[PDF] PRBI-D-14-00238R2 Title: Aerobic subm

00238R1 entitled “Aerobic submerged fermentation by acetic acid bacteria for vinegar production: process and biotechnological aspects” submitted by authors

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Acetic Acid Bacteria

Acetic acid Bacteria (AAB) are a group of microorganisms included in the Acetobacteraceae family that have a very unique characteristic of oxidising the alcohol into acetic acid and this differential capacity originates their name

Characterization of Acetic Acid Bacteria in Traditional Acetic Acid

Vinegar is produced industrially by two main methods, a slow process involving static surface acetic acid fermentation and a fast submerged fermentation process