Techniques are considered to be useful. Host-vector systems and an efficient
Transformation method for Acetobacter spp. Have been developed. Genes have been
Characterized which encode indispensable components of the acetic acid fermentation,
Such as alcohol dehydrogenase and aldehyde dehydrogenase. In addition, spheroplast
Fusion of the Acetobacter strains has been applied to improve their properties for use in
Vinegar production. Submerged fermentation has almost completely replaced surface
Fermentation methods. Industrial fermentation processes have evolved from the simple
“let-alone” method involving a partially filled open container of wine exposed to air to
The “field” fermentation in which a series of casks are filled with wine and inoculated in
Series by the vinegar produced in the previous casks. A certain amount of vinegar is still
Manufactured following the centuries-old empirical methods of the small producer, but