Université de Neuchâtel

Metaproteomics and ultrastructure characterization of Komagataeibacter spp. involved in high-acid spirit vinegar production

Andrés-Barrao, Cristina ; Saad, Maged M ; Cabello Ferrete, Elena ; Bravo, Daniel ; Chappuis, Marie-Luise ; Ortega Pérez, Ruben ; Junier, Pilar ; Perret, Xavier ; Barja, François

In: Food Microbiology, 2016, vol. 55, p. 112-122

Acetic acid bacteria (AAB) are widespread microorganisms in nature, extensively used in food industry to transform alcohols and sugar alcohols into their corresponding organic acids. Specialized strains are used in the production of vinegar through the oxidative transformation of ethanol into acetic acid. The main AAB involved in the production of high-acid vinegars using the submerged...