Acetobacter

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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" (AAB). Other genera of AAB include Gluconobacter, Gluconacetobacter, Acidomonas, Asaia, Kozakia, Swaminathania and Saccharibacter [1].

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/

https://www.homebrewersassociation.org/how-to-brew/sour-microbes-yeast-and-bacteria-explained/

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

References

  1. 1.0 1.1 Characterization of acetic acid bacteria in “traditional balsamic vinegar”. Maria Gullo, Cinzia Caggia, Luciana De Vero, Paolo Giudici. 2005.