Gluconobacter spoilage

Battey, A.S. and Schaffner, D.W. (2001) Modelling bacterial spoilage in cold-filled ready to drink beverages by Acinetobacter calcoaceticus and Gluconobacter oxydans Journal of Applied Microbiology 91(2), 237-247. 

Numerous bacterial species are present during the vinification process. The extent to which these species grow determines the types and concentrations of many substances that contribute to the aroma and flavor of a wine. Growth of bacterial species such as Acetobacter Gluconobacter, Lactobacillus, and Pediococcus may cause spoilage of a wine through the production of... 

Taxonomic status of AAB is complex and not well established, as it has been subjected to changes on several occasions in last 40 years. Historically, AAB were mainly classified as Acelobacler (Beijerinck, 1898) and Gluconobacter (Asai, 1935). At present, AAB taxonomically belong to family Acetobacteraceae (Asai, 1968), which is classified under the class alpha proteobacteria. AAB has 15 validated genera, and only two genera Acetobacter and Gluconobacter are reported to be associated with beer spoilage (van Vuuren Priest, 2003). 

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