The acetic acid bacteria are ubiquitous in distribution, found on flowers and in association with deteriorating fruit and vegetables. Growth on fermented and slowly-fermenting substrates typically results in oxidation of ethanol to acetic acid (a process called acetification) and the formation of associated odor- and flavor-active metabolites (collectively referred to as volatile acidity). Additionally, growth may result in the formation of polysaccharides, including dextrans and levans, among others (Hehre and Hamilton, 1951; Colvin et al, 1977; Tayama et al., 1986), thus creating additional problems in post-fermentation clarification and stability.