Gluconobacter as well as Asaia species, newly emerging opportunistic human pathogens among acetic acid bacteria
The occurrence, control and esoteric effects of acetic acid bacteria
in winemaking," Annals of Microbiology, Vol.
The acetic acid bacteria
are found in nature where ethanol is being formed as a result of yeast fermentation of sugars and plant carbohydrates.
Identification of acetic acid bacteria
isolated from Indonesian sources, especially of isolates classified in the genus Gluconobacten J Gen Appl Microbiol.
However, four atypical strains of acetic acid bacteria
were present in all three cases that persisted into the wine.
To the Editor: The genus Acetobacter belongs to the group of acetic acid bacteria
that oxidize alcohols or sugars incompletely, leading to the accumulation of acetic acid.
She added that strict aerobic organisms like Filamentous fungi and acetic acid bacteria
cannot compete in low-oxygen conditions, but anaerobic and facultative anaerobes like Saccharomyces and ML bacteria do grow.
The large array of microorganisms present on the grape berry surface typically have little impact on grape and wine quality However, if the integrity of the grape berry surface is compromised through rain/ hail damage or Botrytis infection, then rapid growth of oxidative yeast and acetic acid bacteria
Microbes to watch out for: Non-Saccharomyces yeast species, lactic acid bacteria, acetic acid bacteria
Further, their results indicated that sulfites can throw organisms into the VBNC state; that re-introducing oxygen into an anaerobic environment can resuscitate them; and that Brettanomyces, as well as lactic and acetic acid bacteria
, can suck it in and slip past a .
Keep the lactic acid bacteria at bay during fermentation--including perhaps a pre-emptive dash of Lysozyme at the crusher--and make life hard for acetic acid bacteria
or vinegar formation as "oxidation" because it occurs only through metabolic oxidation of the alcohol in wine by acetic acid bacteria
Always assume that Brettanomyces, acetic acid bacteria
and everything in between is lurking inside the pores of every wood stave and you won't often be disappointed.