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added alcohol and glucose tolerance
==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 <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==