Acetobacter aceti is a Gram negative bacterium which is motile by peritrichous flagella. It is obligately aerobic possessing only the ability for respiratory metabolism with no fermentative ability. A. aceti does not form endospores. This bacterium is ubiquitous in the environment, existing in soil, water, flowers, fruits, and on honey bees; in essence, wherever sugar fermentation is occurring. A. aceti produces acetic acid from ethanol in alcoholic niches in the environment. Acetate and lactate are oxidized to CO2 and H2O by the organism. The optimal temperature for growth is between 25 to 30C, and the Ph optimum between 5.4 to 6.3 (De Ley et al., 1984). A. aceti is a common contaminant in all industrial fermentation facilities and is responsible for generating turbidity, ropiness, discoloration, and off-flavors in beer (Kough, 1991).
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