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]]