ReviewFoods (Basel, Switzerland)2023
Latest Trends in Industrial Vinegar Production and the Role of Acetic Acid Bacteria: Classification, Metabolism, and Applications-A Comprehensive Review.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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
19 citing papers in PubMed, 39 citations in OpenAlex.
- Storage Stability and Functional Properties of Pomegranate Peel Extract-Enriched Vinegar Powders.Plants (Basel, Switzerland) · 2026Article
- Ultrasound-Assisted Extraction of Bioactive Compounds from Pomegranate Peel Using Vinegar with α-Cyclodextrin as a Green Solvent.Foods (Basel, Switzerland) · 2026Article
- Acetic Acid Bacteria: Metabolic Potential, Technological Applications and Emerging Probiotic Functions.Foods (Basel, Switzerland) · 2026Review
- Predictive Modeling of Sequential Fermentation for Sustainable Date Vinegar Production From Unripe Kharak Dates.Food science & nutrition · 2026Article
- From Waste to Worth: The Role of Fermentation in a Sustainable Future.Foods (Basel, Switzerland) · 2026Review
- Classical Food Fermentations as Modern Biotechnological Platforms: Alcoholic, Acetic, Butyric, Lactic and Propionic Pathways and Applications.Molecules (Basel, Switzerland) · 2026Review
- From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems.Foods (Basel, Switzerland) · 2025Review
- Recent advances in bioactive peptides from fermented plant-based foods and their bioactivities.Food chemistry: X · 2025Review
- Selection of Fructophilic Yeast from Sun-Dried Pedro Ximénez Grape Must for the Development of New Vinegars Containing Gluconic Acid.Foods (Basel, Switzerland) · 2025Article
- Microbial Community and Functional Analysis of Regionally Produced Traditional Korean Grain Vinegar.Microorganisms · 2025Article
- Article
- Qualitative Proteomic Profiling ofFoods (Basel, Switzerland) · 2025Article
- Isolation and Characterization of a Thermotolerant Acetic Acid Bacteria Strain for Improved Zhenjiang Aromatic Vinegar Production.Foods (Basel, Switzerland) · 2025Article
- Role of vinegar in cardiovascular health: A narrative review.Journal of biological methods · 2025Review
- Correlating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced Vinegars.Foods (Basel, Switzerland) · 2024Article
- Multidisciplinary advances in kombucha fermentation, health efficacy, and market evolution.Archives of microbiology · 2024Review
- Implementation of a Novel Method for Processing Proteins from Acetic Acid Bacteria via Liquid Chromatography Coupled with Tandem Mass Spectrometry.Molecules (Basel, Switzerland) · 2024Article
- Date Vinegar: First Isolation ofFoods (Basel, Switzerland) · 2024Article
- Article
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 1 institution in 1 country.
Funding
Abstract
Vinegar is one of the most appreciated fermented foods in European and Asian countries. In industry, its elaboration depends on numerous factors, including the nature of starter culture and raw material, as well as the production system and operational conditions. Furthermore, vinegar is obtained by the action of acetic acid bacteria (AAB) on an alcoholic medium in which ethanol is transformed into acetic acid. Besides the highlighted oxidative metabolism of AAB, their versatility and metabolic adaptability make them a taxonomic group with several biotechnological uses. Due to new and rapid advances in this field, this review attempts to approach the current state of knowledge by firstly discussing fundamental aspects related to industrial vinegar production and then exploring aspects related to AAB: classification, metabolism, and applications. Emphasis has been placed on an exhaustive taxonomic review considering the progressive increase in the number of new AAB species and genera, especially those with recognized biotechnological potential.
Indexed as
Identifiers
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.