Acetobactersuvut

Acetobactersuvut is a proposed species of acetic acid bacterium in the family Acetobacteraceae, within the Alphaproteobacteria. It belongs to a group of Gram-negative, strictly aerobic bacteria that oxidize ethanol to acetic acid, a physiological trait that underpins their role in vinegar production and other fermentative processes.

Morphology and physiology: Acetobactersuvut cells are typically short rods, 0.5–1.0 μm wide and 1–2 μm long. Many isolates are motile with polar flagella. They are non-spore-forming and prefer acidic, sugar-rich environments. They grow best in the presence of oxygen and tolerate moderate concentrations of ethanol and acetic acid.

Metabolism: The organism uses ethanol as an electron donor, converting it first to acetaldehyde and then to acetate through membrane-associated dehydrogenases. These reactions contribute to energy generation via the respiratory chain, and the bacteria can use acetate as a carbon source under certain conditions.

Habitat and ecology: Acetobactersuvut has been isolated from fermenting fruit juices and other sugar-rich niches where ethanol is present, and from vinegar-producing environments. In industrial settings, it can form biofilms on surfaces of fermenters and vats.

Genomics and taxonomy: The species is assigned to Acetobacteraceae, with a genome size around 3.2–4.0 Mb and a G+C content near 60–65 mol%. 16S rRNA gene sequencing places it within the Acetobacter clade, closely related to other acetic acid bacteria.

Applications and significance: As with related species, Acetobactersuvut is of interest for vinegar production and biotechnological studies of ethanol tolerance, acetic acid resistance, and biofilm formation. It is not considered a human pathogen under normal conditions.

See also Acetobacter, Acetobacteraceae.