Vinegar and related bioproducts containing acetic acid as the main component are among the most appreciated fermented foodstuffs in numerous European and Asian countries because of their exceptional organoleptic and bio‐healthy properties. Regarding the acetification process and obtaining of final products, there is still a lack of knowledge on fundamental aspects, especially those related to the study of biodiversity and metabolism of the present microbiota. In this context, omic technologies currently allow for the massive analysis of macromolecules and metabolites for the identification and characterization of these microorganisms working in their natural media without the need for isolation. This review approaches comprehensive research on the application of omic tools for the identification of vinegar microbiota, mainly acetic acid bacteria, with subsequent emphasis on the study of the microbial diversity, behavior, and key molecular strategies used by the predominant groups throughout acetification. The current omics tools are enabling both the finding of new vinegar microbiota members and exploring underlying strategies during the elaboration process. The species Komagataeibacter europaeus may be a model organism for present and future research in this industry; moreover, the development of integrated meta‐omic analysis may facilitate the achievement of numerous of the proposed milestones. This work might provide useful guidance for the vinegar industry establishing the first steps towards the improvement of the acetification conditions and the development of new products with sensory and bio‐healthy profiles adapted to the agri‐food market.

中文翻译：

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应用组学技术研究工业醋生产中醋酸菌的最新进展：综合综述

醋及以乙酸为主要成分的相关生物制品因其卓越的感官和生物健康特性而成为许多欧洲和亚洲国家最受欢迎的发酵食品之一。关于乙酸化过程和最终产品的获得，仍然缺乏基本方面的知识，特别是与现有微生物群的生物多样性和代谢研究相关的知识。在这种背景下，组学技术目前允许对大分子和代谢物进行大规模分析，以识别和表征这些在天然介质中工作的微生物，而无需分离。本综述对应用组学工具鉴定醋微生物群（主要是乙酸菌）进行了全面研究，随后重点研究了在整个醋化过程中主要群体所使用的微生物多样性、行为和关键分子策略。当前的组学工具既可以发现新的醋微生物群成员，又可以在精细化过程中探索潜在的策略。物种欧洲驹形杆菌可能是该行业当前和未来研究的模式生物；此外，综合元组学分析的发展可能有助于实现许多拟议的里程碑。这项工作可能为醋行业提供有用的指导，为改善醋酸化条件和开发适合农产品市场的具有感官和生物健康特征的新产品迈出第一步。