acetic acid bacteria


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acetic acid bacteria

[ə′sēd·ik ′as·əd ‚bak′tir·ē·ə]
(microbiology)
References in periodicals archive ?
In nature, yeast and acetic acid bacteria may originate from several sources: the outer surface of healthy berries (albeit in low numbers), inside healthy berries (various non-Saccharomyces yeasts such as Pichia spp.
They mapped metabolic pathway fluxes of the acetic acid bacteria, feeding them specific isotopes that could easily be tracked.
Minimal to no growth of acetic acid bacteria will occur in bottles without significant oxygen.
The main spoilage caused by acetic acid bacteria is associated with oxidation of the ethanol to acetaldehyde and eventually acetic acid.
Acetic acid bacteria derive their energy from the oxidation of ethanol to acetic acid during respiration.
1988) revealed that acetic acid bacteria could be solely responsible for initiating spoilage in whole-crop maize silage, and Liu et al.
Because acetic acid bacteria have never been isolated from human flora, the source of the contamination for our patient remains unknown.
The microbial profiles of these juices show very low levels of Lactobacillus kunkeei (less than 50 cells/mL), variable but still low levels of other lactobacilli and pediococci (also less than 50 cells/mL), with very high populations of un-typed acetic acid bacteria (more than 2,000 cells/mL).
Yeasts, moulds, and acetic acid bacteria are considered the main microorganisms associated with aerobic spoilage; however, the populations of Bacillus spp.