Acetic Acid Bacteria

  • Kenneth C. Fugelsang


The acetic acid bacteria are ubiquitous in distribution, found on flowers and in association with deteriorating fruit and vegetables. Growth on fermented and slowly-fermenting substrates typically results in oxidation of ethanol to acetic acid (a process called acetification) and the formation of associated odor- and flavor-active metabolites (collectively referred to as volatile acidity). Additionally, growth may result in the formation of polysaccharides, including dextrans and levans, among others (Hehre and Hamilton, 1951; Colvin et al, 1977; Tayama et al., 1986), thus creating additional problems in post-fermentation clarification and stability.


Botrytis Cinerea Volatile Acidity Calcium Carbonate Precipitate Acetic Acid Bacterium Bromocresol Green 
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Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • Kenneth C. Fugelsang
    • 1
  1. 1.California State UniversityFresnoUSA

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