You are invited

to submit contributions for oral presentations and posters. These will be reviewed by the scientific board members who reserve the right to accept presentations and make a final decision on the presentation as poster or lecture, depending on scientific quality, novelty and available time and space.

For submission of a contribution, please go to the participants area and follow the guidelines given there for the required format.

We especially encourage PhD students to present their recent work and thus contact colleagues with similar topics for scientific discussion, collaboration and future laboratory visits. To stimulate this process, we intend to give prizes to the best contributions selected by the scientific board.

The 5th International Conference on Acetic Acid Bacteria AAB2018 will cover all aspects of acetic acid bacteria, from their diversity and their role in nature, their genetics, cellular biology and metabolic functions, to applications in various sectors of industry. For this, the scientific program is structured into the following topical sessions:

Ecology and Biodiversity

Acetic acid bacteria occur in various diverse natural niches such as flowers, fruits, insect digestive tracts, as well as in man-shaped habitats such as vinegars or other fermented foods. This session deals with the role of acetic acid bacteria in microbial consortia and the impact of major factors determining the microbiota dynamics and composition, including cell-to cell contact or exopolysaccharide and biofilm formation. Key technologies applied in this research area involve cultivation techniques as well as bioinformatic analyses of (meta)omics data on DNA, RNA and protein level as well as FISH technologies.

Genetics and Molecular Biology

Modern genetic and high-throughput omics methods have become instrumental to gain a deeper understanding of the molecular biology and gene regulation in acetic acid bacteria.  In this session, their genomic biodiversity and plasticity is discussed with respect to pan- and core genomes, plasmidomes and mobile genetic elements including bacteriophages. Tools are presented to probe genetic amenability of these bacteria, to heterologously express new traits or probe gene expression under varying conditions by reporter systems. Technologies of relevance for the topics of this session include sequencing technologies and cloning strategies, promoter probe and reporter systems.

Physiology and Metabolism

The lifestyle of acetic acid bacteria in their natural habitats as well as in industrial production processes is supported by their unique metabolism (e. g. oxidative metabolism, incomplete glycolysis/TCA cycle, acid/sugar tolerance). This session is centered on acetic acid bacterial physiology and metabolism, including mechanisms of mutualistic interaction, competition and antagonistic activities. Methods used in this section include metabolomics (HPLC; IC; GC-MS, LC-MS etc.) as well as metabolic predictions from (meta)-transcriptomics or proteomics. Contributions are also welcome on the functionality of key metabolic enzymes and on strain engineering. 

Vinegars, Beverages & Food, other Applications of AAB

Various acetic acid bacteria are used in different fields of application, from traditional food fermentations to industrial production of food ingredients, or compounds of interest for the chemical, cosmetics or pharmaceutical industries. In this session, areas of biotechnological application and bioprocess engineering are discussed, including existing and future industrial processes, process design, sensory evaluation of food products or agricultural and medical applications. We expect contributions to the following (incomplete) list of subsections of this session.

  • Oxidative processes
  • Vinegars
  • Beverages and Foods
  • Cellulose and Polysaccharides
  • Symbionts, Biofertilizers and Probiotics
  • Biosensors

The complete scientific program will be listed here in due time. Meanwhile please see the already agreed "Keynote Lectures", by clicking on the respective link in the menue.