Acetobacter
Sign in to saveAcetobacter is a genus of acetic acid bacteria. Acetic acid bacteria are characterized by the ability to convert ethanol to acetic acid in the presence of oxygen. Of these, the genus Acetobacter is distinguished by the ability to oxidize lactate and acetate into carbon dioxide and water. Bacteria of the genus Acetobacter have been isolated from industrial vinegar fermentation processes and are frequently used as fermentation starter cultures.
Species
GENUS
- KingdomBacteria
- PhylumProteobacteria
- ClassAlphaproteobacteria
- OrderAcetobacterales
- FamilyAcetobacteraceae
via GBIF
Research
2,292 papers- Acetobacter senegalensis isolated from mango fruits: Its polyphasic characterization and adaptation to protect against stressors in the industrial production of vinegar: A review.Journal of applied microbiology · 2022
- Impacts of bioprocess engineering on product formation by Acetobacter pasteurianus.Applied microbiology and biotechnology · 2018
- Acetobacter Protects DmDuox-Deficient Drosophila melanogaster from Impaired Detoxification.Journal of agricultural and food chemistry · 2025
- Acetobacter oryzoeni sp. nov., isolated from Korean rice wine vinegar.International journal of systematic and evolutionary microbiology · 2020
- Acetobacter and lactobacillus alleviate the symptom of insulin resistance by blocking the JNK-JAK/STAT pathway in Drosophila melanogaster.Biochimica et biophysica acta. Molecular basis of disease · 2024
via PubMed
Wikidata facts
- Image
- C0015116-Acetobacter Aceti Bacteria.jpg
Show 3 more facts
- taxon name
- Acetobacter
- Commons category
- Acetobacter
- LPSN URL
- lpsn.dsmz.de/genus/acetobacter
Sources (2)
via Wikidata · CC0
~2 min read
Article
4 sectionsContents
- History of research
- Microbiota
- References
- Further reading
Acetobacter is a genus of acetic acid bacteria. Acetic acid bacteria are characterized by the ability to convert ethanol to acetic acid in the presence of oxygen. Of these, the genus Acetobacter is distinguished by the ability to oxidize lactate and acetate into carbon dioxide and water. Bacteria of the genus Acetobacter have been isolated from industrial vinegar fermentation processes and are frequently used as fermentation starter cultures.
== History of research == The acetic fermentation was demonstrated by Louis Pasteur, who discovered the first acetobacter - Acetobacter aceti - in 1864.