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Applied Food Science Journal

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Systematics, Characteristics, and Applications of Acetic Acid Bacteria in Food Industry

Author(s): Bill Smith*

Acetic acid bacteria (AAB) are members of the Acetobacteraceae family, which contains multiple genera and species. Acetobacter, Acidomonas, Ameyamaea, Asaia, Bombella, Commensalibacter, Endobacter, Gluconacetobacter, Gluconobacter, Granulibacter, Komagataeibacter, Kozakia, Neoasaia, Neokomagataea, Nguyenibacter, Saccharibacter, Swaminathania, Swingsia, and Tanticharoenia are among the nineteen. Because of their strong capacity to oxidise ethanol to acetic acid and high resistance to acetic acid introduced into the fermentative media, the principal species responsible for vinegar production belong to the genera Acetobacter, Gluconacetobacter, Gluconobacter, and Komagataeibacter.

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Citations : 13

Applied Food Science Journal received 13 citations as per Google Scholar report