Lactobacillus acetotolerans (Neo-Latin 'vinegar-tolerating milk-bacillus') is a species of gram positive bacteria in the genus Lactobacillus. Discovered in rice wine vinegar, it has a very high tolerance for acetic acid.[1] It can tolerate an acetic acid concentration of over 9% and a pH as low as 3.3. It is known to produce sour flavors in beer it invades, by producing lactic acid.[2]
| Lactobacillus acetotolerans | |
|---|---|
Scientific classification 
| |
| Domain: | Bacteria |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Lactobacillales |
| Family: | Lactobacillaceae |
| Genus: | Lactobacillus |
| Species: | L. acetotolerans
|
| Binomial name | |
| Lactobacillus acetotolerans Etsuzo Entani, Hiroshi Masai and Ken-Ichiro Suzuki, 1986
| |
References
edit- ^ Entani, Etsuzo; Masai, Hiroshi; Suzuki, Ken-Ichiro (October 1986). "Lactobacillus acetotolerans, a New Species from Fermented Vinegar Broth". International Journal of Systematic and Evolutionary Microbiology. 36 (4). International Union of Microbiological Societies: 544–549. doi:10.1099/00207713-36-4-544. Retrieved 18 July 2016.
- ^ Noel, Josh (15 July 2016). "Goose Island offers more Bourbon County refunds". Chicago Tribune. Retrieved 18 July 2016.
External links
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