Acetic acid bacteria (AAB) are a group of Gram-negative bacteria that oxidize sugars or ethanol and produce acetic acid during fermentation. The acetic acid bacteria consist of 10 genera in the family Acetobacteraceae. Several species of acetic acid bacteria are used in industry for production of certain foods and chemicals.
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In this Dossier
- ⭐ Core Definition: Acetic acid bacteria
- Acetic acid bacteria in the context of Vinegar
- Acetic acid bacteria in the context of Cocoa bean fermentation
Acetic acid bacteria in the context of Vinegar
Vinegar (from Old French vyn egre 'sour wine') is an odorous aqueous solution of diluted acetic acid and trace compounds that may include flavorings or naturally occurring organic compounds. Vinegar typically contains from 4% to 18% acetic acid by volume.
Usually, the acetic acid is produced by a double fermentation—converting simple sugars to ethanol using yeast, and then converting ethanol to acetic acid using acetic acid bacteria. Many types of vinegar are made, depending on source materials.
View the full Wikipedia page for VinegarAcetic acid bacteria in the context of Cocoa bean fermentation
Fermentation is an important step in processing cocoa beans to make chocolate.
In fermentation, beans that have been removed from their pods are put together in close proximity. Yeasts, lactic acid bacteria and acetic acid bacteria break down pulp surrounding the beans and develop flavor precursors within the bean that create chocolate flavors during roasting. The process also reduces bitterness and gives beans a more brown hue.
View the full Wikipedia page for Cocoa bean fermentation