{"id":113270,"date":"2021-06-18T06:17:00","date_gmt":"2021-06-18T06:17:00","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=113270"},"modified":"2023-05-26T06:52:45","modified_gmt":"2023-05-26T06:52:45","slug":"acetobacter","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/acetobacter\/","title":{"rendered":"Acetobacter"},"content":{"rendered":"<p>Gram-negative aerobic rods, motile or non-motile, associated with the nitrogen metabolism of soil and the alcoholic fermentation of plant matter. The type species, Acetobacter aceti (the \u2018vinegar bacillus\u2019), oxidizes ethyl alcohol to acetic acid, and thence to carbon diozide and water. Relevant to food industry rather than of medical importance.<\/p>\n<hr \/>\n<p>A genus of gram-negative bacilli that produce vinegar from plant matter.<\/p>\n<hr \/>\n<p>Gram-negative aerobic rods, whether motile or non-motile, are commonly found in soil and play a crucial role in the nitrogen metabolism of soil and the alcoholic fermentation of plant matter. One particular species of interest is Acetobacter aceti, also known as the vinegar bacillus. This species possesses the ability to oxidize ethyl alcohol, converting it first into acetic acid and eventually into carbon dioxide and water. It is important to note that these bacteria have greater relevance in the food industry rather than in medical contexts.<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gram-negative aerobic rods, motile or non-motile, associated with the nitrogen metabolism of soil and the alcoholic fermentation of plant matter. The type species, Acetobacter aceti (the \u2018vinegar bacillus\u2019), oxidizes ethyl alcohol to acetic acid, and thence to carbon diozide and water. Relevant to food industry rather than of medical importance. A genus of gram-negative bacilli [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-113270","post","type-post","status-publish","format-standard","hentry","category-a"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Acetobacter - Definition of Acetobacter<\/title>\n<meta name=\"description\" content=\"Gram-negative aerobic rods, motile or non-motile, associated with the nitrogen metabolism of soil and the alcoholic fermentation of plant matter. The type species, Acetobacter aceti (the \u2018vinegar bacillus\u2019), oxidizes ethyl alcohol to acetic acid, and thence to carbon diozide and water. Relevant to food industry rather than of medical importance.A genus of gram-negative bacilli that produce vinegar from plant matter.Gram-negative aerobic rods, whether motile or non-motile, are commonly found in soil and play a crucial role in the nitrogen metabolism of soil and the alcoholic fermentation of plant matter. One particular species of interest is Acetobacter aceti, also known as the vinegar bacillus. This species possesses the ability to oxidize ethyl alcohol, converting it first into acetic acid and eventually into carbon dioxide and water. It is important to note that these bacteria have greater relevance in the food industry rather than in medical contexts.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.healthbenefitstimes.com\/glossary\/acetobacter\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Acetobacter - Definition of Acetobacter\" \/>\n<meta property=\"og:description\" content=\"Gram-negative aerobic rods, motile or non-motile, associated with the nitrogen metabolism of soil and the alcoholic fermentation of plant matter. The type species, Acetobacter aceti (the \u2018vinegar bacillus\u2019), oxidizes ethyl alcohol to acetic acid, and thence to carbon diozide and water. Relevant to food industry rather than of medical importance.A genus of gram-negative bacilli that produce vinegar from plant matter.Gram-negative aerobic rods, whether motile or non-motile, are commonly found in soil and play a crucial role in the nitrogen metabolism of soil and the alcoholic fermentation of plant matter. One particular species of interest is Acetobacter aceti, also known as the vinegar bacillus. This species possesses the ability to oxidize ethyl alcohol, converting it first into acetic acid and eventually into carbon dioxide and water. 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The type species, Acetobacter aceti (the \u2018vinegar bacillus\u2019), oxidizes ethyl alcohol to acetic acid, and thence to carbon diozide and water. Relevant to food industry rather than of medical importance.A genus of gram-negative bacilli that produce vinegar from plant matter.Gram-negative aerobic rods, whether motile or non-motile, are commonly found in soil and play a crucial role in the nitrogen metabolism of soil and the alcoholic fermentation of plant matter. One particular species of interest is Acetobacter aceti, also known as the vinegar bacillus. This species possesses the ability to oxidize ethyl alcohol, converting it first into acetic acid and eventually into carbon dioxide and water. 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