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Indian Journal of Microbiology
(Article in Press)
: 2013

Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation

Onur Dhouha Mamlouk, Maria Gullo

Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola.

Abstract

Acetic acid bacteria (AAB) are obligately aerobic bacteria within the family Acetobacteraceae, widespread in sugary, acidic and alcoholic niches. They are known for their ability to partially oxidise a variety of carbohydrates and to release the corresponding metabolites (aldehydes, ketones and organic acids) into the media. Since a long time they are used to perform specific oxidation reactions through processes called “oxidative fermentations”, especially in vinegar production. In the last decades physiology of AAB have been widely studied because of their role in food production, where they act as beneficial or spoiling organisms, and in biotechnological industry, where their oxidation machinery is exploited to produce a number of compounds such as l-ascorbic acid, dihydroxyacetone, gluconic acid and cellulose. The present review aims to provide an overview of AAB physiology focusing carbon sources oxidation and main products of their metabolism.

Keywords: Acetic acid bacteria; Oxidative fermentation; Cellulose; Acetobacter; Gluconacetobacter; Gluconobacter oxydans


 

 

 
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