Acetic acid bacteria
| Acetic acid bacteria | |
|---|---|
| Scientific classification | |
| Kingdom: | Bacteria |
| Phylum: | Proteobacteria |
| Class: | Alphaproteobacteria |
| Order: | Rhodospirillales |
| Family: | Acetobacteraceae |
| Genera | |
|
Acetobacter |
|
Acetobacter
Acidicaldus
Acidiphilium
Acidisphaera
Acidocella
Acidomonas
Asaia
Belnapia
Craurococcus
Gluconacetobacter
Gluconobacter
Granulibacter
Kozakia
Leahibacter
Muricoccus
Neoasaia
Oleomonas
Paracraurococcus
Rhodopila
Roseococcus
Rubritepida
Saccharibacter
Stella (genus)
Swaminathania
Teichococcus
Zavarzinia
Acetic acid bacteria (AAB) are a group of Gram-negative bacteria which oxidize sugars or ethanol and produce acetic acid during fermentation. The acetic acid bacteria consist of 10 genera in the family Acetobacteraceae. Several species of acetic acid bacteria are used in industry for production of certain foods and chemicals.
All acetic acid bacteria are rod-shaped and obligate aerobes.
Acetic acid bacteria are airborne and are ubiquitous in nature. They are actively present in environments where ethanol is being formed as a result of fermentation of sugars. They can be isolated from the nectar of flowers and from damaged fruit. Other good sources are fresh apple cider and unpasteurized beer that has not been filter sterilized. In these liquids, they grow as a surface film due to their aerobic nature and active motility. Fruit flies or vinegar eels are considered as a common vector in propagating acetic acid bacteria.
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Wikipedia