ABSTRACT
This chapter describes the importance of acetic acid bacteria (AAB) and their products in terms of food safety. It outlines health benefits of acetic acid-derived products. The chapter focuses on vinegar. AAB are widely spread in nature and in a variety of food products. The main characteristic of acetic acid bacteria is the oxidation of ethanol, sugars and sugar alcohols to different kinds of organic acids, in general and in particular, to acetic acid. Acetic acid bacteria have the ability to produce organic acids, such as acetic, tartaric, lactic, malic, formic, and citric and succinic acids. Vinegar is an important source of organic acids produced, depending on the type of vinegar and inherent microflora. Vinegar, cocoa and Kombucha tea, the well-known products of acetic acid bacteria, are important sources for their valuable contents that have various health benefits. Other food products in which acetic acid bacteria play a role during their fermentation processes, have also some beneficial effects.
