How Do You Spell BACILLUS ACETICUS?

Pronunciation: [bˈasɪləs ɐsˈiːtɪkəs] (IPA)

Bacillus aceticus is a species of bacteria commonly found in vinegar. The spelling of this word is based on the Latin language and can be explained using IPA phonetic transcription as bəˈsɪləs əˈsiːtɪkəs. The first part of the word, "Bacillus," is pronounced as "bəˈsɪləs," with the stress on the second syllable. The second part, "aceticus," is pronounced as "əˈsiːtɪkəs," with stress on the third syllable. The correct spelling and pronunciation of this word are important for scientific communication and accurate identification of the bacteria.

BACILLUS ACETICUS Meaning and Definition

1. Bacillus aceticus is a specific aerobic, rod-shaped bacterium that belongs to the genus Bacillus. This species is commonly found in various environments such as soil, water, and dairy products. The name "Bacillus aceticus" originates from its ability to produce acetic acid, the main component of vinegar, through the process of acetous fermentation.

   In terms of its physical characteristics, Bacillus aceticus typically appears as a Gram-positive bacterium, meaning it retains a purple color when stained. It possesses a cell wall composed of peptidoglycan, which provides structural support and protection. The rod shape of Bacillus aceticus gives it an elongated appearance, and it can grow both as single cells or form chains or clusters.

   Bacillus aceticus is known for its metabolic capabilities. As an obligate aerobe, it requires oxygen to grow and multiply. It obtains energy from organic molecules through the process of aerobic respiration. This species has the ability to utilize a wide range of carbon sources for its metabolism, which contributes to its versatility in different environments.

   The significance of Bacillus aceticus lies in its role in acetous fermentation, where it converts ethanol into acetic acid. This process is widely used in the production of vinegar and contributes to its characteristic sour taste and preservation properties. Additionally, Bacillus aceticus has potential applications in the field of biotechnology, specifically in producing enzymes and chemicals through microbial fermentation.

2. Causes the change of alcohol into acetic acid.

   A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.

Common Misspellings for BACILLUS ACETICUS

• vacillus aceticus
• nacillus aceticus
• hacillus aceticus
• gacillus aceticus
• bzcillus aceticus
• bscillus aceticus
• bwcillus aceticus
• bqcillus aceticus
• baxillus aceticus
• bavillus aceticus
• bafillus aceticus
• badillus aceticus
• bacullus aceticus
• bacjllus aceticus
• backllus aceticus
• bacollus aceticus
• bac9llus aceticus
• bac8llus aceticus
• baciklus aceticus
• baciplus aceticus

Etymology of BACILLUS ACETICUS

The word "Bacillus aceticus" derives from two Latin roots: "bacillus" and "aceticus".

- "Bacillus" comes from the Latin word "bacillum", meaning "stick" or "rod". It refers to a rod-shaped or cylindrical bacterium. The term was first used by German physician and microbiologist Ferdinand Cohn in the mid-19th century.

- "Aceticus" comes from the Latin word "acetum", meaning "vinegar". It refers to the acid produced by certain microorganisms during fermentation, often resulting in a sour taste, as in vinegar. This term is used to describe a specific strain or species of bacteria that is associated with the production of acetic acid, such as Bacillus aceticus.

Therefore, "Bacillus aceticus" can be translated as a rod-shaped bacterium associated with the production of acetic acid.