Other good sources are fresh apple cider and unpasteurized beer that has not been filter sterilized.
Fruit flies or vinegar eels are considered common vectors in the propagation of acetic acid bacteria.
[3] Vinegar is produced when acetic acid bacteria act on alcoholic beverages such as wine.
They are used as the important biocatalysts for the development of eco-friendly fermentation processes as an alternative to the chemical synthesis.
[4] Some genera, such as Acetobacter, can oxidize ethanol to carbon dioxide and water using Krebs cycle enzymes.