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Acetic Acid Bacteria Taxonomy from Early Descriptions to Molecular Techniques

  • Maria Gullo
  • Paolo Giudici

Abstract

The exploitation of acetic acid bacteria (AAB) has a long history in fermentation processes and now represents an emerging field in biotechnological applications, especially with regard to the biosynthesis of useful chemicals with a potentially high economic value and, in food science, through the standardization of microbiological processes for the manufacture of both vinegar and other fermented beverages.

Keywords

Acetic Acid Bacterium Polyphasic Approach Polyphasic Taxonomy Syst Bacteriol Gluconobacter Oxydans 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag Italia 2009

Authors and Affiliations

  • Maria Gullo
    • 1
  • Paolo Giudici
    • 1
  1. 1.Department of Agricultural and Food SciencesUniversity of Modena and Reggio EmiliaReggio EmiliaItaly

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