Acetic Acid Bacteria

Acetic Acid Bacteria (AAB) are a group of microorganisms that convert alcohol into acetic acid, the main component of vinegar. They are beneficial in food production, particularly in fermentation processes. AAB thrive in environments rich in oxygen and are essential for creating products like vinegar, sourdough bread, and some fermented beverages. They play a crucial role in enhancing flavors and preserving food. While they are mostly found in culinary applications, some species can also contribute to spoilage if not managed properly. Understanding AAB helps in appreciating the science behind fermentation and its impact on food.