Lactobacillus acetotolerans

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Lactobacillus acetotolerans
Scientific classification
Domain: Bacteria
Phylum: Firmicutes
Class: Bacilli
Order: Lactobacillales
Family: Lactobacillaceae
Genus: Lactobacillus
Species: L. acetotolerans
Binomial name
Lactobacillus acetotolerans
Etsuzo Entani, Hiroshi Masai and Ken-Ichiro Suzuki, 1986

Lactobacillus acetotolerans (New 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]


  1. ^ 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. International Union of Microbiological Societies. 36 (4): 544–549. doi:10.1099/00207713-36-4-544. Retrieved 18 July 2016. 
  2. ^ Noel, Josh (15 July 2016). "Goose Island offers more Bourbon County refunds". Chicago Tribune. Retrieved 18 July 2016. 

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