Lactobacillus acetotolerans

Lactobacillus acetotolerans
Scientific classification Edit this classification
Domain: Bacteria
Phylum: Bacillota
Class: Bacilli
Order: Lactobacillales
Family: Lactobacillaceae
Genus: Lactobacillus
Species:
L. acetotolerans
Binomial name
Lactobacillus acetotolerans
Etsuzo Entani, Hiroshi Masai and Ken-Ichiro Suzuki, 1986

Lactobacillus acetotolerans (Neo-Latin 'vinegar-tolerating milk-bacillus') is a species of gram positive bacteria in the genus Lactobacillus. Discovered in rice wine vinegar, it has a very high tolerance for acetic acid.[1] It can tolerate an acetic acid concentration of over 9% and a pH as low as 3.3. It is known to produce sour flavors in beer it invades, by producing lactic acid.[2]

References

  1. ^ Entani, Etsuzo; Masai, Hiroshi; Suzuki, Ken-Ichiro (October 1986). "Lactobacillus acetotolerans, a New Species from Fermented Vinegar Broth". International Journal of Systematic and Evolutionary Microbiology. 36 (4). International Union of Microbiological Societies: 544–549. doi:10.1099/00207713-36-4-544. Retrieved 18 July 2016.
  2. ^ Noel, Josh (15 July 2016). "Goose Island offers more Bourbon County refunds". Chicago Tribune. Retrieved 18 July 2016.


Stub icon

This Lactobacillales-related article is a stub. You can help Wikipedia by expanding it.