Fermentation of sugared tea with a symbiotic culture of acetic acid bacteria and yeast (tea
fungus) yields kombucha tea which is consumed worldwide for its refreshing and beneficial …

Acetic acid is a weak organic acid exerting a toxic effect to most microorganisms at
concentrations as low as 0.5 wt%. This toxic effect results mostly from acetic acid …

Code (Tindall et al., 2006). This paper newly gives the descriptions of Komagataeibacter
gen. nov. and Komagataeibacter xylinus comb. nov., the type species of the genus, along …

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 …

Acetic acid bacteria (AAB) comprise a group of gram-negative or gram-variable, ellipsoidal
to rod-shaped cells that have an obligate aerobic metabolism with oxygen as the terminal …

Strictly aerobic acetic acid bacteria (AAB) have a long history of use in fermentation
processes, and the conversion of ethanol to acetic acid for the production of vinegar is the …

According to the international definition of vinegar, in this book we consider only vinegars
derived from a two-stage fermentation process of agriculturally produced raw materials. A list …

Abstract Al. pha. pro. te. o. bac. te′ ri. a. Gr. n. alpha name of first letter of Greek alphabet;
Gr. n. Proteus ocean god able to change shape; Gr. n. bakterion a small rod; ML fem. pl. n …

Thirty-four Acetobacter strains, representing Acetobacter aceti, Acetobacter pasteurianus,
Acetobacter pomorum, Acetobacter peroxydans, Acetobacter lovaniensis, Acetobacter …

This review focuses on acetic acid bacteria in traditional balsamic vinegar process. Although
several studies are available on acetic acid bacteria ecology, metabolism and nutritional …