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/

Leads on fermentation: http://www.mdpi.com/2311-5637/4/3/66

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 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 [2].

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. 1.0 1.1 Characterization of acetic acid bacteria in “traditional balsamic vinegar”. Maria Gullo, Cinzia Caggia, Luciana De Vero, Paolo Giudici. 2005.
  2. 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.