Mechanistic Insights and Food Applications of Acetic Acid Bacteria for Natural Preservation in Clean-Label Products

Growing consumer demand for clean-label products has driven a shift from synthetic additives to natural ingredients regarded as healthier and more sustainable. This trend has intensified the search for natural preservatives, with acetic acid bacteria (AAB) emerging as promising candidates because they produce bioactive compounds with broad antimicrobial activity. These include acetic acid, gluconic acid, bacterial cellulose, and bacteriocins, while metabolite such as dihydroxyacetone (DHA) is not permitted for food use. This review highlights the potential of AAB as natural preservative agents by examining their mechanisms of action, antimicrobial spectrum, effectiveness against pathogens, and application across diverse food systems. AAB inhibits pathogens through intracellular pH reduction, membrane disruption, and biofilm inhibition, thereby extending the shelf life of perishable foods. While challenges such as acid stress and regulatory considerations persist, this review provides a strategic roadmap for future research and integration into a clean-label, sustainable food systems framework.