acetobacter

American  

[uh-see-tuh-bak-ter, as-i-toh-, uh-see-tuh-bak-ter] / əˌsi təˈbæk tər, ˌæs ɪ toʊ-, əˈsi təˌbæk tər /

noun

Bacteriology.

1. any of several ellipsoidal or rodshaped aerobic bacteria of the genus Acetobacter, certain species of which are used in making vinegar.

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Etymology

Origin of acetobacter

< New Latin (1898); aceto-, -bacter

Example Sentences

This long soak causes acetic acid bacteria known as acetobacter to grow and multiply.

From Salon

Examining samples of a spoiled beetroot alcohol under a microscope, Pasteur was able to detect not only the yeast organisms responsible for fermentation but also a rod-shaped entity — a bacterium now called Acetobacter aceti — that converts ethanol into acetic acid, the ingredient that gives vinegar its sour taste.

From New York Times

Too many microbes looking for ethanol, as a result you are producing acetobacter not vinegar.

From New York Times

The reaction and acetobacter are aerobic, so oxygen is necessary for the reaction.Also acetobacter are ubiquitous so “ starters” aren’t necessary; and, indeed you already have your starter which is the “slime” of pure acetobacter.

From New York Times

Fed with the nutrients in the gel, along with oxygen, bacteria called Acetobacter xylinum make cellulose, a molecule that speeds healing when placed on the surface of a wound.

From Scientific American