Vinegar-forming bacteria. Coloured scanning electron micrograph (SEM) of Acetobacter aceti bacteria, which are used in the production of vinegar. These rod-shaped Gram-negative bacteria are found on fruits and flowers. They are responsible for the spoilage of wine and beer. They break down alcohol (ethanol) into ethanoic (acetic) acid, which is responsible for the sour taste of vinegar. They have been used in industry to turn wine, beer and spirits into wine vinegar, malt vinegar and spirit vinegar. Magnification: x9300 at 6x7cm size.
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