ReviewWorld journal of microbiology & biotechnology2015
Overview on mechanisms of acetic acid resistance in acetic acid bacteria.
Review in World journal of microbiology & biotechnology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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The trial behind it
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Who cites it
24 citing papers in PubMed, 57 citations in OpenAlex.
- Functions of the prp operon in carbon source metabolism and acetic acid resistance in acetic acid bacteria: a case study in Acetobacter pasteurianus CGMCC 1.41.BMC microbiology · 2026Article
- Microbiological and Chemical Profiles of Kiwi Kefir-like Beverages Produced Using Different Agitation Speeds and Kefir Grain Weights.Foods (Basel, Switzerland) · 2025Article
- As next-generation probiotics: acetic acid bacteria isolated from Kombucha beverages produced with Anatolian hawthorn leaves.International microbiology : the official journal of the Spanish Society for Microbiology · 2025Article
- Effects of sulfamethoxazole and copper on the natural microbial community from a fertilized soil.Applied microbiology and biotechnology · 2024Article
- Antibiotic Resistance in Acetic Acid Bacteria Originating from Vinegar.Antibiotics (Basel, Switzerland) · 2024Article
- Implementation of a Novel Method for Processing Proteins from Acetic Acid Bacteria via Liquid Chromatography Coupled with Tandem Mass Spectrometry.Molecules (Basel, Switzerland) · 2024Article
- Enhanced bacterial cellulose production in Komagataeibacter sucrofermentans: impact of different PQQ-dependent dehydrogenase knockouts and ethanol supplementation.Biotechnology for biofuels and bioproducts · 2024Article
- Effect of micro-aeration on syntrophic and methanogenic activity in anaerobic sludge.Applied microbiology and biotechnology · 2024Article
- Improving the alcohol respiratory chain and energy metabolism by enhancing PQQ synthesis in Acetobacter pasteurianus.Journal of industrial microbiology & biotechnology · 2024Article
- Investigation of Acid Tolerance Mechanism ofFoods (Basel, Switzerland) · 2023Article
- Latest Trends in Industrial Vinegar Production and the Role of Acetic Acid Bacteria: Classification, Metabolism, and Applications-A Comprehensive Review.Foods (Basel, Switzerland) · 2023Review
- Unraveling the Role of Metals and Organic Acids in Bacterial Antimicrobial Resistance in the Food Chain.Antibiotics (Basel, Switzerland) · 2023Review
- Screening and Characterization of New Acetobacter fabarum and Acetobacter pasteurianus Strains with High Ethanol−Thermo Tolerance and the Optimization of Acetic Acid ProductionMicroorganisms · 2022Article
- Combining omics tools for the characterization of the microbiota of diverse vinegars obtained by submerged culture: 16S rRNA amplicon sequencing and MALDI-TOF MS.Frontiers in microbiology · 2022Article
- RNA-Seq transcriptomic analysis reveals gene expression profiles of acetic acid bacteria under high-acidity submerged industrial fermentation process.Frontiers in microbiology · 2022Article
- Unraveling the Role of Acetic Acid Bacteria Comparing Two Acetification Profiles From Natural Raw Materials: A Quantitative Approach inFrontiers in microbiology · 2022Article
- Improving the Acetic Acid Fermentation ofFrontiers in bioengineering and biotechnology · 2022Article
- Transcriptome Analysis ofPolish journal of microbiology · 2021Article
- On the way toward regulatable expression systems in acetic acid bacteria: target gene expression and use cases.Applied microbiology and biotechnology · 2021Review
- Bacterial Acid Resistance Toward Organic Weak Acid Revealed by RNA-Seq Transcriptomic Analysis inFrontiers in microbiology · 2019Article
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Acetic acid bacteria (AAB) are a group of gram-negative or gram-variable bacteria which possess an obligate aerobic property with oxygen as the terminal electron acceptor, meanwhile transform ethanol and sugar to corresponding aldehydes, ketones and organic acids. Since the first genus Acetobacter of AAB was established in 1898, 16 AAB genera have been recorded so far. As the main producer of a world-wide condiment, vinegar, AAB have evolved an elegant adaptive system that enables them to survive and produce a high concentration of acetic acid. Some researches and reviews focused on mechanisms of acid resistance in enteric bacteria and made the mechanisms thoroughly understood, while a few investigations did in AAB. As the related technologies with proteome, transcriptome and genome were rapidly developed and applied to AAB research, some plausible mechanisms conferring acetic acid resistance in some AAB strains have been published. In this review, the related mechanisms of AAB against acetic acid with acetic acid assimilation, transportation systems, cell morphology and membrane compositions, adaptation response, and fermentation conditions will be described. Finally, a framework for future research for anti-acid AAB will be provided.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.