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acetobacter
[ uh-see-tuh-bak-ter, as-i-toh-, uh-see-tuh-bak-ter ]
noun
- any of several ellipsoidal or rodshaped aerobic bacteria of the genus Acetobacter, certain species of which are used in making vinegar.
Word History and Origins
Origin of acetobacter1
Example Sentences
This long soak causes acetic acid bacteria known as acetobacter to grow and multiply.
Examining samples of a spoiled beetroot alcohol under a microscope, Pasteur was able to detect not only the yeast organisms responsible for fermentation but also a rod-shaped entity — a bacterium now called Acetobacter aceti — that converts ethanol into acetic acid, the ingredient that gives vinegar its sour taste.
Too many microbes looking for ethanol, as a result you are producing acetobacter not vinegar.
The reaction and acetobacter are aerobic, so oxygen is necessary for the reaction.Also acetobacter are ubiquitous so “ starters” aren’t necessary; and, indeed you already have your starter which is the “slime” of pure acetobacter.
Fed with the nutrients in the gel, along with oxygen, bacteria called Acetobacter xylinum make cellulose, a molecule that speeds healing when placed on the surface of a wound.
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