acetic acid bacteria


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acetic acid bacteria

Any of a family of bacteria that oxidize alcohol and convert it to acetic acid (vinegar).
See also: bacterium

acetic acid bacteria

BACTERIA such as Acetobacter species, which are capable of converting ETHANOL to ACETIC ACID aerobically. They may be used in the manufacture of VINEGAR and can cause spoilage of wine and beer.
References in periodicals archive ?
Selection of AAB: Acetic acid bacteria were selected considering the production of acid in a liquid culture medium, for which a suspension of the microorganism to be evaluated was prepared, taking into account the turbidity of the Macfarland tube No.
Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana.
"The occurrence, control and esoteric effects of acetic acid bacteria in winemaking," Annals of Microbiology, Vol.52, pp.155-79
The factors leading to a bloom of these species over the more common acetic acid bacteria found on the surface of grapes are unknown.
Also, according to the winemakers, additional supplementation with S[O.sub.2] does not resolve the issues in these fermentations, suggesting that either S[O.sub.2] inhibited the bacteria but the yeast inhibitor was produced prior in the fermentation or that these bacteria are more resistant to S[O.sub.2] than is typical of acetic acid bacteria.
Because acetic acid bacteria have never been isolated from human flora, the source of the contamination for our patient remains unknown.
This indicated tolerance of the isolate to acidic conditions and ability to produce organic acids from alcohol, thereby proving its affiliation to the acetic acid bacteria group.
Currently, 6 genera of acetic acid bacteria are recognized in the Alpha Proteobacteria lineage (Figure).
For example, the acetic acid bacteria Acetobacter and Gluconobacter are typically present in low populations (below 10 (2) cfu per mL) on healthy berries, while their populations can reach more than 10 (5) cfu per mL on damaged or Botrytis-infected grapes.
2002 "The occurrence, control and esoteric effect of acetic acid bacteria in winemaking." Ann.
Always assume that Brettanomyces, acetic acid bacteria and everything in between is lurking inside the pores of every wood stave and you won't often be disappointed.
comes from the growth of acetic acid bacteria in wine in the presence of air.