Acetic acid bacteria (AAB) are pivotal in both traditional and modern applications of vinegar production. These Gram‐negative, obligately aerobic microorganisms oxidise ethanol to acetic acid through ...

A team of Syracuse University researchers have published a study exploring how genomic diversity of acetic acid bacteria can alter properties of sourdough. Pictured are sourdough starters grown up ...

Researchers at the Hebrew University of Jerusalem have built a living biosensor made of bacteria that lights up when it detects acetic acid, a chemical compound present in spoiled wines. There are ...

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A new study of the microbial ecosystem in sourdough finds that using different types of flour fosters distinct bacterial communities, and that these differences contribute to the variation of ...

Researchers explore how acetic acid bacteria shapes emergent properties of sourdough, with implications across complex microbial systems. When millions of people went into lockdown during the pandemic ...