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'''Acetobacter''' is a genus of obligatory aerobic bacteria that is in the family ''Actobacteraceae''. This family is more commonly known as "acetic acid bacteria" (In progressAAB) First. Other genera of AAB include ''Gluconobacter'', ''Gluconacetobacter'', ''Acidomonas'', define ''Asaia'', ''Kozakia'', ''Swaminathania'' and 'Acetobacter'Saccharibacter''<ref name="Gullo_2005" />.

This should be written similar to [[Lactobacillus#Metabolism]]Acetic acid is produced by acetic acid bacteria through the oxidation of carbon sources into ethanol, followed by the oxidation of ethanol into acetaldehyde, and finally through the oxidation of acetaldehyde into acetic acid. When ethanol is science heavy but layman enough for brewers depleted, acetic acid bacteria can also convert glycerol into cellulose, acetic acid, and carbon dioxide. Acetic acid bacteria have also been linked to understandelevated levels of acetoin, a pleasant buttery flavor, as well as ethyl acetate <ref name="Bossaert_2019">[https://www.researchgate.net/publication/341353855_The_power_of_sour_-_A_review_Old_traditions_new_opportunities Bossaert, Sofie, et al. “The Power of Sour - A Review: Old Traditions, New Opportunities.” BrewingScience, vol. 72, no. 3-4, 2019, pp. 78–88.]</ref>.

Tolerance to ethanol begins to decline in most ''Acetobacter'' species and strains starting at about 10% ABV. However, this is species and strain dependent. For example, some strains of ''A. aceti'' and ''A. pasteurianus'' (80% of strains tested) are unable to grow in 10% ABV. Other genera of acetic acid bacteria such as ''Gluconobacter'' and ''Gluconacetobacter'' also have a wide range of ethanol tolerances. It is documented that ''Acetobacter'' and other acetic acid bacteria are able to grow in wine above 10% ABV, although is is not likely that acetic acid bacteria can grow in wines that are 15% ABV or above. It is considered that no strains of acetic acid bacteria can grow in 15.5% ABV or above <ref>[https://www.sciencedirect.com/science/article/pii/B9780123750211100098 Molecular Wine Microbiology. Chapter 9 - Acetic Acid Bacteria. 2011, Pages 227-255. DOI: https://doi.org/10.1016/B978-0-12-375021-1.10009-8.]</ref>.  Most strains are not tolerant of glucose once it is at ~25% of the solution <ref name="Gullo_2005">[Characterization of acetic acid bacteria in “traditional balsamic vinegar”. Maria Gullo, Cinzia Caggia, Luciana De Vero, Paolo Giudici. 2005.]</ref>.

Acetic acid bacteria have been found in [[Spontaneous_Fermentation|spontaneously fermented]] beers from Belgium (To dolambic)===Sub Heading===as well as America (To doAmerican Coolship Ales)and [[Flemish_Red-Brown_Beer|Belgian Flanders Red Brown Beers]]. They are generally found at the air to liquid interface within barrels where they can access oxygen in the headspace. In general, brewers try to limit the impact of acetic acid bacteria in beer due to the higher levels of acetic acid that they can produce <ref name="Bossaert_2019" />.