Global InformationAcetobacter aceti information
| Acetobacter aceti | |
|---|---|
| |
| Scientific classification | |
| Domain: | Bacteria
|
| Phylum: | Pseudomonadota
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| Class: | Alphaproteobacteria
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| Order: | Rhodospirillales
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| Family: | Acetobacteraceae
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| Genus: | Acetobacter
|
| Species: | A. aceti
|
| Binomial name | |
| Acetobacter aceti (Pasteur 1864) Beijerinck 1898
| |
Acetobacter aceti, a Gram-negative bacterium that moves using its peritrichous flagella, was discovered when Louis Pasteur proved it to be the cause of conversion of ethanol to acetic acid in 1864. Its bacterial motility plays an important role in the formation of biofilms, intricate communities where A. aceti cells aggregate and collaborate, further enhancing their ability to metabolize ethanol and produce acetic acid.[1] Widely distributed in various environmental niches, this benign microorganism thrives in habitats abundant in fermentable sugars, such as flowers, fruits, honey, water, and soil, present wherever sugar fermentation occurs.[2] A. aceti grows best within temperatures ranging from 25 to 30 degrees Celsius, with an upper limit of 35 degrees Celsius, and in slightly acidic conditions with a pH between 5.5 to 6.3.[2] A. aceti has long been used in the fermentation industry efficiently producing acetic acid from alcohol as an obligate aerobe dependent on oxygen as the terminal electron acceptor. [3]The microorganism's ability to thrive in environments rich in fermentable sugars shows its potential as an organism for studying microbial metabolism and adaptation.
Besides its ecological role, A. aceti holds a significant economic value, particularly in vinegar production, where it catalyzes the conversion of ethanol in wine or cider into acetic acid.[1] The acetic acid it generates is used in the manufacturing of acetate rayon, plastics production, rubber production, and photographic chemicals. A. aceti, classified as an acidophile, able to survive in acidic environments, possesses an acidified cytoplasm which provides most proteins in its genome with acid stability, making it an interesting study which explains the mechanisms by which proteins acquire acid resistance. In addition to its industrial applications, A. aceti's unique metabolic capabilities have gained attention in biotech research. Studies have found that it has the potential to be a key player in the production of bio-based chemicals and renewable materials, using its enzymatic machinery for sustainable manufacturing processes. Acetobacter aceti is a multifaceted organism with ecological, industrial, and biotechnological significance, showing its pivotal role in metabolism and economic value.[2]
- ^ a b Department of Food Science and Technology, State University of Londrina, CEP 86057-970, Londrina, PR, Brazil; Gomes, Rodrigo José; Borges, Maria de Fátima; Embrapa Tropical Agroindustry, CEP 60511-110, Fortaleza, CE, Brazil; Rosa, Morsyleide de Freitas; Embrapa Tropical Agroindustry, CEP 60511-110, Fortaleza, CE, Brazil; Castro-Gómez, Raúl Jorge Hernan; Department of Food Science and Technology, State University of Londrina, CEP 86057-970, Londrina, PR, Brazil; Spinosa, Wilma Aparecida; Department of Food Science and Technology, State University of Londrina, CEP 86057-970, Londrina, PR, Brazil (2018). "Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications" (PDF). Food Technology and Biotechnology. 56 (2): 139–151. doi:10.17113/ftb.56.02.18.5593. PMC 6117990. PMID 30228790.
{{cite journal}}: CS1 maint: multiple names: authors list (link) CS1 maint: numeric names: authors list (link) - ^ a b c Raspor, Peter; Goranovič, Dušan (January 2008). "Biotechnological Applications of Acetic Acid Bacteria". Critical Reviews in Biotechnology. 28 (2): 101–124. doi:10.1080/07388550802046749. ISSN 0738-8551. PMID 18568850.
- ^ Sengun, Ilkin Yucel; Karabiyikli, Seniz (May 2011). "Importance of acetic acid bacteria in food industry". Food Control. 22 (5): 647–656. doi:10.1016/j.foodcont.2010.11.008.