- Acetobacter
Taxobox
color = lightgrey
name = "Acetobacter"
regnum = Bacteria|
phylum =Proteobacteria
classis = Alpha Proteobacteria
ordo =Rhodospirillales
familia =Acetobacteraceae
genus = "Acetobacter"
genus_authority = Beijerinck 1898
type_species = Acetobacter aceti
subdivision_ranks = Species
subdivision = "A. aceti"
"A. cerevisiae"
"A. cibinongensis"
"A. estunensis"
"A. indonesiensis"
"A. lovaniensis"
"A. malorum"
"A. nitrogenifigens"
"A. oeni"
"A. orientalis"
"A. orleanensis"
"A. pasteurianis"
"A. peroxydans"
"A. pomorum"
"A. syzygii"
"A. tropicalis"
"A. xylinus""Acetobacter" is a genus of
acetic acid bacteria characterized by the ability to convert alcohol (ethanol ) toacetic acid in the presence of air. 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 ofvinegar (intentionally converting the ethanol in thewine to acetic acid);
*they can destroy wine which it infects by producing excessive amounts of acetic acid orethyl acetate , both of which can render the wine unpalatable;
*they are used to intentionally acidifybeer during long maturation periods in the production of traditional Flemish SourAle s;
* "A". "xylinus" is the main source ofmicrobial 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 ofsulfur dioxide in the wine as apreservative ."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
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