Difference between revisions of "Acetobacter"
| Line 20: | Line 20: | ||
===Alcohol and Sugar Tolerance=== | ===Alcohol and Sugar Tolerance=== | ||
| − | Tolerance to ethanol begins to decline in ''Acetobacter'' starting at about 10% ABV. Most strains are not tolerant of glucose once it is at ~25% of the solution <ref name="Gullo_2005">Characterization of acetic acid bacteria in “traditional balsamic vinegar”. Maria Gullo, Cinzia Caggia, Luciana De Vero, Paolo Giudici. 2005.</ref>. | + | Tolerance to ethanol begins to decline in most ''Acetobacter'' species and strains starting at about 10% ABV. However, this is species and strain dependent. For example, some strains of ''A. aceti'' and ''A. pasteurianus'' (80% of strains tested) are unable to grow in 10% ABV. Other genera of acetic acid bacteria such as ''Gluconobacter'' and ''Gluconacetobacter'' also have a wide range of ethanol tolerances. It is documented that ''Acetobacter'' and other acetic acid bacteria are able to grow in wine above 10% ABV, although wine that is 15% ABV or higher are less likely to have acetic acid bacteria able to grow in them. It is considered that no strains of acetic acid bacteria can grow above in 15.5% ABV <ref>[https://www.sciencedirect.com/science/article/pii/B9780123750211100098 Molecular Wine Microbiology. Chapter 9 - Acetic Acid Bacteria. 2011, Pages 227-255. DOI: https://doi.org/10.1016/B978-0-12-375021-1.10009-8.]</ref>. |
| + | |||
| + | Most strains are not tolerant of glucose once it is at ~25% of the solution <ref name="Gullo_2005">Characterization of acetic acid bacteria in “traditional balsamic vinegar”. Maria Gullo, Cinzia Caggia, Luciana De Vero, Paolo Giudici. 2005.</ref>. | ||
==Role in Belgian Beer== | ==Role in Belgian Beer== | ||
Revision as of 18:57, 12 January 2019
Acetobacter is a genus of obligatory aerobic bacteria that is in the family Actobacteraceae. This family is more commonly known as "acetic acid bacteria" (AAB). Other genera of AAB include Gluconobacter, Gluconacetobacter, Acidomonas, Asaia, Kozakia, Swaminathania and Saccharibacter [1].
POTENTIAL REFERENCES:
http://www.thebrewingnetwork.com/the-sour-hour-episode-28/ cleaning Acetobacter out of barrels (~47 mins in)
https://www.facebook.com/groups/MilkTheFunk/permalink/1356322957729248/
https://www.homebrewersassociation.org/how-to-brew/sour-microbes-yeast-and-bacteria-explained/
Leads on fermentation: http://www.mdpi.com/2311-5637/4/3/66
Contents
Metabolism
This should be written similar to Lactobacillus#Metabolism, and is science heavy but layman enough for brewers to understand.
Alcohol and Sugar Tolerance
Tolerance to ethanol begins to decline in most Acetobacter species and strains starting at about 10% ABV. However, this is species and strain dependent. For example, some strains of A. aceti and A. pasteurianus (80% of strains tested) are unable to grow in 10% ABV. Other genera of acetic acid bacteria such as Gluconobacter and Gluconacetobacter also have a wide range of ethanol tolerances. It is documented that Acetobacter and other acetic acid bacteria are able to grow in wine above 10% ABV, although wine that is 15% ABV or higher are less likely to have acetic acid bacteria able to grow in them. It is considered that no strains of acetic acid bacteria can grow above in 15.5% ABV [2].
Most strains are not tolerant of glucose once it is at ~25% of the solution [1].
Role in Belgian Beer
(To do)
Sub Heading
(To do)
Role in American Sour Beers
As a Contaminate
Role in Vinegar
(This can be brief, and might get deleted completely since this isn't a vinegar wiki. However most Acetobacter knowledge probably comes from vinegar.)
See Also
Additional Articles on MTF Wiki
- Lactobacillus
- Pediococcus
- Flanders Red Ale
- Lambic
- Scientific Publications
- Pellicle
- Mixed Fermentation
External Resources
References
- ↑ 1.0 1.1 Characterization of acetic acid bacteria in “traditional balsamic vinegar”. Maria Gullo, Cinzia Caggia, Luciana De Vero, Paolo Giudici. 2005.
- ↑ Molecular Wine Microbiology. Chapter 9 - Acetic Acid Bacteria. 2011, Pages 227-255. DOI: https://doi.org/10.1016/B978-0-12-375021-1.10009-8.