In fermented foods, acetic acid bacteria (AAB), kinds of bacteria with a long history of utilization, contribute to safety, nutritional, and sensory properties primarily through acetic acid fermentation. AAB are commonly found in various fermented foods such as vinegar, sour beer, fermented cocoa and coffee beans, kefir beverages, kombucha, and sourdough. They interact and cooperate with a variety of microorganisms, resulting in the formation of diverse metabolites and the production of fermented foods with distinct flavors. Understanding the interactions between AAB and other microbes is crucial for effectively controlling and utilizing AAB in fermentation processes. However, these microbial interactions are influenced by factors such as strain type, nutritional conditions, ecological niches, and fermentation duration. In this review, we examine the relationships and research methodologies of microbial interactions and interaction studies between AAB and yeasts, lactic acid bacteria (LAB), and bacilli in different food fermentation processes involving these microorganisms. The objective of this review is to identify key interaction models involving AAB and other microorganisms. The insights gained will provide scientific guidance for the effective utilization of AAB as functional microorganisms in food fermentation processes.

A new biphasic organic solvent, phenoxyethanol-maleic acid, was carried out to pretreat and fractionate vinegar residue into glucan, xylan and lignin under mild conditions. Additional effects of key factors, temperature and phenoxyethanol concentration, on vinegar residue, were evaluated. Under the biphasic system (0.5% maleic acid, 60% phenoxyethanol), 140 °C cooking vinegar residue for 1 h, 80.91% of cellulose retention in solid residue, 75.44% of hemicellulose removal and 69.28% of lignin removal were obtained. Optimal identified conditions resulted in maximum XOS of 47.3%. Then, the solid residue was enzymatically digested with a glucose yield of 82.67% at 72 h with the addition of 2.5 g/L bovine serum albumin. Finally, the residue was characterized by SEM, FTIR, XRD and BET analysis. This work demonstrated the phenoxyethanol-maleic acid pretreatment yielded XOS, fermentable sugar, and lignin with high processibility.