ReviewFoods (Basel, Switzerland)2024
A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective.
Review in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
What it found
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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.
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.
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Who cites it
22 citing papers in PubMed.
- Rare Biosphere Reveals a Decoupling Between Microbial Abundance and Intrinsic Physiological Potential in Shanxi Aged Vinegar Fermentation.Foods (Basel, Switzerland) · 2026Article
- Isolation of Kombucha Microorganisms for Application in Perilla Beverage Fermentation.Food science & nutrition · 2026Article
- Acetic Acid Bacteria: Metabolic Potential, Technological Applications and Emerging Probiotic Functions.Foods (Basel, Switzerland) · 2026Review
- Impact of Manufacturing Stages and Processing Scales on the Microbial Profile of Hurood.Foods (Basel, Switzerland) · 2026Article
- Polyphasic Characterization of Acetobacter indonesiensis UNPADCC 01-5 Isolated From a Traditional Fermented Food, Oncom Merah.Environmental microbiology reports · 2026Article
- Omics-Guided Construction of Microbial Consortia for Reproducible Traditional Fermented Foods and Beverages.Foods (Basel, Switzerland) · 2026Review
- Probiotics and Fermented Foods in Human Nutrition.Molecules (Basel, Switzerland) · 2026Review
- Tracking Aromatic Volatile Biomarkers Through Coffee Bean Postharvest Stages.Molecules (Basel, Switzerland) · 2026Review
- Analysis of Microbial Interactions During the Production of Chinese Ethnic Fermented Foods.Foods (Basel, Switzerland) · 2026Review
- Comprehensive review on acetic acid bacterial metabolites: revolutionizing fishery product preservation techniques.Archives of microbiology · 2026Review
- Effects ofFrontiers in microbiology · 2026Article
- Profiling skin microbiota in an underrepresented population: Indonesian children with atopic dermatitis and controls.Frontiers in medicine · 2026Article
- From fruit waste to foods via fermentation.Current research in food science · 2026Review
- Development of Sequential Fermentation Starters and Comparison of Quality Characteristics for Black Barley Vinegar Production.Microorganisms · 2025Article
- Functional Compound Bioaccessibility and Microbial Viability in Green and Black Tea Kombucha During Simulated Digestion.Foods (Basel, Switzerland) · 2025Article
- Sourdough Microbiota for Improving Bread Preservation and Safety: Main Directions and New Strategies.Foods (Basel, Switzerland) · 2025Review
- Multi-strain synergistic fermentation of waste biomass with bacterial cellulose fermentation wastewater to prepare sustainable detergents.Bioprocess and biosystems engineering · 2025Article
- Kombucha: An Old Tradition into a New Concept of a Beneficial, Health-Promoting Beverage.Foods (Basel, Switzerland) · 2025Review
- Revealing the Characteristics and Correlations Among Microbial Communities, Functional Genes, and Vital Metabolites Through Metagenomics in Henan Mung Bean Sour.Microorganisms · 2025Article
- Isolation and Characterization of a Thermotolerant Acetic Acid Bacteria Strain for Improved Zhenjiang Aromatic Vinegar Production.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
11 authors.
Funding
Abstract
In fermented foods, acetic acid bacteria (AAB), kinds of bacteria with a long history of utilization, contribute to safety, nutritional, and sensory properties primarily through acetic acid fermentation. AAB are commonly found in various fermented foods such as vinegar, sour beer, fermented cocoa and coffee beans, kefir beverages, kombucha, and sourdough. They interact and cooperate with a variety of microorganisms, resulting in the formation of diverse metabolites and the production of fermented foods with distinct flavors. Understanding the interactions between AAB and other microbes is crucial for effectively controlling and utilizing AAB in fermentation processes. However, these microbial interactions are influenced by factors such as strain type, nutritional conditions, ecological niches, and fermentation duration. In this review, we examine the relationships and research methodologies of microbial interactions and interaction studies between AAB and yeasts, lactic acid bacteria (LAB), and bacilli in different food fermentation processes involving these microorganisms. The objective of this review is to identify key interaction models involving AAB and other microorganisms. The insights gained will provide scientific guidance for the effective utilization of AAB as functional microorganisms in food fermentation processes.
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Registered trials
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