View source for Acetobacter

According to [[Alcohol_Textbook,_The|The Alcohol Textbook]]:

A genus of Gram-negative, aerobic bacteria comprising ellipsoidal to rod-shaped cells as singles, pairs or chains. Otherwise known as acetic acid or vinegar bacteria, they are able to oxidize [[ethanol]] to acetic acid. They may be responsible for loss of yield in [[ethanol]] production if a [[ferment]]ed [[mash]] is agitated or aerated excessively.

Acetic acid is a [[carboxylic acid]] that through [[Fischer Esterification]] can create [[Ester]]s that add to the flavor profile of a fermented beer, wort or wash. 

==External Links==

https://en.wikipedia.org/wiki/Acetobacter

[[Category:Glossary]]