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 can occur.
Microbes to watch out for: Non-Saccharomyces yeast species, lactic acid bacteria,
acetic acid bacteriaFurther, 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 during maturation.
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.
