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Acetic acid bacteria
Acetic acid bacteria (AAB) derive their energy from the oxidation of ethanol to acetic acid during fermentation. They are gram-negative, aerobic, rod-shaped bacteria.
==Occurrence==
Acetic acid bacteria are airborne and are ubiquitous in nature. They are actively present in environments where ethanol is being formed as a result of fermentation of sugars. They can be isolated from the nectar of flowers and from damaged fruit. Other good sources are fresh apple cider and unpasteurized beer that has not been filter sterilized. In these liquids, they grow as a surface film due to their aerobic nature and active motility. Fruit flies or vinegar eels are considered as a common vector in propagating acetic acid bacteria〔(Vinegars of the World. ) Chapter 5. ISBN 978-88-470-0865-6〕 in nature.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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