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Acetic acid bacteria (AAB) are a group of Gram-negative bacteria which oxidize sugars or ethanol and produce acetic acid during fermentation. [1] The acetic acid bacteria consist of 10 genera in the family Acetobacteraceae. [1] Several species of acetic acid bacteria are used in industry for production of certain foods and chemicals. [1]
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. [2] Bacteria of the genus Acetobacter have been isolated from industrial vinegar fermentation processes ...
However, on an industrial scale, Acetobacter was seen in acetic acid concentrations of 11.5-12%. [6] Lactic acid bacteria are also present in mother of vinegar to aid in the breakdown of carbohydrates in the alcohol fermentation process. Lactic acid bacteria create lactic acid, which results in a pH decrease in the final vinegar product. In ...
An aqueous solution of acetic acid and trace compounds that may include flavorings. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria. It is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling.
A. aceti has long been used in the fermentation industry efficiently producing acetic acid from alcohol as an obligate aerobe dependent on oxygen as the terminal electron acceptor. [4] A. aceti, classified as an acidophile, able to survive in acidic environments, possesses an acidified cytoplasm, providing most proteins with acid stability. [3]
These lactic acid bacteria can carry out either homolactic fermentation, where the end-product is mostly lactic acid, or heterolactic fermentation, where some lactate is further metabolized to ethanol and carbon dioxide [19] (via the phosphoketolase pathway), acetate, or other metabolic products, e.g.: C 6 H 12 O 6 → CH 3 CHOHCOOH + C 2 H 5 ...
Acetic acid is produced and excreted by acetic acid bacteria, notably the genus Acetobacter and Clostridium acetobutylicum. These bacteria are found universally in foodstuffs , water , and soil , and acetic acid is produced naturally as fruits and other foods spoil.
Acetic acid is equally a co-metabolite of the organic substrates fermentation (sugars, glycerol, lactic acid, etc.) by diverse groups of microorganisms which produce different acids: Propionic bacteria (propionate + acetate); Clostridium (butyrate + acetate); Enterobacteria (acetate + lactate); and