Acetobacter aceti

Acetobacter aceti

[ə′sēd·ō‚bak·tər ə′sēd·ē]
(microbiology)
An aerobic, rod-shaped bacterium capable of efficient oxidation of glucose, ethyl alcohol, and acetic acid; found in vinegar, beer, and souring fruits and vegetables.
References in periodicals archive ?
Por otro lado Mateluna (2006), en un estudio realizado con 42 cepas potencialmente biocontroladoras versus 5 cepas Acetobacter aceti, encontro que 14 de ellas permitieron porcentajes de 20,40 y 60% de inhibicion al crecimiento y solo 2 manifestaron un control total del desarrollo de las cepas confrontadas.
Hong y Qiu (2008) emplearon harina de konjac hidrolizada con hidroxido de calcio y como microorganismo Acetobacter aceti subsp.
A novel polysaccharide involved in the pellicle formation of Acetobacter aceti.
The main cause of lower alcohol production was its oxidation to acetic acid by Acetobacter pasteurianus and Acetobacter aceti [22].
Two different bacteria can spoil wine, Acetobacter aceti and Bluconobacter roseus.
Acetobacter aceti, the bacteria responsible for converting the alcohol into acetic acid, has been floating around the atmosphere much longer, presumably since the beginning of time.
bulgaricus, Leuconostoc mesentoroides, Acetobacter aceti, etc.
The volatile acidity levels in the wines are not as high as they would be with Acetobacter aceti, remaining below the legal limit, and the winemakers do not observe any films forming on the wines.
The exposure of wine or another alcoholic beverage to the air allows Acetobacter aceti to invade.
In stuck fermentations, Acetobacter aceti (which produces acetic acid, or vinegar) can soar if not detected early.