Acetobacter

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Acetobacter

Acetobacter (/əˈsiːtəˌbæktər/) is a genus of acetic acid bacteria characterized by the ability to convert ethanol to acetic acid in the presence of oxygen.

Etymology

The term "Acetobacter" is derived from Latin acetum, meaning "vinegar", and the Greek βακτήριον (baktērion), meaning "small rod". This reflects the bacterium's role in vinegar production and its rod-like shape.

Characteristics

Acetobacter species are aerobic, rod-shaped, and can occur singly, in pairs, or sometimes in short chains. They are known for their ability to oxidize sugars, alcohols, and organic acids. This ability is used in the production of vinegar, where Acetobacter species convert ethanol to acetic acid.

Species

There are several species of Acetobacter, including Acetobacter aceti, Acetobacter pasteurianus, and Acetobacter pomorum. Each species has unique characteristics and roles in fermentation and food production.

Applications

Acetobacter is used in the production of a variety of fermented foods and beverages, including vinegar, kombucha, and certain types of wine and beer. It is also used in the production of biofuels and other industrial applications.

Related Terms

  • Acetic Acid: An organic compound with the chemical formula CH3COOH. It is a colourless liquid that when undiluted is also called glacial acetic acid.
  • Ethanol: A simple alcohol with the chemical formula C2H6O. It is a psychoactive substance and is the principal type of alcohol found in alcoholic drinks.
  • Fermentation: A metabolic process that produces chemical changes in organic substrates through the action of enzymes.

External links

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