ReviewFood technology and biotechnology2018
Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications.
Review in Food technology and biotechnology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 107 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
107 citing papers in PubMed, 1 synthesis or guideline pooled it, 335 citations in OpenAlex.
- Deodorants and antiperspirants: New trends in their active agents and testing methods.International journal of cosmetic science · 2023Pooled it
- Acetic Acid Bacteria: Metabolic Potential, Technological Applications and Emerging Probiotic Functions.Foods (Basel, Switzerland) · 2026Review
- Production and Characterization of Kefir Beverages by Fermentation of Whole Milk with Milk or Water Kefir Grains.Foods (Basel, Switzerland) · 2026Article
- Cellulose acetate composites with bamboo cellulose nanofibers: crystallinity preservation during tetrabutylammonium salt-catalyzed surface acetylation.RSC advances · 2026Article
- Article
- Classical Food Fermentations as Modern Biotechnological Platforms: Alcoholic, Acetic, Butyric, Lactic and Propionic Pathways and Applications.Molecules (Basel, Switzerland) · 2026Review
- Shipped and shifted: modeling collection-induced bias in microbiome multi-omics using a tractable fermentation system.NPJ biofilms and microbiomes · 2026Article
- Valorization of Organic Third-Category Fruits Through Vinegar Fermentation: A Laboratory-Scale Evaluation of Apples, Peaches, and Clementines.Foods (Basel, Switzerland) · 2026Article
- Isolation of a NewFoods (Basel, Switzerland) · 2026Article
- From fruit waste to foods via fermentation.Current research in food science · 2026Review
- Bacterial community associated with the surface and inside of centipede forcipules: Identification and characterization.PloS one · 2026Article
- Effects ofFrontiers in microbiology · 2026Article
- A novel microbial dissolution-reprecipitation pathway for bio-sintering of limestone for biocement production.Applied microbiology and biotechnology · 2025Article
- Current Research in Fermented Foods: Bridging Tradition and Science.Advances in nutrition (Bethesda, Md.) · 2025Review
- Changes in microbial communities during the spoilage of palm wine stored at room temperature.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2025Article
- Application of selected starter cultures in cocoa fermentation: effects on sensory-related volatile and non-volatile organic compounds.International microbiology : the official journal of the Spanish Society for Microbiology · 2025Article
- Article
- Comparative Analysis of Microbial Communities and Biopolymer Production in Kombucha.Journal of microbiology and biotechnology · 2025Article
- Qualitative and Quantitative Metabolite Comparison of Grain, Persimmon, and Apple Vinegars with Antioxidant Activities.Antioxidants (Basel, Switzerland) · 2025Article
- Characterizing and decoding the effects of co-culture fermentation on dark tea infusion flavor development: elucidating microbial succession and metabolic dynamics mediated byFood chemistry: X · 2025Article
47 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The group of Gram-negative bacteria capable of oxidising ethanol to acetic acid is called acetic acid bacteria (AAB). They are widespread in nature and play an important role in the production of food and beverages, such as vinegar and kombucha. The ability to oxidise ethanol to acetic acid also allows the unwanted growth of AAB in other fermented beverages, such as wine, cider, beer and functional and soft beverages, causing an undesirable sour taste. These bacteria are also used in the production of other metabolic products, for example, gluconic acid, l-sorbose and bacterial cellulose, with potential applications in the food and biomedical industries. The classification of AAB into distinct genera has undergone several modifications over the last years, based on morphological, physiological and genetic characteristics. Therefore, this review focuses on the history of taxonomy, biochemical aspects and methods of isolation, identification and quantification of AAB, mainly related to those with important biotechnological applications.
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What OpenQuestion holds
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.