Lactobacillus acetotolerans
| Lactobacillus acetotolerans | |
|---|---|
Scientific classification 
| |
| Domain: | Bacteria |
| Phylum: | Bacillota |
| 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 (
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]
References
- . Retrieved 18 July 2016.
- ^ Noel, Josh (15 July 2016). "Goose Island offers more Bourbon County refunds". Chicago Tribune. Retrieved 18 July 2016.
External links