Translation of "Essigsäurebakterien" in English

Nutrients are vital for optimal growth of acetic acid bacteria.

In this way and in conjunction with an increased formation of cellular contents a major part of the acetic acid bacteria acquires its propagation capacity.

A disadvantage of this preservative is also that it does not act efficiently against acetic acid bacteria.

In the final lecture, Prof. Uwe Deppenmeier (University of Bonn) presented the diverse applications of acetic acid bacteria.

Wheat bran from processed local wheat of premium quality, rich in the nutritional elements required for the fermentation of acetic acid bacteria.

The fact that Zhenjiang is humid and green can be conducive to the yield and reproduction of acetic acid bacteria.

Acetic acid bacteria do not multiply much and hence produce acetic acid very slowly. This influences the economy of the method.

Thereupon the void fermentation container of the output stage is filled again automatically with a volume portion of the substrate together with the acetic acid bacteria from one or more prefermenters, while new mash is introduced into the pre-fermenter(s).

In order to prepare the starting mash, however, pasteurized alcoholic vinegar with a content of 4.45 g of acetic acid/100 ml of alcoholic vinegar and 3.4% by volume of alcohol may be mixed with mash containing acetic acid bacteria and with bacterial nutrients, so that increased formation of cellular contents is rapidly achieved at the same time.

The reduction of the total concentration, the relatively favourable acid to alcohol ratio of from 1.1 to 1.2:1, and the abundant nutrient supply lead to an increased formation of cellular contents in the acetic acid bacteria.

The starting mash prepared with bacteria-free vinegar according to the second variant is seeded with a ventilated submersed fermentation substrate containing acetic acid bacteria.

This object is attained according to the invention in that a starting mash containing acetic acid bacteria with from 4 to 4.5 g of acetic acid/100 ml of mash and from 3 to 3.5% by volume of alcohol is prepared, the temperature is allowed to rise to 28° C. and is held at this level, whereupon after the beginning of fermentation already in the starting period high-percentage alcohol-containing nutrient substrate, preferably with approximately 2.5 g of acetic acid/100 ml of substrate and approximately 39% by volume of alcohol, is added and the fermenter content ferments.

Acetic acid can also be prepared by microbial conversion of sugars by (1) alcoholic fermentation and then (2) incomplete oxidation of the resulting ethanol by aerobic acetic-acid bacteria, as briefly outlined below:

From there, at the beginning of the batch, a defined volume of the mash is pumped into the ACETATOR ('charging') which already contains a residual volume with active acetic acid bacteria.

The vinegars obtained their components exclusively natural way, directly from the wine and by acetic acid bacteria .

When lactic acid and acetic acid bacteria slip into the beer during the brewing process, the result is sour beer.

During the first three days, yeasts and acetic acid bacteria develop and then consume the remaining oxygen and produce ethanol, acids, and esters.

The species of Acetobacter comprises, in the narrower sense of the word, the acetic acid bacteria which are capable of forming acetic acid by the oxidation of ethanol.

There was therefore a continuing need for a method for sterilizing drinks in which acetic acid bacteria are efficiently removed and the disadvantages of the prior art are overcome.

The invention relates to a method and the use of synergistically acting mixtures for sterilizing and subsequent preservation of drinks which have been contaminated with acetic acid bacteria.

These take the form of bacteria which belong to the family of acetic acid bacteria and especially to the genus Asaia, Neoasaia, Acetobacter, Gluconobacter, Gluconacetobecter or similar (Yamada, Y. and Yukphan, P., Genera and species in acetic acid bacteria.