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Acetobacter

Acetobacter (family Acetobacteraceae) A genus of Gram-negative, aerobic bacteria. Cells are ovoid or rod-shaped, motile or non-motile. Most strains can oxidize ethanol (ethyl alcohol) to carbon dioxide, forming acetic acid as an intermediate. Some species are used in the manufacture of vinegar. They are found on fruits and vegetables, in alcoholic beverages (in which they can cause spoilage), etc.

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"Acetobacter." A Dictionary of Plant Sciences. . Encyclopedia.com. 21 Aug. 2017 <http://www.encyclopedia.com>.

"Acetobacter." A Dictionary of Plant Sciences. . Encyclopedia.com. (August 21, 2017). http://www.encyclopedia.com/science/dictionaries-thesauruses-pictures-and-press-releases/acetobacter

"Acetobacter." A Dictionary of Plant Sciences. . Retrieved August 21, 2017 from Encyclopedia.com: http://www.encyclopedia.com/science/dictionaries-thesauruses-pictures-and-press-releases/acetobacter

Acetobacter

Acetobacter A genus of bacteria which oxidize ethyl alcohol to acetic acid, used in the manufacture of vinegar. They also grow as a film on the surface of beer wort, pickle brine, and fruit juices, when they are commonly known as ‘mother of vinegar’.

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Pick a style below, and copy the text for your bibliography.

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"Acetobacter." A Dictionary of Food and Nutrition. . Encyclopedia.com. 21 Aug. 2017 <http://www.encyclopedia.com>.

"Acetobacter." A Dictionary of Food and Nutrition. . Encyclopedia.com. (August 21, 2017). http://www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/acetobacter

"Acetobacter." A Dictionary of Food and Nutrition. . Retrieved August 21, 2017 from Encyclopedia.com: http://www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/acetobacter