acetobacter การใช้

• Adachi and colleagues identified that PQQ was also found in " Acetobacter ".
• Two notable exceptions to this are " Acetobacter " and the lactic acid bacteria.
• In 2006, a strain of " Acetobacter " isolated from spoiled red wine was named Acetobacter oeni.
• In 2006, a strain of " Acetobacter " isolated from spoiled red wine was named Acetobacter oeni.
• If must is fermented at too high a temperature, acetobacter will overwhelm the yeast naturally occurring on the grapes.
• In a second fermentation process, the alcohol is converted into vinegar by acetic acid-forming bacteria ( acetobacter ).
• Some genera, such as " Acetobacter ", can oxidize ethanol to carbon dioxide and water using Krebs cycle enzymes.
• Pasteur found that the particular problem of Burgundy wine spoiling and turning into vinegar on long voyages to England was caused by the bacterium acetobacter.
• "Acetobacter aceti " is economically important because it is used in the production of vinegar by converting the ethanol in wine into acetic acid.
• One species of " Acetobacter ", " Acetobacter xylinum ", is able to synthesize cellulose, something normally done only by plants.
• One species of " Acetobacter ", " Acetobacter xylinum ", is able to synthesize cellulose, something normally done only by plants.
• A dilute alcohol solution inoculated with " Acetobacter " and kept in a warm, airy place will become vinegar over the course of a few months.
• The Bacterial species most commonly found in decreasing significance include " Bacillus, Lactobacillus, Leuconostoc, Streptomyces, Acetobacter " and " Clostridium ".
• In 2000, " Acetobacter oboediens " and " Acetobacter intermedius " were transferred to " Gluconacetobacter " on the basis of 16S rRNA sequencing.
• In 2000, " Acetobacter oboediens " and " Acetobacter intermedius " were transferred to " Gluconacetobacter " on the basis of 16S rRNA sequencing.
• For example, acetic acid is produced by the bacterium " Acetobacter aceti ", while citric acid is produced by the fungus " Aspergillus niger ".
• It was Louis Pasteur who put a scientific name to the bacterium _ Acetobacter aceti _ that can work with oxygen and warm air to turn the alcohol in wine into acetic acid.
• The juice may also be fermented to produce hard cider, which then may be further treated by exposure to acetobacter to produce apple cider vinegar, or distilled to produce apple brandy.
• It can also be potentially be caused by other spoilage microbes such as " Streptococcus mucilaginous ", " Candida krusei ", and " Acetobacter rancens ".
• Next, this alcohol-containing substrate is subjected to the action of acetobacter organisms until the alcohol is converted to acetic acid, following which the vinegar is clarified, possibly pasteurized and then bottled.