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Acetic acid bacteria

 

 
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Acetic acid bacteria
 
 
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Acetic acid bacteria are bacteria that derive their energy from the oxidation of ethanol
Ethanol

Ethanol, also called ethyl alcohol, pure alcohol, grain alcohol, or drinking alcohol, is a volatility , flammable, colorless liquid....
 to acetic acid
Acetic acid

Acetic acid, CH3COOH, also known as ethanoic acid, is an organic acid which gives vinegar its sour taste and pungent smell. Pure, water-free acetic acid is a colourless liquid that absorbs water from the environment , and freezes at 16.7 Celsius to a colourless crystalline solid....
 during respiration
Cellular respiration

Cellular respiration is the set of the metabolism reactions and processes that take place in organisms' cell s to convert Energy from nutrients into adenosine triphosphate , and then release waste products....
. They are Gram-negative
Gram-negative

Gram-negative bacteria are those bacteria that do not retain crystal violet dye in the Gram staining protocol. In a Gram stain test, a counterstain is added after the crystal violet, coloring all Gram-negative bacteria with a red or pink color....
, aerobic, rod-shaped bacteria.

The acetic acid bacteria are found in nature where ethanol is being formed as a result of yeast
Yeast

Yeasts are eukaryote microorganisms classified in the Kingdom fungus, with about 1,500 species currently described; they dominate fungal diversity in the oceans....
 fermentation
Fermentation (biochemistry)

Fermentation is the process of deriving energy from the Redox of organic compounds, such as carbohydrates, using an Endogeny electron acceptor, which is usually an organic compound....
 of sugar
Sugar

Sugar is a class of edible crystalline substances, mainly sucrose, lactose, and fructose. Human taste buds interpret its flavor as sweet. Sugar as a basic food carbohydrate primarily comes from sugar cane and from sugar beet, but also appears in fruit, honey, sorghum, sugar maple , and in many other sources....
s and plant carbohydrate
Carbohydrate

Carbohydrates or saccharides are the most abundant of the four major classes of biomolecules. They fill numerous roles in living things, such as the storage and transport of energy and structural components ....
s. They can be isolated from the nectar
Nectar (plant)

Nectar is a sugar-rich liquid produced by plants. It is produced either by the flowers, in which it attracts pollination animals or by extrafloral nectaries, which provide a nutrient source to animal mutualism providing plant defense against herbivory....
 of flowers and from damaged fruit. Other good sources are fresh apple cider
Cider

Cider is an alcoholic beverage usually made from the fermentation juice of apples, although pears are also used.While any variety of apple may be used, certain cultivars are preferred in some regions, and these may be known as cider apples....
 and unpasteurized
Pasteurization

Pasteurization is a process which slows microbial growth in foods. The process was named after its creator, France chemist and microbiologist Louis Pasteur....
 beer
Beer

Beer is the world's oldest and most widely consumed alcoholic beverage and the third most popular drink overall after water and tea. It is produced by the brewing and Fermentation of starches, mainly derived from cereal?the most common of which is malted barley, although wheat, maize , and rice are widely used....
 which has not been filter sterilized.






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Acetic acid bacteria are bacteria that derive their energy from the oxidation of ethanol
Ethanol

Ethanol, also called ethyl alcohol, pure alcohol, grain alcohol, or drinking alcohol, is a volatility , flammable, colorless liquid....
 to acetic acid
Acetic acid

Acetic acid, CH3COOH, also known as ethanoic acid, is an organic acid which gives vinegar its sour taste and pungent smell. Pure, water-free acetic acid is a colourless liquid that absorbs water from the environment , and freezes at 16.7 Celsius to a colourless crystalline solid....
 during respiration
Cellular respiration

Cellular respiration is the set of the metabolism reactions and processes that take place in organisms' cell s to convert Energy from nutrients into adenosine triphosphate , and then release waste products....
. They are Gram-negative
Gram-negative

Gram-negative bacteria are those bacteria that do not retain crystal violet dye in the Gram staining protocol. In a Gram stain test, a counterstain is added after the crystal violet, coloring all Gram-negative bacteria with a red or pink color....
, aerobic, rod-shaped bacteria.

