Acetobacter

PSEUDOMONAS ACETOBACTER CAMPYLOBACTER Usually pigmented, Aciduric rapid positive oxidase test, grows in presence of cetrimide. 

Curved cells, highly motile, grows in reduced oxygen tension. 

LEGIONELLA Require cysteine, grow better in increased CO2, flagellar may be polar or lateral. 

Frequently swarms, IMViC tests, rapid positive urease test. 

SALMONELLA Lactose negative (most), separate on serology. 

---

Colourless crystals m.p. I25°C, soluble in water and alcohol. In aqueous solution forms equilibrium with its lactones. Gluconic acid is made by the oxidation of glucose by halogens, by electrolysis, by various moulds or by bacteria of the Acetobacter groups. 

Other Microbial Systems. In addition to the systems described, gene cloning is routinely performed in several other bacterial strains including Streptoccocus Staphylococcus Brevibacterium BJdodobacter Comyebacterium Glucanobacter Acetobacter and Zanthomonas species. 

A strain of thermophilic Acetobacter - 9. patented in Japan for oxidizing ethanol in a submerged culture oxidizer at temperatures as high as 37°C with considerable savings in cooling water. Another theimophilic strain oiyAcetobacter xn.2An.. 2cm.ed full activity at 35°C, and 45% of its maximum activity at 38°C. 

Bacterial Cellulose. Development of a new strain of Acetobacter may lead to economical production of another novel ceUulose. CeUulon fiber has a very fine fiber diameter and therefore a much larger surface area, which makes it physicaUy distinct from wood ceUulose. Its physical properties mote closely resemble those of the microcrystalline ceUuloses thus it feels smooth ia the mouth, has a high water-binding capacity, and provides viscous aqueous dispersions at low concentration. It iateracts synergisticaUy with xanthan and CMC for enhanced viscosity and stabUity. 

The sugars in fruits such as grapes are feimented by yeasts to produce wines. In winemaking, lactic acid bacteria convert malic acid into lactic acid in malolactic fermentation in fruits with high acidity. Acetobacter and Gluconobacter oxidise ethanol in wine to acetic acid (vinegar). 

In fermentation for the production of acetic acid, ethyl alcohol is used in an aerobic process. In an ethanol oxidation process, the biocatalyst Acetobacter aceti was used to convert ethanol to acetic acid under aerobic conditions. A continuous fermentation for vinegar production was proposed for utilisation of non-viable A. aceti immobilised on the surface of alginate beads. 

Ethanol is oxidised to acetic acid in the production of vinegar using Acetobacter. The reaction is exothermic ... 

The proposal of multiple crystalline forms in native celluloses implies that all native celluloses are compositions of two distinct forms, which has been earlier indicated for Acetobacter and Vallonia celluloses, 8). From the resolution of the NMR spectra an estimate of about 60-70 % of the la form in Acetobacter cellulose and of 60-70 % of the lb form in cotton was obtained. A further detailed analysis of conformational features in celluloses seemed to need X-ray diffractometric and Raman spectroscopic confirmation 19-56). 

Wahrend Citronellal bereits 1915 mit Hefe zu Citronellol1 (59% d. Th.) reduziert wurde und aus einem d,/-Gemisch mit Candida reukaufii nur die die /-Form reduziert wird5, un-terliegt Citronellal mit Acetobacter xylinum oder Acetobacter ascendens der Cannizzaro-Disproportionierung6. 

Amino-5-niiro-2-methyl-phenoli Pseudomonas NCIB 9771 Rhizobien Acetobacter... 

Among other polysaccharides studied were those elaborated by Neisseria per-flava (starch-type polysaccharide), Polytomella coeca (a starch richer in amy-lopectin than most natural starches), Pseudomonas morsprunorum (Wormald) (levan), Acetobacter acetigenum (cellulose), Aerobacter aerogenes (NCTC 8172) (Klebsiella Type 164), Bacillus megaterium. Bacterium pruni, and Bacterium prunicola (polyfructoses of the levan type). 

Immobilization is the technique of choice in many food industry processes and especially in beverage production. Many immobilization technologies have already been tested and some are applied in the production of beer, wine, vinegar, and other food products using a traditional approach with cultme adhesion (i.e., Acetobacter in vinegar production) or more modem approaches with entrapment of yeast biomass (i.e., sparkling wines, cheeses, and yogurts). 

BaddUey J. Thain, E.M. (1953) Coenzyme A. Part VIII. The Synthesis of Pantetheine 4 -Phosphate (Acetobacter Stimulatory Factor), a Degradation Product of the Coenzyme. Journal of the Chemical Society, 1610-1615. 

Acetobacter bacteria oxidatively convert wine to vinegar through an aerobic fermentation of ethanol (a primary alcohol) into acetic acid (a carboxylic acid) ... 

Sun, Y., and Furusaki, S., Continuous Production of Acetic Acid Using Immobilized Acetobacter aceti in a Three-Phase Fluidized Bed Bioreactor, J. Ferm. Bioeng., 69 102 (1990)... 

In 1886, Brown11 discovered an organism which formed extremely tough membranes when cultivated m suitable nutrient solutions containing carbohydrates such as D-fructose, D-mannitol or D-glucose ethanol, sucrose or starch did not support membrane formation by this organism which Brown called Bacterium xylinum ) (Acetobacter xylinum). The membranes were readily soluble in cuprammonium hydroxide solution and yielded a dextrorotatory sugar upon acid hydrolysis. These properties and the results of combustion analysis led him to believe that the membrane was cellulose. 

Other early workers reported the formation of cellulose by various other organisms,13 e.g., Acetobacter pasteurianum, Acetobacter rancens, Sardna ventriculi and Bacterium xylinoides. 

L. Hernandez, J. Arrieta, C. Menendez, R. Vazquez, A. Coego, V. Suarez, G. Selman, M. F. Petit-Glatron, and R. Chambert, Isolation and enzymic properties of levansucrase secreted by Acetobacter diazotrophicus SRT4, a bacterium associated with sugar cane, Biochem. J., 309(Pt 1), (1995) 113-118. 

---