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Acetic Acid Bacteria

  • Kenneth C. Fugelsang

Abstract

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.

Keywords

Botrytis Cinerea Volatile Acidity Calcium Carbonate Precipitate Acetic Acid Bacterium Bromocresol Green 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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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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