Acetic acid bacteria in grape must

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Diana Navarro
Estibaliz Mateo
MªJesús Torija
Albert Mas *
(*) Corresponding Author:
Albert Mas |


Acetic acid bacteria (AAB) have undergone continuous taxonomic revision, resulting in an increased number of genera and species ascribed to this group. Thus, the description of the most common AAB in grapes, must and wine has changed dramatically since the initial assessments, which were primarily based on physiological methods. In the present study, we identified the AAB isolated from different grape musts by sequencing the 16S rRNA gene and 16S-23S rRNA gene internal transcribed spacer region. We had previously performed studies from the same winery. However, in this study we now identified AAB species that have been recently described in wines, as well as others that were identified for first time in this niche. Gluconobacter cerinus, G. japonicus, G. thailandicus and G. oxydans were previously identified as G. oxydans. Kozakia baliensis was also within this group. Acetobacter pasteurianus, A. cerevisiae and A. malorum were formerly grouped as Acetobacter sp. Many isolates previously described as G. oxydans or A. aceti likely correspond to other, newly described species of the same genera.

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Author Biography

Albert Mas, Biotecnología Enológica, Department of Bioquímica i Biotecnologia, Facultat d’Enologia, Universitat Rovira i Virgili, Tarragona

Faculty of Oneology