A genus of Gram-negative, aerobic bacteria. Cells are ovoid or rod-shaped, motile or non-motile. Most strains can oxidize ethanol (ethyl alcohol) to carbon dioxide, forming acetic acid as an intermediate. Some species are used in the manufacture of vinegar. They are found on fruits and vegetables, in alcoholic beverages (in which they can cause spoilage), etc.
Subjects: Medicine and Health — Plant Sciences and Forestry.