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Acetobacter aceti, a Gram-negative bacterium that moves using its peritrichous flagella, was discovered when Louis Pasteur proved it to be the cause of conversion of ethanol to acetic acid in 1864. Today, A. aceti is recognized as a species within the genus Acetobacter, belonging to the family Acetobacteraceae in the class Alphaproteobacteria. [1]
Acetic acid bacteria (AAB) are a group of Gram-negative bacteria which oxidize sugars or ethanol and produce acetic acid during fermentation. [1] The acetic acid bacteria consist of 10 genera in the family Acetobacteraceae. [1] Several species of acetic acid bacteria are used in industry for production of certain foods and chemicals. [1]
Acetobacter is a genus of acetic acid bacteria. Acetic acid bacteria are characterized by the ability to convert ethanol to acetic acid in the presence of oxygen . Of these, the genus Acetobacter is distinguished by the ability to oxidize lactate and acetate into carbon dioxide and water . [ 2 ]
Mycoderma aceti, is a Neo-Latin expression, from the Greek μύκης ("fungus") plus δέρμα ("skin"), and the Latin aceti ("of the acid"). [3] Martinus Willem Beijerinck, who was a founder of modern microbiology, identified acetic acid bacteria in the mother of vinegar. He named the bacteria Acetobacter aceti in 1898. [2]
However, other acidophiles, such as Acetobacter aceti, have an acidified cytoplasm which forces nearly all proteins in the genome to evolve acid stability. [8] For this reason, Acetobacter aceti has become a valuable resource for understanding the mechanisms by which proteins can attain acid stability.
Acetobacter aceti: bacterium: chocolate [1] Acetobacter aceti: bacterium: vinegar [2] Acetobacter cerevisiae: bacterium: beer [3] Acetobacter fabarum: bacterium: chocolate [2] Acetobacter fabarum: bacterium: coffee [2] Acetobacter lovaniensis: bacterium: vegetable pickle [2] Acetobacter malorum: bacterium: vinegar [2] Acetobacter orientalis ...
Acetobacteraceae is a family of Gram-negative bacteria, belonging to the order Rhodospirillales, class Alphaproteobacteria. Two distinct clades are recognized: the acetic acid bacteria and a more heterogeneous group including acidophilic and phototrophic bacteria. The type genus is Acetobacter. [2]
Human interactions with microbes include both practical and symbolic uses of microbes, and negative interactions in the form of human, domestic animal, and crop diseases. Practical use of microbes began in ancient times with fermentation in food processing ; bread , beer and wine have been produced by yeasts from the dawn of civilisation, such ...