Acetic acid fermentation is a unique fermentation system performed by the respiratory chain electron transport chain existing in the cell membrane of acetic acid bacteria, and the reaction mechanism such as bacterial membrane formation ability, acetic acid resistance performance, and acetic acid peroxidation ability is also the respiratory chain of this bacterium. It is thought that it can be understood in close relation to and its energy metabolism in general.Therefore, this study is based on energy metabolism, which aims to understand these mechanisms in relation to the respiratory chain electron transport chain and acetic acid excretion system of this bacterium, and to grasp it from the viewpoint of energy metabolism and growth control of this bacterium in general. This is the "fermentation physiology" that is the basis of microbial biochemistry.
　This study also clarifies the peculiar phenomena of acetic acid bacteria that have not been understood at all at the level of fermentation physiology, biochemistry and genetic biochemistry, and based on the basic findings obtained there. We aim to establish stable acetic acid-producing ability, mycelial film-forming ability and acetic acid resistance performance expression conditions, and a method for preventing the development of peroxidation.In addition, high-temperature resistant acetic acid bacteria capable of stable acetic acid fermentation even at high temperatures of 40 ° C or higher are isolated or cultivated to improve the film-forming ability, acetic acid resistance performance, and acetic acid peroxidation ability of these high-temperature resistant acetic acid bacteria. We would like to study and develop a static fermentation method that is possible in summer and tropical and subtropical regions, and a tank culture
　 In this way, this research aimed to develop with the two wheels of "fermentation physiology" that elucidates the principle of fermenting microorganisms and "applied microbiology" that aims to promote the spread of vinegar culture and its application to vinegar production. It is positioned as a well-balanced science.

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