Acetobacter
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 Acetobacter starting at about 10% ABV. 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