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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]
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 ]
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]
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.
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.
K. xylinus is a member of the acetic acid bacteria, a group of Gram-negative aerobic bacteria that produce acetic acid during fermentation. K. xylinus is unusual among the group in also producing cellulose. Bacterial cellulose (also sometimes known as nanocellulose) is involved in the formation of biofilms. [2]
“There are certain types of lactic acid bacteria that grow naturally in the grass in these regions,” says Bertinelli. “This bacteria gets transferred to the cow and ends up in the cheese ...
However, on an industrial scale, Acetobacter was seen in acetic acid concentrations of 11.5-12%. [6] Lactic acid bacteria are also present in mother of vinegar to aid in the breakdown of carbohydrates in the alcohol fermentation process. Lactic acid bacteria create lactic acid, which results in a pH decrease in the final vinegar product. In ...