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bacteria (GB)
bacteria (ES)
bactéria (PO)
bacteria (F)
bacteriën (N)
bacteria (I)

Single-celled microorganisms in spherical, rod or screw form that can be found everywhere. Bacterial-like, even smaller microorganisms (without cell walls) are considered phytoplasmas designated. In contrast, bacteria multiply virus (which have no metabolism and therefore need a host such as a bacterium) by cell division. There are more than 2,000 species, most of which are harmless. Rather, many make an important contribution to the biological equilibrium in nature by decomposing dead organisms to their basic substances during decay and decay. Some are even able to break down environmental toxins such as mineral oil. A targeted fight is carried out by special bactericidal, In the winemaking bacteria are involved from start to finish, but are not always desirable. They are useful in the formation of humus by breaking down organic residues in the vineyard soil and at photosynthesis in growth. in the grape or Wine most species due to acidity not survive.

Bacteria - four different types

Certain types of Acetobacter (the acetic acid bacteria) are for converting wine into vinegar The French chemist Louis is responsible for their presence and effect Pasteur (1822-1895) proven. The Lactic acid bacteria are with the malolactic fermentation involved. However, most bacteria are parasites, which can cause contagious diseases in humans, animals and plants. Not as numerous as with the virus certain species are also the cause of vine diseases like Bacteria necrosis. Flavescence doree. Mauke and Pierce Disease, The infection of a vine by certain bacteria can be caused by Indexing be determined. Different bacteria also cause some wine faults such as vinegar sting. Mäuseln and Lactic acid sting caused. The bacterium Bacillus thuringiensis in turn is used in viticulture as organic insecticide used. See also under Vine enemies,

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