Some Effects of Association and Competition on Acetobacter

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Abstract
Acetobacter cultures, which seem to be similar in their characteristics from the standpoint of detailed laboratory study react differently when grown in association with other organisms. The power of rapid acetification is not possessed by all strains of Acetobacter when grown in association with yeasts. The bacteria isolated from "stuck" wines all possessed this characteristic; well-known strains obtained from various collections were unable to bring about rapid acetification when grown with yeast at 37[degree] C. The rate of acetification was influenced by the types of yeasts grown in association with the bacteria, by the strains of bacteria, and by the temp. of incubation. Several characteristic trends in volatile acid production were observed. The rates of acetification by Lactobacillus mannitopeus grown in association with the Acetobacter cultures paralleled those obtained with the Acetobacter strains grown in association with different yeasts.

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