Latest Trends in Industrial Vinegar Production and the Role of Acetic Acid Bacteria: Classification, Metabolism, and Applications—A Comprehensive Review

Vinegar is one of the most appreciated fermented foods in European and Asian countries. In industry, its elaboration depends on numerous factors, including the nature of starter culture and raw material, as well as the production system and operational conditions. Furthermore, vinegar is obtained by...

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Bibliographic Details
Published inFoods Vol. 12; no. 19; p. 3705
Main Authors Román-Camacho, Juan J, García-García, Isidoro, Santos-Dueñas, Inés M, García-Martínez, Teresa, Mauricio, Juan C
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.10.2023
MDPI
Subjects
Acetic acid
Acetic acid bacteria
Acids
Adaptability
Aging
Bacteria
Biotechnology
Book publishing
Classification
Ethanol
Fermentation
Fermented food
Genera
Microorganisms
Organic acids
Oxidative metabolism
production system
raw material
Raw materials
Review
Reviews
Rice
Starter cultures
taxonomic classification
Taxonomy
Vinegar
United States
Japan
China
Spain
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Summary:Vinegar is one of the most appreciated fermented foods in European and Asian countries. In industry, its elaboration depends on numerous factors, including the nature of starter culture and raw material, as well as the production system and operational conditions. Furthermore, vinegar is obtained by the action of acetic acid bacteria (AAB) on an alcoholic medium in which ethanol is transformed into acetic acid. Besides the highlighted oxidative metabolism of AAB, their versatility and metabolic adaptability make them a taxonomic group with several biotechnological uses. Due to new and rapid advances in this field, this review attempts to approach the current state of knowledge by firstly discussing fundamental aspects related to industrial vinegar production and then exploring aspects related to AAB: classification, metabolism, and applications. Emphasis has been placed on an exhaustive taxonomic review considering the progressive increase in the number of new AAB species and genera, especially those with recognized biotechnological potential.
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ISSN:2304-8158
2304-8158
DOI:10.3390/foods12193705