Acetic acid bacteria (AAB) are a group of Gram-negative bacteria which oxidize sugars or ethanol and produce acetic acid during fermentation. The acetic acid bacteria consist of 10 genera in the family Acetobacteraceae. Several species of acetic acid bacteria are used in industry for production of certain foods and chemicals.
Mother of vinegar is a biofilm composed of a form of cellulose, yeast, and bacteria that sometimes develops on fermenting alcoholic liquids during the process that turns alcohol into acetic acid with the help of oxygen from the air and acetic acid bacteria (AAB). It is similar to the symbiotic culture of bacteria and yeast (SCOBY) mostly known from production of kombucha, but develops to a much lesser extent due to lesser availability of yeast, which is often no longer present in wine/cider at this stage, and a different population of bacteria. Mother of vinegar is often added to wine, cider, or other alcoholic liquids to produce vinegar at home, although only the bacteria is required, but historically has also been used in large scale production.
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. Ten genera from Acetobacteraceae make up the acetic acid bacteria.
Thermoanaerobacter is a genus in the phylum Bacillota (Bacteria). Members of this genus are thermophilic and anaerobic, several of them were previously described as Clostridium species and members of the now obsolete genera Acetogenium and Thermobacteroides
Acetobacter aceti is a Gram-negative bacterium that moves using its peritrichous flagella. Louis Pasteur proved it to be the cause of conversion of ethanol to acetic acid in 1864. It is a benign microorganism which is present everywhere in the environment, existing in alcoholic ecological niches which include flowers, fruits, honey bees, water and soil. This microbe lives wherever sugar fermentation occurs. It typically grows on substrates rich in sugars, like glucose or other carbon sources. It thrives best in temperatures that range from 25 to 30 degrees Celsius with a max temperature of 35 degrees Celsius and in pH that ranges from 5.5 to 6.3. For a long time it has been used in the fermentation industry to produce acetic acid from alcohol. A. aceti is an obligate aerobe, which means that it requires oxygen to grow as oxygen is used as the terminal electron acceptor.
Acetobacter cerevisiae is a species of Gram negative acetic acid bacteria. Its type strain is LMG 1625T.
Acetobacter malorum is a bacterium. Its type strain is LMG 1746T.
Acetobacter pomorum is a bacterium first isolated from industrial vinegar fermentations. Its type strain is LTH 2458T.
Virgibacillus is a genus of Gram-positive, rod-shaped (bacillus) bacteria and a member of the phylum Bacillota. Virgibacillus species can be obligate aerobes, or facultative anaerobes and catalase enzyme positive. Under stressful environmental conditions, the bacteria can produce oval or ellipsoidal endospores in terminal, or sometimes subterminal, swollen sporangia. The genus was recently reclassified from the genus Bacillus in 1998 following an analysis of the species V. pantothenticus. Subsequently, a number of new species have been discovered or reclassified as Virgibacillus species.
Gluconacetobacter johannae is a species of acetic acid bacteria first isolated from rhizospheres and rhizoplanes of coffee plants. Its type strain is CFN-Cf55T.
Acetobacter fabarum is a bacterium that was first identified from fermenting cocoa beans in Ghana.
Gluconobacter is a genus of bacteria in the acetic acid bacteria family. They prefer sugar-rich environments, so are sometimes found as a spoilage organism in beer. They are not known to be pathogenic but can cause rot in apples and pears. They are used alone or with acetobacter for microbial degradation of ethanol
Globicatella sulfidifaciens is a Gram-positive bacteria from the family of Globicatella which has been isolated from the lungs of cattle and lambs in Belgium. It is associated with purulent infections of domestic mammals and urinary tracts of swine. Unlike other Globicatella species and species of related genera, G. sulfidifaciens is PYR negative. Globicatella sulfidifaciens bacteria are resistant against the antibiotics neomycin, erythromycin and clindamycin.
Oscillospiraceae is a family of bacteria in the class Clostridia. All Oscillospiraceae are obligate anaerobes. However, members of the family have diverse shapes, with some rod-shaped and others cocci.
Gluconacetobacter diazotrophicus is a bacterium with a rod-like shape, has rounded ends and belongs to Gram-negative bacteria. The bacterium is known for stimulating plant growth and being tolerant to acetic acid. With one to three lateral flagella, and known to be found on sugarcane, Gluconacetobacter diazotrophicus was discovered in Brazil by Vladimir A. Cavalcante and Johanna Dobereiner.
Komagataeibacter xylinus is a species of bacteria best known for its ability to produce cellulose, specifically bacterial cellulose.
Bombella is a genus of bacteria from the family of Acetobacteraceae.
Komagataeibacter is a genus of bacteria in the family Acetobacteraceae. It was described in 2012 by Yamada et al. The type species is Komagataeibacter xylinus.
Commensalibacter is a genus of Gram-negative, aerobic and rod-shaped bacteria from the family of Acetobacteraceae which was originally isolated from Drosophila melanogaster. The complete genome of the type strain C. intestini A911T has been sequenced.
