Asaia spp., acetic acid bacteria causing the spoilage of non-alcoholic beverages

Spoilage of bottled red wine by acetic acid bacteria.

AIMS To determine the bacterial species associated with an outbreak of spoilage in commercially bottled red wine where the bottles had been stored in an upright vertical compared with horizontal position. METHODS AND RESULTS Bottled wines comprising Cabernet Sauvignon, Pinot Noir, Shiraz, Merlot and blended red varieties were examined for visible spoilage. Analysis of visibly affected and non...

Deoxyribonucleic Acid Hybrids of Acetic Acid Bacteria.

De Ley, J. (State University, Ghent, Belgium), and S. Friedman. Deoxyribonucleic acid hybrids of acetic acid bacteria. J. Bacteriol. 88:937-945. 1964.-Deuterated N(15)-labeled deoxyribonucleic acid (DNA) from Acetobacter aceti (mesoxydans 4) forms hybrids with ordinary DNA from other species of this genus (A. xylinum, A. pasteurianus, A. estunensis, and possibly A. xylinoides) when the guanine ...

Nutrition of the acetic acid bacteria.

Relatively little information is available on the specific nitrogen and growth factor requirements of the acetic acid bacteria. The early observation of Hoyer (1898) and of Beijerinck (1898) that only Acetobacter aceti can develop in a mineral salts-ammonium nitrogen medium with ethanol plus acetate as the source of carbon has acquired taxonomic and diagnostic value for this and, more recently,...

Lactic acid bacteria associated with the spoilage of fish products

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Coenzyme linked dehydrogenases of acetic acid bacteria.