Acetobacter: Difference between revisions
Jump to navigation
Jump to search
Uncle Jesse (talk | contribs) (Initial page creation using https://web.archive.org/web/20100706194746/http://wiki.homedistiller.org/Acetobacter) |
Uncle Jesse (talk | contribs) No edit summary |
||
| Line 1: | Line 1: | ||
According to [[Alcohol_Textbook,_The|The Alcohol Textbook]] | 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 [[Fermentation|fermented]] [[mash]] is agitated or aerated excessively. | 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 [[Fermentation|fermented]] [[mash]] is agitated or aerated excessively. | ||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Revision as of 00:53, 25 August 2017
According to 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 fermented mash is agitated or aerated excessively.