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WLP690 Acetobacter aceti

  • Yeast: Vault
  • Yeast: Wild Yeast/Bacteria

FERMENTATION TEMPERATURE :

77° - 85° F
25° - 30° C

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Description

WLP690 Acetobacter aceti is a gram-negative, obligately aerobic bacterium best known as the organism responsible for converting ethanol into acetic acid — the defining process behind vinegar production. It's a versatile culture for brewers, vinegar makers, and kombucha producers looking to introduce controlled acidity and tartness into a fermented product.
 

Brewing & Vinegar Applications
In brewing, Acetobacter aceti plays a key role in mixed-fermentation and sour beer styles such as Flanders Red Ale, Oud Bruin, and lambic-inspired beers, where controlled oxygen exposure lets it contribute a bright, vinegar-like acidity alongside Brettanomyces and lactic acid bacteria. Outside of beer, this strain is equally suited to dedicated vinegar production — apple cider vinegar, wine vinegar, and malt vinegar all rely on Acetobacter cultures to oxidize ethanol into acetic acid, making it a good fit for both craft and commercial vinegar operations.

Propagation Guidance
Unlike yeast, Acetobacter aceti is obligately aerobic and needs consistent oxygen exposure to thrive — plan for a wide-surface-area vessel rather than a sealed fermenter. Ideal growth temperature is 25-30°C (77-86°F); oxidation continues at 20°C (68°F) but more slowly, so warmer conditions speed up acetic acid production. When building a starter, begin with a small inoculation into a low-alcohol (2-4% ABV) base and allow a pellicle — a thin biofilm on the liquid's surface — to form, which is a sign of healthy, active culture. Avoid disturbing the pellicle once it forms, and scale up gradually with fresh substrate rather than diluting an established culture too quickly.

Kombucha Pairing
WLP690 is a natural fit for kombucha producers building a custom kombucha SCOBY, where it works alongside Brettanomyces and Saccharomyces strains to balance sweetness with tartness and develop the classic kombucha tang. Because it thrives on oxygen exposure, it's especially effective during secondary/bottle conditioning or in continuous-brew systems with more surface contact. For flavor pairing, its clean acetic profile complements fruit-forward kombucha bases like berry, apple, or stone fruit, as well as brighter additions like ginger, hibiscus, or citrus, where the acidity helps balance sweetness without overpowering the tea character.

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  • Part No: WLP690
  • Part Name: WLP690 Acetobacter aceti
  • Also Available in Organic: Yes
  • Type: Vault
Check out beer data from White Labs Brewing Co using this strain

Suggested styles for WLP690 Acetobacter aceti
  • Kombucha
  • Vinegar