| Acetic acid bacteria | |
|---|---|
| Scientific classification | |
| Kingdom: | Bacteria |
| Phylum: | Proteobacteria |
| Class: | Alpha Proteobacteria |
| Order: | Rhodospirillales |
| Family: | Acetobacteraceae |
| Genera | |
|
Acetobacter |
|
Acetic acid bacteria (AAB) are bacteria that derive their energy from the oxidation of ethanol to acetic acid during fermentation. They are Gram-negative, aerobic, rod-shaped bacteria. They are not to be confused with the genus Acetobacterium, which are anaerobic homoacetogenic facultative autotrophs and can reduce carbon dioxide to produce acetic acid, for example, Acetobacterium woodii[1].
The acetic acid bacteria are usually airborne and are ubiquitous in nature. They are actively present in environment where ethanol is being formed as a result of fermentation of sugars. They can be isolated from the nectar of flowers and from damaged fruit. Other good sources are fresh apple cider and unpasteurized beer that has not been filter sterilized. In these liquids, they grow as a surface film due to their aerobic nature and active motility. Vinegar is produced when acetic acid bacteria act on alcoholic beverages such as wine. Fruit flies or Vinegar eels are considered as a common vector in propagating acetic acid bacteria[2] in nature.
Some genera, such as Acetobacter, can eventually oxidize acetic acid to carbon dioxide and water using Krebs cycle enzymes. Other genera, such as Gluconobacter, do not further oxidize acetic acid, as they do not have a full set of Krebs cycle enzymes.
Some acetic acid bacteria, a notable one being Acetobacter xylinum, are known to synthesize cellulose[3], something normally done only by plants.
As these bacteria produce acid, they are usually acid-tolerant, growing well below pH 5.0, although the pH optimum for growth is 5.4-6.3.