Editing Acetic acid bacteria (section)

==Description==
All acetic acid bacteria are rod-shaped and [[obligate aerobe]]s.<ref name=Raspor2008/> Acetic acid bacteria are airborne and are ubiquitous in nature. They are actively present in environments where ethanol is being formed as a product of the fermentation of sugars. They can be isolated from the [[nectar (plant)|nectar]] of flowers and from damaged fruit. Other good sources are fresh apple [[cider]] and unpasteurized beer that has not been filter sterilized. In these liquids, they grow as a surface film due to their aerobic nature and active motility.  [[Drosophilidae|Fruit flies]] or [[Turbatrix aceti|vinegar eels]] are considered common [[Vector (epidemiology)|vectors]] in the propagation of acetic acid bacteria.<ref>{{cite book |chapter-url=https://dx.doi.org/10.1007/978-88-470-0866-3 |access-date=28 May 2016 |title=Vinegars of the World |chapter=Chapter 5 |isbn=978-88-470-0865-6 |last1=Solieri |first1=Laura |last2=Giudici |first2=Paolo |date=2008-12-16 |doi=10.1007/978-88-470-0866-3 |archive-date=2019-09-25 |archive-url=https://web.archive.org/web/20190925053749/https://link.springer.com/book/10.1007/978-88-470-0866-3#section=103531&page=1 |url-status=dead }}</ref>

The growth of ''Acetobacter'' in wine can be suppressed through effective sanitation, by complete exclusion of air from wine in storage, and by the use of moderate amounts of [[sulfur dioxide]] in the wine as a preservative.<ref>{{cite web|url=http://www.practicalwinery.com/janfeb09/page4.htm |access-date=28 May 2016 |title=Sulfur Dioxide: Science behind this anti-microbial, anti-oxidant |website=Practical Winery & Vineyard Journal |date=February 2009 |page=4}}</ref>