ABSTRACT
Acetic acid bacteria are presently classified into the two genera: Acetobacter and Gluconobacter, both of which are closely related genetically and are also used commercially for industrial fermentations other than vinegar production. Host-vector systems for Acetobacter and Gluconobacter, including genetic information concerning the development of the systems, are surveyed. Fukaya et al. detected many plasmids of various sizes and restriction profiles in many strains of acetic acid bacteria, including Acetobacter and Gluconobacter deposits and isolates from a vinegar factory. Teuber et al. adopted a plasmid profile for discrimination of strains in a mixed culture for vinegar production. The most important genetic information for vinegar production is summarized first. The most successful examples appear to have been in the improvement of vinegar production. Examples of breeding acetic acid bacteria for vinegar production are described to demonstrate the possibility of improving strains by recombinant DNA techniques and cell fusion.
