Acetobacter
374949
215498132
2008-05-28T13:42:55Z
Hooiwind
4723996
{{Taxobox
| color = lightgrey
| name = ''Acetobacter''
| regnum = [[Bacterium|Bacteria]]||
| phylum = [[Proteobacteria]]
| classis = Alpha Proteobacteria
| ordo = [[Rhodospirillales]]
| familia = [[Acetobacteraceae]]
| genus = '''''Acetobacter'''''
| genus_authority = Beijerinck 1898
| type_species = Acetobacter aceti
| subdivision_ranks = Species
| subdivision =
''[[Acetobacter aceti|A. aceti]]'' <br>
''[[Acetobacter cerevisiae|A. cerevisiae]]'' <br>
''[[Acetobacter cibinongensis|A. cibinongensis]]'' <br>
''[[Acetobacter estunensis|A. estunensis]]'' <br>
''[[Acetobacter indonesiensis|A. indonesiensis]]'' <br>
''[[Acetobacter lovaniensis|A. lovaniensis]]'' <br>
''[[Acetobacter malorum|A. malorum]]'' <br>
''[[Acetobacter nitrogenifigens|A. nitrogenifigens]]'' <br>
''[[Acetobacter oeni|A. oeni]]'' <br>
''[[Acetobacter orientalis|A. orientalis]]'' <br>
''[[Acetobacter orleanensis|A. orleanensis]]'' <br>
''[[Acetobacter pasteurianis|A. pasteurianis]]'' <br>
''[[Acetobacter peroxydans|A. peroxydans]]'' <br>
''[[Acetobacter pomorum|A. pomorum]]'' <br>
''[[Acetobacter syzygii|A. syzygii]]'' <br>
''[[Acetobacter tropicalis|A. tropicalis]]'' <br>
''[[Acetobacter xylinus|A. xylinus]]''
}}
'''''Acetobacter''''' is a genus of [[acetic acid bacteria]] characterized by the ability to convert alcohol ([[ethanol]]) to [[acetic acid]] in the presence of air. There are several species within this genus, and there are other [[bacterium|bacteria]] capable of forming acetic acid under various conditions; but all of the ''Acetobacter'' are known by this characteristic ability.
''Acetobacter'' are of particular importance commercially, because:
*they are used in the production of [[vinegar]] (intentionally converting the ethanol in the [[wine]] to acetic acid);
*they can destroy wine which it infects by producing excessive amounts of acetic acid or [[ethyl acetate]], both of which can render the wine unpalatable;
*they are used to intentionally acidify [[beer]] during long maturation periods in the production of traditional [[Flanders|Flemish]] Sour [[Ale]]s;
* ''A''. ''xylinus'' is the main source of [[microbial cellulose]].
The growth of ''Acetobacter'' in wine can be suppressed through effective sanitation, by complete exclusion of air from [[wine]] in storage, and by the use of moderate amounts of [[sulfur dioxide]] in the wine as a [[preservative]].
''Acetobacter'' can be easily distinguished in the laboratory by their growth of colonies on a medium containing about 7% ethanol, and enough [[calcium carbonate]] to render the medium partially opaque. When ''Acetobacter'' colonies form enough acetic acid from the ethanol, the calcium carbonate around the colonies dissolves, forming a very distinct clear zone.
==References==
* {{cite book | author = Madigan M; Martinko J (editors). | title = Brock Biology of Microorganisms | edition = 11th ed. | publisher = Prentice Hall | year = 2005 | id = ISBN 0-13-144329-1 }}
[[Category:Rhodospirillales]]
[[Category:Oenology]]
{{Proteobacteria-stub}}
[[ca:Acetobacteri]]
[[de:Acetobacter]]
[[es:Acetobacteria]]
[[id:Acetobacter]]
[[it:Acetobacter]]
[[simple:Acetobacter]]
[[tr:Acetobacter]]
[[uk:Acetobacter]]