| Lactobacillus acetotolerans | |
|---|---|
Scientific classification  | |
| Domain: | Bacteria |
| Kingdom: | Bacillati |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Lactobacillales |
| Family: | Lactobacillaceae |
| Genus: | Lactobacillus |
| Species: | L. acetotolerans |
| Binomial name | |
| Lactobacillus acetotolerans Etsuzo Entani, Hiroshi Masai and Ken-Ichiro Suzuki, 1986 | |
Lactobacillus acetotolerans (Neo-Latin 'vinegar-tolerating milk-bacillus') is a species of gram positive bacteria in the genus Lactobacillus . Discovered in rice wine vinegar, it has a very high tolerance for acetic acid. [1] It can tolerate an acetic acid concentration of over 9% and a pH as low as 3.3. It is known to produce sour flavors in beer it invades, by producing lactic acid. [2]
