Talk:Acetobacter

This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles

Low

This article has been rated as Low-importance on the project's importance scale.

Food and Drink task list:

To edit this page, select here

Here are some tasks you can do for WikiProject Food and drink:

Help bring these Top Importance articles currently B Status or below up to GA status: Agaricus bisporus (i.e. mushroom), Beef, Bread, Curry, Drink, Food, Ham and eggs, Soy sauce, Sushi, Yogurt
Bring these Top Importance articles currently at GA status up to FA status: Beer, French cuisine, Sugar
Bring these High Importance articles currently at GA status up to FA status: Apple, Burger King, Fish
Participate in project-related deletion discussions.
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Provide photographs and images for Category:Wikipedia requested images of food
Consider joining this project's Assessment task force. List any project ideas in this section

Note: These lists are transcluded from the project's tasks pages.

Microbiology Low‑importance

	This article is within the scope of WikiProject Microbiology, a collaborative effort to improve the coverage of Microbiology on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.MicrobiologyWikipedia:WikiProject MicrobiologyTemplate:WikiProject MicrobiologyMicrobiology articles
Low	This article has been rated as Low-importance on the project's importance scale.

Google hits 2005/08/13

azotobacter 207.000 (seems to be another genus ?)
azotobakter 234

acetobacter 41.300
acetobakter 64

azetobacter 69
azetobakter 5

acotobacter 11
acotobakter 8

Gram Reaction

Gram-negative rods (in a few cases Gram variable). —Preceding unsigned comment added by Ryoon816 (talk • contribs) 20:54, 7 June 2008 (UTC)[reply]

WikiProject Food and drink Tagging

This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and careful attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 05:50, 4 July 2008 (UTC)[reply]

Relaunching the Page!

Hey all! This page had been merged with acetic acid bacteria and had been reduced to a redirect. I tried to beef it back up and relaunch it as an independent page. Hopefully no one objects!!Ajpolino (talk) 21:38, 23 December 2015 (UTC)[reply]

Section from Acetic acid bacteria

There was a Genus Acetobacter section on Acetic acid bacteria which read:

Genus Acetobacter

Acetobacter is a genus of acetic acid bacteria characterized by the ability to convert ethanol to acetic acid in the presence of oxygen. Several species are in this genus, and other bacteria are capable of forming acetic acid under various conditions, but all of the Acetobacter species are known by this characteristic ability.

Acetobacter is of particular importance commercially, because some species are used in the production of vinegar (intentionally converting the ethanol in wine to acetic acid), and they can destroy wine which they infect by producing excessive amounts of acetic acid or ethyl acetate, both of which can render the wine unpalatable. Acetobacter species are also used to intentionally acidify beer during long maturation periods in the production of traditional Flemish sour ales.

Acetobacter species can be easily distinguished in the laboratory by the growth of colonies on a medium containing about 7% ethanol and enough calcium carbonate to render it partially opaque. When Acetobacter colonies form enough acetic acid from the ethanol, the calcium carbonate around the colonies dissolves, forming a very distinct clear zone.

I tried to move whatever I could verify into this article, so I'm deleting this from Acetic acid bacteria. Left the rest here in case someone feels more could be incorporated into this page. Thanks. Ajpolino (talk) 01:51, 29 May 2016 (UTC)[reply]

you need a page on kazuo komagata

https://research.com/u/kazuo-komagata https://wfcc.info/about_view https://wfcc.info/static/pdf/Professor%20Kazuo%20Komagata.pdf 70.31.166.89 (talk) 21:56, 17 December 2022 (UTC)[reply]