The acetic acid bacteria (AAB) have important roles in food and beverage production, as well as in the bioproduction of industrial chemicals. In recent years, there have been major advances in understanding their taxonomy, molecular biology, and physiology, and in methods for their isolation and identification. AAB are obligate aerobes that oxidize sugars, sugar alcohols, and ethanol with the production of acetic acid as the major end product. This special type of metabolism differentiates them from all other bacteria. Recently, the AAB taxonomy has been strongly rearranged as new techniques using 16S rRNA sequence analysis have been introduced. Currently, the AAB are classified in ten genera in the family Acetobacteriaceae. AAB can not only play a positive role in the production of selected foods and beverages, but they can also spoil other foods and beverages. AAB occur in sugar- and alcohol-enriched environments. The difficulty of cultivation of AAB on semisolid media in the past resulted in poor knowledge of the species present in industrial processes. The first step of acetic acid production is the conversion of ethanol from a carbohydrate carried out by yeasts, and the second step is the oxidation of ethanol to acetic acid carried out by AAB. Vinegar is traditionally the product of acetous fermentation of natural alcoholic substrates. Depending on the substrate, vinegars can be classified as fruit, starch, or spirit substrate vinegars. Although a variety of bacteria can produce acetic acid, mostly members of Acetobacter, Gluconacetobacter, and Gluconobacter are used commercially. Industrial vinegar manufacturing processes fall into three main categories: slow processes, quick processes, and submerged processes. AAB also play an important role in cocoa production, which represents a significant means of income for some countries. Microbial cellulose, produced by AAB, possesses some excellent physical properties and has potential for many applications. Other products of biotransformations by AAB or their enzymes include 2-keto-L-gulonic acid, which is used for the production of vitamin C; D-tagatose, which is used as a bulking agent in food and a noncalorific sweetener; and shikimate, which is a key intermediate for a large number of antibiotics. Recently, for the first time, a pathogenic acetic acid bacterium was described, representing the newest and tenth genus of AAB.

中文翻译：

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乙酸细菌的生物技术应用。

乙酸细菌（AAB）在食品和饮料生产以及工业化学品的生物生产中具有重要作用。近年来，在了解它们的分类，分子生物学和生理学以及分离和鉴定方法方面取得了重大进展。AAB是专性需氧菌，可氧化糖，糖醇和乙醇，并以乙酸为主要最终产物。这种特殊的新陈代谢将它们与所有其他细菌区分开来。近年来，随着使用16S rRNA序列分析的新技术的引入，AAB分类法已被强烈地重新安排。目前，AAB被归类为醋杆菌科的十属。AAB不仅可以在某些食品和饮料的生产中发挥积极作用，但它们也可能破坏其他食品和饮料。AAB发生在富含糖和酒精的环境中。过去在半固体培养基上种植AAB的困难导致对工业过程中存在的物种的了解不足。乙酸的第一步是由酵母将碳水化合物从乙醇中转化为乙醇，第二步是将AAB进行的乙醇氧化为乙酸。醋传统上是天然酒精底物经乙酸发酵的产物。取决于底物，醋可分为水果，淀粉或烈性酒底醋。尽管多种细菌可以产生乙酸，但是商业上通常使用醋杆菌，葡糖杆菌和葡糖杆菌的成员。工业醋生产过程可分为三大类：缓慢过程，快速过程和浸没过程。AAB在可可生产中也起着重要作用，对于某些国家来说，这是一种重要的收入手段。AAB生产的微生物纤维素具有出色的物理性能，并具有许多应用潜力。通过AAB或其酶进行生物转化的其他产品包括用于生产维生素C的2-酮基-L-古洛糖酸；D-塔格糖，在食品中用作填充剂和非热甜味剂；和sh草酸酯，这是大量抗生素的关键中间体。最近，首次描述了一种病原性乙酸细菌，代表了AAB的最新和第十属。和淹没的过程。AAB在可可生产中也起着重要作用，对于某些国家来说，这是一种重要的收入手段。AAB生产的微生物纤维素具有出色的物理性能，并具有许多应用潜力。通过AAB或其酶进行生物转化的其他产品包括用于生产维生素C的2-酮基-L-古洛糖酸；D-塔格糖，在食品中用作填充剂和非热甜味剂；和sh草酸酯，这是大量抗生素的关键中间体。最近，首次描述了一种病原性乙酸细菌，代表了AAB的最新和第十属。和淹没的过程。AAB在可可生产中也起着重要作用，对于某些国家来说，这是一种重要的收入手段。AAB生产的微生物纤维素具有出色的物理性能，并具有许多应用潜力。通过AAB或其酶进行生物转化的其他产品包括用于生产维生素C的2-酮基-L-古洛糖酸；D-塔格糖，在食品中用作增量剂和非热量甜味剂；和sh草酸酯，这是大量抗生素的关键中间体。最近，首次描述了一种病原性乙酸细菌，代表了AAB的最新和第十属。由AAB生产的产品具有出色的物理性能，并具有许多应用潜力。通过AAB或其酶进行生物转化的其他产品包括用于生产维生素C的2-酮基-L-古洛糖酸；D-塔格糖，在食品中用作填充剂和非热甜味剂；和sh草酸酯，这是大量抗生素的关键中间体。最近，首次描述了一种病原性乙酸细菌，代表了AAB的最新和第十属。由AAB生产的产品具有出色的物理性能，并具有许多应用潜力。通过AAB或其酶进行生物转化的其他产品包括用于生产维生素C的2-酮基-L-古洛糖酸；D-塔格糖，在食品中用作增量剂和非热量甜味剂；和sh草酸酯，这是大量抗生素的关键中间体。最近，首次描述了一种病原性乙酸细菌，代表了AAB的最新和第十属。这是大量抗生素的关键中间体。最近，首次描述了一种病原性乙酸细菌，代表了AAB的最新和第十属。这是大量抗生素的关键中间体。最近，首次描述了一种病原性乙酸细菌，代表了AAB的最新和第十属。