Intro : Vinegar has been used for cooking, other household tasks, and in different industries.

It is
commonly used for fermentation of many types of food and beverages. The fermentation is usually
done by Acetic acid Bacteria.
Morphology :
Gram negative
Spherical Rod
Filamentous
Aerobic : Obligate Aerobes
Optimum temperatures : 25 to 30 degrees Celsius
Optimum pH : 5.4 to 6.3
Metabolism
Acetobacter aceti species is used for the mass production of Acetic Acid, the main component in
vinegar. During the fermentation process of vinegar production, the bacteria, Acetobacter aceti is used
to act on wines and ciders resulting in vinegar with Acetic acid.
A. aceti is considered an acidophile which means it is able to survive in acidic environments.
This is due to having an acidified cytoplasm which makes nearly all proteins in the genome to evolve
acid stability.
Acetobacter can oxidize ethanol to carbon dioxide and water using Krebs cycle enzymes.
Mother of vinegar is a substance composed of a form of cellulose and acetic acid bacteria that
develops on fermenting alcoholic liquids, which turns alcohol into acetic acid with the help of oxygen
from the air. It is added to wine, cider, or other alcoholic liquids to produce vinegar.The mother of
vinegar is a biofilm and it can be used as a starter culture of acetic fermentation in fresh alcohol
liquids
Industry:
Acetobacter aceti is economically important because it is used in the production of vinegar by
converting the ethanol in wine into acetic acid.
The acetic acid created by A. aceti is also used in the manufacturing of acetate rayon, plastics
production, rubber production, and photographic chemicals.
Conclusion:
Basically, these organisms live in a sugary environment. Acetobacter aceti contributes to the
environment by its metabolizing and breaking down food for other animals and humans to consume
and metabolize the byproducts.