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Acetobacter aceti is a Gram-negative bacterium that moves using its peritrichous flagella. Louis Pasteur proved it to be the cause of conversion of ethanol to acetic acid in 1864. It is a benign microorganism which is present everywhere in the environment, existing in alcoholic ecological niches which include flowers, fruits, and honey bees, as well as in water and soil. It lives wherever sugar fermentation occurs.[1] It grows best in temperatures that range from 25 to 30 degrees Celsius and in pH that ranges from 5.4 to 6.3. For a long time it has been used in the fermentation industry to produce acetic acid from alcohol. Acetobacter aceti is an obligate aerobe, which means that it requires oxygen to grow.[2]
Acetobacter aceti is economically important because it is used in the production of vinegar by converting the ethanol in wine or cider into acetic acid. The acetic acid created by A. aceti is also used in the manufacturing of acetate rayon, plastics production, rubber production, and photographic chemicals. A. aceti is considered an acidophile, which means it is able to survive in acidic environments, due to having an acidified cytoplasm which makes nearly all proteins in the genome to evolve acid stability. A. aceti has become important in helping to understand the process by which proteins can attain acid stability.[2]
A. aceti is used for the mass production of acetic acid, the main component in vinegar. During the fermentation process of vinegar production, it is used to act on wines and ciders resulting in vinegar with acetic acid. It can be converted by a silicone tube reactor, which aids the fermentation process with oxidation.[3]
A. aceti has not been reported as a human pathogen. Human skin does not provide the bacteria with the optimal conditions for it to grow, which makes it safe to handle in factories that use the species to produce acetic acid. However, some evidence indicates it can be harmful to plants and other flora, though it exists naturally in the world.[1]
Oxidation is used to stimulate the growth of the A. aceti. Samples of the bacteria are placed in a few silicone tubes. These tubes are permeable to oxygen, after which they are left in a region warmer than the typical room temperature and cultured.[3]
Because A. aceti occurs naturally and is widespread in the world, so far, no evidence shows it is a threat to humans, but in recent studies, it has been suspected to cause some detrimental effects on pineapples. The pink disease in pineapples causes the fruit to turn a slight pink color, only to eventually become brown and then rot. Similar experiments have also been tested on other fruits such as apples and pears and results end with rotten fruits. However, the bacterium seems to only be effective if the fruit has any locations exposing its flesh and the temperature surrounding its invasion is warmer than average. With the discovery of other Acetobacter species, skepticism exists regarding A. aceti being the only cause of the pink discoloration disease in pineapples. Studies are still being conducted on other species on the genus Acetobacter because 15 other species have been found in rotting fruits, as well.[1]
Acetobacter aceti is a Gram-negative bacterium that moves using its peritrichous flagella. Louis Pasteur proved it to be the cause of conversion of ethanol to acetic acid in 1864. It is a benign microorganism which is present everywhere in the environment, existing in alcoholic ecological niches which include flowers, fruits, and honey bees, as well as in water and soil. It lives wherever sugar fermentation occurs. It grows best in temperatures that range from 25 to 30 degrees Celsius and in pH that ranges from 5.4 to 6.3. For a long time it has been used in the fermentation industry to produce acetic acid from alcohol. Acetobacter aceti is an obligate aerobe, which means that it requires oxygen to grow.
Acetobacter aceti is economically important because it is used in the production of vinegar by converting the ethanol in wine or cider into acetic acid. The acetic acid created by A. aceti is also used in the manufacturing of acetate rayon, plastics production, rubber production, and photographic chemicals. A. aceti is considered an acidophile, which means it is able to survive in acidic environments, due to having an acidified cytoplasm which makes nearly all proteins in the genome to evolve acid stability. A. aceti has become important in helping to understand the process by which proteins can attain acid stability.
L'Acetobacter aceti è un microrganismo acidofilo resistente perfino a pH 0.