The acetic acid bacteria are found in nature where ethanol is being formed as a result of yeast
Yeast

Yeasts are eukaryote microorganisms classified in the Kingdom fungus, with about 1,500 species currently described; they dominate fungal diversity in the oceans....
 fermentation
Fermentation (biochemistry)

Fermentation is the process of deriving energy from the Redox of organic compounds, such as carbohydrates, using an Endogeny electron acceptor, which is usually an organic compound....
 of sugar
Sugar

Sugar is a class of edible crystalline substances, mainly sucrose, lactose, and fructose. Human taste buds interpret its flavor as sweet. Sugar as a basic food carbohydrate primarily comes from sugar cane and from sugar beet, but also appears in fruit, honey, sorghum, sugar maple , and in many other sources....
s and plant carbohydrate
Carbohydrate

Carbohydrates or saccharides are the most abundant of the four major classes of biomolecules. They fill numerous roles in living things, such as the storage and transport of energy and structural components ....
s. They can be isolated from the nectar
Nectar (plant)

Nectar is a sugar-rich liquid produced by plants. It is produced either by the flowers, in which it attracts pollination animals or by extrafloral nectaries, which provide a nutrient source to animal mutualism providing plant defense against herbivory....
 of flowers and from damaged fruit. Other good sources are fresh apple cider
Cider

Cider is an alcoholic beverage usually made from the fermentation juice of apples, although pears are also used.While any variety of apple may be used, certain cultivars are preferred in some regions, and these may be known as cider apples....
 and unpasteurized
Pasteurization

Pasteurization is a process which slows microbial growth in foods. The process was named after its creator, France chemist and microbiologist Louis Pasteur....
 beer
Beer

Beer is the world's oldest and most widely consumed alcoholic beverage and the third most popular drink overall after water and tea. It is produced by the brewing and Fermentation of starches, mainly derived from cereal?the most common of which is malted barley, although wheat, maize , and rice are widely used....
 which has not been filter sterilized. In these liquids the acetic acid bacteria grow as a surface film due to their aerobic nature and active motility. Vinegar
Vinegar

Vinegar is an acidic liquid processed from the fermentation of ethanol in a process that yields its key ingredient, acetic acid . It also may come in a diluted form....
 is produced when acetic acid bacteria act on alcoholic beverage
Alcoholic beverage

An alcoholic beverage is a drink containing ethanol . Alcoholic beverages are divided into three general classes: beers, wines, and distilled beverage....
s such as wine
Wine

Wine is an alcoholic beverage often made of fermentation grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients....
.

Some genera, such as Acetobacter
Acetobacter

Acetobacter is a genus of acetic acid bacteria characterized by the ability to convert alcohol to acetic acid in the presence of oxygen. There are several species within this genus, and there are other bacterium capable of forming acetic acid under various conditions; but all of the Acetobacter are known by this characteristic abilit...
, can eventually oxidize acetic acid to carbon dioxide
Carbon dioxide

Carbon dioxide is a chemical compound composed of two oxygen atoms covalent bond to a single carbon atom. It is a gas at standard temperature and pressure and exists in Earth's atmosphere in this state....
 and water
Water

Water is a common chemical substance that is essential for the survival of all known forms of life. In typical usage, water refers only to its liquid form or States of matter, but the substance also has a solid state, ice, and a gaseous state, water vapor or steam....
 using Krebs cycle enzyme
Enzyme

Enzymes are biomolecules that catalysis chemical reactions. Almost all enzymes are proteins. In enzymatic reactions, the molecules at the beginning of the process are called Substrate , and the enzyme converts them into different molecules, the products....
s. Other genera, such as Gluconobacter, don't further oxidize acetic acid, as they do not have a full set of Krebs cycle enzymes.

Some acetic acid bacteria, notably Acetobacter xylinum, are known to synthesize cellulose
Cellulose

File:Cellulose Sessel.svgCellulose is an organic compound with the chemical formula , a polysaccharide consisting of a linear chain of several hundred to over ten thousand ? linked D-glucose units....
, something normally only done by plants.

As these bacteria produce acid
Acid

An acid is traditionally considered any chemical compound that, when dissolved in water, gives a solution with a hydrogen ion Activity greater than in pure water, i.e....
, they are unusually acid tolerant, growing well below pH
PH

pH is a measure of the Acid or Base of a solution. It is defined as the cologarithm of the Activity of dissolved hydrogen ions . Hydrogen ion activity coefficients cannot be measured experimentally, so they are based on theoretical calculations....
 5.0, although the pH optimum for growth is 5.4-6.3.