Difference between revisions of "Acetobacter"

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(added alcohol and glucose tolerance)
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==Metabolism==
 
==Metabolism==
 
This should be written similar to [[Lactobacillus#Metabolism]], and is science heavy but layman enough for brewers to understand.
 
This should be written similar to [[Lactobacillus#Metabolism]], and is science heavy but layman enough for brewers to understand.
 +
 +
===Alcohol and Sugar Tolerance===
 +
Tolerance to ethanol begins to decline in ''Acetobacter'' starting at about 10% ABV.  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>.
  
 
==Role in Belgian Beer==
 
==Role in Belgian Beer==

Revision as of 16:28, 7 August 2017

(In progress) First, define Acetobacter.

POTENTIAL REFERENCES:

http://www.thebrewingnetwork.com/the-sour-hour-episode-28/ cleaning Acetobacter out of barrels (~47 mins in)


https://www.facebook.com/groups/MilkTheFunk/permalink/1287080151320196/?comment_id=1287271667967711&reply_comment_id=1288151671213044&comment_tracking=%7B%22tn%22%3A%22R%22%7D

https://www.facebook.com/groups/MilkTheFunk/permalink/1356322957729248/

Flanders Red Ale

Metabolism

This should be written similar to Lactobacillus#Metabolism, and is science heavy but layman enough for brewers to understand.

Alcohol and Sugar Tolerance

Tolerance to ethanol begins to decline in Acetobacter starting at about 10% ABV. Most strains are not tolerant of glucose once it is at ~25% of the solution [1].

Role in Belgian Beer

(To do)

Sub Heading

(To do)

Role in American Sour Beers

As a Contaminate

Role in Vinegar

(This can be brief, and might get deleted completely since this isn't a vinegar wiki. However most Acetobacter knowledge probably comes from vinegar.)

See Also

Additional Articles on MTF Wiki

External Resources

References

  1. [Characterization of acetic acid bacteria in “traditional balsamic vinegar”. Maria Gullo, Cinzia Caggia, Luciana De Vero, Paolo Giudici. 2005.]