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 ...

The production of cereal vinegar is underpinned by multifaceted fermentation processes that involve a succession of microbial activities across distinct stages. Initially, raw cereals undergo ...

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The European Union's Additive Regulation has been amended to allow additives permitted in fermented vinegar to also be used for diluted acetic acid. Additives caramels (E 150a-d) and sulphur dioxide — ...