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Acetic Acid Bacteria in Production of Vinegars and Traditional Fermented Foods

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Acetic Acid Bacteria

Abstract

Vinegars produced from various ingredients by acetic acid bacteria are a traditional seasoning condiment used all over the world. Various species of acetic acid bacteria, which are mostly the bacteria that inhabit the ingredients, barrels, or pots, are found in vinegar fermentations. Acetic acid bacteria are also found during fermentations of traditional food production. In these fermentation processes, acetic acid bacteria form a microbial community, a so-called biofilm, with other microbes, and are important in producing acetic acid, which contributes to preserving fermented foods and producing health-related elements. Acetic acid bacteria are also known as spoilers of some delicate foods. The taxonomic characteristics of these acetic acid bacteria have been clarified by recent advanced techniques of genomic analysis.

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  1. Department of Biotechnology, Osaka University, Suita, Japan

    Yoshikatsu Murooka

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  1. Department of Biological Chemistry, Facu, Yamaguchi University, Yamaguchi, Japan

    Kazunobu Matsushita

  2. Department of Bioscience and Biotechnolo, University of the Ryukyus, Okinawa, Japan

    Hirohide Toyama

  3. Bio-Fine Research Institute Ajinomoto Co, Kawasaki, Japan

    Naoto Tonouchi

  4. Department of Fermentation Science, Facu, Tokyo University of Agriculture, Tokyo, Japan

    Akiko Okamoto-Kainuma

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Murooka, Y. (2016). Acetic Acid Bacteria in Production of Vinegars and Traditional Fermented Foods. In: Matsushita, K., Toyama, H., Tonouchi, N., Okamoto-Kainuma, A. (eds) Acetic Acid Bacteria. Springer, Tokyo. https://doi.org/10.1007/978-4-431-55933-7_2

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