The group of Gram-negative bacteria capable of oxidising ethanol to acetic acid is called
acetic acid bacteria (AAB). They are widespread in nature and play an important role in the …

Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the
production of fermented foods and beverages such as vinegar, kombucha,(water) kefir, and …

Acetate is regarded as a promising carbon feedstock in biological production owing to its
possible derivation from C 1 gases such as CO, CO 2 and methane. To best use of acetate …

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 …

Acetic acid bacteria (AAB) are obligate aerobic Gram-negative bacteria that are commonly
used in vinegar fermentation because of their strong capacity for ethanol oxidation and …

Many bacteria have the ability to survive in challenging environments; however, they cannot
all grow on standard culture media, a phenomenon known as the viable but non-culturable …

With the high tolerance for acetic acid and abundant multifunctional enzymes, acetic acid
bacteria (AAB), as valuable biocatalysts, exhibit great advantages during industrial acetic …

Background Acetic acid bacteria (AAB) are widely applied in food, bioengineering and
medicine fields. However, the acid stress at low pH conditions limits acetic acid fermentation …

Acetic acid bacteria (AAB) are a group of gram-negative or gram-variable bacteria which
possess an obligate aerobic property with oxygen as the terminal electron acceptor …

Acetic acid bacteria (AAB) are widespread microorganisms in nature, extensively used in
food industry to transform alcohols and sugar alcohols into their corresponding organic …