The habitats and the biology of acetic acid bacteria are relatively well known due to the considerable economic profits and losses that these bacteria cause in industry. Since Persoon’s description of acetic acid bacteria in 1822, an extensive literature about these organisms has accumulated. This information has been reviewed several times, most recently by Asai (1968). In nature, the acetic acid bacteria seem particularly well adapted to sugary or alcoholized solutions. The older literature is focused on the acetic acid bacteria used in vinegar manufacture and on their role as spoilers in beers and wines. Other niches are flowers, fruits, the beehive, ‘ ‘tea-fungus “, and palm wine. The isolation of acetic acid bacteria and their assignment to either the genus Gluconobacter or Acetobacter generally pose few problems.