È un batterio aerobio obbligato, Gram - negativo, mobile grazie alla presenza di flagelli peritrici in grado di tollerare una concentrazione di etanolo del 10% (è pertanto il maggior responsabile delle ossidazioni dei vini a basso grado alcolico). La temperatura ottimale è compresa tra 25 e 30 °C, il pH ideale tra 5,4 e 6,3. In natura occupa le nicchie ecologiche nelle quali si sviluppa alcol in seguito a fermentazione degli zuccheri, come fiori, frutti, favi di api, ma può essere rinvenuto anche nel suolo o nelle acque. Attualmente sono descritte 4 sottospecie di Acetobacter aceti:[3]
Viene impiegato industrialmente per la produzione di aceto, sfruttando la sua capacità di convertire l'etanolo in acido acetico. Non possiede invece abilità fermentative. È un contaminante molto comune in tutti i processi di fermentazione industriale, ed è responsabile di decolorazione, intorbidamento e sviluppo di odori sgradevoli nelle birre.
Acetobacter aceti non è considerato patogeno per l'uomo. È ubiquitario nell'ambiente e può quindi naturalmente entrare in contatto con il corpo umano, ma la sua temperatura ottimale e il suo pH ottimale sono inferiori a quelli riscontrati normalmente sugli esseri umani. Grazie al fatto che necessita di zuccheri in fermentazione per sopravvivere non è associato alla normale microflora umana. Non vi sono casi conosciuti di patologie provocate da Acetobacter aceti, né di produzione di tossine pericolose per l'uomo o per gli animali.
È stato segnalato (insieme a Erwinia herbicola, Gluconobacter oxydans e altri batteri) come responsabile del pink disease su ananas.[4][5] La malattia è caratterizzata da decolorazione del frutto che tende successivamente a diventare brunastro in seguito a lavorazione e conservazione.
È inoltre coinvolto in marciumi di mele e pere, nelle quali causa imbrunimenti di varia intensità.[6]
L'Acetobacter aceti è un microrganismo acidofilo resistente perfino a pH 0.
È un batterio aerobio obbligato, Gram - negativo, mobile grazie alla presenza di flagelli peritrici in grado di tollerare una concentrazione di etanolo del 10% (è pertanto il maggior responsabile delle ossidazioni dei vini a basso grado alcolico). La temperatura ottimale è compresa tra 25 e 30 °C, il pH ideale tra 5,4 e 6,3. In natura occupa le nicchie ecologiche nelle quali si sviluppa alcol in seguito a fermentazione degli zuccheri, come fiori, frutti, favi di api, ma può essere rinvenuto anche nel suolo o nelle acque. Attualmente sono descritte 4 sottospecie di Acetobacter aceti:
Acetobacter aceti subsp. aceti Acetobacter aceti subsp. liquefaciens Acetobacter aceti subsp. orleanensis Acetobacter aceti subsp. xylinumAcetobacter aceti is een soort van azijnzuurbacteriën behorende tot het geslacht Acetobacter.
Acetobacter aceti is de typesoort van het geslacht. De bacterie is gramnegatief en beweegt zich voort door middel van een flagellum. Louis Pasteur bewees in 1864 dat deze bacterie de oorzaak was van de omzetting van ethanol naar azijnzuur.[1] Het is een goedaardig micro-organisme dat alom aanwezig is in het milieu, in alcoholbevattende ecologische niches, bloemen, vruchten, bijen, alsook in water en bodems. De bacterie leeft waar fermentatie van suikers optreedt en groeit het best bij temperaturen tussen 25 en 30°C en een pH-waarde die varieert tussen 5,4 en 6,3. De bacterie wordt al sinds lange tijd gebruikt in de fermentatie-industrie om azijnzuur te produceren uit alcohol. Acetobacter aceti is obligaat aëroob, wat betekent dat hij zuurstof nodig heeft om te groeien.
Acetobacter aceti is een soort van azijnzuurbacteriën behorende tot het geslacht Acetobacter.
Acetobacter aceti is de typesoort van het geslacht. De bacterie is gramnegatief en beweegt zich voort door middel van een flagellum. Louis Pasteur bewees in 1864 dat deze bacterie de oorzaak was van de omzetting van ethanol naar azijnzuur. Het is een goedaardig micro-organisme dat alom aanwezig is in het milieu, in alcoholbevattende ecologische niches, bloemen, vruchten, bijen, alsook in water en bodems. De bacterie leeft waar fermentatie van suikers optreedt en groeit het best bij temperaturen tussen 25 en 30°C en een pH-waarde die varieert tussen 5,4 en 6,3. De bacterie wordt al sinds lange tijd gebruikt in de fermentatie-industrie om azijnzuur te produceren uit alcohol. Acetobacter aceti is obligaat aëroob, wat betekent dat hij zuurstof nodig heeft om te groeien.
