Acetobacter is a genus of bacteria characterized by their ability to oxidize alcohol, converting it to acetic acid. They were first identified in 1898 by the Dutch microbiologist Martinus Beijerinck.
In some industries they can be considered a contaminant, however, in other cases, their role is essential for obtaining various food products, among which are vinegar or kombucha.
We are currently working on the isolation and characterization of this type of bacteria for use in different agri-food industries.
