ABSTRACT
Acetic Acid Bacteria (AAB) play important roles in the food and beverage industry everywhere in the world. They present large interests in food and beverage production and, in particular, in vinegar making, mainly due to their ability to oxidize ethanol to acetic acid. Conversely, they are also responsible for spoilage eff ects in some products such as wine. This chapter describes, briefl y, the biotechnological applications of AAB in the food and beverage industry.
