Abstract
The family Acetobacteraceae is taxonomically included in the order Rhodospirillales of the class Alphaproteobacteria, and 32 genera are validly described. The genera are basically classified into two groups, an acetous group and an acidophilic group, in the light of application, ecology, and phylogeny. The acetous group comprises genera in acetic acid bacteria like Acetobacter, Gluconacetobacter, Gluconobacter, Asaia, Granulibacter, and Komagataeibacter. The acidophilic group consists of acidophilic and neutrophilic genera like Acidiphilium and Roseomonas. In the 1960s, taxonomy of acetic acid bacteria was significantly affected by the chemotaxonomic study with G+C content of DNA, quinone systems, cellular fatty acid composition, and DNADNA similarity. Further, data of phylogenetic analysis based on 16S rRNA gene sequences have had a profound impact on the systematics of acetic acid bacteria and other bacteria over all. Membrane-bound dehydrogenases are responsible for the oxidation of alcohols and sugars in acetic acid bacteria. The dehydrogenases are located in the periplasmic side of the cytoplasmic membrane of the bacteria. The direct electron acceptor of the dehydrogenases is ubiquinone in the respiratory chain of the acetic acid bacteria. Production of acetic acid from ethanol and of D-gluconate, 2-keto-D-gluconate, 5-keto-D-gluconate, and 2,5-diketo-D-gluconate from D-glucose is due to the membrane-bound dehydrogenases. Acetic acid bacteria are widely distributed in alcoholic and acidic environments, and they are isolated from vinegar, wine, beer, sake, cider, fermented foods, fruits, flowers, and other alcoholic materials. Asaia strains are isolated from flowers and even from mosquitoes and other insects. Granulibacter is known for its pathogenicity for humans. Acetic acid bacteria are widely used for production of vinegar. D-Gluconic acid and keto-D-gluconic acids are produced from D-glucose by Gluconobacter strains, which are used in the food, pharmaceutical, and chemical industries. L-Sorbose is produced from sorbitol by Gluconobacter strains, which is further converted to 2-keto-L-gulonic acid as a penultimate intermediate in the industrial production of vitamin C.
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Komagata, K., Iino, T., Yamada, Y. (2014). The Family Acetobacteraceae. In: Rosenberg, E., DeLong, E.F., Lory, S., Stackebrandt, E., Thompson, F. (eds) The Prokaryotes. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-30197-1_396
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