AAB-from physiology of AAB

Question 1

what’s the summary of oxidative fermentation in AAB?

Answer 1

ethanol is converted to acetylaldehyde and then to acetic acid. Acetic acid feeds into the TCA cycle and water is created as a byproduct

Question 2

What’s the two-step process of traditional vinegar fermentation?

Answer 2

1. production of ethanol from a carbohydrate by a yeast

2. oxidation of ethanol to acetic acid using acetobacter

Question 3

What is the role of cellulose production in AAB?

Answer 3

forms biofilms on culture surfaces so that there is a lot of access to oxygen for oxidative fermentation for AAB

Question 4

what is Nata de Coco?

Answer 4

coconut water consisting of bacterial cellulose by komagataeibacter xylinus

Question 5

What is kombucha?

Answer 5

fermented, lightly effervescent sweetned black or green tea drink

Question 6

why is alcohol content of kombucha so low?

Answer 6

acetic acid bacteria convert the alcohol produced by the yeast, into acetic acid

Question 7

What is vitamin C?

Answer 7

Ascorbic acid

Question 8

How can AAB be a spoilage organism?

Answer 8

if it contaminates wine, which requires an anaerobic environment for successful fermentation.