getpdf NLM PubMed Logo   

Role of Acetic Acid Bacteria in Food and Beverages

Natália Norika Yassunaka Hata1*orcid tiny, Mônica Surek2orcid tiny, Daniele Sartori3orcid tiny, Rodrigo Vassoler Serrato4orcid tiny and Wilma Aparecida Spinosa1orcid tiny

1Departamento de Ciência e Tecnologia de Alimentos/Centro de Ciências Agrárias/Universidade Estadual de Londrina - UEL, Rodovia Celso Garcia Cid, km 380, 86057-970, Londrina, PR, Brazil

2Departamento de Análises Clínicas/Universidade Federal do Paraná – UFPR, Campus III – Sede Botânico, 80210-170, Curitiba, PR, Brazil

3Departamento de Bioquímica e Biotecnologia/Centro de Ciências Exatas/Universidade Estadual de Londrina - UEL, Rodovia Celso Garcia Cid, km 380, 86057-970, Londrina, PR, Brazil

4Departamento de Bioquímica e Biologia Molecular/Universidade Federal do Paraná – UFPR, Centro Politécnico, 81531-990, Curitiba, PR, Brazil

Article history:

Received: 9 June 2022

Accepted: 9 November 2022

cc by


acetic acid; food; beverage; oxidative fermentation


Acetic acid bacteria (AAB) are microorganisms widely distributed in nature. Although this group is involved in the spoilage of some foods, AAB are of great industrial interest, and their functionality is still poorly understood. AAB converts ethanol, sugars, and polyols into various organic acids, aldehydes, and ketones via oxidative fermentation. These metabolites are produced during a succession of biochemical reactions in various fermented foods and beverages, such as vinegar, kombucha, water kefir, lambic beer and cocoa. Furthermore, important products such as gluconic acid and ascorbic acid precursors can be produced industrially from their metabolism. The development of new AAB-fermented fruit drinks with healthy and functional appeal is an interesting niche for research and the food industry to explore, as it can meet the needs of a wide range of consumers. Exopolysaccharides such as levan and bacterial cellulose (BC) have unique properties, but they need to be produced on a larger scale to expand their applications in this area. This work emphasizes the importance and applications of AAB during the fermentation process of various foods, as well as the role of AAB in the development of new beverages and the numerous applications of levan and BC.

*Corresponding author:

Search FTB

Follow us

 facebook 1 twitter bird_icon LI In Bug


Environmental Policy

sdg publishers compact 4 300x300


QR Code


We use cookies to improve our website and your experience when using it. Cookies used for the essential operation of the site have already been set. To find out more about the cookies we use and how to delete them, see our privacy policy.

I accept cookies from this site.

EU Cookie Directive Module Information