ReviewAMB Express2021
Classification of acetic acid bacteria and their acid resistant mechanism.
Review in AMB Express, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 40 papers.
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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.
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Who cites it
40 citing papers in PubMed, 111 citations in OpenAlex.
- Gluconacetobacter diazotrophicus as a plant growth-promoting endophyte: mechanistic insights and translational prospects for sustainable agriculture.Archives of microbiology · 2026Review
- Niche Construction: A Rational Engineering Strategy for Regulating Microbial Assembly to Enhance Flavor and Bioactivity of Fermented Foods.Comprehensive reviews in food science and food safety · 2026Review
- Rare Biosphere Reveals a Decoupling Between Microbial Abundance and Intrinsic Physiological Potential in Shanxi Aged Vinegar Fermentation.Foods (Basel, Switzerland) · 2026Article
- Acetic Acid Bacteria: Metabolic Potential, Technological Applications and Emerging Probiotic Functions.Foods (Basel, Switzerland) · 2026Review
- Rare Taxa and Stochastic Drift Drive the Microbiome Assembly of the Invasive Pest Drosophila suzukii, While Host Filtering Structures the Grape Sour Rot Community.Microbial ecology · 2026Article
- Quantitative Metaproteomic Characterization of Acetic Acid Bacteria Reveals Functional Dynamics During Verdejo Wine Acetification.Proteomes · 2026Article
- Complete Genome Sequence and Comparative Genomics ofMicroorganisms · 2026Article
- Screening and Identification of Triglyceride-Lowering Lactic Acid Bacteria and Preparation of Probiotic Agents.Food science & nutrition · 2026Article
- Classical Food Fermentations as Modern Biotechnological Platforms: Alcoholic, Acetic, Butyric, Lactic and Propionic Pathways and Applications.Molecules (Basel, Switzerland) · 2026Review
- SCOBY-based, innovative, and sustainable production of gallic acid from sucrose towards multipurpose applications.Scientific reports · 2025Article
- Vegetable By-Products from Industrial Processing: From Waste to Functional Ingredient Through Fermentation.Foods (Basel, Switzerland) · 2025Review
- Metagenomic insights into microbial community succession and its functional changes during the stage of acetic acid fermentation of shanxi aged vinegar.BMC microbiology · 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
- Utilization of rice pasta by-products as the substrate for vinegar fermentation.Journal of food science and technology · 2025Article
- In Silico Characterization of Sirtuins in Acetic Acid Bacteria Reveals a Novel Phylogenetically Distinctive Group.Molecules (Basel, Switzerland) · 2025Article
- Correlating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced Vinegars.Foods (Basel, Switzerland) · 2024Article
- Towards AI-designed genomes using a variational autoencoder.Proceedings. Biological sciences · 2024Article
- Regulatory mechanisms of acetic acid, ethanol and high temperature tolerances of acetic acid bacteria during vinegar production.Microbial cell factories · 2024Review
- Genomics and synthetic community experiments uncover the key metabolic roles of acetic acid bacteria in sourdough starter microbiomes.mSystems · 2024Article
- Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
Acetic acid bacteria (AAB) are obligate aerobic Gram-negative bacteria that are commonly used in vinegar fermentation because of their strong capacity for ethanol oxidation and acetic acid synthesis as well as their acid resistance. However, low biomass and low production rate due to acid stress are still major challenges that must be overcome in industrial processes. Although acid resistance in AAB is important to the production of high acidity vinegar, the acid resistance mechanisms of AAB have yet to be fully elucidated. In this study, we discuss the classification of AAB species and their metabolic processes and review potential acid resistance factors and acid resistance mechanisms in various strains. In addition, we analyze the quorum sensing systems of Komagataeibacter and Gluconacetobacter to provide new ideas for investigation of acid resistance mechanisms in AAB in the form of signaling pathways. The results presented herein will serve as an important reference for selective breeding of high acid resistance AAB and optimization of acetic acid fermentation processes.
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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.