Acetobacter

The flagship genus of acetic acid bacteria: Gram-negative rods that oxidise ethanol to acetic acid in the presence of oxygen, occurring naturally on fruits and flowers. Vinegar manufacturers cultivate selected strains of Acetobacter aceti and relatives for reliable, high-yield acid production. Winemakers and brewers fight the same organisms as contaminants, since an Acetobacter infection gives wine its vinegary volatile-acidity fault and sours beer. Strictly aerobic and acid-tolerant, they thrive wherever sugary or alcoholic liquids meet air — a reminder that oxygen management decides whether these bacteria are workforce or saboteur.