The diversity of uses for this group of bacteria is particularly highlighted by G. oxydans. This is the oxidation of D‐sorbitol to L‐sorbose and that is performed by AAB due to their very efficient oxidation of carbohydrates and sugar alcohols. This fermentation is performed by a two‐strain co‐culture system, neither of which is actually an AAB. Thus, it appears that at the current state of the science and knowledge, significant yields of Asc using (wild‐type) G. oxydans alone are not yet possible without the use of engineered strains. (Seki, Morimura, Shigematsu, Maeda, & Kida, Leukaemia cells: HL‐60, THP‐1, Molt‐4, U‐937, K‐562, Fraction eluted by 40% methanol from vinegar significantly inhibited the proliferation of leukemia cells. In general, glucose should be used as the source of carbon and energy (100–400 g1−1). Such products in which it has potential use include pourable and spoonable dressings, whipped toppings and aerated desserts, fermented and frozen dairy products, and sauces (Park & Khan, 2009). The particles then enter a TOF mass analyzer and travel along a field‐free flight path toward the detector. One such method is matrix‐assisted laser desorption ionization‐time of flight mass spectrometry (MALDI‐TOF MS), which has originally been exploited in the field of clinical microbiology for the rapid identification of human pathogens, but has in recent years developed in the area of food microbiology (Croxatto, Prod'hom, & Greub, 2012; De Roos, Verce, et al., 2018; Spitaels et al., 2014a; Spitaels et al., 2015). However, by law, neither a GRAS determination nor the notification to the FDA of the new use of a microbial culture is mandatory for a food company (Russo et al., 2017). Their highly efficient oxidative metabolism is unique and can be harnessed for the production of compounds that find application not only in the food and beverage area, for example, GA, ascorbic acid, and cellulose. Conversely, the acetic acid melting point is significantly higher than many other acids, and the acetic acid molar mass and acetic acid boiling point tend to fall right about in the middle. Vinegar, from the French word, vinaigre, meaning “sour wine” that in turn came from the Latin, vinum acetum, “wine vinegar” has always been considered the “poor relation” among fermented foods: it is not considered a “food,” nor does it have high nutritional value, and it is made through the biotransformation of richer, more nutritive products. The fact that the strain under investigation had no history of use in the food industry, and no strain in the genus Bacteroides has a proven history of use in food production was also considered. 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