NEET BIOLOGY

Detailed explanation-1: -The group of Gram-negative bacteria capable of oxidising ethanol to acetic acid is called acetic acid bacteria (AAB). They are widespread in nature and play an important role in the production of food and beverages, such as vinegar and kombucha.

Detailed explanation-2: -Acetic acid bacteria (AAB) are aerobic, spherical to rod shaped, Gram negative bacteria that can produce acetic acid via the oxidation of ethanol (Holt, Krieg, Sneath, Staley, & Williams, 1994; Saeki et al., 1997). Two AAB genera are important to the wine industry, Acetobacter and Gluconobacter.

Detailed explanation-3: -Acetic acid bacteria (AAB) are strictly aerobic bacteria occurring in sugary, alcoholic and acidic niches such as fruits, flowers and particularly fermented beverages [1–4].

Detailed explanation-4: -Most acetic acid is made by methanol carbonylation, where methanol and carbon monoxide react to produce acetic acid. The compound is miscible with ethanol, ethyl ether, acetone, and benzene, and is soluble in carbon tetrachloride and carbon disulfide.

Detailed explanation-5: -Introduction. Acetic acid bacteria (AAB), which are also known as Acetobacter sp., are obligate aerobic Gram-negative bacteria found in the Alphaproteobacteria class, Rhodospirillales order, and Acetobacteraceae family (Kersters 2006).