Over the next 24 to 48 hours, the bacteria completely replace the ethanol with acetic acid. [Related: Grime-loving bacteria could save priceless art] ...

Acetic acid bacteria (AAB) are pivotal in both traditional and modern applications of vinegar production. These Gram‐negative, obligately aerobic microorganisms oxidise ethanol to acetic acid ...

For example, they form acetic acid -- an important basic chemical. If these bacteria were manipulated to produce ethanol or lactic acid, a comprehensive circular economy for the greenhouse gas CO2 ...

Background The family Acetobacteraceae consists of over 100 species of acetic acid bacteria, which play an important role in the production of fermented foods such as kefir water, kombucha, cocoa ...

A team of Syracuse University researchers have published a study exploring how genomic diversity of acetic acid bacteria can alter properties of sourdough. Pictured are sourdough starters grown up ...

"These acetic acid-producing bacteria made up between 12.6% and 45.8% of the bacteria in the starters from those seven flours," McKenney says.

Genomics and synthetic community experiments uncover the key metabolic roles of acetic acid bacteria in sourdough starter microbiomes. mSystems, 2024; DOI: 10.1128/msystems.00537-24 ...