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.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
References in periodicals archive ?
The wines produced by ST or SM with or without nitrogen were inoculated with Acetobacter aceti TISTR 102 (A102) and A.
Sucrofermentans BPR2001 (12), Acetobacter xylinum (30) Acetobacter xylinum (2), Achromobacter sp., (41), Acetobacter aceti (57), Acetobacter xylinum (29), Gluconacetobacter (23), Gluconacetobacter xylinus strain ATCC53524(21).
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.)--and yeast (Kluyveromyces marxianus, Torulaspora delbruckii, Candida kefir, Saccharomyces cerevisiae, 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.