Acetic acid bacteria: features and impact in bio-applications

Acetic acid bacteria are a group of microorganisms able to achieve oxidation reactions from sugars and alcohols mainly producing organic acids, aldehydes and ketones. When the substrate is ethanol, acetic acid is produced, thus giving the common name acetic acid bacteria to this bacterial group. Acetic acid bacteria are of considerable importance in food and beverages as beneficial or detrimental bacteria. Nowadays, they play a role as biocatalysts contributing to more eco-friendly bio-based processes, since the production of important industrial molecules generate high environmental impact when chemically synthesized. Although they have a high biotechnological potential, their use at industrial scale is still restricted. The Third International Conference on Acetic Acid Bacteria - Vinegar and Other products, held in Cordoba (Spain), in April 17-20, 2012 (http://www.uco.es/aab2012/) highlighted several aspects related to acetic acid bacteria in foods, beverages and industrial chemicals production as well as their potential for many new applications.