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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.
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. Bacteria of the genus Acetobacter have been isolated from industrial vinegar fermentation processes and are frequently used as fermentation starter cultures.
Acetobacteraceae is a family of gram-negative bacteria. The type genus is Acetobacter. Ten genera from Acetobacteraceae make up the acetic acid bacteria.
Torulaspora delbrueckii is a ubiquitous yeast species with both wild and anthropic habitats. The type strain of T. delbrueckii is CBS 1146T, equivalent to CLIB 230 or ATCC 10662, etc.. The type strain of T. delbrueckii CBS 1146 T was recently sequenced, and is composed of 8 chromosomes in addition to a mitochondrial genome. T. delbrueckii was formerly known as Saccharomyces delbrueckii or Saccharomyces rosei or Saccharomyces roseus, and the anamorph is called Candida colliculosa. When searching for this the best place to look is under your bed and in closet. It likes to grow in dark places where there is low oxygen. Source NL France. Recent evidence shows this type of yeast could be a major concern for dairy products.
Acetic acid, systematically named ethanoic acid, is a colourless liquid organic compound with the chemical formula CH3COOH (also written as CH3CO2H or C2H4O2). When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin.
Alcohol dehydrogenase (quinone) is an enzyme with systematic name alcohol:quinone oxidoreductase. This enzyme catalyses the following chemical reaction
Gluconacetobacter sacchari is a species of acetic acid bacteria first isolated from the leaf sheath of sugar cane and from the pink sugar-cane mealy bug on sugar cane growing in Queensland and northern New South Wales. The type strain of this species is strain SRI 1794T. It is notable for its production of bacterial cellulose and for being an endophyte in sugar cane.
Azospirillum brasilense is a well studied, nitrogen-fixing (diazotroph), genetically tractable, Gram-negative, alpha-proteobacterium bacterium. A. brasilense is able to fix nitrogen in the presence of low oxygen levels, making it a microaerobic diazotroph. Originally isolated from nitrogen poor soils in the Netherlands in 1925, it is widely found in the rhizospheres of grasses around the world where it confers plant growth promotion. Whether growth promotion occurs through direct nitrogen flux from the bacteria to the plant or through hormone regulation is debated. The two most commonly studied strains are Sp7 and Sp245.
Acetobacter cerevisiae is a species of Gram negative acetic acid bacteria. Its type strain is LMG 1625T.
Acinetobacter ursingii is a species of potentially pathogenic bacteria. Its type strain is LUH 3792T.
Tetragenococcus muriaticus is a species of moderately halophilic lactic acid, histamine-producing bacteria. X-1 is the type strain of this species.
Acetobacter pomorum is a bacterium first isolated from industrial vinegar fermentations. Its type strain is LTH 2458T.
Weissella thailandensis is a species of Gram-positive bacteria. It is a homofermentative, sphere-shaped lactic acid bacteria. Its type strain is FS61-1T. Its genome has been sequenced.
Gluconacetobacter johannae is a species of acetic acid bacteria first isolated from rhizospheres and rhizoplanes of coffee plants. Its type strain is CFN-Cf55T.
Gluconacetobacter azotocaptans is a species of acetic acid bacteria first isolated from rhizospheres and rhizoplanes of coffee plants. Its type strain is CFN-Ca54T.
Candida zemplinina is a yeast species that is osmotolerant, psychrotolerant and ferments sweet botrytized wines. Its type strain is 10-372T.
Acetobacter fabarum is a bacterium that was first identified from fermenting cocoa beans in Ghana.
Gluconacetobacter diazotrophicus is a bacterium with a rod-like shape, has circular ends, and can be classified as a Gram-negative bacterium. 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.
References
- ↑ Cleenwerck, I. (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/ijs.0.02064-0. ISSN 1466-5026.
