Acetic acid bacteria (AAB) are the important microorganisms for humans: Humans has the long history to utilize AAB for vinegar production. Vinegar is made from alcohols. Difference of raw materials and climate leads to form the variety of food culture at each region.In Japan, vinegar was introduced from Korea in 4
th Century. Because eat-meat was prohibited from the ancient ages, unique food culture came into existence: to eat fish and vegetables with addition of seasonings. Vinegar was used as a seasoning. As times go by, typical Japanese foods such as ‘namasu’ and ‘sushi’ appeared. Globally, many kinds of vinegar were born in the ancient civilization. In the Middle Ages of Europe, vinegar was used for preservation of foods or disinfection. Also in Asia, vinegar is important for appetite increase and preservation. Nata-de-coco is also a fermented food by AAB.Physiological properties of AAB are strong oxidation ability by membrane-bound oxidases and pellicle formation ability which retain the cell on the surface of the liquid culture. These two properties are involved in the survival strategy of AAB in the natural environment. AAB prohibit the growth of other bacteria by producing the harmful substance such as acetic acid, and then acquire the resistance to the substances and start to consume them. AAB have the very simple and annoying strategy, in which AAB make the surroundings for them, with the cost of their own growth.
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