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Evolutionary genomics reveals plant origins of acetic acid bacteria in fermented food

2025-07-14

Abstract excerpt

Humans have historically relied on acetic acid bacteria (AAB) for food fermentation, yet their origins must trace back to free-living species outside of human environments. In nature, plants, fruit flies, and social insects host AAB. However, the evolutionary transitions of AAB from symbiotic hosts to fermented foods remain ambiguous. Here, we conduct a comprehensive phylogenomic analysis of 570 publicly available...

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Literature Corpus work
32e4856b-30d4-5853-b78c-d5c5753b3573
DOI
10.1101/2025.07.09.663944
Open publication

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Evolutionary genomics reveals plant origins of acetic acid bacteria in fermented foodDOI 10.1101/2025.07.09.663944
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