter xylinum has been useful as a model system for studying of microbial cellulose utilization.
Merriam-Webster's medical dictionary describes it as, "a gelatinous mass of symbiotic bacteria (as Acetobacter xylinum) and yeasts (as of the genera Brettanomyces and Saccharomyces) grown to produce a fermented beverage held to confer health benefits; also: the beverage prepared by fermenting Kombucha with black tea and sugar.
7) One potential agent that could be introduced is Acetobacter acetic, which is used to create vinegar and could throw off the taste of the liquor.
Bacterial cellulose (BC) produced by Acetobacter xylinum has the same composition but has unique properties compared with cellulose from plants and can be considered superior on many accounts.
Marhoum (1987) found that the dominant microorganisms in hulu-mur fermentation were Lactobacillus, Acetobacter, Leuconostoc, Gluconobacter and the yeasts Saccharamyces and Candida.
In the most common process, glucose is treated with hydrogen at high pressure to convert it to sorbitol, which is then fermented with the bacteria Acetobacter xylinum to yield sorbose.
After fermentation we suppress the activity of acetobacter by either storing the wine at a temperature below 45[degrees]F or by maintaining in the wine a level of sulfur dioxide that inhibits further yeast activity.
Center for Genetic Engineering and Biotechnology (Havana, Cuba) has patented isolated and purified extracellular fructosyltransferase of Acetobacter diazotrophicus.