Acetic Acid Bacteria <p><strong>Acetic Acid Bacteria</strong> is an international Open Access, peer-reviewed journal publishing original research articles, reviews, brief reports and letters to the Editor&nbsp;in the areas of physiology, taxonomy, biochemistry, genetics, genomics, biotechnology and industrial applications of acetic acid bacteria. The journal aims to make significant contributions to basic knowledge as well as to applied field. Within that framework the publication of articles that report novel findings in support of the following subjects: acetic acid bacteria as biocatalysts, interactions with their environments, function as spoiling or intentionally added to foods, nitrogen-fixing activity and emerging roles (pathogenicity, discovery and exploitation of new metabolic activities) is encouraged. All published articles will then immediately distributed to CrossRef, DOAJ, and other available online indexes.</p> <h1>Announcement of closure</h1> <p><strong>Acetic Acid Bacteria</strong> is no longer open to new submissions. All papers that have been published will be permanently accessible under the terms of open access, both at: <a href=""></a> and via the Portico digital preservation service.<br><br> PAGEPress would like to thank the Editor-in-Chief, Prof. Maria Gullo, and the Editorial Board for all their efforts over the past years.<br><br> Unfortunately, the number of authors in this field contributing to the journal was not as high as expected.</p> en-US <p><strong>PAGEPress</strong> has chosen to apply the&nbsp;<a href="" target="_blank" rel="noopener"><strong>Creative Commons Attribution NonCommercial 4.0 International License</strong></a>&nbsp;(CC BY-NC 4.0) to all manuscripts to be published.<br><br>An Open Access Publication is one that meets the following two conditions:</p> <ol> <li class="show">the author(s) and copyright holder(s) grant(s) to all users a free, irrevocable, worldwide, perpetual right of access to, and a license to copy, use, distribute, transmit and display the work publicly and to make and distribute derivative works, in any digital medium for any responsible purpose, subject to proper attribution of authorship, as well as the right to make small numbers of printed copies for their personal use.</li> <li class="show">a complete version of the work and all supplemental materials, including a copy of the permission as stated above, in a suitable standard electronic format is deposited immediately upon initial publication in at least one online repository that is supported by an academic institution, scholarly society, government agency, or other well-established organization that seeks to enable open access, unrestricted distribution, interoperability, and long-term archiving.</li> </ol> <p>Authors who publish with this journal agree to the following terms:</p> <ol> <li class="show">Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.</li> <li class="show">Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.</li> <li class="show">Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.</li> </ol> (Paola Granata) (Tiziano Taccini) Wed, 06 Jun 2018 11:11:21 +0000 OJS 60 Aroma profile of pilot plant-scale produced fruit vinegar using a thermotolerant Acetobacter pasteurianus strain isolated from Moroccan cactus In this study, new thermotolerant <em>Acetobacter pasteurianus</em> CV01 strain recently isolated from local product of Morocco has been investigated for its ability to perform efficient acetous fermentation at a large-scale. Firstly, the thermotolerance basis bioconversion of CV01 strain was compared to other mesophilic and thermotolerant acetic acid bacteria. Subsequently, CV01 strain was assessed for its ability to produce and tolerate high amount of acetic acid at optimal and thermal stress conditions in lab-scale bioreactor. It was found that the studied strain exhibited thermotolerant properties compared to reference strains and could withstand the increase in temperature during acetous fermentation in fermenter. Furthermore, gas chromatography-mass spectrometry (GC-MS) was used on the samples prepared with solid phase microextraction (SPME) to determine the volatile compounds of the pilot plant produced apple vinegar based on developed start-up and semi-continuous fermentation protocol. The operation strategy in the 500-L pilot plant scale acetator allowed achieving 7.3% (w/v) of final acetic acid concentration recording high yield and acetification rate. The aroma profile of experimentally produced vinegar was found different from that of the commercial reference one. According to the literature, the results obtained show that major volatile compounds found in pilot-plant produced apple vinegar are related to good aromatic note descriptors which could have a positive impact on the organoleptic quality of industrial vinegar. Consequently, it can be concluded that CV01 Acetobacter strain is well suited for large-scale production of high quality fruit vinegar. Majid Mounir, Marie-Laure Fauconnier, Mohamed Afechtal, Philippe Thonart, Mustapha Ismaili Alaoui, Frank Delvigne ##submission.copyrightStatement## Wed, 06 Jun 2018 11:11:20 +0000