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The Ecology of the Acetic Acid Bacteria with Particular Reference to Cider Manufacture
Author(s) -
PASSMORE SUSAN M.,
CARR J. G.
Publication year - 1975
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1975.tb00515.x
Subject(s) - acetic acid bacteria , acetic acid , bacteria , yeast , fermentation , food science , sugar , zymomonas mobilis , acetobacter , microorganism , food spoilage , chemistry , biology , biochemistry , ethanol fuel , genetics
The ecology of the acetic acid bacteria has been studied at various stages of their association with cider manufacture. Of the 278 strains of bacteria isolated during the survey, 255 proved to be representative of 6 species of acetic acid bacteria. The remaining 23 strains included one example of the spoilage organism, Zymomonas anaerobia , but they were mostly ubiquitous soil bacteria which could not survive the low pH of apple juice and were only found associated with the early stages of cider making. The acetic acid bacteria were isolated in a sequential type of pattern. Those species which preferentially oxidize sugars were found at the early stages of processing when sugars abound, but these were replaced by the relatively more acid‐tolerant species, which are better equipped to oxidize alcohols, after the yeast fermentation had converted most of the sugar to ethanol.