Acetic acid bacteria (AAB) belong to the family Acetobacteraceae and oxidize alcohols or sugars, leading to the production of acetic acid. AAB, such as members of the genera Acetobacter, Asaia, Gluconobacter, and Gluconacetobacter, are commonly found in soil or are associated with plants. They have been used in industrial food processing throughout human history, especially to convert wine to vinegar and to produce tropical fermented products. Gluconobacter is a genus, the AAB of which can oxidize a broad range of sugars, sugar alcohols, and sugar acids, and accumulate a large amount of the corresponding oxidized products in culture medium Gluconobacter sp. should be considered an additional AAB able to colonize or infect humans.