acetic acid bacteria

Acetobacter
Acidiphilium
Acidocella
Acidomonas
Craurococcus
Gluconacetobacter
Gluconobacter
Paracraurococcus
Rhodopila
Roseococcus
Stella
Zavarzinia Acetic acid bacteria are bacteria that derive their energy from the oxidation of ethanol to acetic acid during respiration. They are Gram-negative rod-shaped bacteria that require oxygen. The acetic acid bacteria are found in nature where ethanol is being formed as a result of yeast fermentation of sugars and plant carbohydrates. They can be isolated from the nectar of flowers and from damaged fruit. Other good sources are fresh apple cider and unpasteurized beer which has not been filter sterilized. In these liquids the acetic acid bacteria grow as a surface film due to their aerobic nature and active motility. Vinegar is produced when acetic acid bacteria act on alcoholic beverages such as wine. Some genera, such as Acetobacter, can eventually oxidize acetic acid to carbon dioxide and water using Krebs cycle enzymes. Other genera, such as Gluconobacter, doesn't further oxidize acetic acid, as it does not have a full set of Krebs cycle enzymes. As these bacteria produce acid, they are unusually acid tolerant, growing well below pH 5.0, although the pH optimum for growth is 5.4-6.3.

<< Previous

Word Browser

Next >>

1138
1140
1145
1148
1149
1151
1150
1159
1171
1174
1175

1177
1178
1182
1183
1184
1185
1186
history of bangladesh
collecting
salvador dal
ides of march

escherichia coli
william makepeace thackeray
petrus peregrinus
vanity fair
arthrobacter
mineral salts pyridone broth
the muppet show
bacillus cereus
lumen gentium
dei verbum
bacterial growth

bdellovibrio
botulism
witenagemot
divorce
harold ii of england
godwin, earl of wessex
parser
alappuzha
library of congress classification:class h social sciences
khlysts
russian orthodox church