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

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 ...

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 ...

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 ...

Store-bought vinegar is diluted so each bottle contains mostly water combined with 5% acetic acid. Most commercialized bottles of red wine vinegar don't exceed alcohol by volume greater than 1.5%.

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 ...