関: acetic bacteria、Acetobacter

WordNet

street name for lysergic acid diethylamide (同)back breaker, battery-acid, dose, dot, Elvis, loony toons, Lucy in the sky with diamonds, pane, superman, window pane, Zen
any of various water-soluble compounds having a sour taste and capable of turning litmus red and reacting with a base to form a salt
having the characteristics of an acid; "an acid reaction"
(microbiology) single-celled or noncellular spherical or spiral or rod-shaped organisms lacking chlorophyll that reproduce by fission; important as pathogens and for biochemical properties; taxonomy is difficult; often considered to be plants (同)bacterium
relating to or containing acetic acid

PrepTutorEJDIC

酸性の / 酸味のある,すっぱい(sour) / (言葉・態度などが)厳しい,しんらつな / 酸 / すっぱいもの / 《俗》=LSD
『バクテリア』,細菌
酢の,すっぱい

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2016/02/07 03:25:19」(JST)

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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]

Characteristics

All acetic acid bacteria are rod-shaped and obligate aerobes.^[1]

Occurrence

Acetic acid bacteria are airborne and are ubiquitous in nature. They are actively present in environments where ethanol is being formed as a result of fermentation of sugars. They can be isolated from the nectar of flowers and from damaged fruit. Other good sources are fresh apple cider and unpasteurized beer that has not been filter sterilized. In these liquids, they grow as a surface film due to their aerobic nature and active motility. Fruit flies or vinegar eels are considered as a common vector in propagating acetic acid bacteria^[2] in nature.

Suppression

The growth of Acetobacter in wine can be suppressed through effective sanitation, by complete exclusion of air from wine in storage, and by the use of moderate amounts of sulfur dioxide in the wine as a preservative.

Metabolism

Vinegar is produced when acetic acid bacteria act on alcoholic beverages such as wine.

Some genera, such as Acetobacter, can oxidize acetic acid to carbon dioxide and water using Krebs cycle enzymes. Other genera, such as Gluconobacter, do not further oxidize acetic acid, as they do not have a full set of Krebs cycle enzymes.

As these bacteria produce acid, they are usually acid-tolerant, growing well below pH 5.0, although the pH optimum for growth is 5.4-6.3.

One species of Acetobacter, Acetobacter xylinum, is able to synthesize cellulose,^[3] something normally done only by plants.

Genus Acetobacter

Acetobacter is a genus of acetic acid bacteria characterized by the ability to convert ethanol to acetic acid in the presence of oxygen. Several species are in this genus, and other bacteria are capable of forming acetic acid under various conditions, but all of the Acetobacter species are known by this characteristic ability.

Acetobacter is of particular importance commercially, because some species are used in the production of vinegar (intentionally converting the ethanol in wine to acetic acid), and they can destroy wine which they infect by producing excessive amounts of acetic acid or ethyl acetate, both of which can render the wine unpalatable. Acetobacter species are also used to intentionally acidify beer during long maturation periods in the production of traditional Flemish sour ales.

Acetobacter species can be easily distinguished in the laboratory by the growth of colonies on a medium containing about 7% ethanol and enough calcium carbonate to render it partially opaque. When Acetobacter colonies form enough acetic acid from the ethanol, the calcium carbonate around the colonies dissolves, forming a very distinct clear zone.

References

^ ^a ^b ^c ^d Raspor P; Goranovic D (2008). "Biotechnological applications of acetic acid bacteria". Critical Reviews in Biotechnology 28 (2): 101–124. doi:10.1080/07388550802046749. PMID 18568850.
^ Vinegars of the World. Chapter 5. ISBN 978-88-470-0865-6
^ Formation of cellulose by certain species of Acetobacter Biochem J. 1951 May; 48(5): 618–621

Madigan M; Martinko J (editors). (2005). Brock Biology of Microorganisms (11th ed.). Prentice Hall. ISBN 0-13-144329-1.

External links

International conference on acetic acid bacteria

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リンク元	「acetic bacteria」
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「acetic bacteria」

Acetic acid bacteria
	Acetobacter aceti
Scientific classification
Kingdom:	Bacteria
Phylum:	Proteobacteria
Class:	Alphaproteobacteria
Order:	Rhodospirillales
Family:	Acetobacteraceae
Genera
	Acetobacter; Acidicaldus; Acidiphilium; Acidisphaera; Acidocella; Acidomonas; Asaia; Belnapia; Craurococcus; Gluconacetobacter; Gluconobacter; Granulibacter; Kozakia; Leahibacter; Muricoccus; Neoasaia; Oleomonas; Paracraurococcus; Rhodopila; Roseococcus; Rubritepida; Saccharibacter; Stella (genus); Swaminathania; Teichococcus; Zavarzinia

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酢酸菌

関: acetic acid bacteria、Acetobacter

「acetic」

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adj.

酢酸の

関: acetate、acetic acid、AcOH、CH3COOH

[Raspor2008-1] Raspor P; Goranovic D (2008). "Biotechnological applications of acetic acid bacteria". Critical Reviews in Biotechnology 28 (2): 101–124. doi:10.1080/07388550802046749. PMID 18568850.

[2] Vinegars of the World. Chapter 5. ISBN 978-88-470-0865-6

[3] Formation of cellulose by certain species of Acetobacter Biochem J. 1951 May; 48(5): 618–621

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acetic acid bacteria