Acetobacter

Acetobacter
A scanning electron micrograph of Acetobacter aceti
Scientific classification
Domain:	Bacteria
Phylum:	Proteobacteria
Class:	Alphaproteobacteria
Order:	Rhodospirillales
Family:	Acetobacteraceae
Genus:	Acetobacter Beijerinck 1898
Type species
Acetobacter aceti
Species
A. aceti A. cerevisiae A. cibinongensis A. estunensis A. indonesiensis A. liquefaciens A. lovaniensis A. malorum A. nitrogenifigens A. oeni A. orientalis A. orleanensis A. pasteurianus A. peroxydans A. pomorum A. syzygii A. tropicalis

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

In 1998, two strains of Acetobacter isolated from red wine and cider vinegar were named Acetobacter oboediens and Acetobacter pomorum

In 2000, Acetobacter oboediens and Acetobacter intermedius were transferred to Gluconacetobacter on the basis of 16S rRNA sequencing.

In 2002, Acetobacter cerevisiae and Acetobacter malorum were identified by 16S rRNA sequence analysis of Acetobacter strains.

In 2006, a strain of Acetobacter isolated from spoiled red wine was named Acetobacter oeni.