Acetobacter

Acetobacter
Scientific classification Edit this classification
Domain: Bacteria
Phylum: Pseudomonadota
Class: Alphaproteobacteria
Order: Rhodospirillales
Family: Acetobacteraceae
Genus: Acetobacter
Beijerinck 1898
Type species
Acetobacter aceti
Species

A. aceti[1]
A. cerevisiae[1]
A. cibinongensis[1]
A. estunensis[1]
A. fabarum[1]
A. farinalis[1]
A. indonesiensis[1]
A. lambici[1]
A. liquefaciens[1]
A. lovaniensis[1]
A. malorum[1]
A. musti[1]
A. nitrogenifigens[1]
A. oeni[1]
A. okinawensis[1]
A. orientalis[1]
A. orleanensis[1]
A. papayae[1]
A. pasteurianus[1]
A. peroxydans[1]
A. persici[1]
A. pomorum[1]
A. senegalensis[1]
A. sicerae[1]
A. suratthaniensis[1]
A. syzygii[1]
A. thailandicus[1]
A. tropicalis[1]
A. xylinus[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] Bacteria of the genus Acetobacter have been isolated from industrial vinegar fermentation processes and are frequently used as fermentation starter cultures.[3]

  1. ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac Parte, A.C. "Acetobacter". LPSN.
  2. ^ Cleenwerck I; Vandemeulebroecke D; Janssens D; Swings J (2002). "Re-examination of the genus Acetobacter, with descriptions of Acetobacter cerevisiae sp. nov. and Acetobacter malorum sp. nov". International Journal of Systematic and Evolutionary Microbiology. 52 (5): 1551–1558. doi:10.1099/00207713-52-5-1551. PMID 12361257.
  3. ^ Sokollek SJ; Hertel C; Hammes WP (February 1998). "Cultivation and preservation of vinegar bacteria". Journal of Biotechnology. 60 (3): 195–206. doi:10.1016/s0168-1656(98)00014-5.