Acetobacter


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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.
References in periodicals archive ?
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." These active ingredients are what make this specialized drink known and more or less used for improving the state of the human body.
(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.
Azospirillum spp., Azotobacter spp., Acetobacter diazotrophicus, Herbaspirillum spp., Bacillus spp., Azoarcus sp.) are found in the rhizosphere and rhizoplane environments of cereal crops (Dobereiner et al.
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.
Vinegar is produced when a.particular genus (acetobacter) of microorganisms that will live and work only in an aerobic (oxygen is present) environment is introduced into a solution containing either glucose, glycerol or alcohol, and changes the substances to acetic acid.
The "mother of vinegar" (acetobacter bacteria) he uses to convert wine to vinegar was a gift from an Italian friend when Higgins first started cooking professionally as a college student in New York.
bulgaricus, Leuconostoc mesentoroides, Acetobacter aceti, etc.)--and yeast (Kluyveromyces marxianus, Torulaspora delbruckii, Candida kefir, Saccharomyces cerevisiae, etc.).
Center for Genetic Engineering and Biotechnology (Havana, Cuba) has patented isolated and purified extracellular fructosyltransferase of Acetobacter diazotrophicus.
Caption: Air locks should be half-full of water to keep fruit flies and vinegar-causing acetobacter out of your fermenting mead.
Levan is another microbial EPS, obtained from Acetobacter xylinum NCIM 2526, that has been used for the synthesis of Ag-NPs and Au-NPs with catalytic activity, tested by reduction of 4-nitrophenol and methylene blue [82].