Talk:Acetobacter

Google hits 2005/08/13

• azotobacter 207.000 (seems to be another genus ?)
• azotobakter 234

• acetobacter 41.300
• acetobakter 64

• azetobacter 69
• azetobakter 5

• acotobacter 11
• acotobakter 8

Gram Reaction

Gram-negative rods (in a few cases Gram variable). —Preceding unsigned comment added by Ryoon816 (talk • contribs) 20:54, 7 June 2008 (UTC)

WikiProject Food and drink Tagging

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Relaunching the Page!

Hey all! This page had been merged with acetic acid bacteria and had been reduced to a redirect. I tried to beef it back up and relaunch it as an independent page. Hopefully no one objects!!Ajpolino (talk) 21:38, 23 December 2015 (UTC)

Section from Acetic acid bacteria

There was a Genus Acetobacter section on Acetic acid bacteria which read:

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.

I tried to move whatever I could verify into this article, so I'm deleting this from Acetic acid bacteria. Left the rest here in case someone feels more could be incorporated into this page. Thanks. Ajpolino (talk) 01:51, 29 May 2016 (UTC)

you need a page on kazuo komagata

https://research.com/u/kazuo-komagata https://wfcc.info/about_view https://wfcc.info/static/pdf/Professor%20Kazuo%20Komagata.pdf 70.31.166.89 (talk) 21:56, 17 December 2022 (UTC)