acetic-acid bacteria (english) - meaning, definition, translation, pronunciation

Part of Speech

Noun

Phonetic Transcription

/əˈsiːtɪk ˈæsɪd bəˈktɪəryə/

Meaning and Usage

Acetic-acid bacteria are a group of bacteria that produce acetic acid as a primary metabolic end product when breaking down carbohydrates, alcohols and other substrates. These bacteria primarily belong to the genus Acetobacter and are essential in various fermentation processes, including vinegar production. Acetic-acid bacteria are commonly studied in food microbiology and fermentation technology.

Frequency of Use: The term "acetic-acid bacteria" is primarily found in scientific texts, research papers, and food industry discussions. It is less frequent in everyday spoken language, making it more prevalent in written context.

Example Sentences

1. Acetic-acid bacteria play a crucial role in the fermentation process of vinegar production.

2. Бактерии уксусной кислоты играют ключевую роль в процессе брожения при производстве уксуса.

3. Researchers are studying the various strains of acetic-acid bacteria to improve fermentation efficiency.

4. Исследователи изучают различные штаммы уксусной кислоты, чтобы улучшить эффективность ферментации.

5. The presence of acetic-acid bacteria can influence the flavor profile of fermented foods.

6. Присутствие уксусной кислоты может повлиять на вкусовую палитру ферментированных продуктов.

Idiomatic Expressions

While "acetic-acid bacteria" does not feature prominently in idiomatic expressions, it can relate to broader fermentation and preservation themes. Here are a few relevant expressions that incorporate terms from the fermentation domain, though not directly related:

1. "Caught in the fermentation process"
2. The brewer felt caught in the fermentation process, as every batch had different results.

3. Пивовар почувствовал себя пойманным в процессе ферментации, так как каждая партия имела разные результаты.

4. "Brew up a storm"

5. After discovering the right balance of acetic-acid bacteria, he managed to brew up a storm of flavors in his vinegar.

6. После того как он нашел правильное соотношение бактерий уксусной кислоты, ему удалось создать в своем уксусе бурю вкусов.

7. "Put a lid on it"

8. It's important to put a lid on it during the fermentation process to prevent contamination from unwanted bacteria.
9. Важно закрутить крышку во время процесса брожения, чтобы избежать загрязнения нежелательными бактериями.

Etymology

The term "acetic" derives from the Latin word acetum, which means "vinegar," reflecting the sour taste associated with acetic acid. The word "acid" comes from the Latin acidus, meaning “sour.” "Bacteria" originates from the Greek word baktērion, meaning “small staff” or “rod,” referring to the shapes of many bacteria. Thus, "acetic-acid bacteria" literally translates to bacteria that produce a sour substance, primarily acetic acid.

Synonyms and Antonyms

Synonyms: - Acetobacteria - Vinegar bacteria

Antonyms: - None applicable as this is a specific scientific term with no direct opposites.