Acetobacter aceti bacteria

The Acetobacter bacterium is motile by peritrichous flagella, meaning it moves around by a tail-like projection that protrudes from the cell body.

Here is a pretty explicative schematic:

It is obligately aerobic having only the ability for respiratory metabolism and no fermentative ability.

Acetobacter aceti does not form endospores, and is a widespread bacteria in the environment existing almost in every alcoholic niche such as flowers, honey bees, fruit, soil and water.

Its ubiquitous presence in nature suggests that it is likely to survive if released to the environment.

Acetobacter aceti is of specific economic importance because it is used in the production of vinegar (converting the ethanol in wine into acetic acid).

Acetobacter can effectively detroy good wine by converting it to excessive amounts of acetic acid or ethyl acetate - both substances being extremely unpalatable.

Acetobacter aceti is also used to acidify beer during long maturation periods in the production of the Flemish Sour Ales.