ReviewMicrobial cell factories2024
Regulatory mechanisms of acetic acid, ethanol and high temperature tolerances of acetic acid bacteria during vinegar production.
Review in Microbial cell factories, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 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
14 citing papers in PubMed.
- Acetic Acid Bacteria: Metabolic Potential, Technological Applications and Emerging Probiotic Functions.Foods (Basel, Switzerland) · 2026Review
- Polyphasic Characterization of Acetobacter indonesiensis UNPADCC 01-5 Isolated From a Traditional Fermented Food, Oncom Merah.Environmental microbiology reports · 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
- Omics-Guided Construction of Microbial Consortia for Reproducible Traditional Fermented Foods and Beverages.Foods (Basel, Switzerland) · 2026Review
- Optimization of Biotechnological Vinegar Production from an Algerian Date Variety Using Indigenous Strains and Response Surface Methodology.Foods (Basel, Switzerland) · 2026Article
- Comprehensive review on acetic acid bacterial metabolites: revolutionizing fishery product preservation techniques.Archives of microbiology · 2026Review
- Evaluation of organic vinegar treatments and black gram [Frontiers in plant science · 2026Article
- Evaluation of extracellular amylolytic enzyme activity in Chlorella sorokiniana via an experimental screening design.Bioprocess and biosystems engineering · 2026Article
- Pulsed Electric Field Inactivation ofFoods (Basel, Switzerland) · 2025Article
- Peptidoglycan LD-Transpeptidases.Antibiotics (Basel, Switzerland) · 2025Review
- Functional genomics of a food-related thermotolerant Acetobacter oryzifermentans strain AAB5: genetic determinants of stress response, CAZyme repertoire, and CRISPR-Cas system.Functional & integrative genomics · 2025Article
- SCOBY-based, innovative, and sustainable production of gallic acid from sucrose towards multipurpose applications.Scientific reports · 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
10 authors.
Funding
Abstract
Acetic acid bacteria (AAB) play a pivotal role in the food fermentation industry, especially in vinegar production, due to their ability to partially oxidize alcohols to acetic acid. However, economic bioproduction using AAB is challenged by harsh environments during acetic acid fermentation, among which initial ethanol pressure, subsequent acetic acid pressure, and consistently high temperatures are common experiences. Understanding the stress-responsive mechanisms is essential to developing robust AAB strains. Here, we review recent progress in mechanisms underlying AAB stress response, including changes in cell membrane composition, increased activity of membrane-bound enzymes, activation of efflux systems, and the upregulation of stress response molecular chaperones. We also discuss the potential of advanced technologies, such as global transcription machinery engineering (gTME) and Design-Build-Test-Learn (DBTL) approach, to enhance the stress tolerance of AAB, aiming to improve vinegar production.
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Registered trials
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