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Acetic Acid Bacteria Taxonomy from Early Descriptions to Molecular Techniques

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Book cover Vinegars of the World

Abstract

The exploitation of acetic acid bacteria (AAB) has a long history in fermentation processes and now represents an emerging field in biotechnological applications, especially with regard to the biosynthesis of useful chemicals with a potentially high economic value and, in food science, through the standardization of microbiological processes for the manufacture of both vinegar and other fermented beverages.

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  1. Department of Agricultural and Food Sciences, University of Modena and Reggio Emilia, via Amendola 2, Reggio Emilia, Italy

    Maria Gullo & Paolo Giudici

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  1. Maria Gullo
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  2. Paolo Giudici
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  1. Department of Agricultural and Food Sciences, University of Modena and Reggio Emilia, Italy

    Paolo Giudici

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Gullo, M., Giudici, P. (2009). Acetic Acid Bacteria Taxonomy from Early Descriptions to Molecular Techniques. In: Solieri, L., Giudici, P. (eds) Vinegars of the World. Springer, Milano. https://doi.org/10.1007/978-88-470-0866-3_3

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