A. malorum was always the
dominant species isolated during the first half of the acetifications,
and at final stages, this species was recovered in higher numbers in
acetifications from inoculated fermentations than those from
spontaneous ones. Despite this, Ga. saccharivorans became dominant
toward the end of the process. Other commonly detected
species, regardless of the fermentation type, included Gluconacetobacter
europaeus and Gluconacetobacter intermedius. Small
numbers, occasionally only one colony, of Acetobacter cerevisiae,
Acetobacter syzygii and Acetobacter pasteurianus were also isolated.