The traditional use of acetic acid bacteria (AAB) in foods as well as their latent qualities that might be developed and lead to new applications make them very important for both modern and developing societies. Additionally, their special type of metabolism and the difficulties for unravelling their basic scientific aspects have become a challenge for many researchers throughout the world.

A step forward in this field is only possible through a multidisciplinary approach. It is necessary the complementariness and coordination among different areas of knowledge: microbiology, genetics, biochemistry, biochemical engineering, law and others. So, AAB research needs have to bring together specialized research teams with a view to solving the problems of such a field.

The Acetic Acid Bacteria Research Network hopes to become an open forum for advancing in the basic and applied research regarding AAB. Collaboration between universities, companies, government institutions and other organisations is needed.


Institute for Fishing and Agrarian Research and Training, Spain

Institute of Agrochemistry and Food Technology, Spain

National Centre of Food Technology and Safety, Spain

University of Cadiz, Spain

University of Cordoba, Spain

University of La Rioja, Spain

University of Modena and Reggio Emilia, Italy

University of Sevilla, Spain

University Rovira i Virgili, Spain


Financial support:

Acetic Acid Bacteria Research Network

Email: [email protected]