Acetic acid bacteria AAB

A brief overview of the importance of the acetic acid bacteria (AAB) Acetobacter and Gluconobacter in winemaking is given here, but readers are directed to a comprehensive review by Du Toit and Pretorius (2002) for a more detailed discussion. 

Acetic acid bacteria (AAB) are known for their ability to oxidize different substrates containing ethanol into various types of vinegar (Trcek, 2005). Substrates used as energy sources include glucose, ethanol, lactate, or glycerol. Most of these compounds are not completely oxidized into COz and HzO and many metabolites, such as acetic acid, may be accumulated in the growth medium. AAB are commonly found in nature and acetic... 

Acetic acid bacteria (AAB) are known for oxidizing various ethanol-containing substrates into a variety of vinegars, but are also used for the production of some biotechnologically important products, such as sorbo se... 

Acetic acid produced by LAB is often sensorially different from that resulting from growth of acetic acid bacteria (AAB). In the latter case, VA is often perceived as a mixture of acetic acid and ethyl acetate, whereas with LAB, the ethyl acetate component is either missing or present at very low levels (Henick-Kling, 1993). Sensorially, acetic acid, in the absence of the acetate ester, is less easily detected even at levels well in excess of legal limits. 

Although sulfite may not be as inhibitory to native yeasts as once believed, prefermentation additions are, nevertheless, crucial in the control of native lactic acid bacteria (LAB) and acetic acid bacteria (AAB). Failure to utilize the agent, at least in the recent history of some California red wine fermentations, has been one step implicated in rapid proliferation of spoilage LAB, the metabolites of which are strongly inhibitory toward both indigeneous and inoculated strains of Saccharomyces sp. (see Sec 1.4.1). 

Table 3.1 Documented metabolic activities of acetic acid bacteria (AAB) in different food and beverage fermentation ecosystems...

Table 4.1 Some important characteristics of dinitrogen-fixing acetic acid bacteria (AAB)...

Table 5.1 Physiological and genomic-inferred features of acetic acid bacteria (AAB) capable of a symbiotic lifestyle in insects... 

Acetic acid bacteria (AAB) are obligate aerobes and are well known to have a strong ability to oxidize ethanol, sugars, and sugar alcohols to produce the corresponding sugar acids. Such oxidation reactions are traditionally called oxidative fermentation because they involve incomplete oxidation of these compounds. Bacteria capable of performing such oxidative fermentation are called oxidative bacteria, of which the most prominent are AAB. Some other... 

Abstract Acetic acid bacteria (AAB) are obligate aerobes that belong to the a-Proteobacteria and are used for industrial vinegar production because of then-remarkable ability to oxidize ethanol by alcohol dehydrogenase, aldehyde dehydrogenase, and terminal oxidase of respiratory chain members on the ceU membrane. Acetic acid tolerance is a crucial abiUty allowing AAB to stably produce large amounts of acetic acid. 

Fig. 10.1 Schematic representation of ethanol respiration of acetic acid bacteria (AAB). Ethanol is oxidized in the periplasm by alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH), which also donate electrons to an ubiquinol oxidase that in turn generates a proton motive force. Acetic acid produced outside the cell is easily passed through the phospholipid bilayer of the bacteria and releases a proton in the cell cytoplasm...

Siuiunary of changes in names of Acetic Acid Bacteria (AAB) in each chapter... 

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