Biotechnological Applications of Acetic Acid Bacteria

  title={Biotechnological Applications of Acetic Acid Bacteria},
  author={Peter Raspor and Du{\vs}an Goranovi{\vc}},
  journal={Critical Reviews in Biotechnology},
  pages={101 - 124}
The acetic acid bacteria (AAB) have important roles in food and beverage production, as well as in the bioproduction of industrial chemicals. In recent years, there have been major advances in understanding their taxonomy, molecular biology, and physiology, and in methods for their isolation and identification. AAB are obligate aerobes that oxidize sugars, sugar alcohols, and ethanol with the production of acetic acid as the major end product. This special type of metabolism differentiates them… 

Acetic Acid Bacteria in Fermented Food and Beverage Ecosystems

The complete genome sequencing of strains of representative AAB species has elucidated the gene repertoires related to interesting metabolic features, facilitating the understanding of the key role of AAB in natural fermentation ecosystems.

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages.

A comprehensive review of the physiology of AAB is presented, with particular emphasis on their importance in the production of vinegar and fermentation, and particular reference is addressed toward Gluconobacter oxydans due to its biotechnological applications.

Overview on mechanisms of acetic acid resistance in acetic acid bacteria

In this review, the related mechanisms of AAB against acetic acid with acetic Acid Assimilation, transportation systems, cell morphology and membrane compositions, adaptation response, and fermentation conditions will be described and a framework for future research for anti-acid AAB is provided.

Acetic acid bacteria encode two levansucrase types of different ecological relationship.

Two LS types encoded by AAB are proposed as determinants for habitat selection, which emerged from vertical (T1) and horizontal (T2) lines of evolution and differ in their genetic organization, structural features and secretion mechanism, as well as their occurrence in proteobacteria.

Metabolic engineering to improve the biomanufacturing efficiency of acetic acid bacteria: advances and prospects

The investigation of acetic acid-tolerance mechanisms and metabolic features is discussed, and effective targets are provided for the metabolic engineering of AAB.



Biochemistry and biotechnological applications of Gluconobacter strains

The bacteria belonging to the genus Gluconobacter exhibit extraordinary uniqueness not only in their biochemistry but also in their growth behavior and response to extreme culture conditions, which makes them ideal organisms for microbial process development.

Development of Thermotolerant Acetic Acid Bacteria Useful for Vinegar Fermentation at Higher Temperatures

Though the complete taxonomic analysis has not been completed with all the strains, the majority of the acetic acid bacteria isolated have been confirmed to be classified as Acetobacter rancens subsp.

Gluconacetobacter entanii sp. nov., isolated from submerged high-acid industrial vinegar fermentations.

A new species of acetic acid bacteria, Gluconacetobacter entanii sp.

Isolation and classification of acetic acid bacteria from high percentage vinegar fermentations

A method for growing acetic acid bacteria from high percentage submerged vinegar fermentations was established by overflowing soft agar with fermenting reactor fluid, establishing strains that were specialized for acetate media as they needed acetic Acid and low pH values.

Cultivation and preservation of vinegar bacteria

Respiratory chains and bioenergetics of acetic acid bacteria.

The occurrence, control and esoteric effect of acetic acid bacteria in winemaking

The conditions and measures that can assist the wine producer to inhibit the unwanted growth of acetic acid bacteria in wine, which include the ethanol concentration, low pH, minimum oxygen pick-up, temperature control, addi- tives as well as clarification and filtration are outlined.

The microbial ecology of cocoa bean fermentations in Indonesia.

Enhanced expression of aconitase raises acetic acid resistance in Acetobacter aceti.

Electrophoretic analysis of a soluble fraction of Acetobacter aceti revealed the presence of several proteins whose production was enhanced, to various extents, in response to acetic acid in the medium, and showed that aconitase is concerned with acetic Acid resistance.